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prep time
1 h 0 min
cook time
30 min
ready time
1 h 30 min
Best Keto Birthday Cake
Our Keto Birthday Cake is made with a delicious low-carb vanilla cake that is moist, flavorful, and sweet! The birthday cake is layered with two layers of our vanilla cake, sandwiched with our fluffy Keto vanilla buttercream. The cake is frosted on all sides and then topped with sugar-free sprinkles and edible flowers.
Do I have to use edible flowers?
No, you do not have to use edible flowers, but they are a low carb and Keto option that are super pretty too!
Tips for making Keto buttercream
To make the best Keto buttercream, you must start with room temperature butter. You must also use powdered erythritol or a powdered erythritol blend. Combine the butter and powdered erythritol in a stand mixer and beat with a paddle attachment for 8-10 minutes. Be sure to beat the frosting for the entire length of time, making sure to scrape the mixture down several times. Beating the frosting for the whole time incorporates air, so make for the fluffiest frosting!
Tips for frosting a Keto cake
Once the two layers of cake have been placed together, frost the outside of the cake with a very thin layer of frosting. The thin layer of frosting will serve as the “crumb coat,” which will hold in the crumbs. Then the cake is chilled until the frosting on the outside is firm. Then the second layer of frosting is added on top of the “crumb coat.” The method we use here will result in the prettiest coating of frosting for the final layer with no crumbs!
Serving suggestions
To make the ultimate birthday meal, pair this Keto birthday cake with our Low Carb Creamy Balsamic Chicken with Sundried Tomatoes:
https://www.carbmanager.com/recipe-detail/ug:7727f0b3-41a0-8419-8e8f-cdf4e4f263e1/low-carb-creamy-balsamic-chicken-with-sundried-tomatoes
Net Carbs
4.2 g
Fiber
4.6 g
Total Carbs
36 g
Protein
10.7 g
Fats
45.8 g
489 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
6 cup
Powdered Erythritol (Icing Sugar)
1.5 cup
Coarse Kosher Salt
0.5 tsp
Baking powder
4 tsp
Butter
1 cup
Vanilla extract
2 tsp
Raw egg
4 large
Almond milk
1 cup
Powdered Erythritol (Icing Sugar)
1.5 cup
Butter
1 cup
Vanilla extract
2 tsp
Almond milk
1 cup
Recipe Steps
steps 9
1 h 30 min
Step 1
Preheat the oven to 350 F (180 C). Prepare two 8” cake pans with nonstick cooking spray (preferably avocado oil). Then line the pans with a parchment paper round. To make a parchment paper round, form a square with the parchment paper and trim off any excess. Then fold the square in half into a triangle. Fold the triangle in half two more times. Place the point of the triangle into the center of the baking pan and trim the excess where the end reaches the outside of the cake pan. Open the triangle to form the circle.Step 2
Combine the dry ingredients, including the almond flour, sweetener, baking powder, and salt. Whisk together well. Make sure the mixing bowl is large enough to add in the liquid ingredients next.Step 3
Add in the liquid ingredients, including melted butter (could also substitute for coconut oil), vanilla extract, eggs, and almond milk. Begin to whisk the mixture together. The batter will be fairly thick.Step 4
Evenly pour the batter into the prepared cake pans. Level the cakes with an offset spatula. Bake for 32-34 minutes or until the center of the cake is puffed and lightly golden brown on top. There may be some mild cracking on the top of the cake, which is ok. Allow the cakes to cool completely before removing them from the pan.Step 5
Once the cakes are almost cool, begin to make the frosting by combining three sticks of butter, 3 cups of sweetener, the remaining vanilla extract, and remaining almond milk in the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture on low at first to incorporate. Then, increase the speed to medium-high, beating the mixture for 8-10 minutes in total. Beat the frosting for the entire length of time as this incorporates air into the frosting for the lightest frosting possible! Make sure to scrape down the sides several times during this time.Step 6
Once the cakes are cooled, run a knife around the edges of the cakes. Invert the first cake onto a plate or cake stand. Remove the parchment paper round. To make the cakes easier to work with, you might want to consider freezing them so they are very firm, but not solid. You will want to carefully remove them from the baking pan before doing this and place them on a baking sheet or plate. Continue by spreading a thin layer of frosting onto the top of the cake.Step 7
Invert the second cake in the same manner. Place this on top of the first cake. Make sure the bottom of the cake is now the top, as this side is perfectly smooth for frosting.Step 8
Frost the top and sides of the cake with a thin layer of frosting. The layer will serve as the “crumb coat,” which will hold down any crumbs. Chill the cake for 15-20 minutes or until the thin layer of frosting is firm.Step 9
Remove the cake from the fridge and frost with any remaining frosting. Make sure the frosting is smooth on the top and the sides. The easiest way to do this is to use a metal bench scraper placed flat on the sides of the cake. Gently turn the plate or cake stand that the cake is on to allow the bench scrape to remove any excess frosting. This will smooth the frosting into an even layer. Once the sides are smooth, smooth the top using the same scraper. Decorate the cake as desired!
Comments
bgrauscher@live.com 2 years ago
I made this cake last night with high expectations but sadly it did not deliver for me. Unfortunately, I thought it tasted like corn bread with frosting. The cake layers both cracked and parts crumbled as soon as I took them out of the pan (after cooling on a rack). Because of the crumbly texture, frosting it was very difficult. Once it was frosted, I let it set in the refrigerator overnight hoping it would set more firmly. However, the next day when I cut a slice to try, it crumbled completely leaving a crumbled mess on the plate. The only part of the slice that held together was the parts attached by frosting. Not sure if I did something wrong, so I encourage other members to try this recipe and judge for yourselves.
recipewriter 2 years ago
I am sorry to hear about your experience with this recipe. Keto and Low Carb cakes can be difficult to work with since they are gluten-free in nature and can take some getting used to. Thank you for your review. I will go over the recipe to see if there are any other details I can add to make this experience better for other users.
Keto-rific-Suzi 2 years ago
49 Carbs is NOT keto. I see more and more recipes on CManager that are very high in Carbs. I will not renew my yearly subscription next year.
IneffableArugula666495 a year ago
Not 49 but 4 grams a slice!! Big difference
IneffableArugula698256 2 years ago
One slice is 4.2g of carbs !
recipewriter 2 years ago
Yes, at Carb Manager, we count by net carbs. Since this cake has sugar alcohol and fiber those are subtracted from the total carbs leaving 4 g per serving.
bgrauscher@live.com 2 years ago
The 49 carbs listed in the nutritionals include sugar alcohols and fiber. Once you deduct these items, the net carbs per slice is net 4g. However, the slice pictured is not a serving so beware. The nutritionals given is for a single serving which would be 1/16th of an 8 Inch cake. That being said, this cake looks delicious so I'm definitely gonna make it. I'll post a review afterward.