36+ Easy and Flavorful Keto Cake Recipes for Every Taste

Are you on a keto diet and craving something sweet?

It’s a common dilemma, but the good news is that you don’t have to give up dessert to stay on track with your low-carb lifestyle!

Whether you’re looking for a special treat to celebrate an occasion or just want to satisfy your sweet tooth, keto cakes are the answer.

We’ve compiled a list of over 36 keto cake recipes, from decadent chocolate delights to refreshing fruity flavors, all designed to be low in carbs but high in flavor.

Get ready to indulge in a variety of cakes that will keep you in ketosis while still enjoying a slice of heaven.

In this blog post, you’ll find an array of keto cake recipes, each tailored to different tastes and dietary preferences, all using ingredients that fit perfectly into your ketogenic lifestyle.

So, let’s dive in and explore how you can create scrumptious keto cakes that will impress your family and friends (or just spoil yourself)!

36+ Easy and Flavorful Keto Cake Recipes for Every Taste

With over 36 keto cake recipes at your fingertips, you’re well on your way to becoming a keto baking expert.

From rich chocolate cakes to fruity and light creations, these keto-friendly treats will satisfy your cravings without breaking your carb count.

Baking low-carb cakes doesn’t mean compromising on flavor or texture—you can still enjoy your favorite desserts while maintaining your keto goals.

So go ahead, pick a recipe (or a few) and treat yourself to some guilt-free indulgence.

Flourless Chocolate Keto Cake

Rich, fudgy, and deeply satisfying, this flourless chocolate keto cake is a perfect dessert for those who want indulgence without compromising their low-carb lifestyle. Made with just a handful of ingredients, it’s a decadent treat for any special occasion or a cozy night in.

Ingredients:

• 1 cup sugar-free dark chocolate chips
• 1/2 cup unsalted butter
• 3 large eggs
• 1/3 cup granulated erythritol
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C) and grease an 8-inch springform pan or line it with parchment paper.
2. Melt the dark chocolate chips and butter together in a heatproof bowl over simmering water, stirring until smooth. Let the mixture cool slightly.
3. In a mixing bowl, whisk the eggs and erythritol until light and frothy.
4. Gradually fold the melted chocolate mixture into the eggs, stirring gently to combine.
5. Sift in the cocoa powder and add the vanilla extract and a pinch of salt. Stir until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until the edges are set but the center is still slightly jiggly.
8. Let the cake cool completely in the pan before removing it. Serve with a dollop of whipped cream or a sprinkle of cocoa powder.

Velvety, chocolatey, and satisfying, this cake will win over anyone, keto or not. It’s a testament to how simple ingredients can create something extraordinary. Whether you’re hosting a dinner party or enjoying dessert solo, this flourless chocolate cake is sure to become a favorite.

Keto Lemon Pound Cake

Bright, tangy, and wonderfully moist, this keto lemon pound cake is a refreshing dessert with a perfect balance of sweetness and citrus. Every bite melts in your mouth, leaving a lingering lemony zing that pairs beautifully with your morning coffee or tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/4 cup heavy cream
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tsp baking powder
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, cream the softened butter and erythritol until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract.
5. Gradually fold the dry ingredients into the wet ingredients until well combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before slicing. For an extra touch, drizzle with a keto-friendly lemon glaze.

This lemon pound cake is a ray of sunshine in dessert form, offering a light yet rich flavor that’s perfect for any occasion. It’s a fantastic way to indulge without feeling guilty and will quickly become a household favorite.

