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Finding the perfect dessert to enjoy on a Sunday can be a tricky task, especially when you’re following a keto lifestyle.
With so many delicious options out there, it can be easy to feel overwhelmed by the challenge of finding a sweet treat that doesn’t sabotage your progress.
That’s where Sunday Keto Cake Recipes come in! These cakes are designed to provide you with all the indulgent flavors of traditional cakes without the carb overload.
In this article, we’ve rounded up over 50 keto-friendly cake recipes that are perfect for your Sunday gatherings or as a treat to enjoy throughout the week.
From rich chocolate cakes to fruity, refreshing flavors, there’s a cake for every taste and occasion.
Whether you’re craving a decadent dessert or a lighter, more refreshing option, these keto cakes will help you stay on track without feeling deprived.
Get ready to bake your way through these amazing low-carb, high-flavor recipes!
50+ Flavorful Sunday Keto Cake Recipes for Every Occasion
There’s no need to skip dessert just because you’re following a keto lifestyle.
With over 50 Sunday keto cake recipes at your fingertips, you can indulge in the sweet treats you love without compromising your diet.
Whether you prefer chocolate, citrus, or nutty flavors, these cakes are packed with flavor and made with keto-friendly ingredients that won’t derail your carb count.
So go ahead, treat yourself to a slice (or two) of these delicious cakes and enjoy a satisfying dessert that’s both guilt-free and indulgent.
Baking these cakes is an easy way to incorporate more low-carb options into your routine while satisfying your sweet tooth.
With the variety of recipes we’ve included, you’ll never run out of new ways to enjoy a Sunday dessert that keeps you on track with your keto goals!
Keto Lemon Pound Cake
This Keto Lemon Pound Cake is a refreshing, tangy treat perfect for a relaxing Sunday. With a moist texture and a zesty lemon flavor, this cake is made using almond flour and sweeteners that fit a keto lifestyle. Whether paired with a hot cup of coffee or enjoyed on its own, it’s a delightful low-carb dessert to start your weekend.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup erythritol (or sweetener of choice)
- 1/2 cup butter, softened
- 4 large eggs
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and erythritol until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice, zest, and vanilla extract.
- In another bowl, combine the almond flour, coconut flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing until fully combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
This Keto Lemon Pound Cake is a wonderful, guilt-free way to indulge your sweet tooth on a Sunday afternoon. The tangy lemon flavor pairs beautifully with the richness of the almond flour, making it a perfect treat for keto enthusiasts. The cake is moist, tender, and will satisfy any cake cravings while keeping your carb intake low. Serve with a dollop of whipped cream for an extra indulgence, or enjoy it plain for a simple, refreshing dessert.
Keto Chocolate Hazelnut Cake
This Keto Chocolate Hazelnut Cake is an indulgent dessert that blends the richness of chocolate with the nutty flavor of hazelnuts, making it the ideal treat for a Sunday afternoon. Made with almond flour and sweetened with a keto-friendly sweetener, this cake is both decadent and low-carb, ensuring you can indulge without the sugar rush.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1 cup erythritol (or sweetener of choice)
- 1/2 cup butter, softened
- 4 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped hazelnuts
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, cream together the butter and erythritol until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and heavy cream.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until fully combined.
- Fold in the chopped hazelnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
This Keto Chocolate Hazelnut Cake is a perfect dessert to enjoy with family and friends on a cozy Sunday. Its rich chocolate flavor and crunchy hazelnut pieces create a decadent treat without the carbs. It’s a great way to enjoy a classic flavor combination while maintaining your keto lifestyle. The cake is moist, and the sweetener ensures it’s just the right amount of sweetness, perfect for satisfying any chocolate cravings without the guilt.
Keto Cinnamon Roll Cake
Keto Cinnamon Roll Cake is an easy-to-make dessert that captures the comforting flavors of a traditional cinnamon roll, but without the high carb content. This cake is swirled with a sweet cinnamon filling and topped with a creamy glaze. It’s a delicious way to enjoy a Sunday morning treat while staying on track with your keto goals.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup butter, melted
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup erythritol (or sweetener of choice)
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
For the cinnamon swirl:
- 1/4 cup erythritol (or sweetener of choice)
- 2 tbsp cinnamon
- 2 tbsp butter, melted
For the glaze:
- 1/4 cup powdered erythritol
- 1 tbsp almond milk
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until a batter forms.
