32+ Delicious Keto Cake Mix Recipes for Every Occasion

Following a keto diet doesn’t mean you have to say goodbye to delicious desserts.

In fact, there’s an endless array of mouthwatering low-carb options that you can enjoy without feeling guilty.

If you’re someone who loves to bake but wants to keep it keto-friendly, you’re in for a treat!

We’ve compiled a list of 32+ keto cake mix recipes that will satisfy your cravings for something sweet, all while keeping your carb count in check.

Whether you’re a chocolate lover, a fan of fruity flavors, or someone who enjoys unique combinations, there’s something here for everyone.

These cake mixes are the perfect foundation for keto baking that’s both easy and delightful.

So, grab your mixing bowls and preheat your oven – it’s time to bake up some keto magic!

32+ Delicious Keto Cake Mix Recipes for Every Occasion

There you have it! With these 32+ keto cake mix recipes, you now have a whole world of low-carb dessert possibilities at your fingertips.

From decadent chocolate cakes to light and refreshing citrus treats, these recipes offer a variety of flavors and textures that can cater to any sweet craving you may have.

Plus, each recipe is designed to fit seamlessly into your keto lifestyle, ensuring you can indulge in something sweet without straying from your carb-conscious routine.

So why wait? Start baking today and discover how easy it is to enjoy keto-friendly cakes that are just as delicious as they are guilt-free!

Keto Chocolate Mug Cake

This quick and easy keto chocolate mug cake is perfect for satisfying your chocolate cravings without breaking your diet. It’s moist, rich, and ready in just a few minutes, making it a fantastic choice for a late-night treat or a quick dessert.

Ingredients:

• 3 tbsp almond flour
• 1 ½ tbsp unsweetened cocoa powder
• 2 tbsp granulated erythritol or your preferred keto sweetener
• 1/8 tsp baking powder
• Pinch of salt
• 1 large egg
• 1 ½ tbsp unsalted butter (melted)
• ½ tsp vanilla extract

Instructions:

• In a microwave-safe mug, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
• Add the egg, melted butter, and vanilla extract, stirring until fully combined and smooth.
• Microwave on high for 60-75 seconds, checking at the 60-second mark to avoid overcooking.
• Let the mug cake cool for a minute before enjoying.

This keto chocolate mug cake is the ultimate dessert for those following a low-carb lifestyle. Its rich flavor and fluffy texture make it hard to believe it’s keto-friendly. Top it with whipped cream or a few sugar-free chocolate chips for an extra indulgence.

Keto Lemon Pound Cake

Bright, zesty, and full of flavor, this keto lemon pound cake is a delightful treat that’s perfect for breakfast, dessert, or afternoon tea. It’s buttery, moist, and has the perfect balance of sweetness and tanginess.

Ingredients:

• 2 cups almond flour
• 1/3 cup coconut flour
• 1 cup powdered erythritol
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup unsalted butter (melted)
• ½ cup heavy cream
• Juice and zest of 2 lemons
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
• In a bowl, whisk together almond flour, coconut flour, powdered erythritol, baking powder, and salt.
• In another bowl, beat the eggs, then add melted butter, heavy cream, lemon juice, zest, and vanilla extract. Mix until smooth.
• Gradually combine the wet and dry ingredients, mixing until you get a thick batter.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
• Allow the pound cake to cool completely before slicing.

This keto lemon pound cake is a burst of sunshine on a plate! Its soft texture and vibrant lemon flavor will have everyone asking for seconds. Pair it with a cup of tea or coffee for the ultimate experience.

Keto Vanilla Cupcakes with Cream Cheese Frosting

Soft, fluffy, and topped with a luscious cream cheese frosting, these keto vanilla cupcakes are a classic dessert with a low-carb twist. They’re ideal for celebrations or when you just need a comforting sweet treat.

Ingredients for Cupcakes:

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup granulated erythritol
• 2 tsp baking powder
• Pinch of salt
• 3 large eggs
• ½ cup unsalted butter (melted)
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

Ingredients for Frosting:

• 8 oz cream cheese (softened)
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions:

• Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
• In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
• In another bowl, whisk together eggs, melted butter, vanilla extract, and almond milk.
• Combine the wet and dry ingredients to form a smooth batter.
• Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Let them cool completely.
• For the frosting, beat the cream cheese, powdered erythritol, vanilla extract, and heavy cream until smooth and fluffy.
• Pipe or spread the frosting onto the cooled cupcakes.