Keto Cinnamon Mug Cake

Quick, warm, and cozy, this keto cinnamon mug cake is your go-to dessert when cravings hit hard. Made in under 5 minutes, it’s fluffy, spiced with cinnamon, and topped with a buttery cinnamon swirl that’ll have you coming back for more.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp granulated erythritol
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1 tbsp unsalted butter, melted
• 1 egg
• 2 tbsp almond milk
• 1/2 tsp vanilla extract

Cinnamon Swirl Topping:

• 1/2 tsp cinnamon
• 1 tbsp granulated erythritol
• 1 tsp melted butter

Instructions:

1. In a microwave-safe mug, mix the almond flour, coconut flour, erythritol, baking powder, and cinnamon.
2. Add the melted butter, egg, almond milk, and vanilla extract. Stir until the batter is smooth.
3. In a small bowl, mix the cinnamon swirl topping ingredients.
4. Drop small amounts of the cinnamon swirl into the batter and use a knife to swirl it around gently.
5. Microwave on high for 60–90 seconds, or until the cake is set but still soft.
6. Let it cool for a minute before enjoying.

This mug cake is proof that keto desserts don’t have to be complicated. It’s the perfect personal treat for a cold evening or a quick pick-me-up during a busy day. Plus, the combination of cinnamon and butter makes it irresistibly fragrant and delicious!

Keto Coconut Cream Cake

Light, fluffy, and infused with tropical coconut flavor, this keto coconut cream cake is a luscious dessert perfect for summer vibes or anytime you crave something exotic. Each bite is a delightful combination of creamy sweetness and tender texture, making it a standout treat for keto enthusiasts.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1/4 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1/2 cup coconut cream
• 1 tsp vanilla extract
• 1/2 tsp coconut extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together almond flour, coconut flour, erythritol, shredded coconut, baking powder, and salt.
3. In a separate bowl, cream the butter until smooth. Add eggs one at a time, beating well after each addition.
4. Stir in the coconut cream, vanilla extract, and coconut extract.
5. Gradually mix the dry ingredients into the wet ingredients until well combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely before serving. Optionally, top with whipped cream and toasted coconut flakes for an added touch.

This coconut cream cake is a little piece of paradise on a plate. It’s perfect for family gatherings, birthdays, or when you want to add a tropical twist to your dessert table. It’s so good that no one will even guess it’s keto!

Keto Matcha Cheesecake

Smooth, creamy, and vibrant green, this keto matcha cheesecake is a unique dessert that blends earthy matcha flavors with the richness of cheesecake. It’s not only visually stunning but also a great low-carb way to enjoy a luxurious slice of sweetness.

Ingredients:

Crust:

• 1 1/4 cups almond flour
• 1/4 cup granulated erythritol
• 1/4 cup unsalted butter, melted

Filling:

• 16 oz cream cheese, softened
• 1/2 cup powdered erythritol
• 1/3 cup heavy cream
• 1 tbsp matcha powder
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. Mix the almond flour, erythritol, and melted butter to form the crust. Press it firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool.
3. In a large bowl, beat the cream cheese and powdered erythritol until smooth.
4. Add the heavy cream, matcha powder, eggs, and vanilla extract, mixing until the batter is creamy and well-combined.
5. Pour the filling over the crust and smooth the top.
6. Bake for 40–50 minutes, or until the edges are set but the center is slightly jiggly.
7. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.

This matcha cheesecake is a sophisticated dessert that will impress any guest. The balance of matcha’s slight bitterness with the creamy sweetness of the cheesecake makes it a delightful experience. It’s a treat worth savoring slowly.

Keto Peanut Butter Mug Cake

Quick, nutty, and irresistibly gooey, this keto peanut butter mug cake is perfect for peanut butter lovers who want dessert in an instant. Ready in minutes, it’s an ideal single-serve treat for when you need something comforting and indulgent.

Ingredients:

• 3 tbsp almond flour
• 1 tbsp granulated erythritol
• 1/4 tsp baking powder
• 1 tbsp unsweetened peanut butter
• 1 tbsp unsalted butter, melted
• 1 egg yolk
• 1 tsp vanilla extract

Optional Topping:

• A dollop of sugar-free whipped cream or a drizzle of melted sugar-free chocolate

Instructions:

1. In a microwave-safe mug, mix the almond flour, erythritol, and baking powder.
2. Add the peanut butter, melted butter, egg yolk, and vanilla extract. Stir until the batter is smooth and well-combined.
3. Microwave on high for 60–80 seconds, or until the cake is set but soft.
4. Let it cool for a minute before adding your desired toppings.

