Easy Keto Birthday Cake Recipes

KETO BIRTHDAY CAKE (VANILLA CAKE!)

Steps:

• Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
• In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
• In a stand mixer or hand mixer, cream your butter and sugar until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
• Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
• Once cool, frost the cakes with your favorite vanilla frosting.

EASY KETO BIRTHDAY CAKE

Steps:

• Melt the sweetener in a medium saucepan with a thick bottom over a medium-low heat.
• When completely melted and golden-brown, add the butter and cook for 2 minutes, stirring occasionally until fully incorporated. If the mixture separates, remove from the heat and whisk vigorously until combined again. Return to heat.
• Then, slowly add the heavy cream while stirring. Cook for around 5-10 minutes, stirring occasionally and checking the consistency. The sauce is ready when it covers the back of the spoon in a thick layer.
• Leave to cool down in a saucepan for 10 minutes, then pour into a container and let come to room temperature before using as a cake filling.
• Preheat the oven to 180C (355F). Line the bottom of an 8-inch (20cm) cake pan or springform with parchment paper. The walls of the pan should stay untouched!
• Sift the almond flour, xanthan gum, and baking powder into a mixing bowl. Then, whisk to combine and set aside.
• Place the eggs, salt, and powdered sweetener in a large mixing bowl. Beat on high using a hand mixer (or stand mixer with a whisk attachment) for 10-12 minutes or until tripled in size and pale yellow. Lower the speed to low, add vanilla and olive oil one tablespoon at a time, and beat for 10-15 seconds.
• Add the sifted dry ingredients to the egg mixture in three batches while gently folding with a rubber spatula until no dry ingredients are left in between.
• Pour the batter into the cake pan or springform and bake for 30-35 minutes or until golden on top and the toothpick comes out clean.
• Remove from the oven and let it cool down for 5 minutes. Then, run a blunt knife against the wall of the pan to release the cake. Place on a cooling rack to cool down to room temperature.
• Place all the frosting ingredients in a mixing bowl and beat with a hand mixer until fully combined and thick, with a matte finish. Reserve 1/3 cup for decoration.
• Cut the completely cooled sponge cake in half and place the top layer of the cake on a serving plate, cut side up. Spread an even layer of the frosting on top.
• Pipe a thick border along the edges of the cake, creating a dam that will hold the caramel filling inside the cake. Pour the caramel sauce into the middle and spread evenly. Add 2-3 tablespoons of the frosting on top and spread, covering the caramel.
• Place the second layer of the cake on top and spread the rest of the frosting on the top and sides of the cake.
• Decorate with the reserved frosting and freeze-dried raspberries, if desired.