These keto vanilla cupcakes are a crowd-pleaser, delivering a classic dessert flavor without the carbs. The cream cheese frosting adds the perfect finishing touch, making them irresistible. Share them with friends and family—they won’t even realize they’re keto!

Keto Peanut Butter Mug Cake

This keto peanut butter mug cake is the ultimate low-carb comfort food. With its nutty, creamy flavor and tender texture, it’s a quick and satisfying dessert that takes less than five minutes to prepare and cook.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp granulated erythritol
• ½ tsp baking powder
• 1 tbsp unsweetened peanut butter
• 1 large egg
• 1 tbsp unsweetened almond milk
• ½ tsp vanilla extract

Instructions:

• In a microwave-safe mug, combine almond flour, erythritol, and baking powder.
• Add peanut butter, egg, almond milk, and vanilla extract. Mix until smooth and well incorporated.
• Microwave on high for 60-75 seconds, checking at 60 seconds to prevent overcooking.
• Let it cool for a minute before enjoying, optionally topping with a dollop of sugar-free whipped cream.

This keto peanut butter mug cake is perfect for peanut butter lovers who want a quick and delicious treat. It’s a satisfying dessert or snack that’s packed with flavor and keeps you on track with your keto lifestyle.

Keto Coconut Flour Brownies

Rich, fudgy, and intensely chocolatey, these keto coconut flour brownies are a dream come true for any brownie lover. They’re made with low-carb ingredients, making them the perfect guilt-free indulgence for your sweet tooth.

Ingredients:

• ½ cup unsweetened cocoa powder
• ¼ cup coconut flour
• ½ cup granulated erythritol
• ½ tsp baking powder
• Pinch of salt
• 4 large eggs
• ½ cup unsalted butter (melted)
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips (optional)

Instructions:

• Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
• In a bowl, sift together cocoa powder, coconut flour, erythritol, baking powder, and salt.
• In another bowl, whisk the eggs, then mix in melted butter and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, stirring until smooth. If using, fold in sugar-free chocolate chips.
• Pour the batter into the prepared pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Let the brownies cool completely before cutting into squares.

These keto brownies are a decadent, low-carb take on a classic dessert. They’re perfect for sharing, but you might not want to—they’re that good! Pair them with a cup of coffee or a scoop of keto-friendly ice cream for the ultimate treat.

Keto Pumpkin Spice Cake

Packed with warm spices and the earthy sweetness of pumpkin, this keto pumpkin spice cake is a seasonal favorite that works year-round. It’s moist, fragrant, and pairs beautifully with a dollop of cream cheese frosting or a sprinkle of powdered erythritol.

Ingredients:

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• ½ cup powdered erythritol
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 3 large eggs
• ½ cup pumpkin puree (unsweetened)
• 1/3 cup unsalted butter (melted)
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
• In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, ginger, and cloves.
• In another bowl, beat the eggs and mix in pumpkin puree, melted butter, and vanilla extract.
• Gradually combine the wet and dry ingredients, stirring until smooth.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before serving.

This keto pumpkin spice cake brings all the comforting flavors of fall to your plate. Its tender texture and warm aroma make it a fantastic dessert for gatherings, but it’s equally satisfying as an afternoon snack with tea or coffee.

Keto Cinnamon Roll Mug Cake

If you love cinnamon rolls but don’t want the carbs, this keto cinnamon roll mug cake is the perfect solution. It’s soft, aromatic, and topped with a buttery cinnamon swirl, delivering all the comfort of a cinnamon roll in just minutes!

Ingredients:

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp granulated erythritol
• ½ tsp baking powder
• Pinch of salt
• 1 large egg
• 1 tbsp unsalted butter (melted)
• 1 tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp cinnamon
• 1 tbsp butter (for swirl)

Instructions:

• In a microwave-safe mug, combine almond flour, coconut flour, erythritol, baking powder, and salt.
• In a separate bowl, whisk together the egg, melted butter, almond milk, and vanilla extract. Add this mixture to the dry ingredients and stir until smooth.
• In a small bowl, melt the additional tablespoon of butter and mix with cinnamon to create the swirl mixture.
• Pour the cake batter into the mug, and then swirl the cinnamon butter into the batter using a knife or fork.
• Microwave for 60-75 seconds, checking at 60 seconds to avoid overcooking.
• Let it cool for a minute before enjoying, optionally adding a drizzle of sugar-free icing on top.