This peanut butter mug cake is a lifesaver for busy days or late-night cravings. It’s satisfying, easy to whip up, and will leave you feeling content without straying from your keto goals. A simple pleasure in every bite!

Keto Carrot Cake

Moist, spiced, and with just the right amount of sweetness, this keto carrot cake offers all the flavors of a classic carrot cake without the carbs. Packed with cinnamon and nutmeg, topped with a creamy frosting, it’s perfect for holidays, birthdays, or any occasion that calls for a little indulgence.

Ingredients:

• 2 cups almond flour
• 1/2 cup granulated erythritol
• 1/4 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 cup grated carrot
• 1/2 tsp vanilla extract
• 1/4 cup melted butter

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 an 8-inch round cake pan.
2. In a bowl, combine the almond flour, erythritol, shredded coconut, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the eggs, almond milk, grated carrot, vanilla extract, and melted butter.
4. Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, make the frosting by beating together the cream cheese, butter, powdered erythritol, and vanilla until smooth.
8. Once the cake is completely cool, frost it with the cream cheese frosting.

This keto carrot cake is so rich and flavorful that no one will guess it’s low-carb. With the warmth of spices and the creamy frosting, it’s an ideal dessert for celebrations or a cozy treat to enjoy any time of the year.

Keto Chocolate Mint Cake

With its refreshing mint flavor and smooth chocolate, this keto chocolate mint cake is an indulgent dessert for any mint chocolate lover. The combination of dark chocolate and mint creates the perfect balance of richness and freshness, making it an unforgettable treat.

Ingredients:

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

Chocolate Mint Frosting:

• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered erythritol
• 1/4 cup unsweetened almond milk
• 1/2 tsp peppermint extract
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, peppermint extract, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared 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, make the frosting by whisking together the cocoa powder, powdered erythritol, almond milk, peppermint extract, and melted butter.
8. Frost the cake once it has cooled completely, and chill it in the fridge for 30 minutes before serving.

This cake is a rich and decadent way to enjoy the classic chocolate and mint flavor combination while sticking to a keto diet. It’s perfect for any celebration or as a refreshing after-dinner treat.

Keto Vanilla Bean Cake

Simple, elegant, and absolutely delicious, this keto vanilla bean cake is the perfect dessert for when you’re craving something light but satisfying. Made with real vanilla beans and a tender crumb, it’s a delightful treat for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 tsp vanilla bean paste

Vanilla Buttercream Frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, softened butter, vanilla extract, and vanilla bean paste until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until combined.
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. While the cake is cooling, make the buttercream frosting by beating together the softened butter, powdered erythritol, vanilla extract, and heavy cream until smooth and fluffy.
8. Once the cake has cooled, frost it generously with the vanilla buttercream.

This keto vanilla bean cake is light yet flavorful, perfect for any special occasion or when you simply want a slice of something sweet and satisfying. The subtle depth of real vanilla bean flavor elevates it from ordinary to extraordinary, making it a must-try!

Keto Strawberry Shortcake

Fresh, sweet, and bursting with flavor, this keto strawberry shortcake is a lighter, low-carb version of the classic dessert. With layers of fluffy almond flour biscuits, rich whipped cream, and juicy strawberries, it’s the perfect way to enjoy a fruity treat while staying within your keto goals.

Ingredients:

For the biscuits:

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

For the whipped cream:

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

For the strawberries:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Combine the wet and dry ingredients to form a thick batter.
5. Spoon the batter onto the baking sheet, shaping it into 6-8 round biscuits.
6. Bake for 12–15 minutes, or until the biscuits are golden brown.
7. While the biscuits bake, whip the heavy cream, powdered erythritol, and vanilla extract together until stiff peaks form.
8. In a bowl, toss the sliced strawberries with erythritol and let them sit for 10 minutes to release their juice.
9. Once the biscuits have cooled, slice them in half. Layer the bottom half with strawberries and whipped cream, then top with the other biscuit half. Serve immediately.

