Keto Birthday Cake with Chocolate Frosting
User Reviews
5
Keto Birthday Cake with Chocolate Frosting
Description
The cake batter blends almond flour with eggs, melted butter, milk, vanilla extract, stevia glycerite, baking powder, and salt. After dividing the batter evenly between two greased 8-inch pans, the layers bake at 325°F until they are set but not browned, maintaining a soft, pale appearance due to the almond flour base.
Once cooled, the layers are frosted with a chocolate frosting made by mixing softened butter, heavy cream, Dutch-processed cocoa powder, vanilla, and stevia glycerite. This frosting has a smooth texture and mild chocolate flavor that contrasts well with the lightly sweetened, almond-flavored cake layers.
The cake is suitable for those following ketogenic or gluten-free diets and serves as a celebratory dessert option with familiar birthday cake appeal but alternative ingredients.
Notes recommend thoroughly greasing pans or using parchment liners for easy removal, waiting for cake layers to cool before frosting to prevent melting, and storing the finished cake covered in the refrigerator up to five days. Using Dutch-processed cocoa for frosting is suggested for a milder taste but is optional.
Ingredients
Cake:
- 6 egg large
- ¼ cup milk whole
- 6 tablespoons butter melted; 3 ounces, unsalted
- 2 teaspoons vanilla extract
- 2 teaspoons stevia glycerite heaping; equals about ¾ cup of sugar
- 2 ¼ cups almond flour blanched,superfine; 9 ounces
- ¼ teaspoon salt
- 2 teaspoons baking powder fresh; gluten-free if needed
Chocolate Frosting:
- 1 cup butter softened; 8 ounces, unsalted
- ½ cup heavy cream
- ½ cup cocoa powder Dutch-processed; 1.5 ounces, unsweetened
- 1 teaspoon vanilla extract
- 1 tablespoon stevia glycerite equals 1 cup of powdered sugar
Instructions
Bake the cake layers:
- Preheat the oven to 325°F. Generously butter two round 8-inch nonstick cake pans.
- In a large bowl, whisk together the eggs, milk, melted butter, vanilla, and stevia.
- Add the almond flour, mixing it in with a rubber spatula and then whisking until the batter is smooth. Whisk in the kosher salt and baking powder.
- Divide the batter evenly between the two pans. To ensure the cake layers are the same size, it’s best to use your kitchen scales and weigh the batter as you pour it into the pans. I weighed each cake at 360 grams.
- Bake the cakes in the middle of the oven until slightly puffed and set and a toothpick inserted in their center comes out clean, 15-18 minutes. The tops of the cakes won't brown even when they are fully baked.
- Remove the cakes from the oven and place them on a wire rack. Let them cool for 10 minutes in the pans, then invert them directly onto the wire rack. Let them cool completely for at least 30 more minutes.
While the cakes are cooling, prepare the frosting:
- Place the softened unsalted butter, heavy cream, cocoa powder, vanilla, and stevia in a medium bowl. Using a handheld electric mixer, beat on low to incorporate, then beat on medium for about 1 minute until the frosting is light and fluffy. You can also mix the frosting by hand until light and fluffy.
Assemble and frost the cake:
- Place one of the cake layers on a cake plate, flat side up. To keep the plate clean, you can line the plate with strips of wax paper to protect the plate (let them overhang), then pull them from underneath the cake once you’re done frosting it. Alternatively, use a cake board.
- Place ⅓ cup of frosting in the middle of the cake and use an offset spatula to spread the frosting over the top of the cake.
- Gently place the second cake layer on top of the first one, flat side up. There’s no need to press on it. Place another ⅓ cup of frosting on top of this second cake, and use the spatula to spread it all over the top of the cake.
- Use the remaining frosting to frost the sides of the cake.
- Once frosted, you can cut the cake and serve it. You can also refrigerate it, covered, until ready to serve. Take it out of the fridge 2 hours before you plan on serving it.
Notes
- Grease cake pans well or line with parchment circles to prevent sticking.
- Cool cake layers completely before frosting to avoid melting the frosting.
- Use Dutch-processed cocoa powder for a milder chocolate flavor in the frosting.
- Store the finished cake covered in the fridge for up to five days and let it reach room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 391kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Sodium | 180mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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