This keto birthday cake is the buttery classic you love with just a hint of vanilla. Topped with my over-the-top buttercream frosting... who says is has to be your birthday to enjoy this low carb guilty pleasure! Have your cake and eat it too!
This birthday treat goes perfectly with some other party foods like my Shrimp Guacamole and bacon appetizer, Spinach dip, or Keto Cheesecake!
You can never underestimate the value of good and reliable keto dessert recipes. Desserts are found in every area of the globe so when we eat keto, we have to have good alternatives. That's the reason why I never get tired of coming up with new and exciting keto desserts.
Keto Birthday Cake
When I think of birthday cake, I always think of the classic vanilla with vanilla frosting and sprinkles. I am sure you can agree! Though, a good chocolate cake is always good at a birthday party too!
I wanted this cake to be easy to make, fluffy with a good crumb, and absolutely delicious.
Keto cakes have a reputation of being dense and dry, crumbly and too eggy. This keto birthday cake is none of that!
This cake is perfectly moist and sweet, even my picky 8 year old loved it. And I am going to be honest, I am quite picky about my keto sweets. This cake was amazing!
Buttercream Frosting
There really isn't much difference between a keto frosting and a traditional buttercream. The only swap is using a keto friendly powdered sweetener, such as Lakanto or Swerve. This is a big save on calories!
The basic recipe requires butter, powdered sweetener, heavy cream, vanilla, and a pinch of salt. All keto friendly ingredients.
You could also go with my keto cream cheese frosting that is equally as delicious
Recipe Tips and Notes
- Make sure you grease your cake pans generously so they fall out of the pan. If they stick, you can gently run a butter knife around the edge of the cake and use a thin spatula to release the bottom. To be safe, you can also cut a piece of parchment paper in the round shape of the pan and live the bottom.
- The cake itself can be mixed by hand very easily. The same cannot be said for the frosting so be sure to use an electric mixer to get that mixed up properly.
- The buttercream is enough to skim coat the entire layer cake, or make 2 thick frosting layers (my favorite method)
- Sprinkles are optional as they do contain sugar but it is very minimal at only 3 carbs per teaspoon
Recent Keto Recipes:
Keto Birthday Cake with Buttercream Frosting
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Ingredients
Cake Batter:
- 4 cups almond flour (see my favorite on Amazon)
- 1 cup sugar free granulated sweetener (see my favorite on Amazon)
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 4 large eggs
- ½ cup Melted Butter
- 2 teaspoons Vanilla Extract
Buttercream Frosting:
- 2 cups unsalted butter, softened
- 2 cups sugar free powdered sweetener
- 4 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- pinch of salt
Equipment
- Hand Mixer
- 9 Inch Round Cake Pans
Instructions
Cake:
- Preheat the oven to 350F. In a large mixing bowl combine almond flour, sweetener, baking soda and salt. Now stir in the eggs, melted butter, and vanilla.
- Spray the inside of your round cake pans with cooking spray (see notes). Divide the cake batter mixture evenly into both of your cake pans.
- With a spatula spread the mixture, making sure to spread evenly flat. Place into already preheated oven and bake for 15-20 minutes or until toothpick comes out clean. Let cool to room temperature.
Frosting:
- Add the butter to a large bowl and mix using an electric mixer. Beat the butter on the medium speed for 3 minutes until butter is lighter in color.
- Add in the powdered sweetener and mix on low speed for one minute. Then, increase the speed to medium and continue mixing for another minute or two.
- Add in the heavy cream, vanilla extract and salt. Continue to mix using medium speed until the frosting is all combined.
Assembling:
- On a cake plate, take one of your cakes and turn upside down. You may have to tap it for it to come out.
- Begin spreading your buttercream frosting on top of your cake, spreading evenly. Once finished, take your other cake and place on top of frosted cake. Take your remaining frosting and spread on top of cake. sprinkles on top are optional. Serve.
Notes
- Make sure you grease your cake pans generously so they fall out of the pan. If they stick, you can gently run a butter knife around the edge of the cake and use a thin spatula to release the bottom. To be safe, you can also cut a piece of parchment paper in the round shape of the pan and live the bottom.
- The cake itself can be mixed by hand very easily. The same cannot be said for the frosting so be sure to use an electric mixer to get that mixed up properly.
- The buttercream is enough to skim coat the entire layer cake, or make 2 thick frosting layers (my favorite method)
- Sprinkles are optional as they do contain sugar but it is very minimal at only 3 carbs per teaspoon
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Lynne says
Shouldn’t this cake require baking powder instead of baking soda? There are no acidic ingredients, so what will the baking soda react to? I’ve already waste time and money following this recipe, and I’m pretty disappointed.
Kasia escobar says
Loved this cake! The buttercream frosting was delicious and the first time I actually didn’t mess it up, thanks to the detailed instructions.
Just a question, any idea why my cake tastes bitter in some bites? I used Monk Fruit and erytriol sweetener. Thanks!
Peggy says
Would I be able to split the layers to form four? They appear a bit dense and thin so that’s why I’m asking. I was thinking of making it into four layers for a taller birthday cake.
If not I guess I’ll need to make the recipe twice
Jennifer Banz says
Yes it’s definitely possible, then they would be about 1 inch thick layers. You could also use smaller cake pans to make the layers thicker.