This keto strawberry shortcake is a perfect dessert for spring or summer. It’s light and refreshing, with the perfect balance of sweetness from the strawberries and cream, and the almond flour biscuits provide a deliciously soft base. It’s a keto-friendly twist on a beloved classic!

Keto Pecan Pie

With a buttery crust, rich filling, and crunchy pecans, this keto pecan pie is a showstopper dessert that tastes just like the traditional version. The sweetness comes from erythritol, ensuring it’s low-carb while still giving you that perfect indulgence. This pie is ideal for holidays or special occasions.

Ingredients:

For the crust:

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

For the filling:

• 1 cup pecans, chopped
• 3 large eggs
• 1/2 cup granulated erythritol
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan.
2. To make the crust, combine the almond flour, coconut flour, melted butter, erythritol, and vanilla extract in a bowl. Mix until the dough comes together.
3. Press the dough into the bottom of the pie pan to form an even crust. Bake for 10 minutes, then remove from the oven.
4. For the filling, whisk the eggs, erythritol, melted butter, heavy cream, vanilla extract, salt, and cinnamon until smooth.
5. Stir in the chopped pecans.
6. Pour the filling into the pre-baked crust and spread the pecans evenly across the surface.
7. Bake for 30–35 minutes, or until the filling is set and slightly golden on top.
8. Let the pie cool to room temperature before slicing.

This keto pecan pie is everything you love about the classic dessert without the carbs. It’s rich, nutty, and perfectly sweetened, making it an ideal treat for any celebration or a cozy night in. The texture is smooth, and the crunchy pecans add the perfect contrast, making every bite a delight.

Keto Chocolate Chip Cookies

Soft, chewy, and packed with chocolatey goodness, these keto chocolate chip cookies are the ultimate treat for cookie lovers who are following a low-carb lifestyle. With just a few ingredients, you’ll have a batch of warm, freshly baked cookies in no time!

Ingredients:

• 2 cups almond flour
• 1/4 cup granulated erythritol
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the almond flour, erythritol, baking soda, and salt.
3. In a separate bowl, cream the softened butter and egg together until smooth. Add the vanilla extract and mix again.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
5. Gently fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are golden and the cookies are set.
8. Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

These keto chocolate chip cookies are a must-try for anyone who craves a traditional cookie experience without the carbs. Soft in the center with a slight crisp on the edges, they’re perfect with a glass of unsweetened almond milk. Enjoy them fresh out of the oven or store them for later snacking!

Keto Blueberry Lemon Cake

Zesty, fresh, and perfect for any occasion, this keto blueberry lemon cake is a beautiful blend of tangy lemon and sweet blueberries. The almond flour base creates a light and fluffy texture, making this cake a refreshing and guilt-free dessert for summer or any time of the year.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/2 cup fresh blueberries

For the glaze:

• 2 tbsp powdered erythritol
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, vanilla extract, and lemon zest.
4. Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries, taking care not to crush them.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, make the glaze by mixing the powdered erythritol with lemon juice. Drizzle the glaze over the cooled cake before serving.

This keto blueberry lemon cake is the perfect combination of bright, citrusy lemon and juicy blueberries, making it a delightful dessert for any time of year. The glaze adds a refreshing sweetness, while the cake itself is light and fluffy—ideal for pairing with a cup of tea or enjoying on a warm day.

Keto Chocolate Lava Cake

Indulgent and rich, this keto chocolate lava cake is a decadent dessert for chocolate lovers. The molten center provides a gooey, satisfying bite that’s perfect for a special evening or when you’re craving something extra luxurious and low-carb.

