Keto Birthday Cake
Attention to all Funfetti enthusiasts! Allow us to introduce your new beloved keto-friendly birthday cake. The quest for sugar-friendly sprinkles (or the laborious task of making them from scratch) can often be a major hassle. However, fear not! We have a clever coconut flake hack that is both simple and enjoyable, providing an equally impressive alternative. While our personal preference leans towards a cream cheese chocolate frosting for this recipe, if you desire a more classic option like vanilla buttercream, we invite you to try our best-ever keto frosting instead.Are you yearning for more chocolate? Look no further than our classic keto chocolate cake, a true crowd-pleaser, or our delectable keto red velvet cake. And for those moments when time is of the essence, our keto chocolate mug cake is your ultimate solution, ready to be enjoyed in just about 5 minutes.
Ingredients
- Cooking spray
- Assorted gel food coloring
- 1 2/3 c. coconut flakes
- 3 1/2 c. almond flour
- 3/4 c. coconut flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) butter, softened, plus more for brushing
- 1/2 c. Swerve granular
- 4 large eggs
- 8 large egg whites
- 2 tsp. pure vanilla extract
- 1 c. unsweetened almond milk
- 2 tsp. distilled white vinegar
FOR THE FROSTING
- 1 c. (2 sticks) butter, softened
- 1 (8-ounce) block cream cheese, softened
- 1 c. Swerve confectioners
- 2 tbsp. tablespoons unsweetened cocoa powder
- 1/4 tsp. kosher salt
- 1 1/2 c. sugar-free semisweet chocolate chips
Instructions
- Preheat oven to 350°. Line two 8-inch cake pans with parchment paper and grease with cooking spray.
- Make cake: In bottom of a small bowl, stir together about 5 drops of a gel food coloring and 3⁄4 teaspoon water. Add1⁄3 cup coconut and stir until coconut flakes absorb color. Repeat in separate bowls with remaining coconut flakes and colors. Set aside.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sweetener until light and fluffy, about 2 minutes. Add eggs, egg whites, and vanilla. Beat until well combined and foamy, about 1 minute. Add dry ingredients to wet and beat to combine. Add almond milk and vinegar and beat until combined.
- Add all but a spoonful of each color of coconut flakes; fold to combine. Divide batter between baking pans and smooth top. Bake until toothpick inserted into center of cakes comes out clean, 50 minutes. Let cool completely.
- Make frosting: In a large bowl, beat butter, cream cheese, sweetener, cocoa powder, and salt until light and fluffy, about 2 minutes. In a microwave-safe bowl, microwave chocolate chips until just melted. Pour melted chocolate into butter mixture and beat until well combined.
- Using a serrated knife, remove domed tops of cakes to even. Place one cake on a platter or cake stand. Spread 1 1⁄2 cups frosting onto top of cake layer. Top with remaining cake; frost top and sides with remaining frosting. Sprinkle top of cake with reserved colored coconut.
Nutrition
Calories: 605kcalCarbohydrates: 22gProtein: 12gFat: 52gSaturated Fat: 26gTrans Fat: 1gCholesterol: 115mgSodium: 269mgPotassium: 372mgFiber: 7gSugar: 19gCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!