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Finding the perfect dessert that satisfies your sweet tooth while sticking to a keto diet can be a challenge.
But with the right ingredients and a bit of creativity, you can enjoy delicious cakes without compromising your health goals.
Whether you’re craving a rich chocolate cake, a light fruity option, or something with a unique twist, there are endless possibilities when it comes to keto-friendly cakes.
In this blog post, we’ve rounded up 50+ Friday Keto Cake Recipes that are perfect for your weekend treat.
From decadent almond flour cakes to refreshing citrus delights, these keto cakes will keep you in ketosis while satisfying your dessert cravings. So, get ready to indulge without the guilt!
50+ Delicious Friday Keto Cake Recipes for Every Occasion
With these 50+ Friday Keto Cake Recipes, you can make every Friday night a celebration of great taste and keto-friendly indulgence.
No need to feel deprived when you’re living a low-carb lifestyle—there’s a perfect cake for every occasion, mood, and flavor preference.
Whether you’re baking for yourself or impressing guests at a gathering, these recipes will show you how easy and enjoyable it can be to stick to your keto diet while still having a slice of something sweet.
So go ahead and bake up one of these cakes this Friday, and let yourself enjoy the decadent flavors of a keto-friendly dessert that everyone can enjoy!
Chocolate Almond Flour Keto Cake
This Chocolate Almond Flour Keto Cake is a rich, decadent dessert perfect for Fridays. It’s the ideal treat to satisfy your chocolate cravings without compromising your low-carb lifestyle. Made with almond flour and natural sweeteners, this keto-friendly cake delivers all the indulgence of a traditional chocolate cake but with a fraction of the carbs.
Ingredients:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, mix almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, almond milk, coconut oil, and vanilla extract until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until the batter is smooth.
- Pour the batter into the prepared 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 before serving.
Optional Topping: Dust with unsweetened cocoa powder or drizzle with keto-friendly chocolate ganache.
Perfect for ending your week on a sweet note, this Chocolate Almond Flour Keto Cake proves you can enjoy indulgent desserts while staying on track with your goals. Share a slice with friends or keep it all to yourself—it’s guilt-free either way!
Lemon Coconut Keto Cake
The Lemon Coconut Keto Cake brings a refreshing twist to your Friday treat. Bursting with zesty lemon flavor and complemented by the creamy sweetness of coconut, this cake is light, fluffy, and utterly delightful. It’s a refreshing way to celebrate the end of the week with a low-carb dessert.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup melted coconut oil
- 3 large eggs
- 1/3 cup unsweetened coconut milk
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together coconut oil, eggs, coconut milk, lemon zest, lemon juice, and vanilla extract.
- Slowly mix the wet ingredients into the dry ingredients until well combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool, then garnish with shredded unsweetened coconut if desired.
Bright, tangy, and perfectly sweet, this Lemon Coconut Keto Cake is an excellent way to refresh your Friday dessert lineup. Its lightness and flavor make it an instant crowd-pleaser or the perfect end to a solo week.
Keto Peanut Butter Mug Cake
Craving something sweet but short on time? This Keto Peanut Butter Mug Cake is your Friday lifesaver. Ready in under 5 minutes, this single-serving dessert is packed with rich peanut butter flavor and is completely low-carb, making it the ultimate indulgence for busy keto enthusiasts.
Ingredients:
- 3 tbsp almond flour
- 1 tbsp granulated erythritol
- 1/2 tsp baking powder
- 1 tbsp unsweetened peanut butter
- 1 large egg
- 1/2 tsp vanilla extract
Instructions:
- In a microwave-safe mug, mix almond flour, erythritol, and baking powder.
- Add peanut butter, egg, and vanilla extract to the mug. Mix until smooth and well combined.
- Microwave on high for 60-90 seconds, or until the cake is set.
- Let it cool for 1-2 minutes before enjoying.
Optional Topping: Add a dollop of unsweetened whipped cream or a sprinkle of chopped peanuts.
Perfect for a quick and satisfying Friday treat, this Keto Peanut Butter Mug Cake delivers all the flavor with none of the guilt. With minimal effort and maximum taste, it’s the ultimate single-serve dessert to cap off your week.
Keto Carrot Cake
Indulge in the warm, comforting flavors of fall with this Keto Carrot Cake. Packed with spices and sweetened with a low-carb alternative, this cake offers the perfect balance of moistness and flavor. It’s a great way to treat yourself on a Friday while staying true to your keto lifestyle. With grated carrots and a cream cheese frosting, this cake is a wonderful low-carb version of the classic.