Ingredients:

• 1/4 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened chocolate, melted
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp heavy cream
• 2 tbsp sugar-free chocolate chips (for the molten center)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two ramekins.
2. In a bowl, mix together the almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, melted chocolate, melted butter, vanilla extract, and heavy cream until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
5. Pour the batter evenly into the prepared ramekins, filling each about 3/4 full.
6. Place 1 tablespoon of sugar-free chocolate chips into the center of each ramekin to create the molten core.
7. Bake for 12–15 minutes, or until the edges are set but the center is still soft.
8. Let the cakes cool for a minute before carefully inverting them onto plates and serving immediately.

This keto chocolate lava cake is a show-stopper dessert, perfect for impressing guests or enjoying on a special occasion. The gooey chocolate center provides a perfect melt-in-your-mouth experience, while the outer layers are dense and rich with flavor. It’s a dessert that feels luxurious but stays within your keto diet!

Keto Tiramisu

A classic Italian dessert with layers of coffee-soaked almond flour sponge cake, rich mascarpone cream, and a dusting of cocoa powder, this keto tiramisu is every bit as indulgent as its traditional counterpart but without the carbs. Perfect for special occasions, this dessert is sure to impress with its rich flavors and luxurious texture.

Ingredients:

For the sponge cake:

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

For the mascarpone cream:

• 8 oz mascarpone cheese, softened
• 1/4 cup heavy cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla extract

For soaking the cake:

• 1/2 cup strong brewed coffee, cooled
• 1 tbsp coffee liqueur (optional)

For dusting:

• Unsweetened cocoa powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. To make the sponge cake, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the eggs and erythritol until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients, followed by almond milk and vanilla extract. Mix until smooth.
5. Pour the batter into the prepared dish and spread it out evenly. Bake for 18–20 minutes, or until golden and a toothpick comes out clean.
6. Allow the cake to cool completely, then cut it into strips or cubes.
7. For the mascarpone cream, beat together mascarpone cheese, heavy cream, erythritol, and vanilla extract until smooth and fluffy.
8. To assemble the tiramisu, dip the cake pieces into the coffee mixture and layer them at the bottom of a serving dish. Top with a layer of mascarpone cream, then repeat the process, finishing with a layer of cream on top.
9. Refrigerate for at least 4 hours before serving. Dust with cocoa powder just before serving.

This keto tiramisu is a delicious and sophisticated dessert that’s as rich and flavorful as the classic version, but without the carbs. The layers of coffee-soaked cake and creamy mascarpone are a perfect combination, making it an indulgent treat that’s sure to impress at any gathering.

Keto Coconut Flour Cake

This light and fluffy coconut flour cake is a perfect low-carb dessert for those who enjoy the subtle flavor of coconut. It’s easy to make, requires minimal ingredients, and works wonderfully as a base for various frostings or toppings, making it a versatile and delicious keto-friendly treat.

Ingredients:

• 1 cup coconut flour
• 1/4 cup almond flour
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for a citrus twist)

For the frosting (optional):

• 1/2 cup unsweetened coconut cream
• 2 tbsp powdered erythritol
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together coconut flour, almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, vanilla extract, and lemon juice (if using).
4. Gradually add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared 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 cools, whip together coconut cream, powdered erythritol, and vanilla extract until smooth and fluffy.
8. Once the cake has cooled, frost it with the coconut cream mixture and serve.

This keto coconut flour cake is soft, moist, and full of coconut flavor. The frosting adds an extra layer of richness, making it a great dessert for any occasion. It pairs wonderfully with berries or even a drizzle of sugar-free chocolate sauce for an added indulgence!

Keto Pumpkin Spice Cake

Perfect for fall or whenever you’re craving that cozy, spiced flavor, this keto pumpkin spice cake is a delicious, low-carb dessert. The combination of pumpkin, cinnamon, and nutmeg makes it a comforting treat, while staying true to your keto lifestyle.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree (unsweetened)
• 1/4 cup granulated erythritol
• 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
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the frosting (optional):

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared 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 cools, make the frosting by beating the cream cheese, butter, powdered erythritol, vanilla extract, and cinnamon until smooth and creamy.
8. Once the cake has cooled, frost it with the cream cheese frosting and serve.

