Keto Birthday Cake

Keto Birthday Cake: Grain Free, Sugar Free, Dairy Free

Keto Birthday Cake: Grain Free, Sugar Free, Dairy Free

For my daughters 9th birthday I made her a Keto Birthday cake. I wanted to make her birthday cake low carb, grain free, sugar free, dairy free and super delicious. I tested different combinations until I found one.

Low Carb Kids

My daughter eats a low carb diet with me and so far she loves it. She has adapted a more low carb paleo approach instead of strict keto. My daughter eats some dairy as I do not. I let her make choices with her meals. She makes a healthy decision 80 percent of the time and I don’t sweat the 20%. If I am cooking it then it is low carb and dairy free. The best part about this keto birthday cake is that no one could tell that my cake was low carb. I had my extremely picky eater 7 year old nephew try a cupcake while I was recipe testing and he ate 4 cupcakes and wanted more.

keto birthday cake

Rainbow sprinkles

Rainbow sprinkles add magic to any meal and they certainly added magic to my daughters birthday party. There was barely any cake leftover!When all the kids and parents were finished devouring the cake there was only two slices leftover! Rainbow Sprinkles Recipe can be found here!

Sugar Free Rainbow Sprinkles
keto birthday cake

Chocolate Frosting

This cake is delicious on its own however I knew that I needed to add something extra to make it amazing. I modified a frosting recipe from All Day I Dream About Food. The best part about my daughters Keto Birthday cake is the avocados. At my local grocery store avocados were marked down. I found a bag of avocados on sale 5 for $2.50. I brought them up to the cash register and the cashier told me that because the avocados had been in the refrigerator for a very long time and she thought that they were probably brown inside. The cashier told me to take the avocados home for FREE!!

When I got home I cut open one of the avocados and they were a bit brown in places but the taste was fine. I knew that I was going to use the avocados to make frosting for my Keto Birthday Cake and shrugged it off. They were amazing in the frosting. The kids loved it, in other words, I won the day!

keto birthday cake

Keto deserts using avocados

This Keto Birthday Cake is a make once a month type of desert. It is a lot of work however it is totally worth it. For something a bit easier to get into your belly check out Keto Chocolate Banana Cookies. Another great desert using avocados is the Keto Key Lime Pudding.   For something super fast check out this Fudgey Chocolate Pie recipe

OMG KETO YUM Key Lime Pudding Avocado
Keto Chocolate Banana Cookies
Fudgy Keto Chocolate Pie
keto birthday cake

Keto Birthday Cake

Ingredients

Note: These measurements are for one layer of the cake. I made the recipe twice, for two layers. 

Frosting:

This will frost about 24 cupcakes or frost both layers of this cake with a little bit extra. In Other words, If you are only making one layer, split the recipe in half. You will have extra frosting. This can be stored in the refrigerator for snacking purposes.  

Special equipment:

Instructions:

  • First of all,  Preheat the oven to 350 degrees.
  • Next, cut a circle to fit the spring form pan and place it on the bottom of the pan and then spray the pan and paper with non stick cooking spray. 
  • Next, “cream” the coconut oil, erythriyol, salt, stevia and extracts together in the food processor for 30 seconds.
  • Add the eggs and coconut milk to the food processor and combine for about 30 seconds.
  • Next add the flours and process until it becomes a coarse cake like texture. Do not do this too long it only takes 30 seconds or so.
keto birthday cake
keto birthday cake

  • Fold in the Rainbow Sprinkles until the sprinkles are distributed throughout the cake batter.
  • Next, pour the cake batter into the spring pan and place it in the oven for 35 minutes.
  • Do a “toothpick test” to check the cake after 30 minutes. The toothpick should be clean with no batter attached to it when it comes out of the center of the cake. The cake should not “jiggle” in the middle. The edges should be brown.
  • Next, let the cake rest for 5 minutes on a cutting board and then use the sliding mechanism to open up the spring form pan. Pop the cake out onto the cutting board. Trim the edges if desired.
  • Freeze the cakes until they are ready to frost. Store the cake in the refrigerator until they are ready to be served. 
keto birthday cake
keto birthday cake

By the way: These cakes freeze well without the frosting on them. Do not Frost them until the cakes have cooled completely. 

Frosting Instructions:

  • First, melt the Bakers chocolate in the microwave
  • Next, add all the ingredients except for the water into the food processor.
  • Blend the frosting in the food processor until the mixture has combined. Next, you might have to add a little water because the frosting can get a bit thick.
  • Next, be sure to scrape sides of the frosting down and then process again.
  • Lastly, add more powdered erythritol or stevia to taste.
  • I tasted the frosting a lot in order to get it to the right consistency and flavor. Don’t forget the pinch of salt as it really brings out the chocolate flavor.

