Easy keto birthday cake
Made with vanilla cake layers, cream cheese frosting, and caramel sauce in between, this easy delicious keto cake recipe is the tastiest low carb and gluten-free cake that you can make for celebrations like birthdays.
Servings: 10 pieces
Calories: 410kcal
Equipment
- 8-inch (20cm) cake pan or springform of the same size
Ingredients
Sponge
- 2 cup 200g almond flour
- ½ teaspoon xanthan gum
- 1 ½ baking powder
- 5 medium to large eggs 50-55g each at room temperature
- Pinch of salt
- ½ cup 100g granulated sweetener such as from Sukrin, Swerve, or allulose
- 1 teaspoon vanilla extract
- 2 tbsp 30g extra mild olive oil
Filling
Frosting
- 9 oz 400g cream cheese cold
- 4 tbsp 40g powdered sweetener
- 1 cup 60g heavy whipping cream cold
- 1 teaspoon vanilla extract
Toppings
- Freeze-dried raspberries optional
Instructions
For the caramel
- Melt the sweetener in a medium saucepan with a thick bottom over a medium-low heat.
- When completely melted and golden-brown, add the butter and cook for 2 minutes, stirring occasionally until fully incorporated. If the mixture separates, remove from the heat and whisk vigorously until combined again. Return to heat.
- Then, slowly add the heavy cream while stirring. Cook for around 5-10 minutes, stirring occasionally and checking the consistency. The sauce is ready when it covers the back of the spoon in a thick layer.
- Leave to cool down in a saucepan for 10 minutes, then pour into a container and let come to room temperature before using as a cake filling.
For the sponge
- Preheat the oven to 180C (355F). Line the bottom of an 8-inch (20cm) cake pan or springform with parchment paper. The walls of the pan should stay untouched!
- Sift the almond flour, xanthan gum, and baking powder into a mixing bowl. Then, whisk to combine and set aside.
- Place the eggs, salt, and powdered sweetener in a large mixing bowl. Beat on high using a hand mixer (or stand mixer with a whisk attachment) for 10-12 minutes or until tripled in size and pale yellow. Lower the speed to low, add vanilla and olive oil one tablespoon at a time, and beat for 10-15 seconds.
- Add the sifted dry ingredients to the egg mixture in three batches while gently folding with a rubber spatula until no dry ingredients are left in between.
- Pour the batter into the cake pan or springform and bake for 30-35 minutes or until golden on top and the toothpick comes out clean.
- Remove from the oven and let it cool down for 5 minutes. Then, run a blunt knife against the wall of the pan to release the cake. Place on a cooling rack to cool down to room temperature.
Frosting and assembling
- Place all the frosting ingredients in a mixing bowl and beat with a hand mixer until fully combined and thick, with a matte finish. Reserve ⅓ cup for decoration.
- Cut the completely cooled sponge cake in half and place the top layer of the cake on a serving plate, cut side up. Spread an even layer of the frosting on top.
- Pipe a thick border along the edges of the cake, creating a dam that will hold the caramel filling inside the cake. Pour the caramel sauce into the middle and spread evenly. Add 2-3 tablespoons of the frosting on top and spread, covering the caramel.
- Place the second layer of the cake on top and spread the rest of the frosting on the top and sides of the cake.
- Decorate with the reserved frosting and freeze-dried raspberries, if desired.
Notes
NET CARBS: 4g
Store in the fridge for up to 3 days.
Cake layers can be frozen for up to 2 months. Thaw overnight in the fridge before assembling the cake.
Nutrition
Serving: 1piece | Calories: 410kcal | Carbohydrates: 6g | Protein: 11g | Fat: 39g | Potassium: 243mg | Fiber: 2g | Sugar: 3g | Vitamin A: 970IU | Calcium: 158mg | Iron: 2mg