35+ Delicious Keto Birthday Cake Recipes for Every Occasion

Birthdays are a time for celebration, and what’s a birthday without cake?

But for those following a keto lifestyle, finding a cake that fits the low-carb, high-fat requirements can be tricky.

Luckily, you don’t have to miss out on the sweet indulgence of birthday cake.

With these 35+ keto birthday cake recipes, you can enjoy a decadent dessert without breaking your carb limit.

From rich chocolate cakes to fruity cheesecakes, there’s a keto cake for every flavor preference.

Whether you’re a fan of creamy frostings, nutty additions, or vibrant fruity notes, this list has something for everyone.

All of the cakes are designed to be easy to make, low in sugar, and filled with the ingredients that satisfy your cravings while keeping you on track with your keto goals.

35+ Delicious Keto Birthday Cake Recipes for Every Occasion

Having a keto birthday doesn’t mean you have to settle for bland or tasteless desserts.

With these 35+ keto birthday cake recipes, you can have your cake and eat it too—without compromising on flavor or your health goals.

Each recipe is crafted to bring a rich, indulgent experience while keeping carbs and sugars low.

From creamy cheesecakes to moist chocolate cakes and tropical fruit-inspired creations, you’ll find the perfect birthday cake that everyone can enjoy.

So, next time your birthday (or any special occasion) rolls around, try one of these keto-friendly cakes and delight in a guilt-free treat that will make your day even sweeter.

Whether you’re celebrating on your own or sharing the joy with loved ones, you can rest assured that these cakes will steal the show—and stay true to your keto lifestyle.

Decadent Keto Chocolate Birthday Cake

This rich and indulgent chocolate cake is a keto-friendly treat that satisfies your sweet tooth while keeping your carb count low. Made with almond flour and sweetened with erythritol, it’s a perfect dessert for celebrating a special occasion without derailing your diet.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/2 cup powdered erythritol
• 2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract

For the Frosting:

• 1/2 cup unsalted butter, softened
• 1/4 cup heavy cream
• 1/2 cup powdered erythritol
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, mix almond flour, coconut flour, cocoa powder, powdered erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Gradually combine the wet and dry ingredients until a smooth batter forms.
5. Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool completely before removing them from the pans.
7. To prepare the frosting, beat the butter, heavy cream, powdered erythritol, cocoa powder, and vanilla extract until light and fluffy.
8. Spread the frosting between the cake layers and over the top and sides of the cake.
9. Decorate with keto-friendly sprinkles or berries if desired.

This keto chocolate cake is moist, flavorful, and incredibly satisfying. It’s sure to be a hit with both keto and non-keto guests, making it the centerpiece of your celebration.

Fluffy Keto Vanilla Birthday Cake

This light and fluffy vanilla cake is a keto-friendly masterpiece that combines simplicity and elegance. Sweetened with monk fruit and enriched with coconut flour, it’s a delightful option for any birthday celebration.

Ingredients

For the Cake:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup powdered monk fruit sweetener
• 1 tsp baking soda
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/2 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 2 tsp vanilla extract

For the Frosting:

• 1/2 cup cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/3 cup powdered monk fruit sweetener
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together almond flour, coconut flour, monk fruit sweetener, baking soda, and salt.
3. In another bowl, beat the eggs, almond milk, coconut oil, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients to form a thick batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 30–35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting.
8. To make the frosting, beat cream cheese, butter, monk fruit sweetener, and vanilla extract until creamy and spreadable.
9. Spread the frosting over the cake and garnish with keto-friendly toppings if desired.

This vanilla cake is a classic crowd-pleaser with a keto twist. Its airy texture and rich flavor make it a delightful centerpiece for any celebration.

Keto Lemon Drizzle Birthday Cake

This tangy and refreshing lemon drizzle cake is perfect for those who enjoy a zesty treat. Made with coconut flour and fresh lemon juice, it’s a low-carb delight that’s both vibrant and satisfying.

