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prep time
2 h 50 min
cook time
45 min
ready time
3 h 35 min
Keto Halloween Cake
This layered cake is a deliciously spooky dessert perfect for Halloween. It consists of 2 vanilla cake layers and lots of Keto buttercream frosting. This cake is ideal for kids’ parties but will also lighten the mood for adults. We recommend adding this colorful cake to this year’s list of keto Halloween recipes.
Is this cake moist?
Keto baking can be tricky when trying to achieve the perfect flavor and texture. This vanilla-flavored cake is moist and mouthwatering. The secret to its pillowy texture is the sour cream in the batter. You can substitute the sour cream with cream cheese, but make sure not to skip it. If you’re using cream cheese, ensure it’s at room temperature.
How to make Keto buttercream frosting?
The best part about this cake is its sweet, fluffy, and colorful frosting. The key to a smooth and airy buttercream frosting is having all your ingredients at room temperature. Beat the butter, powdered erythritol, and vanilla extract in a stand mixer or using a hand mixer until smooth and creamy.
What is the theme of this cake?
All Keto Halloween cake recipes have a funny or spooky theme. This cake is of ghosts roaming around in a cotton candy sky. Both elements are prepared with buttercream frosting. You can change the sky’s color to navy blue or black and add some stars.
How to customize this recipe?
This cake is vanilla flavored, but you can adjust it to your liking. Feel free to add pumpkin spice, cocoa powder, citrus zest, or extracts to the cake batter. You can also adjust the decoration to your preference by changing the color of the buttercream and the piping pattern.
How many servings does this cake yield?
This is a small 8-inch cake that can serve 8-12 people. If you’re hosting a big party, double the recipe to serve 16-24 people.
Net Carbs
3.1 g
Fiber
2.9 g
Total Carbs
36 g
Protein
5.8 g
Fats
33 g
354 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
2 cup
Coconut flour
0.25 cup
Baking powder
2 tsp
Salt
1 dash
Sour cream
0.67 cup
Erythritol Granulated
0.5 cup
Vinegar
1 tsp
Vanilla extract
2 tsp
Raw egg
2 large
Oil
0.25 cup
Almond milk, vanilla or other flavors, unsweetened
0.25 cup
Butter
1 cup
Powdered Erythritol (Icing Sugar)
2.5 cup
Red Food Coloring
10 Drop
Blue food Coloring
4 Drop
Dark Chocolate Cocoa Powder
1 tbsp
Recipe Steps
steps 9
3 h 35 min
Step 1
Preheat your oven to 350F/180 C. Line two 6-inch pans with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.Step 2
To another bowl, add the sour cream, granulated erythritol, vinegar, and vanilla extract. Whisk well. Add the eggs, oil, and almond milk, and whisk again until you have a homogeneous mixture.Step 3
Add the dry ingredients to the wet and fold. The batter should be thick and fluffy. Divide into the 2 lined pans.Step 4
Bake for 35-45 minutes until an inserted toothpick comes out clean. Remove the cakes from the pans and let them cool on a rack for 2-3 hours. Meanwhile, start preparing the buttercream frosting.Step 5
To a bowl, add the room temperature butter, powdered erythritol, and 1 tsp vanilla extract. Beat using a hand mixer until light and fluffy—Transfer ¼ cup of the frosting to a bowl and 2 tbsp to another bowl.Step 6
To the largest amount of buttercream frosting, add red and blue food coloring and mix until you have a cotton candy gradient. To the bowl with the 2 tbsp of frosting, mix in the cocoa powder. Transfer the ¼ cup plain buttercream and chocolate buttercream to separate piping bags.Step 7
Place 1 layer of cake onto a flat plate or cake stand a spread a layer of colored buttercream. Place the second cake layer on top and spread the remaining colored buttercream on the top and sides. To maintain the color gradient effect, you can add a few drops of red and blue food coloring and smear slightly.Step 8
Snip ½ inch (1 cm) off the white buttercream piping bag and 1/8 inch (1-2 mm) of the chocolate buttercream piping bag. Pipe different sizes of circles across the cake using the white buttercream and smear them using a teaspoon to create flying ghosts. Pipe 2 small dots as eyes and an oval for the mouth using the chocolate buttercream.Step 9
Transfer the cake to the fridge to set. Slice into 8 or 12 pieces. Serve!