- In a small bowl, mix the cinnamon and erythritol for the cinnamon swirl.
- Pour half of the batter into the prepared cake pan and swirl in half of the cinnamon mixture.
- Add the remaining batter on top, followed by the rest of the cinnamon swirl mixture. Use a knife to create a marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by whisking together the powdered erythritol, almond milk, and vanilla extract.
- Drizzle the glaze over the cooled cake.
Keto Cinnamon Roll Cake is a perfect blend of flavors and textures that mimic the traditional cinnamon rolls but without the carb-heavy dough. The sweet cinnamon swirl paired with the rich glaze creates an irresistible dessert that fits perfectly into your keto lifestyle. It’s a comforting, low-carb treat that can be enjoyed for breakfast, dessert, or a snack, making it an ideal choice for a relaxing Sunday. You can even make this cake ahead of time and store it for a few days—if it lasts that long!
Keto Strawberry Shortcake Cake
This Keto Strawberry Shortcake Cake is a light, airy dessert that brings the classic flavors of strawberry shortcake into a low-carb, keto-friendly version. With almond flour, coconut flour, and a sugar substitute, this cake is both decadent and satisfying. The fresh strawberries and homemade whipped cream make it an indulgent treat perfect for a Sunday brunch or dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or sweetener of choice)
- 1/4 tsp salt
- 1 tbsp baking powder
- 1/2 cup unsweetened almond milk
- 1/4 cup butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, sliced
For the whipped cream:
- 1 cup heavy cream
- 1 tbsp powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine the almond flour, coconut flour, erythritol, salt, and baking powder.
- In another bowl, whisk together the almond milk, melted butter, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
- While the cake cools, whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
- Once the cake is cooled, layer the whipped cream and fresh strawberries on top of the cake.
This Keto Strawberry Shortcake Cake offers a delicious and refreshing twist on the traditional shortcake. With its moist, tender crumb and creamy whipped topping, it provides the perfect balance of sweetness without the carb overload. The fresh strawberries add a burst of flavor, making it an ideal dessert for a Sunday afternoon treat. Whether served as a celebration cake or a light dessert, it will surely become a favorite for those following a keto lifestyle.
Keto Peanut Butter Chocolate Cake
For peanut butter and chocolate lovers, this Keto Peanut Butter Chocolate Cake is a dream come true. Combining the rich, creamy taste of peanut butter with the indulgence of chocolate, this cake is low-carb, moist, and satisfying. Perfect for a Sunday indulgence, it’s made using almond flour, cocoa powder, and a sugar substitute, ensuring you can indulge without straying from your keto goals.
Ingredients:
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1 cup erythritol (or sweetener of choice)
- 1/2 cup butter, softened
- 4 large eggs
- 1/2 cup peanut butter (unsweetened)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
For the chocolate ganache:
- 1/2 cup heavy cream
- 3/4 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, cream together the butter, peanut butter, and erythritol until smooth and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the almond flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the ganache by heating the heavy cream in a small saucepan until it begins to simmer.
- Pour the cream over the chocolate chips, stirring until smooth.
- Once the cake has cooled, pour the ganache over the cake, allowing it to drizzle down the sides.
This Keto Peanut Butter Chocolate Cake is the ultimate combination of creamy peanut butter and rich chocolate, making it a perfect dessert for anyone craving a low-carb indulgence. The dense, moist cake is complemented by the glossy, silky ganache, creating a truly decadent treat. It’s an excellent choice for those following a keto lifestyle, allowing you to enjoy a rich dessert without the sugar crash. Whether you’re celebrating or just want a delicious end to your Sunday, this cake is sure to satisfy your cravings.
Keto Coconut Flour Carrot Cake
This Keto Coconut Flour Carrot Cake is a healthier, low-carb alternative to the classic carrot cake. Made with coconut flour and almond flour, it’s rich in flavor and perfect for anyone on a keto diet. With a warm blend of spices and grated carrots, it’s a comforting, hearty cake that’s perfect for a Sunday gathering, topped with a creamy, sugar-free frosting for the finishing touch.