Ingredients

For the Cake:

• 1 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 6 large eggs
• 1/2 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest

For the Drizzle:

• 1/4 cup powdered erythritol
• 2 tbsp fresh lemon juice

For the Frosting (Optional):

• 1/2 cup cream cheese
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp lemon extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch loaf pan.
2. Combine coconut flour, powdered erythritol, baking powder, and salt in a mixing bowl.
3. In another bowl, whisk together eggs, almond milk, coconut oil, lemon juice, and lemon zest.
4. Slowly mix the dry ingredients into the wet mixture until fully incorporated.
5. Pour the batter into the loaf pan and smooth the top.
6. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool before removing it from the pan.
8. Mix powdered erythritol and lemon juice for the drizzle, then pour over the cooled cake.
9. For optional frosting, beat cream cheese, butter, powdered erythritol, and lemon extract until smooth and spread over the cake.

This lemon drizzle cake is a refreshing burst of citrusy flavor. It’s a unique and delightful choice for a birthday cake that will leave everyone craving another slice.

Keto Carrot Cake with Cream Cheese Frosting

This keto carrot cake is moist, flavorful, and topped with a rich cream cheese frosting. With a blend of almond flour and shredded carrots, it’s a wholesome and satisfying cake that will make your birthday celebration extra special.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 1/2 cups finely grated carrots
• 1/2 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine almond flour, cinnamon, nutmeg, salt, and baking powder.
3. In another bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients, then fold in the grated carrots and chopped walnuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before removing it from the pan.
8. For the frosting, beat cream cheese, butter, erythritol, vanilla extract, and salt until creamy.
9. Spread the frosting generously on the cooled cake, and garnish with extra walnuts or shredded coconut if desired.

This keto carrot cake is a wonderful option for those who love the combination of warm spices and a creamy frosting. It’s perfect for anyone looking for a healthier version of a beloved classic while still indulging in a delicious birthday treat.

Keto Strawberry Shortcake

This keto strawberry shortcake is a deliciously light and fruity dessert that combines almond flour biscuits with a sweetened strawberry compote and whipped cream. It’s perfect for a summer birthday or anyone who loves berries.

Ingredients

For the Biscuits:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the Strawberry Compote:

• 2 cups fresh strawberries, chopped
• 1/4 cup powdered erythritol
• 1 tsp lemon juice

For the Whipped Cream:

• 1 cup heavy cream
• 1 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. Add the eggs, almond milk, melted butter, and vanilla extract, and mix until a dough forms.
4. Scoop the dough onto the baking sheet in 8 even portions, then flatten each mound into a biscuit shape.
5. Bake for 15–20 minutes or until the biscuits are golden brown.
6. While the biscuits bake, prepare the strawberry compote. Combine strawberries, erythritol, and lemon juice in a saucepan over medium heat, and cook for about 10 minutes until the strawberries break down and the mixture thickens.
7. To make the whipped cream, beat the heavy cream, erythritol, and vanilla extract until stiff peaks form.
8. Once the biscuits have cooled, slice each biscuit in half.
9. Assemble the shortcakes by placing the bottom half of a biscuit on a plate, topping with a spoonful of strawberry compote, and a dollop of whipped cream.
10. Place the top half of the biscuit on top and serve.

This keto strawberry shortcake brings together fresh, sweet strawberries and a rich whipped cream topping, offering a light yet satisfying dessert. It’s a fantastic option for those who want to enjoy a classic summer treat while keeping things low-carb and keto-friendly.

Keto Mocha Cake

For coffee lovers, this keto mocha cake is a dream come true. With a rich, chocolatey flavor combined with a hint of coffee, it’s a perfect way to celebrate your special day without the added sugar and carbs.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp instant coffee granules
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/3 cup melted butter
• 1 tsp vanilla extract

For the Mocha Frosting:

• 1/2 cup unsalted butter, softened
• 2 tbsp unsweetened cocoa powder
• 1 tsp instant coffee granules
• 1/2 cup powdered erythritol
• 2 tbsp heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, combine almond flour, cocoa powder, instant coffee granules, baking powder, salt, and erythritol.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before removing it from the pan.
8. To make the frosting, beat butter, cocoa powder, instant coffee granules, erythritol, heavy cream, and vanilla extract until fluffy and smooth.
9. Frost the cooled cake with the mocha frosting, and enjoy.

This keto mocha cake is the perfect combination of chocolate and coffee for anyone looking to enjoy a flavorful dessert without the sugar rush. The rich frosting and moist cake make it a wonderful choice for any birthday or celebration, and it’s bound to impress your guests.