This keto cinnamon roll mug cake is a low-carb indulgence that captures the essence of a freshly baked cinnamon roll. Its warm, comforting flavors make it a perfect breakfast or dessert, and it’s quick enough for those busy mornings when you need a fast but satisfying treat.

Keto Almond Joy Cake

Inspired by the popular Almond Joy candy bar, this keto cake features rich chocolate, coconut, and almond flavors, making it a delightful and decadent dessert. It’s a treat for both your sweet tooth and your keto-friendly lifestyle.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ cup granulated erythritol
• ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup unsweetened coconut milk
• ½ cup unsweetened shredded coconut
• 1/3 cup unsalted butter (melted)
• 1 tsp vanilla extract
• ½ cup whole almonds (for topping)

Instructions:

• Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
• In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
• In another bowl, beat the eggs, then add coconut milk, shredded coconut, melted butter, and vanilla extract.
• Gradually combine the wet and dry ingredients, mixing until smooth.
• Pour the batter into the prepared cake pan and smooth the top.
• Press whole almonds into the top of the batter.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely before serving.

This keto Almond Joy cake is a deliciously indulgent dessert that combines the best of chocolate, coconut, and almonds in one bite. It’s rich, satisfying, and perfectly aligned with your keto goals. Serve it as a showstopper for any occasion or enjoy a slice whenever you’re craving something sweet!

Keto Strawberry Shortcake

This keto strawberry shortcake is the perfect way to enjoy a classic dessert without the carbs. Made with almond flour and topped with fresh strawberries and a light whipped cream, it’s a refreshing and indulgent treat.

Ingredients for Cake:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 1/3 cup powdered erythritol
• 1 tsp baking powder
• ½ tsp salt
• 3 large eggs
• ¼ cup unsweetened almond milk
• ¼ cup unsalted butter (melted)
• 1 tsp vanilla extract

Ingredients for Topping:

• 1 cup fresh strawberries (sliced)
• 1 tbsp powdered erythritol
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
• 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.
• Gradually combine the wet and dry ingredients, stirring until smooth.
• Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
• While the cake is cooling, mix the sliced strawberries with erythritol and let them sit to release some juice.
• For the whipped cream topping, beat the heavy cream and vanilla extract until stiff peaks form.
• To assemble, slice the cake into rounds and top with strawberries and whipped cream.

This keto strawberry shortcake brings the classic summer dessert to life with a low-carb twist. The sweetened strawberries, fluffy cake, and rich whipped cream create a perfect balance of flavors. It’s ideal for a special occasion or just when you need a refreshing, keto-friendly treat!

Keto Chocolate Chip Cookie Cake

If you love chocolate chip cookies, this keto-friendly chocolate chip cookie cake will satisfy all your cravings without the carbs. It’s soft, chewy, and loaded with sugar-free chocolate chips, making it a perfect dessert for any occasion.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup granulated erythritol
• 1 tsp baking powder
• ¼ tsp salt
• 1 large egg
• ½ cup unsalted butter (melted)
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips

Instructions:

• Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
• In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
• In another bowl, whisk the egg, melted butter, and vanilla extract until smooth.
• Gradually combine the wet and dry ingredients, mixing until fully incorporated.
• Fold in the sugar-free chocolate chips.
• Pour the batter into the prepared cake pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool before slicing and serving.

This keto chocolate chip cookie cake combines the classic flavors of chocolate chip cookies with the comforting texture of cake. It’s perfect for dessert, a birthday, or simply when you need a decadent treat while staying on track with your keto diet.

Keto Red Velvet Cake

Rich, decadent, and strikingly beautiful, this keto red velvet cake is perfect for special occasions or when you want to enjoy a festive dessert without the carbs. The velvety texture and subtle chocolate flavor make it a showstopper.

Ingredients:

• 2 cups almond flour
• ¼ cup cocoa powder
• ½ cup powdered erythritol
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ½ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp red food coloring (preferably natural)

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line two 8-inch round cake pans with parchment paper.
• In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
• In another bowl, whisk the eggs, melted butter, almond milk, apple cider vinegar, vanilla extract, and red food coloring.
• Gradually combine the wet and dry ingredients, mixing until smooth.
• Divide the batter evenly between the two cake pans and smooth the tops.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool completely before frosting.

