Delicious keto chocolate layer cake with sugar-free cookies and cream frosting. The ultimate low carb birthday cake!
This post may contain affiliate links. I earn commissions on the sales of these products which help support keto recipe development.
If you follow me on Instagram or Facebook, then you will have seen this awesome keto birthday cake that I made for my daughter as she turned 10 this past week. I was so delighted with how it turned out, I couldn’t wait to share the photos.
Well, I should have known better, of course. It totally BLEW UP on both platforms and everyone was asking for the recipe. So I set aside all of my other priorities and scrambled to get the recipe up as fast as possible. That’s how much I love you.
Who doesn’t love a good keto layer cake? I have so many recipes you may want to check out. There’s my famous Keto Italian Cream Cake, and my well loved Keto Caramel Cake. You might also like elegant and sophisticated Keto Victoria Sponge Cake.
Keto Cookies and Cream Frosting
Maggie is my youngest and she recently told me that she wanted a cookies and cream cake for her birthday. That sent my little keto baking obsessed brain into overdrive.
I knew the cookie part wouldn’t be too hard. I was not about to use real oreos but the chocolate wafers from my beloved Keto Thin Mints recipe was perfect for a chocolate cookie crumble. I chose to use dark cocoa powder, also known as Dutch process, to really mimic the flavor of Oreo cookies.
I also decided to go with an easy stabilized whipped cream frosting (see below). Standard buttercream can be so overly sweet, and I didn’t want to overpower the flavor of cookies and cream.
Then I simply crushed my keto chocolate wafer mixture finely and folded it into my whipped cream frosting. Voila, a sugar-free Cookies and Cream frosting.
How to make Keto Whipped Cream Frosting
Keto whipped cream is very easy to make and is a wonderful dessert on its own. But it tends to soften as it sits and can even begin to liquify over the course of a day or two.
If you want a keto whipped cream frosting that really stands up for a cake like this one, you need to stabilize it. It sounds like a big deal, but I assure you it’s really quite simple.
It’s a matter of adding some gelatin to the cream as you are whipping it. The gelatin first needs to be mixed with water, then heated and stirred until it dissolves. But you don’t want to add it to the keto whipped cream while it’s still hot, so be sure to let it cool to lukewarm.
Then you simply drizzle it in as you whip the cream and sweetener. And you will have a sturdier frosting that will last for up to 5 days.
Assembling a Cookies and Cream Cake
Although the recipe seems a bit complicated, this really isn’t a hard cake to put together. First I made two layers of keto chocolate cake with my Best Keto Chocolate Cupcakes recipe.
I also made a half batch of my chocolate wafers (a full batch would have been too much). I cut out a few small circles as decoration for the top, leaving the rest as one big piece during baking. This saved me some time and effort. Once baked, I crushed it all into crumbs in a plastic bag, rolling over it with a rolling pin.
I then made the stabilized whipped cream, setting aside about half a cup for piping little rosettes on top of the cake. I folded the cookie crumbs into the keto whipped cream frosting as evenly as possible.
After that, it was simple to layer the cake and the frosting, and cover the sides. I decorated the top with the reserved whipped cream and the little chocolate wafers. I don’t consider myself much of a cake decorator but I was immensely pleased with the outcome!
Want to make a nut-free version of this cake? Use sunflower seed flour in place of the almond flour in the chocolate wafers.
Confession Time!
The savvy among you may notice that my cookies and cream cake doesn’t look like a full size cake. And you would be right. I scaled my cake down by one third, and made a 6-inch round. I thought it would be 8 servings but it was so rich, it made more like 10 servings.
Because not everyone owns all the baking gear that I do, and because you may be making this for larger family gatherings, I chose to give you the full 8-inch cake recipe.
Delicious keto chocolate layer cake with sugar-free cookies and cream frosting. The ultimate low carb birthday cake!
- 1 recipe Keto Chocolate Cupcakes (just the batter)
- 14 tbsp almond flour (3/4 cup plus 2 additional tablespoons)
- 2 1/2 tbsp cocoa powder
- 2 1/2 tbsp powdered Swerve Sweetener
- 1/2 tsp baking powder
- Pinch salt
- 1/2 large egg (about 1 1/2 tbsp of whisked egg)
- 1 tbsp butter melted
- 1/4 tsp vanilla extract
- 1 1/2 tbsp water
- 1 1/2 tsp grassfed gelatin
- 1 3/4 cups heavy whipping cream
- 6 tbsp powdered Swerve (add more if you like yours sweeter)
- 1 tsp vanilla extract
- 1 recipe chocolate cookie crumble
-
Preheat the oven to 350F and grease 2 8-inch round cake pans. Line the bottoms of the pans with circles of parchment and grease the parchment as well.
-
Prepare the cake batter according to the directions and divide evenly between the two prepared pans. Spread to the edges. Bake 25 to 30 minutes, or until the tops of the cakes are firm to the touch.
-
Remove and let cool completely in the pans before flipping out onto a wire rack to cool competely. Remove the parchment paper if it has stuck to the bottoms of the cakes.
-
Preheat the oven to 300F and prepare a work surface with a silicone mat or large piece of parchment paper.
-
In a large bowl, combine almond flour, cocao powder, sweetener, baking powder and salt. Add in egg, butter and vanilla extract and stir well until dough comes together.
-
Transfer the dough to the prepared work surface and top with a large piece of parchment paper. Roll out as evenly as possible to about 1/4 inch thick and remove the top piece of parchment.