Keto Pumpkin Spice Cake

This keto pumpkin spice cake is a warm, spiced dessert that’s perfect for autumn or any time you want a cozy, comforting treat. Made with almond flour and a blend of seasonal spices, it’s low-carb, gluten-free, and delicious.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1 cup canned pumpkin puree (unsweetened)
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt, and erythritol.
3. In a separate bowl, beat the eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting.
8. For the frosting, beat together cream cheese, butter, erythritol, and vanilla extract until smooth and fluffy.
9. Spread the cream cheese frosting over the cooled cake and serve.

This keto pumpkin spice cake is the perfect dessert for fall or whenever you want to enjoy a slice of cozy spiced goodness. Its rich flavor and creamy frosting make it a fantastic birthday treat that’s sure to be loved by all.

Keto Red Velvet Cake

A luxurious and vibrant keto red velvet cake, complete with cream cheese frosting, is a beautiful and decadent dessert for your special day. This low-carb version of the classic cake uses almond flour and a touch of cocoa for the signature flavor.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 2 tbsp red food coloring (preferably natural)
• 1 tsp vanilla extract
• 1 tsp vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, combine almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, whisk together eggs, almond milk, melted butter, red food coloring, vanilla extract, and vinegar.
4. Slowly mix the wet ingredients into the dry ingredients until smooth.
5. Divide the batter evenly between the two cake pans and smooth the tops.
6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely before removing them from the pans.
8. To prepare the frosting, beat together cream cheese, butter, erythritol, and vanilla extract until creamy.
9. Frost the cooled cake layers and stack them. Decorate with any additional toppings if desired.

This keto red velvet cake is rich, moist, and beautifully vibrant. The combination of the light cocoa flavor and the tangy cream cheese frosting makes it a perfect birthday treat to impress guests with its elegance and deliciousness.

Keto Coconut Flour Cake with Raspberry Jam

This keto coconut flour cake is light, fluffy, and filled with the bright flavor of raspberry jam. Topped with a coconut whipped cream, it’s a delightful and refreshing dessert that’s perfect for a special occasion.

Ingredients

For the Cake:

• 1 cup coconut flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup melted coconut oil
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

For the Raspberry Jam:

• 1 cup fresh raspberries
• 1/4 cup powdered erythritol
• 1 tsp lemon juice

For the Coconut Whipped Cream:

• 1 can full-fat coconut milk, chilled
• 1 tbsp powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine coconut flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before removing it from the pan.
8. For the raspberry jam, place raspberries, erythritol, and lemon juice in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the mixture thickens. Let it cool.
9. For the whipped cream, open the chilled coconut milk and scoop out the solid cream into a bowl. Beat with erythritol and vanilla extract until soft peaks form.
10. Once the cake is cooled, spread the raspberry jam over the top, followed by a generous dollop of coconut whipped cream.

This keto coconut flour cake with raspberry jam is a fresh and fruity way to celebrate any occasion. The combination of light coconut cake, tangy raspberry jam, and creamy coconut whipped cream makes for a delightful, low-carb birthday dessert.

Keto Almond Joy Cake

This keto Almond Joy cake brings together the classic flavors of chocolate, coconut, and almonds in a low-carb, sugar-free format. It’s a rich and indulgent dessert that tastes like the famous candy bar, but without the carbs!

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1/4 cup chopped almonds

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1/2 cup unsweetened chocolate chips
• 1 tbsp coconut oil

For the Topping:

• 1/4 cup whole almonds (for garnish)
• 1/4 cup shredded unsweetened coconut (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, combine almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Fold in the shredded coconut and chopped almonds.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool completely before removing it from the pan.
8. For the ganache, heat the heavy cream in a saucepan over low heat, then whisk in the chocolate chips and coconut oil until smooth.
9. Pour the ganache over the cooled cake and spread it evenly.
10. Garnish with whole almonds and shredded coconut.
11. Let the cake set for a few minutes before slicing and serving.

This keto Almond Joy cake is an absolute treat for chocolate and coconut lovers. It’s indulgent yet low-carb, making it an ideal birthday dessert for anyone craving the flavors of a candy bar without the sugar. The chocolate ganache and almond topping make it feel like a decadent celebration.