Frost the top of the bottom layer first. Next stack the second cake on top of the first layer. First frost the top of the cake and then the sides. Lastly sprinkle more rainbow sprinkles on top of your cake and serve!

Keto Birthday Cake

Keto Birthday Cake: Grain Free, Sugar Free, Dairy Free

Course: Dessert
Cuisine: American
Keyword: keto birthday cake
Cook Time: 35 minutes
cool: 10 minutes
Total Time: 35 minutes
Servings: 16
Calories: 282 kcal
Author: Becky Craigo

Keto Birthday cake with sugar free sprinkles! Note: These measurements are for one layer of the cake. I made the recipe twice

Print

Ingredients

  • 60 g Coconut Oil
  • 3 large eggs
  • 60 ml  or about 1/4 cup of Coconut milk
  • 50 g or about a 1/4 cup of Coconut Flour
  • 100 g or about a scant cup of Almond Flour
  • 220 g or about a heaping cup of Erythritol
  • 1 tsp of Vanilla Extract
  • 1/2 tsp of salt
  • 1 tsp of maple extract
  • 1 tsp Baking Powder
  • 40 drops Vanilla flavored Stevia.
  • 2 TBS Coconut Sprinkles
  • 1 spray Non Stick coconut oil cooking spray

Frosting

  • 400 g Avocado about 4 medium
  • 40 drops Vanilla flavored Stevia. I LOVE THIS BRAND
  • 1 tsp Maple Extract
  • 1 and 1/2 cup Powdered erythriytol plus more for consistency
  • 4 oz 100% Bakers dark Chocolate.
  • 1 tsp salt
  • 1-2 tbs Water to thin if needed.

Instructions

  1. First, Preheat the oven to 350 degrees.
  2. Cut a circle to fit the spring form pan and place it on the bottom of the pan. Spray with non stick cooking spray. 
  3. Next, "cream" the coconut oil, erythriyol, salt, stevia and extracts together in the food processor for 30 seconds.
  4. Add the eggs and coconut milk to the food processor and combine for about 30 seconds.
  5. Next add the flours and process until it becomes a coarse cake like texture. Do not do this too long it only takes 30 seconds or so.
  6. Next, "cream" the coconut oil, erythriyol, salt, stevia and extracts together in the food processor for 30 seconds.
  7. Add the eggs and coconut milk to the food processor and combine for about 30 seconds.
  8. Next add the flours and process until it becomes a coarse cake like texture. Do not do this too long it only takes 30 seconds or so.
  9. Fold in the Rainbow Sprinkles.
  10. Pour the cake batter into the spring pan and place it in the oven for 35 minutes. Do a "toothpick test" to check the cake after 30 minutes. The toothpick should be clean with no batter attached to it when it comes out of the center of the cake. The cake should not "jiggle" in the middle. The edges should be brown.
  11. Let the cake rest for 5 minutes on a cutting board and then use the sliding mechanism to open up the spring form pan. Pop the cake out onto the cutting board. Trim the edges if desired. Freeze the cakes until they are ready to frost. Store the cake in the refrigerator until they are ready to be served. 
  12. Frosting Instructions:
  13. Melt the Bakers chocolate in the microwave
  14. Next, add all the ingredients except for the water into the food processor. 
  15. Blend the frosting in the food processor until the mixture has combined. Next, add a little water if you need to thin the frosting out. 
  16. Be sure to scrape sides of the frosting down and then process again. 
  17. Add more powdered erythritol or stevia to taste. 

Recipe Notes

I cut this cake into more than 16 slices for the party but for recipe purposes I am going to say 16 slices. Nutrition for the cake without the frosting is :
Calories: 230 ~ Carb: 3.2 ~ Fat: 21.3 ~ Protien: 6.1

Nutrition Facts
Keto Birthday Cake: Grain Free, Sugar Free, Dairy Free
Amount Per Serving
Calories 282
* Percent Daily Values are based on a 2000 calorie diet.

6 Comments


  1. When I add this into my fitness pal it’s 55grams of carbs per slice. I divided the cake into 12 slices. How did you get it to 3.2 carbs with all that almond flour even….

    1. Author

      I cut my cake into more than 12 slices to start. Also are you taking subtracting the fiber from the total carb count? Different brands have different nutritional information, make sure that is correct on each ingredient when using MFP, sometimes people enter the wrong macros for the ingredients. This is what I came up with – using the ingredients and their macros. I don’t use MFP because it is often incorrect.


  2. What kind of Eryhtritol for the Keto Birthday Cake??

Whats on your mind?