Ingredients:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated erythritol or monk fruit
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup melted butter
- 1/2 cup unsweetened almond milk
- 1 cup finely grated carrots (about 2 medium carrots)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsweetened butter, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients until smooth.
- Fold in the grated carrots.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by mixing cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
- Once the cake has cooled, spread the cream cheese frosting on top.
This Keto Carrot Cake is the perfect dessert to enjoy on a cozy Friday night. Its blend of spices and rich frosting make it feel like a special occasion, while still keeping it keto-friendly. Whether you’re celebrating a small win or simply looking to treat yourself, this cake is a guilt-free indulgence.
Keto Blueberry Cheesecake Cake
The Keto Blueberry Cheesecake Cake combines two beloved desserts into one delightful treat. With a rich cheesecake layer on top of a light almond flour cake, and fresh blueberries sprinkled throughout, this dessert is a decadent yet keto-friendly way to celebrate the end of the week. It’s creamy, flavorful, and a real crowd-pleaser.
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond milk
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup granulated erythritol
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, combine almond flour, erythritol, baking powder, and salt for the cake.
- In another bowl, whisk together eggs, melted butter, vanilla extract, and almond milk.
- Slowly combine the wet and dry ingredients, mixing until smooth.
- Pour the cake batter into the prepared pan and smooth the top.
- For the cheesecake layer, beat together cream cheese, sour cream, erythritol, vanilla extract, and egg until smooth.
- Pour the cheesecake mixture on top of the cake batter.
- Gently drop the fresh blueberries on top of the cheesecake layer.
- Bake for 40-45 minutes or until the top is golden and the center is set.
- Allow the cake to cool before serving.
The Keto Blueberry Cheesecake Cake is a show-stopping dessert that offers the perfect balance of sweet, creamy, and fruity flavors. It’s a perfect treat for a Friday evening or to serve at a gathering, with a delicious twist on traditional cheesecake. You won’t believe it’s keto!
Keto Strawberry Shortcake
This Keto Strawberry Shortcake is a light, refreshing, and satisfying dessert that’s perfect for Friday. With a soft almond flour biscuit base, fresh strawberries, and a rich whipped cream topping, it’s a refreshing way to end the week while keeping it keto. The combination of flavors is irresistible, and it’s surprisingly simple to make.
Ingredients:
For the Biscuits:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tbsp granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Topping:
- 1 1/2 cups heavy whipping cream
- 1 tbsp powdered erythritol
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, sliced
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking sheet.
- In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
- Mix the wet ingredients with the dry ingredients until smooth.
- Scoop the dough onto the prepared baking sheet and shape into 6-8 biscuit rounds.
- Bake for 15-20 minutes, or until golden brown.
- While the biscuits cool, whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
- Slice the biscuits in half, top with fresh strawberries and whipped cream, and serve.
Keto Strawberry Shortcake is the perfect way to indulge in a fruity, creamy dessert without breaking your carb count. This recipe offers the perfect balance of lightness and sweetness, making it an ideal choice for a Friday night treat or a weekend dessert. With its fluffy biscuits, luscious whipped cream, and fresh strawberries, it’s a dessert everyone will love!
Keto Cinnamon Swirl Cake
Warm and comforting, this Keto Cinnamon Swirl Cake is perfect for a cozy Friday evening. Its deliciously soft texture, paired with a rich cinnamon swirl and keto-friendly sweetness, makes it the ideal treat to enjoy with a cup of coffee or tea. The swirl pattern adds a touch of elegance to your dessert, making it feel like a special treat to celebrate the end of the week.
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup granulated erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 2 tbsp ground cinnamon
- 2 tbsp granulated erythritol
- 2 tbsp melted butter
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
- Gradually combine the wet and dry ingredients until smooth.
- For the cinnamon swirl, combine ground cinnamon, erythritol, and melted butter in a small bowl.
- Pour half of the batter into the prepared cake pan, then drizzle the cinnamon swirl mixture over it.
- Add the remaining batter and use a knife to swirl the cinnamon mixture into the cake.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool before serving.
This Keto Cinnamon Swirl Cake is the perfect combination of indulgence and comfort. Its warm cinnamon flavor and fluffy texture make it a great way to unwind after a long week. Enjoy it with a hot beverage for a cozy treat that feels just like home, but without the carbs!
Keto Raspberry Almond Cake
This Keto Raspberry Almond Cake is a fruity, nutty, and utterly delicious dessert that brings a burst of flavor with each bite. The sweet-tart raspberries paired with the delicate almond flavor make it a perfect choice for a refreshing and satisfying Friday dessert. It’s light but still indulgent, making it a perfect balance for your keto lifestyle.
Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup sliced almonds (for garnish)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and spread evenly.
- Sprinkle sliced almonds on top.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool before serving.
The Keto Raspberry Almond Cake is a delightful, fruity dessert that is light yet packed with flavor. Its combination of tart raspberries and nutty almond flavor makes it a satisfying end-of-week treat. Whether enjoyed on its own or topped with a dollop of whipped cream, this cake offers a refreshing break from the usual keto desserts.
Keto Mocha Cake
For coffee and chocolate lovers, this Keto Mocha Cake is a dream come true. Combining the deep flavors of coffee and chocolate, this cake is both rich and satisfying. Whether you’re indulging on a Friday night or serving it as a special treat for friends, this mocha cake is sure to be a hit without the sugar overload.
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup brewed coffee (cooled)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Mocha Frosting:
- 1/4 cup heavy whipping cream
- 1 tbsp brewed coffee
- 1/2 cup unsweetened cocoa powder
- 1/4 cup powdered erythritol
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, brewed coffee, cocoa powder, melted butter, and vanilla extract.
- Slowly combine the wet ingredients with the dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- For the frosting, whisk together heavy cream, brewed coffee, cocoa powder, and powdered erythritol until smooth and creamy.
- Once the cake cools, frost with the mocha frosting.
This Keto Mocha Cake is the perfect way to indulge in the rich flavors of coffee and chocolate while staying keto-friendly. Its smooth mocha frosting adds an extra layer of indulgence, making it an ideal treat for anyone who enjoys a coffee-inspired dessert. End your week on a high note with this decadent yet low-carb cake!
Keto Lemon Poppy Seed Cake
If you’re a fan of zesty, refreshing desserts, this Keto Lemon Poppy Seed Cake is the perfect way to brighten up your Friday. The tangy lemon flavor paired with crunchy poppy seeds creates a unique and delightful combination that is sure to satisfy your taste buds. It’s a light, moist cake with a refreshing citrusy zing, making it the ideal keto-friendly treat for the weekend.
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tbsp poppy seeds
For the Glaze:
- 2 tbsp lemon juice
- 2 tbsp powdered erythritol
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, vanilla extract, lemon zest, and lemon juice.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Stir in the poppy seeds.
- 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 glaze by mixing lemon juice and powdered erythritol until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
This Keto Lemon Poppy Seed Cake is a refreshing, zesty dessert that’s light yet full of flavor. It’s the perfect choice for a Friday treat or even as a weekend brunch offering. The tangy lemon flavor and poppy seed crunch make it stand out from traditional cakes, and the keto-friendly ingredients ensure you can indulge without any guilt.
Keto Chocolate Peanut Butter Cake
If you love the combination of rich chocolate and creamy peanut butter, this Keto Chocolate Peanut Butter Cake will quickly become your go-to dessert. The soft and decadent chocolate cake paired with the smooth, nutty peanut butter frosting creates the perfect balance of flavors. It’s a keto-friendly dessert that satisfies your cravings for something sweet and indulgent without the carbs.
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Peanut Butter Frosting:
- 1/2 cup peanut butter (unsweetened)
- 1/4 cup unsweetened almond milk
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake cools, prepare the frosting by combining peanut butter, almond milk, powdered erythritol, and vanilla extract. Mix until smooth and creamy.
- Once the cake has cooled, spread the peanut butter frosting over the top.
The Keto Chocolate Peanut Butter Cake is a rich, satisfying treat that brings together two favorite flavors in a keto-friendly way. The moist chocolate cake combined with the creamy peanut butter frosting makes for a decadent dessert that’s perfect for a Friday indulgence. It’s the ideal treat to enjoy after a long week or to share with friends and family.
Keto Chocolate Lava Cake
Craving something rich and indulgent? This Keto Chocolate Lava Cake is a dream come true for chocolate lovers. With a gooey, molten center and a rich, fudgy exterior, it’s the perfect dessert to impress guests or simply treat yourself on a Friday night. Plus, it’s easy to make and requires just a few ingredients, making it the ultimate keto dessert for any occasion.
Ingredients:
- 1/2 cup unsweetened almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated erythritol
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 2 oz sugar-free dark chocolate (chopped)
- 2 tbsp heavy cream
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 6-ounce ramekins.
- In a large bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, melted butter, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until smooth.
- In a small saucepan, heat the heavy cream until it begins to simmer. Add the chopped dark chocolate and stir until melted and smooth.
- Pour the cake batter evenly into the ramekins, filling about halfway.