Keto Chocolate Hazelnut Cake

This rich, moist chocolate hazelnut cake is a nutty and decadent treat that’s perfect for special occasions. With a delicate combination of almond flour, cocoa, and toasted hazelnuts, this cake is full of flavor and texture, all while being keto-friendly.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/3 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup chopped toasted hazelnuts

For the Hazelnut Frosting:

• 1/2 cup unsalted butter, softened
• 1/4 cup heavy cream
• 1/2 cup powdered erythritol
• 2 tbsp hazelnut butter (or hazelnut spread without sugar)
• 1 tsp vanilla extract
• 1/4 cup chopped toasted hazelnuts (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, mix the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the chopped toasted hazelnuts.
6. Divide the batter between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool completely before removing them from the pans.
8. For the frosting, beat the butter, heavy cream, erythritol, hazelnut butter, and vanilla extract until light and fluffy.
9. Spread the frosting between the layers and over the top of the cake.
10. Garnish with chopped toasted hazelnuts for added texture.

This keto chocolate hazelnut cake is a delightful combination of chocolate and toasted hazelnuts, making it an ideal dessert for anyone who enjoys nutty, rich flavors. The hazelnut frosting adds a creamy touch, making this cake a luxurious and satisfying birthday treat.

Keto Lemon Blueberry Cake

This keto lemon blueberry cake is light, refreshing, and perfect for those who love fruity desserts. The tartness of the lemon balances beautifully with the sweetness of the blueberries, creating a delightful and refreshing birthday cake.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/3 cup melted butter
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup fresh blueberries

For the Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp lemon extract
• 1/4 cup fresh blueberries (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, mix almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, melted butter, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the fresh blueberries.
6. Divide the batter between the two cake pans and smooth the tops.
7. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool completely before removing them from the pans.
9. To make the frosting, beat cream cheese, butter, erythritol, and lemon extract until smooth and fluffy.
10. Spread the frosting over the cooled cake and garnish with fresh blueberries.

This keto lemon blueberry cake is a refreshing and flavorful option for those who want a bright, fruity dessert. The combination of lemon and blueberry is both satisfying and low-carb, making it a perfect birthday cake for anyone who loves a little zing in their sweets.

Keto Chocolate Peanut Butter Cake

If you love the irresistible combination of chocolate and peanut butter, this keto chocolate peanut butter cake is a dream come true. It’s a rich, indulgent dessert that’s perfect for satisfying your cravings while staying low-carb and keto-friendly.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 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 unsalted butter, softened
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream (to adjust consistency)

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1/2 cup unsweetened chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Gradually combine the wet ingredients with the dry ingredients, mixing until well incorporated.
5. 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.
6. Allow the cake to cool completely before removing it from the pan.
7. For the peanut butter frosting, beat together the peanut butter, softened butter, erythritol, and vanilla extract until smooth. Add heavy cream as needed to adjust the consistency to your preference.
8. For the chocolate ganache, heat the heavy cream in a saucepan over low heat, then whisk in the chocolate chips and coconut oil until smooth and glossy.
9. Once the cake has cooled, frost it with the peanut butter frosting, then drizzle with the chocolate ganache on top.
10. Serve and enjoy!

This keto chocolate peanut butter cake is the ultimate dessert for anyone who loves the classic combination of chocolate and peanut butter. It’s rich, decadent, and perfectly sweetened, making it an amazing birthday treat that’s sure to impress.

Keto Lemon Raspberry Cheesecake

This keto lemon raspberry cheesecake combines the tangy flavor of lemon with the freshness of raspberries, all nestled on a buttery almond flour crust. It’s a light, refreshing, and creamy dessert that’s perfect for a summer birthday or anyone who loves fruity cheesecakes.

Ingredients

For the Crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract

For the Filling:

• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup powdered erythritol
• 2 large eggs
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1/2 cup fresh raspberries (for swirling)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. For the crust, mix almond flour, melted butter, erythritol, and vanilla extract in a bowl. Press the mixture into the bottom of the springform pan to form a crust.
3. Bake the crust for 8–10 minutes until golden, then set aside to cool.
4. For the filling, beat the cream cheese and sour cream until smooth. Add the erythritol, eggs, lemon juice, and lemon zest, and continue to beat until fully incorporated.
5. Pour the filling over the cooled crust in the springform pan.
6. Gently drop spoonfuls of raspberries onto the surface of the filling and swirl with a knife for a marbled effect.
7. Bake for 40–45 minutes, or until the center is set and the edges are lightly golden.
8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
9. Before serving, garnish with additional fresh raspberries and a few lemon zest curls.

