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prep time
1 h 0 min
cook time
27 min
ready time
1 h 27 min
Low Carb Celebration Cake
This celebration cake is rich and moist thanks to the addition of very strongly brewed coffee. The coffee is added hot which is the trick to getting the almond flour hydrated and therefore moist after baking. The cake is layered and frosted with a cream cheese buttercream.
Net Carbs
6.4 g
Fiber
4.1 g
Total Carbs
37.6 g
Protein
10.4 g
Fats
48.7 g
514 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond Flour
4 cup
The Ultimate Icing Sugar Replacement by Swerve
1-½ cup
100% Cocoa Special Dark by Hershey's
1 cup
Baking Powder
2 teaspoon
Butter
1 cup
Vanilla Extract
2 teaspoon
Raw Egg
4 large
Coffee
1-⅓ cup
Cream Cheese
16 ounce
Butter
1 cup
The Ultimate Icing Sugar Replacement by Swerve
1-½ cup
Vanilla Extract
2 teaspoon
Recipe Steps
steps 10
1 h 27 min
Step 1
Preheat an oven to 350 F. Combine all the dry ingredients for the cake together in a medium mixing bowl.Step 2
In the meantime, melt the butter in a heatproof bowl in the microwave in 30-second increments until melted. Add the vanilla. Add butter mixture to the dry mixture and slightly mix then add the eggs (mix slightly). Add the coffee (the stronger the coffee the better!), add the coffee hot.Step 3
Taking a piece of parchment paper, cut it into a square and fold it in half to make a triangle. Keep folding the triangle to make it into a thin triangular piece and then measure it against the round cake pan by putting the tip in the center of the pan. Cut it and then unfold it to form a circle and place it in the bottom of the pan and lightly spray paper with cooking spray.Step 4
Pour batter into three 6” cake pans.Step 5
Bake for 25-27 minutes or until a toothpick inserted into the center of the cake comes out clean and the tops are puffed and slightly cracked. Allow the cake to cool completely in the fridge before frosting it. In the meantime, whip room temperature butter and room temperature cream cheese together in a stand mixer with a paddle attachment. Add 2 cups of Swerve icing sugar and whip for 5 minutes, scraping the sides down as necessary until light and fluffy. Set aside at room temperature so mixture will stay spreadable.Step 6
On to a cake stand, invert the first cake, removing the paper. Top with a generous amount of frosting and spread the frosting to the edges of the cake with an offset spatula.Step 7
Invert the second cake on top. Repeating with more frosting. Repeat this with the last layer of cake.Step 8
Spread a thin layer of frosting over the whole cake. This will serve as the “crumb coat” which holds in all the dark chocolate crumbs so the final appearance of the cake is nice and neat. Chill the cake well until the frosting is solid.Step 9
Spread the rest of the frosting evenly over the entire cake using an offset spatula. Take the spatula and add swirls to frosting on the sides of the cake.Step 10
Keep chilled until ready to serve and allow cake to come to room temperature for a half hour before serving.