- Spoon the melted chocolate into the center of each ramekin, then cover with the remaining batter.
- Bake for 12-15 minutes, or until the edges are set but the center is still soft.
- Allow the cakes to cool for a few minutes before carefully inverting onto a plate and serving.
This Keto Chocolate Lava Cake is an indulgent, melt-in-your-mouth dessert that’s perfect for chocolate lovers who are following a keto lifestyle. With its warm, gooey center and rich, fudgy texture, it’s a decadent treat that doesn’t disappoint. It’s simple to prepare but feels like a special occasion dessert, making it a great choice for a Friday night celebration or a weekend treat.
Keto Pumpkin Spice Cake
Embrace the flavors of fall with this Keto Pumpkin Spice Cake. Packed with warm spices like cinnamon, nutmeg, and cloves, this cake has a rich, comforting flavor that is perfect for a cozy Friday evening. With the added bonus of pumpkin puree, it’s not only keto-friendly but also packed with moisture and depth. This cake is an excellent way to transition into autumn with a sweet, low-carb treat.
Ingredients:
For the Cake:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsweetened almond milk
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk together eggs, almond milk, pumpkin puree, melted butter, and vanilla extract.
- Gradually combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, prepare the frosting by whipping together softened cream cheese, almond milk, powdered erythritol, and vanilla extract.
- Once the cake has cooled, spread the cream cheese frosting over the top.
This Keto Pumpkin Spice Cake is a perfect treat to usher in the fall season while sticking to your keto lifestyle. The spice blend gives it a warm, comforting flavor, and the creamy frosting elevates the cake to something special. Whether you’re hosting a fall gathering or treating yourself after a long week, this cake is sure to delight.
Keto Almond Joy Cake
For those who love chocolate and coconut together, this Keto Almond Joy Cake is an indulgent treat that combines all the delicious flavors of the famous candy bar. With a rich chocolate base, coconut filling, and topped with crunchy almonds, it’s a dessert that feels indulgent but is completely keto-friendly. This cake is perfect for a Friday night treat or for special occasions when you want something unique and low-carb.
Ingredients:
For the Cake:
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
For the Coconut Filling:
- 1/2 cup unsweetened shredded coconut
- 2 tbsp unsweetened almond milk
- 2 tbsp granulated erythritol
- 1 tsp vanilla extract
For the Topping:
- 1/4 cup unsweetened chocolate chips
- 1/4 cup slivered almonds
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
- Gradually combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the coconut filling by mixing shredded coconut, almond milk, erythritol, and vanilla extract in a small bowl. Set aside.
- Once the cake is done, allow it to cool completely. Slice the cake in half horizontally, then spread the coconut filling evenly on the bottom layer.
- Place the top layer of the cake back on, then melt the chocolate chips and pour them over the top.
- Sprinkle with slivered almonds and allow the chocolate to set before serving.
This Keto Almond Joy Cake is the perfect treat for chocolate, coconut, and almond lovers. The rich chocolate cake combined with the coconut filling and crunchy almonds mimics the flavors of the classic candy bar but without the sugar. It’s a decadent dessert that will satisfy your sweet cravings while keeping you on track with your keto goals.
Keto Matcha Green Tea Cake
This Keto Matcha Green Tea Cake is an elegant and unique dessert that combines the earthy flavor of matcha with the richness of a low-carb cake. The vibrant green color and subtle bitterness of the matcha make it a refreshing contrast to sweet treats. It’s perfect for those who enjoy the delicate flavor of green tea in their desserts and want a lighter, keto-friendly option to enjoy after dinner.
Ingredients:
For the Cake:
- 2 cups almond flour
- 2 tbsp matcha green tea powder
- 1/2 cup granulated erythritol
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
For the Glaze:
- 1/4 cup heavy cream
- 1 tbsp matcha powder
- 2 tbsp powdered erythritol
Instructions:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, combine almond flour, matcha powder, erythritol, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
- Gradually combine the wet and dry ingredients until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake is cooling, prepare the glaze by heating the heavy cream in a small saucepan. Once it’s warm, whisk in the matcha powder and erythritol until smooth.
- Once the cake has cooled, drizzle the matcha glaze over the top.
This Keto Matcha Green Tea Cake offers a refined and refreshing option for keto dessert lovers. The earthy taste of matcha combined with the smooth glaze provides a satisfying balance of flavors. It’s a perfect choice for those seeking a lighter, yet still indulgent treat to enjoy on a Friday evening. Whether served alone or paired with a cup of green tea, it’s sure to please anyone looking for something different.
Note: More recipes are coming soon!