This keto lemon raspberry cheesecake is an elegant, flavorful dessert that pairs tangy lemon with sweet berries for a refreshing treat. The creamy filling and almond flour crust make it a luxurious and low-carb option for any birthday celebration.

Keto Churro Cake

This keto churro cake captures the warm, cinnamon-sugar flavor of churros in a low-carb, cake format. With a soft, spongy texture and a sweet cinnamon topping, it’s the perfect dessert for anyone who loves the flavor of churros but wants to keep it keto-friendly.

Ingredients

For the Cake:

• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

For the Cinnamon-Sugar Coating:

• 1/4 cup powdered erythritol
• 1 tbsp ground cinnamon
• 2 tbsp melted butter

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together almond flour, baking powder, salt, erythritol, and cinnamon.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the cinnamon-sugar coating by mixing erythritol and cinnamon in a small bowl.
8. Once the cake has cooled slightly, brush the top with melted butter and sprinkle the cinnamon-sugar mixture evenly over the top.
9. Serve and enjoy the warm, spiced goodness!

This keto churro cake is an indulgent yet low-carb dessert that brings the flavor of churros into a moist, easy-to-make cake. It’s perfect for anyone who loves cinnamon and is looking for a keto-friendly birthday cake to celebrate with. The cinnamon-sugar topping gives it that authentic churro touch!

Keto Mocha Cake

For coffee lovers, this keto mocha cake is the perfect way to indulge in rich coffee and chocolate flavors without the carbs. With a soft, moist texture and a decadent mocha frosting, this cake is a treat that feels as luxurious as it tastes.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup brewed coffee (cooled)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the Mocha Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 2 tbsp brewed coffee (cooled)
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, combine the eggs, brewed coffee, almond milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool completely before removing them from the pans.
7. For the frosting, beat together cream cheese, butter, erythritol, coffee, cocoa powder, and vanilla extract until smooth and fluffy.
8. Frost the cooled cakes with the mocha frosting.
9. Serve and enjoy this decadent keto mocha cake!

This keto mocha cake is the perfect fusion of coffee and chocolate, making it a deliciously rich dessert for coffee enthusiasts. The moist cake combined with the creamy mocha frosting makes it a standout birthday treat that everyone will love.

Keto Carrot Cake

This keto carrot cake is a healthy, low-carb version of the classic, featuring warm spices, grated carrots, and a creamy frosting. It’s soft, moist, and perfectly spiced, making it an excellent choice for a special birthday celebration.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, mix almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, and erythritol.
3. In another bowl, whisk the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the grated carrots and chopped walnuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before frosting.
9. For the frosting, beat together cream cheese, butter, erythritol, and vanilla extract until smooth and fluffy.
10. Frost the cooled cake with the cream cheese frosting.

This keto carrot cake is everything you love about the traditional version, but made with low-carb ingredients. It’s perfect for anyone looking for a light, yet indulgent dessert that feels celebratory and satisfying.

Keto Cinnamon Roll Cake

This keto cinnamon roll cake is a fun twist on the classic cinnamon roll, offering all the flavors of a warm, gooey cinnamon roll but in a simple, easy-to-make cake form. It’s a fantastic option for a special occasion like a birthday or any time you’re craving cinnamon sweetness.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the Cinnamon Filling:

• 1/4 cup butter, softened
• 1/4 cup powdered erythritol
• 1 tbsp ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 2 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, combine almond flour, baking powder, salt, and erythritol.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. In a small bowl, mix together the softened butter, erythritol, and cinnamon to make the cinnamon filling.
7. Drop spoonfuls of the cinnamon filling onto the cake batter, then swirl the mixture using a knife or skewer to create the cinnamon swirl effect.
8. Bake for 25–30 minutes, or until a toothpick comes out clean.
9. For the glaze, beat together cream cheese, erythritol, almond milk, and vanilla extract until smooth.
10. Once the cake has cooled slightly, drizzle the cream cheese glaze over the top.