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup coconut oil, melted
- 1 cup grated carrots
- 1 tsp vanilla extract
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, mix the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until combined.
- Fold in the grated carrots, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the frosting by beating the cream cheese and butter together until smooth.
- Add the powdered erythritol and vanilla extract, beating until combined.
- Once the cake has cooled completely, frost the cake with the cream cheese frosting.
This Keto Coconut Flour Carrot Cake is a delightful, low-carb dessert that captures the essence of a traditional carrot cake. The warm spices, combined with the moist cake and rich frosting, make it a perfect choice for a Sunday dessert or even a holiday treat. The use of coconut flour and almond flour ensures it’s keto-friendly while still being full of flavor. It’s a great way to enjoy a classic favorite without compromising on your dietary goals, offering both indulgence and health benefits in every bite.
Keto Lemon Pound Cake
This Keto Lemon Pound Cake is a refreshing and tangy dessert that combines the rich, buttery flavor of a classic pound cake with the zesty freshness of lemon. Made with almond flour and sweetened with a keto-friendly sweetener, it’s the perfect treat for anyone on a low-carb or keto diet. With a smooth, dense texture and a delightful lemon glaze, this cake makes for a wonderful Sunday dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk
For the glaze:
- 1/4 cup powdered erythritol
- 2 tbsp fresh lemon juice
- 1 tbsp unsweetened almond milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, beat the butter until creamy and smooth. Add the eggs, one at a time, and beat well after each addition.
- Stir in the lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, until the batter is smooth.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the glaze by whisking together the powdered erythritol, lemon juice, and almond milk until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
This Keto Lemon Pound Cake is a perfect balance of tangy lemon and rich, buttery cake. The almond flour and coconut flour base give it a dense and moist texture, while the fresh lemon glaze adds a touch of sweetness and acidity. It’s an ideal dessert for those following a keto diet, offering the indulgence of a classic pound cake with none of the guilt. Whether served with a cup of tea or as a light afternoon treat, this cake is sure to be a hit at your Sunday gathering.
Keto Chocolate Raspberry Cake
This Keto Chocolate Raspberry Cake is a decadent dessert that combines rich, velvety chocolate cake with the tart, refreshing flavor of raspberries. Made with almond flour, cocoa powder, and a keto-friendly sweetener, this cake is both low in carbs and high in flavor. Topped with fresh raspberries and a smooth sugar-free chocolate ganache, it’s a perfect Sunday indulgence for chocolate lovers.
Ingredients:
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1 cup erythritol (or sweetener of choice)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup butter, melted
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
For the ganache:
- 1/2 cup heavy cream
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the ganache by heating the heavy cream in a small saucepan until it begins to simmer.
- Pour the cream over the chocolate chips and stir until smooth.
- Once the cake has cooled, pour the ganache over the top and garnish with fresh raspberries.
This Keto Chocolate Raspberry Cake is a luxurious treat, with the richness of the chocolate cake perfectly complemented by the fresh, tart raspberries. The ganache adds an extra layer of indulgence, making this cake a perfect choice for those looking to satisfy their sweet tooth while keeping their carbs low. It’s a fantastic dessert for a Sunday celebration or a special occasion, sure to impress anyone who tries it.
Keto Almond Joy Cake
This Keto Almond Joy Cake brings the flavors of the popular candy bar into a low-carb cake form. Made with almond flour, coconut flakes, and a sugar-free sweetener, this cake is rich in flavor and textures, including the crunch of almonds and the smoothness of chocolate. Topped with sugar-free chocolate ganache and more almonds, it’s a perfect Sunday treat for chocolate and nut lovers.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup cocoa powder
- 1 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1/2 cup whole almonds
For the ganache:
- 1/2 cup heavy cream
- 3/4 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine the almond flour, shredded coconut, cocoa powder, erythritol, and baking powder.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the whole almonds.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the ganache by heating the heavy cream in a small saucepan until it starts to simmer.
- Pour the cream over the sugar-free chocolate chips and stir until smooth.
- Once the cake has cooled, drizzle the ganache over the top and garnish with extra almonds.