This keto red velvet cake is as delicious as it is visually striking. Its soft, moist layers and delicate flavor are complemented by your favorite keto-friendly cream cheese frosting. It’s perfect for birthdays, anniversaries, or any celebration where you want a showstopper dessert!

Keto Mocha Cake

For coffee and chocolate lovers, this keto mocha cake is the perfect dessert. Combining the deep flavors of espresso and cocoa, it’s rich, moist, and indulgent—ideal for when you want a grown-up treat that still fits your low-carb lifestyle.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup cocoa powder
• ½ cup granulated erythritol
• 1 tsp baking powder
• ½ tsp instant coffee granules
• 3 large eggs
• ½ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
• In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and instant coffee granules.
• In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
• Gradually combine the wet and dry ingredients, mixing until fully incorporated.
• Pour the batter into the prepared cake pan and spread evenly.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool before serving.

This keto mocha cake is perfect for coffee lovers who need their sweet fix without the sugar and carbs. The coffee flavor enhances the rich chocolate, making every bite an irresistible treat. Pair it with a cup of keto-friendly coffee or cream for the ultimate indulgence.

Keto Churro Cake

This keto churro cake captures the warm, cinnamon-sugar flavors of classic churros without the carbs. It’s soft, fluffy, and covered with a delicious cinnamon-sweet topping, making it a perfect treat for any time of day.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup granulated erythritol
• 1 tsp baking powder
• 1 tsp ground cinnamon (for the cake)
• 3 large eggs
• ½ cup unsalted butter (melted)
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk

For the topping:

• 3 tbsp granulated erythritol
• 1 tbsp ground cinnamon
• 1 tbsp unsalted butter (melted)

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
• In a bowl, combine almond flour, coconut flour, erythritol, baking powder, and cinnamon.
• In another bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until smooth.
• Gradually add the wet ingredients to the dry ingredients, stirring until fully incorporated.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
• While the cake is cooling, mix together erythritol and cinnamon for the topping.
• Once the cake has cooled slightly, brush the top with melted butter and sprinkle the cinnamon-sugar mixture evenly over it.

This keto churro cake is the perfect way to enjoy the nostalgic flavors of churros without the carbs. Its soft texture and cinnamon-sugar coating will remind you of your favorite fair treat, but with none of the guilt! Enjoy it with a cup of coffee or tea for the ultimate experience.

Keto Raspberry Almond Cake

This keto raspberry almond cake combines the delicate flavors of almonds and fresh raspberries for a light, fluffy, and refreshing treat. It’s a perfect dessert for any time of year, especially when you want something slightly fruity and satisfying.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup powdered erythritol
• 1 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup unsalted butter (melted)
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ cup fresh raspberries (gently mashed)

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
• In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
• In a separate bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
• Gently fold in the mashed raspberries, being careful not to break them up too much.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool before serving.

This keto raspberry almond cake is a deliciously moist and light dessert that balances sweet and tart flavors. The combination of almonds and fresh raspberries creates a refreshing treat that feels indulgent but is still low-carb. Serve it with a dollop of whipped cream or a few extra raspberries for an extra burst of flavor.

Keto Carrot Cake

This keto carrot cake is a classic favorite that’s made with almond flour and sweetened with erythritol, making it low-carb while still delicious. It’s full of warm spices, grated carrots, and the perfect moist texture.

Ingredients for Cake:

• 2 cups almond flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 4 large eggs
• ½ cup unsalted butter (melted)
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 medium carrots)
• ½ cup chopped walnuts (optional)

Ingredients for Frosting:

• 8 oz cream cheese (softened)
• ½ cup powdered erythritol
• 1 tsp vanilla extract
• 2 tbsp heavy cream

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
• In a large bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• In another bowl, beat the eggs, then add melted butter, vanilla extract, and grated carrots.
• Gradually mix the wet ingredients into the dry ingredients, then fold in chopped walnuts if using.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool completely before frosting.

For the frosting:

• Beat the cream cheese, powdered erythritol, vanilla extract, and heavy cream until smooth and fluffy.
• Spread the frosting over the cooled cake.

This keto carrot cake is a warm, spiced, and sweet treat that’s perfect for any occasion. With its rich frosting and moist cake, it feels just like the classic version but without all the sugar. It’s ideal for a special occasion, or simply when you’re craving a comforting, low-carb dessert.

Keto Chocolate Mousse Cake

This keto chocolate mousse cake is rich, creamy, and absolutely indulgent. With a smooth chocolate mousse filling and a soft, low-carb cake base, it’s the perfect dessert for chocolate lovers who are following a keto diet.

