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Keto Birthday Cake

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

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

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

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.