This keto cinnamon roll cake combines the comforting flavors of cinnamon rolls with the simplicity of a cake. It’s a low-carb, indulgent dessert that brings a delicious, warm spice to any birthday celebration.

Keto Chocolate Mint Cake

This keto chocolate mint cake is a delicious dessert that combines the rich, decadent taste of chocolate with the refreshing coolness of mint. It’s perfect for anyone who enjoys the mint-chocolate flavor pairing, and it’s made low-carb and keto-friendly to satisfy your sweet tooth without the sugar.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp peppermint extract
• 1 tsp vanilla extract

For the Mint Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1/2 tsp peppermint extract
• 2 tbsp heavy cream (if needed to adjust consistency)

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1/2 cup unsweetened chocolate chips
• 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, whisk together almond flour, cocoa powder, baking powder, salt, and erythritol.
3. In another bowl, mix the eggs, almond milk, melted coconut oil, peppermint extract, and vanilla extract until smooth.
4. Combine the wet and dry ingredients and stir until well blended.
5. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool completely before removing them from the pans.
7. For the mint frosting, beat together the cream cheese, butter, erythritol, peppermint extract, and heavy cream until smooth and fluffy.
8. For the chocolate ganache, heat the heavy cream in a saucepan, then whisk in the chocolate chips and coconut oil until smooth.
9. Frost the cooled cakes with the mint frosting, then drizzle with the chocolate ganache.
10. Serve and enjoy the minty chocolate goodness!

This keto chocolate mint cake is a refreshing, rich, and indulgent dessert perfect for anyone who loves the pairing of mint and chocolate. The smooth mint frosting and chocolate ganache make it a standout cake for any birthday celebration.

Keto Peanut Butter Cheesecake

This keto peanut butter cheesecake is a rich, creamy dessert that combines the smooth texture of cheesecake with the irresistible flavor of peanut butter. With a buttery almond flour crust, this low-carb treat is perfect for peanut butter lovers.

Ingredients

For the Crust:

• 2 cups almond flour
• 1/4 cup melted butter
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 1 cup peanut butter (unsweetened)
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract

For the Topping:

• 1/4 cup peanut butter (for drizzling)
• 2 tbsp unsweetened chocolate chips (melted, for drizzling)

Instructions

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. For the crust, mix together almond flour, melted butter, erythritol, and vanilla extract. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake for 8–10 minutes or until golden brown. Let the crust cool completely.
4. For the cheesecake filling, beat together cream cheese, erythritol, peanut butter, sour cream, eggs, and vanilla extract until smooth and creamy.
5. Pour the filling into the cooled crust and smooth the top.
6. Bake for 45–50 minutes, or until the center is set and the edges are slightly golden.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. For the topping, drizzle melted peanut butter and melted chocolate over the chilled cheesecake.
9. Slice and enjoy this creamy, peanut butter-flavored delight!

This keto peanut butter cheesecake is a creamy, decadent dessert that offers the perfect balance of peanut butter richness and cheesecake creaminess. It’s ideal for a birthday party or any celebration and is sure to please peanut butter lovers.

Keto Pina Colada Cake

Transport yourself to a tropical paradise with this keto piña colada cake! Bursting with the flavors of coconut and pineapple, this cake is a light, refreshing treat that’s perfect for a summer birthday or anyone who loves tropical flavors.

Ingredients

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup powdered erythritol
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup crushed pineapple (drained)

For the Coconut Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/4 cup shredded coconut (for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, mix the eggs, coconut milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the shredded coconut and crushed pineapple.
6. Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let the cakes cool completely before removing them from the pans.
8. For the frosting, beat together the cream cheese, butter, erythritol, and vanilla extract until smooth and fluffy.
9. Frost the cooled cakes with the coconut frosting.
10. Garnish with shredded coconut and serve this tropical treat!

This keto piña colada cake is a tropical-inspired dessert that brings the flavors of pineapple and coconut to your table while keeping it low-carb. It’s perfect for a beach-themed or summer birthday celebration, offering a refreshing, flavorful alternative to traditional cakes.

Note: More recipes are coming soon!