Ingredients for Cake:

• 1 ½ cups almond flour
• ½ cup cocoa powder
• ½ cup granulated erythritol
• 1 tsp baking powder
• 3 large eggs
• ½ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Ingredients for Mousse:

• 1 cup heavy cream
• ¼ cup powdered erythritol
• ½ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ cup dark chocolate (80% or higher), melted

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan with parchment paper.
• In a bowl, whisk together almond flour, cocoa powder, erythritol, and baking powder.
• In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
• Gradually mix the wet ingredients into the dry ingredients, then pour the batter into the prepared pan.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

For the mousse:

• In a bowl, whip the heavy cream with powdered erythritol until stiff peaks form.
• Gently fold in cocoa powder, vanilla extract, and melted dark chocolate until fully combined.
• Once the cake has cooled, spread the mousse on top of the cake and refrigerate for at least 1-2 hours before serving.

This keto chocolate mousse cake is an incredibly decadent dessert that delivers all the rich, velvety chocolate goodness you crave, without the carbs. The creamy mousse and soft cake come together to create a dessert that’s perfect for special occasions or when you want to indulge without guilt.

Keto Lemon Poppy Seed Cake

Bright, zesty, and light, this keto lemon poppy seed cake is perfect for a refreshing, low-carb treat. The tangy lemon flavor paired with the subtle crunch of poppy seeds makes this cake an elegant dessert for any occasion.

Ingredients for Cake:

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup granulated erythritol
• 1 tsp baking powder
• ½ tsp salt
• 3 large eggs
• ¼ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp poppy seeds
• 1 tsp vanilla extract

Ingredients for Glaze:

• ¼ cup powdered erythritol
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
• In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
• In another bowl, whisk together eggs, melted butter, almond milk, lemon zest, lemon juice, poppy seeds, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until fully combined.
• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

For the glaze:

• In a small bowl, mix together powdered erythritol, lemon juice, and lemon zest until smooth.
• Drizzle the glaze over the cooled cake before serving.

This keto lemon poppy seed cake is light, flavorful, and perfect for anyone who loves the combination of citrus and texture. The zesty lemon and crunchy poppy seeds make it a refreshing dessert that pairs wonderfully with a cup of tea. It’s a great option for a special brunch or light dessert.

Keto S’mores Cake

Craving s’mores but don’t want the carbs? This keto s’mores cake is the perfect solution! With a rich, chocolatey base, marshmallow filling, and a graham cracker-like crust, it captures all the classic flavors of s’mores in a low-carb version.

Ingredients for Cake:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ cup granulated erythritol
• 1 tsp baking powder
• 3 large eggs
• ½ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Ingredients for Marshmallow Layer:

• 2 cups heavy cream
• ¼ cup powdered erythritol
• 1 tsp vanilla extract
• ½ cup sugar-free marshmallow fluff

Ingredients for Graham Cracker Crust:

• 1 cup almond flour
• ¼ cup ground flaxseed
• 2 tbsp unsweetened coconut flakes
• 2 tbsp butter (melted)
• 1 tsp cinnamon

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
• For the graham cracker crust: In a bowl, mix almond flour, ground flaxseed, coconut flakes, cinnamon, and melted butter. Press the mixture into the bottom of the cake pan.
• For the cake: In a large bowl, combine almond flour, cocoa powder, erythritol, and baking powder. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
• Gradually mix the wet ingredients into the dry ingredients, then pour the batter over the crust in the cake pan.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

For the marshmallow layer:

• In a large bowl, whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
• Gently fold in the sugar-free marshmallow fluff until combined.
• Once the cake has cooled, spread the marshmallow mixture on top of the cake.

This keto s’mores cake is a sweet and indulgent treat that brings the campfire classic to life. With its layers of chocolate, marshmallow fluff, and graham cracker crust, it’s perfect for those who want the taste of s’mores without the carbs. Enjoy it for a special occasion, or whenever you need a sweet, low-carb dessert!

Keto Peanut Butter Cup Cake

This keto peanut butter cup cake combines the delicious, rich flavors of peanut butter and chocolate into one indulgent dessert. With a fudgy cake base and a creamy peanut butter filling, it’s perfect for anyone who craves a sweet and salty treat without the carbs.

