This keto Easter Egg Cake is the ultimate low carb dessert for spring. Tender layers of sugar free cake with a creamy robin’s egg blue frosting. You can even decorate it with some mini keto Easter eggs!
To say that I am excited about this Easter Egg Cake would be the understatement of the year. I’m beyond thrilled with the latest addition to my growing collection of keto cake recipes.
I will be the first to admit that I am not a skilled cake decorator. I don’t have a lot of patience for fiddly handiwork and I’ve never really been good at piping frosting into pretty rosettes and swirls.
So to have one of my creations turn out better than I dared to hope, to have it be this pretty and festive, makes me ridiculously pleased with myself.
And this cake ain’t just another pretty face, either – it’s also absolutely delicious. A perfect low carb cake for Easter and spring celebrations.
Inspiration for Robin’s Egg Cake
Every year around this time, we all begin to crave spring recipes. The days are growing longer, the weather is a tiny bit warmer, and we’re more than ready to see Old Man Winter on his way.
So my thoughts are full of delicious keto springtime treats like these Keto Easter Creme Eggs, or my Keto Rhubarb Crisp.
Robin’s Egg Cake is a dessert that has caught my eye numerous times. That gorgeous blue frosting, those sweet brown speckles, how can you resist?
I recently found myself absolutely mesmerized watching this tutorial from Preppy Kitchen. I just had to try it out for myself – keto style!
Mini Keto Easter Eggs
Mini eggs add a festive touch to a pretty blue Easter cake – but they aren’t exactly keto friendly.
I mulled that one over for a bit. And then I remembered that I still had some keto marzipan in my freezer from Christmas, so I molded a few pieces into small egg shapes.
I then melted some ChocZero white chocolate chips, mixed in some natural food coloring, and dipped the eggs. They turned out really well, albeit slightly more green than I was intending.
A few tips if you try this yourself:
- Freeze the marzipan eggs prior to dipping, as it will allow the chocolate to set faster.
- Always melt keto white chocolate in a double boiler to avoid overheating, as it can seize easily.
- A little cocoa butter or coconut oil can help the white chocolate melt more smoothly. I did about 2 ounces white chocolate and 1/4 ounce cocoa butter. It was enough to cover 9 marzipan eggs that were each about 1 inch in diameter.
- A little food color goes a long way here! Add just a touch at a time, stirring as you go.
How to make a keto Easter cake
This is such a fun keto baking project that results in a gorgeous and delicious keto dessert. Be sure to set aside some time for decorating.
I used a similar batter to my Keto Margarita Cake, which contains only egg whites so it results in a whiter cake. I love that stark contrast with the blue frosting.
If you would prefer a nut-free cake, use the batter from my Keto Chantilly Cake instead.
I like to use some cream cheese in a frosting like this one, as it gives structure without having to add copious amounts of powdered sweetener. I also whipped some cream and folded that in, to create a lighter, fluffier frosting.
The food coloring
There are some decent all natural food dyes on the market, and they are perfect for the light robin’s egg blue of this cake. I use the vegetable dye powders from Color Kitchen.
A few notes when using this product: the color tends to develop and intensify as it sits so use a light hand. Add just a little in at a time and mix until you have a light blue. It will become a deeper blue over time.
This part is fun but messy so grab some rags or plastic to protect your counter. You simply make a slurry from cocoa powder and water, and then flick it over the cake with a paint brush, to get that wonderful speckled egg look.
You can do the same with the mini marzipan eggs for the top of the cake.
Hold back just a little of the frosting to make a nest on top of the cake with raised edges. Then use toasted shredded coconut to cover it, so that it resembles a bird’s nest.
It’s perfect for holding a few sugar-free mini eggs!
Can you make Keto Easter Egg Cake ahead?
You can certainly make this cake a day in advance, but remember that the blue color will continue to deepen as it sits.
Store any leftovers in the fridge, tightly wrapped up to keep it from drying out.
More delicious keto spring recipes
- Keto Carrot Cake Scones
- Keto Lemon Curd
- Ham & Cheese Baked Asparagus
- Mini Keto Carrot Cake
- Strawberry Rhubarb Keto Dump Cake
- Easy Keto Peanut Butter Eggs
Keto Easter Egg Cake
Speckles and other garnish
- 1/2 tsp cocoa powder
- 1 1/2 tsp water
- 3 tbsp toasted coconut
- 3 sugar free marzipan eggs (see blog post for instructions)
- Preheat the oven to 350F and grease 2 8-inch round baking pans. Line the bottoms with parchment and grease the parchment.
- In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
- In a large bowl, beat the butter with the sweetener until lighter and fluffy, about 1 minute. Beat in the egg whites, almond extract, and vanilla extract until well combined.
- Add the almond flour mixture in two additions, alternating with the water. Scrape down the sides of the bowl and the beaters as needed.
- Divide the batter between the two prepared pans and spread evenly to the edges. Bake 25 to 30 minutes, until golden on the edges and the top is firm to the touch. Remove and let cool in the pans.
- Run a sharp knife around the inside of the pans to loosen cake layers. Flip out onto a cooling rack and remove the parchment.
- In a large bowl, beat the cream cheese and butter together until smooth. Beat in 3/4 cup of the powdered sweetener, the almond extract, and the vanilla extract until well combined.
- Beat in 2 tablespoons of the heavy whipping cream to lighten the mixture, then beat in blue food colouring until a robin's egg blue is acheived.
- In another bowl, beat the remaining 3/4 cup cream with the remaining 1/4 cup powdered sweetener until it holds stiff peaks. Fold the whipped cream into the cream cheese mixture until well combined.
- Place one cake layer on a cake plate and spread the top with about 1/3 of the frosting, spreading all the way to the edges.
- Top with another cake layer and spread the top and sides with most of the remaining frosting, reserving 2 tablespoons for the "nest" on the top.
- In a small bowl, whisk together the cocoa powder and water until smooth and liquid. Dip a small clean paint brush into the mixture and flick it lightly over the sides and top of the cake to create brown speckles (TIP: lay down some plastic or tea towels around the cake stand so you don't get brown specks all over your kitchen!).
- Use the remaining 2 tablespoons of frosting to create a small "nest" in the center of the top of the cake, with raised sides. Cover the nest with the toasted coconut. Place marzipan eggs in the nest.