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birthday cake with sprinkles
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5 from 1 vote

Keto Birthday Cake with Buttercream Frosting

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free, recipe for keto birthday cake
Servings: 18
Calories: 407

Equipment

  • Hand Mixer
  • 9 Inch Round Cake Pans

Ingredients

Cake Batter:

Buttercream Frosting:

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

Calories: 407 | Carbohydrates: 5g | Protein: 7g | Fat: 41g | Fiber: 3g