Keto Birthday Cake Recipe
This Keto Birthday Cake recipe features layers of tender, low carb yellow cake topped with creamy smooth sugar-free chocolate frosting. The perfect way to ring in another trip around the sun!
Servings 16 servings
Calories 285kcal
Equipment
- 2 8-inch cake pans
Ingredients
- 2 1/2 cup almond flour
- 1/2 cup whey protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter softened
- 2/3 cup sweetener erythritol or allulose
- 3 large eggs room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 1/2 cup almond milk or water
- 1 recipe keto chocolate frosting
Instructions
- Preheat the oven to 325ºF and grease 2 8-inch round cake pans. Line the bottoms with parchment paper and grease the parchment.
- In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
- In a large bowl, beat the butter until smooth. Add the sweetener and beat until lightened and well-combined, about 1 minute. Beat in the eggs, one at time, scraping down the beaters and sides of bowl with a rubber spatula as needed. Beat in the egg yolk and vanilla.
- Beat in half of the almond flour mixture, then beat in the almond milk. Beat in the remaining almond flour mixture until well combined. Divide the batter evenly between the two pans and spread to the edges.
- Bake 18 to 23 minute, until the tops are golden brown and just firm to the touch. Let cool 30 minutes in the pan before flipping out onto a wire rack.
- To frost, place one cake layer on a plate or serving platter. Spread the top with one-third of the frosting. Place the second layer on top and spread with another third of the frosting. Use the remaining frosting to cover the sides of the cake.
Notes
Storage Information: Store the cake tightly wrapped up in the fridge for up to a week or in the freezer for up to 3 months.
Nutrition
Serving: 1slice | Calories: 285kcal | Carbohydrates: 6.1g | Protein: 9.2g | Fat: 24.9g | Saturated Fat: 11.2g | Fiber: 2.7g