Ingredients for Cake:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ cup granulated erythritol
• 1 tsp baking powder
• 3 large eggs
• ½ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Ingredients for Peanut Butter Filling:

• ½ cup peanut butter (sugar-free)
• ¼ cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

Ingredients for Chocolate Ganache:

• ¼ cup unsweetened cocoa powder
• ¼ cup heavy cream
• 2 tbsp powdered erythritol
• ¼ tsp vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
• For the cake: In a large bowl, whisk together almond flour, cocoa powder, erythritol, and baking powder.
• In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
• Combine the wet and dry ingredients and pour the batter into the prepared cake pan.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

For the peanut butter filling:

• In a bowl, whisk together peanut butter, heavy cream, erythritol, and vanilla extract until smooth and creamy.
• Once the cake has cooled, spread the peanut butter mixture evenly over the top.

For the chocolate ganache:

• In a saucepan, heat the heavy cream until it begins to simmer.
• Remove from heat and whisk in cocoa powder, erythritol, and vanilla extract until smooth.
• Pour the ganache over the peanut butter layer, spreading it evenly.
• Refrigerate for 1-2 hours before serving to allow the ganache to set.

This keto peanut butter cup cake is a dream come true for peanut butter lovers! The combination of creamy peanut butter and rich chocolate creates a dessert that’s both satisfying and indulgent, yet low-carb. Perfect for special occasions or when you need a treat that feels like a cheat but is entirely keto-friendly.

Keto Almond Joy Cake

If you love the combination of coconut, chocolate, and almonds, this keto Almond Joy cake will quickly become a favorite. With a moist chocolate cake, a coconut filling, and crunchy almonds, it’s the perfect low-carb version of the popular candy bar.

Ingredients for Cake:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• ½ cup granulated erythritol
• 1 tsp baking powder
• 3 large eggs
• ½ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Ingredients for Coconut Filling:

• 1 ½ cups unsweetened shredded coconut
• ¼ cup powdered erythritol
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Ingredients for Topping:

• ¼ cup unsweetened chocolate (chopped)
• 2 tbsp unsweetened almond milk
• ¼ cup whole almonds

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
• For the cake: In a large bowl, whisk together almond flour, cocoa powder, erythritol, and baking powder.
• In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
• Combine the wet and dry ingredients and pour the batter into the prepared cake pan.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

For the coconut filling:

• In a bowl, mix shredded coconut, powdered erythritol, almond milk, and vanilla extract until combined.
• Once the cake has cooled, spread the coconut filling evenly on top.

For the topping:

• In a saucepan, melt the unsweetened chocolate with almond milk over low heat, stirring until smooth.
• Drizzle the chocolate over the coconut layer, and top with whole almonds.
• Refrigerate for at least 1 hour before serving.

This keto Almond Joy cake is the perfect dessert for those who crave the delicious flavors of coconut, chocolate, and almonds. It’s indulgent yet low-carb, and perfect for satisfying your sweet tooth while sticking to your keto lifestyle.

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Keto Mocha Fudge Cake

For coffee lovers who want to indulge in a rich, chocolatey dessert, this keto mocha fudge cake is the perfect treat. With the deep flavors of coffee and chocolate, it’s a decadent yet low-carb cake that’s perfect for special occasions or as an everyday treat.

Ingredients for Cake:

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ½ cup granulated erythritol
• 1 tsp baking powder
• ½ tsp instant coffee granules
• 3 large eggs
• ½ cup unsalted butter (melted)
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Ingredients for Fudge Sauce:

• ¼ cup unsweetened cocoa powder
• ¼ cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp instant coffee granules
• ¼ tsp vanilla extract

Instructions:

• Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
• For the cake: In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and instant coffee granules.
• In another bowl, whisk the eggs, melted butter, almond milk, and vanilla extract until smooth.
• Combine the wet and dry ingredients, then pour the batter into the prepared cake pan.
• Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

For the fudge sauce:

• In a saucepan, combine cocoa powder, heavy cream, erythritol, instant coffee granules, and vanilla extract.
• Heat over low heat, stirring constantly until the sauce is smooth and thickened.
• Drizzle the fudge sauce over the cooled cake before serving.

This keto mocha fudge cake is perfect for those who enjoy the bold flavors of coffee and chocolate together. It’s a rich, fudgy dessert that satisfies your sweet tooth while keeping your carbs in check. Ideal for any special event or when you need a little pick-me-up with a dessert that pairs perfectly with your morning coffee.

Note: More recipes are coming soon!