Keto Birthday Cake with Buttercream Frosting

This Keto Birthday Cake with Buttercream Frosting is the ultimate celebration dessert for anyone following a low-carb lifestyle. Perfectly moist and rich with a velvety buttercream that's sweetened just right, this cake is sure to delight without breaking your carb bank.

Course Desserts

Cuisine American

Keyword Keto Birthday Cake, Keto Buttercream Frosting, keto desserts, Low Carb Cake

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 345kcal

Equipment

2 8-inch round cake pans
Parchment paper
Large mixing bowl
Hand mixer
Wire rack
Cake stand

Ingredients

Cake

2 cups Almond Flour 224g
¾ cup Erythritol 150g
¼ cup Coconut Flour 28g
2 tsp Baking Powder 9g
½ tsp Salt 2g
½ cup Unsalted Butter, softened 113g
6 large Eggs
½ cup Unsweetened Almond Milk 118ml
2 tsp Vanilla Extract 10ml

Buttercream Frosting

1 cup Unsalted Butter, softened 226g
1 cup Powdered Erythritol 200g
3 tbsp Heavy Cream 45ml
1 tsp Vanilla Extract 5ml

Instructions

Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper and grease the sides.
In a large bowl, whisk together almond flour, erythritol, coconut flour, baking powder, and salt.
Add the softened butter to the dry ingredients and use a hand mixer to blend until a crumbly texture forms.
Crack the eggs into the mixture, add almond milk and vanilla extract, and mix until fully combined and smooth.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting, beat the softened butter with a hand mixer until creamy.
Gradually add powdered erythritol, then the heavy cream and vanilla extract, and beat until light and fluffy.
Once the cakes are completely cool, place one layer on a cake stand and spread a generous layer of buttercream on top.
Place the second cake layer on top and apply a thin crumb coat of frosting over the entire cake.
Chill the cake for 15 minutes to set the crumb coat, then finish frosting the cake with the remaining buttercream, smoothing the sides and top.
Decorate as desired and serve.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing. If the frosting is too thick, you can add a little more heavy cream to reach the desired consistency. Store leftover cake in the refrigerator for up to 5 days. For a dairy-free version, substitute the butter with a dairy-free alternative and use coconut cream in place of heavy cream.

Nutrition