The Keto Almond Joy Cake is a dream come true for anyone who loves the combination of chocolate, coconut, and almonds. This low-carb version captures all the flavors of the classic candy bar while staying keto-friendly. The moist cake, combined with the rich ganache and crunchy almonds, makes it a truly indulgent dessert perfect for a Sunday treat. Whether for a special occasion or just a sweet Sunday craving, this cake will surely satisfy your chocolate and nut cravings while keeping you on track with your keto lifestyle.
Keto Carrot Cake
This Keto Carrot Cake is a classic dessert reimagined for those on a low-carb lifestyle. Made with almond flour, erythritol, and grated carrots, this cake is just as moist and flavorful as the traditional version, with none of the extra carbs. The rich cream cheese frosting adds the perfect creamy, tangy contrast to the sweet, spiced cake. It’s a great option for a Sunday brunch or dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 cups erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 2 cups grated carrots
- 1 tsp vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the grated carrots.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cake is cooling, prepare the cream cheese frosting by beating together cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.
- Once the cake has cooled, frost with the cream cheese frosting.
This Keto Carrot Cake is a delicious way to enjoy a sweet, spiced dessert without the carbs. The almond flour and coconut flour provide a soft, moist texture, while the carrots add sweetness and texture. The rich cream cheese frosting complements the cake perfectly, making this a great choice for a Sunday family gathering or special occasion. It’s sure to satisfy your craving for a traditional carrot cake, while keeping your carb intake in check.
Keto Cinnamon Coffee Cake
This Keto Cinnamon Coffee Cake is a delightful treat that combines the warmth of cinnamon with a rich, buttery cake. Made with almond flour and a keto-friendly sweetener, this cake is soft and light, making it perfect for a lazy Sunday morning or afternoon tea. Topped with a cinnamon streusel and finished with a drizzle of glaze, this coffee cake will be a new favorite.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the streusel:
- 1/4 cup almond flour
- 2 tbsp butter, cold and cut into cubes
- 2 tbsp erythritol
- 1/2 tsp ground cinnamon
For the glaze:
- 1/4 cup powdered erythritol
- 1 tbsp unsweetened almond milk
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, salt, and ground cinnamon.
- In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
- Combine the wet and dry ingredients and mix until well incorporated.
- For the streusel, combine almond flour, butter, erythritol, and cinnamon in a bowl, and use your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.
- Pour the cake batter into the prepared pan and sprinkle the streusel topping evenly over the top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- While the cake cools, prepare the glaze by whisking together powdered erythritol, almond milk, and vanilla extract.
- Drizzle the glaze over the cooled coffee cake before serving.
This Keto Cinnamon Coffee Cake is the perfect combination of sweet and spiced flavors, with a moist, tender cake base. The cinnamon streusel topping adds a satisfying crunch, while the glaze gives it a sweet finishing touch. This cake is perfect for those on a keto diet, offering a delicious low-carb alternative to traditional coffee cakes. It’s a great option for a Sunday morning treat, whether enjoyed with coffee or as a stand-alone dessert.
Keto Strawberry Shortcake
This Keto Strawberry Shortcake offers a refreshing twist on the classic summer dessert. Made with almond flour and sweetened with erythritol, the biscuit base is light and tender, perfect for holding the juicy, fresh strawberries and the rich whipped cream. This keto-friendly version ensures you can indulge without the carbs, making it a perfect Sunday treat for strawberry lovers.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup butter, melted
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup heavy cream
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
For the strawberries:
- 2 cups fresh strawberries, sliced
- 1 tbsp erythritol
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan or a baking sheet.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until the dough comes together.
- Drop spoonfuls of the dough onto the prepared baking sheet to form biscuit shapes.
- Bake for 12-15 minutes or until the biscuits are golden brown.
- While the biscuits bake, prepare the whipped cream by beating the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
- For the strawberries, mix the sliced strawberries with erythritol and let them sit for 10-15 minutes to macerate.
- To assemble the shortcakes, split the biscuits in half and top with a spoonful of strawberries and a dollop of whipped cream.