-
Use a small round cookie cutter (1 to 1.5 inches) to cut out 14 small wafers. Use a sharp knife or offset spatula to wiggle underneath and place the wafers around the silicone mat or bottom parchment.
-
Transfer the entire silicone mat or parchment with the wafers and the rest of the dough to a large cookie sheet. Bake 20 to 30 minutes, until the dough is firm to the touch. Remove and let cool completely on the pan. It will continue to firm up as they cool.
-
Set the 14 wafers aside (for the top of the cake). Crumble the remaining baked dough with your fingers into small pieces. You don't want any big pieces, it should be very well crumbled. (You can also place chunks of it in a plastic bag and roll over it with a rollign pin).
-
Pour the water into a small microwave-safe bowl and sprinkle with the gelatin. Let sit for a few minutes to bloom.
-
Warm gently in the microwave for about 20 seconds, then whisk to dissolve the gelatin. Let cool to lukewarm.
-
In a large bowl, beat the cream, sweetener, and vanilla with an electric mixer until it begins to hold medium peaks.
-
Continue beating while slowly drizzling the gelatin mixture into the bowl. Beat until it holds stiff peaks. Set aside about 1/2 cup of this mixture for the top of the cake.
-
Fold the chocolate cookie crumble into the remaining whipped cream mixture.
-
Place one layer of chocolate cake on a serving platter. Top with 1/3 of the frosting, spreading as evenly as possible to the edges.
-
Place the 2nd layer of cake on top and top with another 1/3 of the frosting, spreading to the edges. Spread the remaining frosting all over the sides of the cake.
-
Use the remaining whipped cream to pipe decorative florets on top of the cake and top each of these with the mini chocolate wafers.
If you want to make a fully nut-free version of this cake, be sure to use sunflower seed flour in place of the almond flour for the chocolate cookie crumble.
Robyn says
Wow! This cake recipe is definitely going to be a keeper. Thank you, Carolyn, for creating such deliciousness! 💕
Trang says
I love how you can’ tell or taste that this isn’t keto!
Kristen says
Just wondering if the amount of sweetener for the Chocolate Cookie Crumble is correct. Seems like very little sweetener (only 2.5 tsp). Is it supposed that be tbsp instead? Thanks!
Carolyn says
NO! Sorry, it’s supposed to be 2.5 TBSP. Thanks for catching that.
Betsy says
Delicious! Great to have a keto recipe for chocolate cake!
Valerie says
This cake looks and sounds delicious! I love the flavor of cookies and cream. and I totally love whipped cream, it’s so much better than buttercream.
Toni says
This was so good!! My kids really enjoyed this!
Kathy Whitcraft says
Gorgeous cake! I made the cookie dough cupcakes which everyone loved. But the batter was so thin that I had to add 1/4 cup more of coconut flour to the 2/3 asked for to get a “scoopable” and not “pourable” consistency. Did I miss something or was it just me?
PS. I pre-ordered the baking cookbook. Can’t wait!!
Many thanks,
Kathy
Carolyn says
Hi Kathy – what brand of coconut flour are you using? This is likely the issue since they can vary significantly in absorbency. I make this particular chocolate cake a lot and always with Bob’s Red Mill.
Kathy Whitcraft says
Thanks for responding! I use Bob’s Red Mill. Next time I will be very careful with measuring. I may have used more cocoa powder too which can create dryness. This Cookies and Cream Cake is going to a Halloween Party with chocolate bat wings and whipped cream ghosts! Happy Halloween!!
Carolyn says
Could have been the cocoa powder too, yes. 🙂
Lyne says
I just can’t wait for your baking book! I already reserved it with amazone.ca since I’m from Quebec!
Carolyn says
Thanks so much!
Suzy says
This is so amazing! Love the flavor and love how it’s homemade!
Dina says
It seems that the cake batter would not be enough for 2 8 inch cake pans. Should I double the recipe?
Carolyn says
It is enough. Sounds to me like you’ve never worked with coconut flour before. Try it as written please.
Liz says
Hi Carolyn, I only have 2 9-inch cake pans. Do you think it will still work if I just reduce the baking time?
Carolyn says
No, that wouldn’t be a good idea, you’d have very thin, fragile layers. The area of a 6-inch circle is 28 sq inches, so 2 times that is 56. But a single 9 inch round pan has 63 square inches. So you are much better off making a single layer 9-inch cake with this recipe.
Audrey Banada says
Can I use almond flour instead of coconut flour, if so how much? Also, can you list some options for dairy-free options, my kids have dairy allergies and I would love them to enjoy this when I do make it.
Audrey says
Sorry forgot to say just for the whipping cream and cream cheese? Can I use the vegan cream cheese and coconut milk whipping cream?
Carolyn says
I’m sorry, I really don’t think this is the recipe for you. You are basically asking me to overhaul the whole thing. I have plenty of dairy free recipes and desserts for you to check out. Try my dairy-free hostess cupcakes.
Renee says
I have loved all the recipes from this site and had great success with them but this one didn’t turn out the greatest for me. That being said, I probably did something wrong. My cake turned out so dense that it made your mouth tired to eat it. I wonder if whipping the egg whites first would help? Could elevation have anything to do with it? My favorite part was the frosting. Also, my cookies baked in 12 minutes flat (my range is fairly new).
Carolyn says
Definitely something went wrong for you. This is one of my standard chocolate cake recipes and is typically loved by all so I am confident it’s not the recipe that’s at issue here. But yes, elevation can be a serious issue and you need to make some of the same changes you make for regular recipes.