This Keto Strawberry Shortcake is a light and refreshing dessert that’s perfect for a Sunday celebration or a summer treat. The almond flour biscuits are soft and tender, providing the ideal base for the sweet, macerated strawberries and the fluffy whipped cream. It’s a keto-friendly dessert that doesn’t compromise on flavor, offering a satisfying indulgence without the added carbs. Whether you’re enjoying it on a sunny afternoon or at a family gathering, this dessert will be sure to impress!
Keto Lemon Poppy Seed Cake
This Keto Lemon Poppy Seed Cake is light, fluffy, and bursting with the refreshing flavor of lemon, with the added texture of poppy seeds. It’s made with almond flour and sweetened with erythritol, making it the perfect low-carb option for your Sunday dessert table. Topped with a creamy lemon glaze, this cake is a delightful balance of sweet and tart flavors.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- Zest and juice of 2 lemons
- 1 tbsp poppy seeds
- 1 tsp vanilla extract
For the glaze:
- 2 tbsp unsweetened almond milk
- 1/4 cup powdered erythritol
- 1 tbsp lemon juice
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan or a round cake pan.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil (or butter), lemon zest, lemon juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Stir in the poppy seeds.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the glaze by whisking together almond milk, powdered erythritol, and lemon juice.
- Once the cake has cooled, drizzle the lemon glaze over the top.
The Keto Lemon Poppy Seed Cake is a refreshing and flavorful treat that is perfect for a Sunday gathering or afternoon tea. The poppy seeds add a subtle crunch, and the bright lemon flavor shines through the cake, making each bite light and aromatic. Topped with a tangy lemon glaze, this cake is a perfect balance of sweetness and tartness, providing a satisfying dessert without the carbs.
Keto Peanut Butter Chocolate Cake
This Keto Peanut Butter Chocolate Cake is a dream come true for peanut butter and chocolate lovers. Made with almond flour and sweetened with erythritol, this cake is rich and decadent yet still low in carbs. The layers of chocolate and peanut butter frosting make this cake incredibly indulgent while staying true to your keto diet. It’s perfect for a Sunday treat or any special occasion.
Ingredients:
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
For the peanut butter frosting:
- 1 cup peanut butter (unsweetened)
- 1/4 cup unsweetened almond milk
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
For the chocolate ganache:
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 2 tbsp erythritol
Instructions:
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In a separate bowl, whisk together eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cakes are baking, prepare the peanut butter frosting by whisking together peanut butter, almond milk, erythritol, and vanilla extract until smooth and creamy.
- For the ganache, heat the heavy cream in a small saucepan over medium heat, then whisk in the cocoa powder and erythritol until fully combined. Let it cool slightly.
- Once the cakes have cooled, frost one layer with peanut butter frosting, then top with the second layer.
- Drizzle the chocolate ganache over the top of the cake.
This Keto Peanut Butter Chocolate Cake is a rich and satisfying dessert for anyone with a sweet tooth. The combination of the fudgy chocolate cake, creamy peanut butter frosting, and smooth ganache makes it an indulgent treat that feels like a cheat day dessert. It’s perfect for a special Sunday occasion or whenever you need a keto-friendly dessert that doesn’t compromise on flavor.
Keto Chocolate Mint Cake
The Keto Chocolate Mint Cake is a refreshing twist on the classic combination of chocolate and mint. This cake is made with almond flour and cocoa powder, providing a rich and chocolatey base, while the mint frosting adds a refreshing, cooling contrast. It’s the perfect Sunday treat to indulge in, whether for a family gathering or a quiet day at home.
Ingredients:
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
For the mint frosting:
- 1 cup heavy cream
- 1/4 cup powdered erythritol
- 1/2 tsp peppermint extract
- Green food coloring (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil (or butter), and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the mint frosting by whipping the heavy cream with powdered erythritol and peppermint extract until stiff peaks form. Add food coloring if desired.
- Once the cake has cooled, spread the mint frosting evenly over the cake.
The Keto Chocolate Mint Cake is a delightful dessert that perfectly balances rich chocolate with refreshing mint. The almond flour and cocoa powder give the cake a light yet decadent texture, while the mint frosting adds a refreshing and slightly cooling finish. This cake is ideal for anyone craving a keto-friendly chocolate dessert with a twist, making it a perfect addition to any Sunday celebration or special occasion.
Note: More recipes are coming soon!