This keto pumpkin spice cake is perfect for fall gatherings or anytime you’re in the mood for something cozy and comforting. The spiced flavors pair beautifully with the rich cream cheese frosting, making it an indulgent, yet low-carb, treat.

Keto Almond Joy Cake

Inspired by the famous candy bar, this keto almond joy cake is filled with rich chocolate, coconut, and crunchy almonds. It’s a dessert that will satisfy any craving for something sweet and decadent while remaining low-carb and keto-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/4 cup whole almonds (for topping)

For the chocolate glaze:

• 1/4 cup unsweetened chocolate chips
• 2 tbsp unsweetened almond milk
• 1 tbsp coconut oil
• 1 tbsp powdered erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the chocolate glaze by melting the chocolate chips, almond milk, and coconut oil in a small bowl. Stir in the powdered erythritol until smooth.
9. Once the cake has cooled, pour the chocolate glaze over the top and sprinkle with whole almonds.

This keto Almond Joy cake combines the flavors of chocolate, coconut, and almonds into a perfect, low-carb dessert. It’s rich, satisfying, and the perfect treat for anyone who loves the classic Almond Joy candy but wants a keto-friendly alternative.

Keto Raspberry Cheesecake Bars

These keto raspberry cheesecake bars are a dreamy, tangy treat with a creamy cheesecake filling and a berry-licious topping. The almond flour crust gives a nice balance to the smooth, rich filling, while the fresh raspberries add a pop of flavor. They’re perfect for serving at a party or enjoying as an afternoon treat.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol
• 1/4 cup unsalted butter, melted
• 1/2 tsp vanilla extract

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated erythritol
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract

For the raspberry topping:

• 1 1/2 cups fresh raspberries
• 2 tbsp granulated erythritol

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix together the almond flour, erythritol, melted butter, and vanilla extract until a dough forms. Press the dough into the bottom of the prepared baking dish to form a crust.
3. Bake the crust for 10–12 minutes, or until golden brown. Remove from the oven and let it cool.
4. In a separate bowl, beat the cream cheese and erythritol until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
5. Pour the cheesecake mixture over the cooled crust and smooth the top.
6. Bake for 20–25 minutes, or until the center is set and slightly firm to the touch. Let it cool completely before refrigerating for at least 2 hours.
7. In a small saucepan, heat the raspberries and erythritol over medium heat until the raspberries release their juice and the mixture thickens. Let it cool slightly.
8. Once the cheesecake bars are chilled, spread the raspberry topping over the bars. Slice and serve!

These keto raspberry cheesecake bars are the perfect balance of creamy, tangy, and sweet. The almond flour crust adds texture, while the raspberry topping brings a refreshing burst of flavor. They’re an elegant and satisfying dessert that fits seamlessly into your keto lifestyle.

Keto Mocha Cake

This rich and flavorful keto mocha cake combines the deep, earthy flavor of coffee with the sweetness of chocolate. It’s a decadent dessert for coffee lovers, offering a perfect balance of flavors with a moist crumb. Whether served as a layer cake or as individual cupcakes, it’s sure to impress.

Ingredients:

For the cake:

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

For the mocha frosting:

• 1/4 cup unsweetened cocoa powder
• 1/2 cup heavy cream
• 1 tbsp brewed coffee (cooled)
• 2 tbsp powdered erythritol
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs, brewed coffee, almond milk, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Pour the batter into the prepared pan or distribute it evenly among the muffin tin.
6. Bake for 25–30 minutes (for the cake) or 18–20 minutes (for cupcakes), or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
7. While the cakes cool, make the frosting by whisking together cocoa powder, heavy cream, brewed coffee, powdered erythritol, and softened butter until smooth and creamy.
8. Frost the cooled cake or cupcakes with the mocha frosting.

This keto mocha cake is a coffee lover’s dream! The deep flavors of cocoa and coffee come together beautifully, making it a rich and satisfying dessert. The frosting adds an extra creamy touch, and the cake stays perfectly moist—making it a winner for any coffee-themed occasion or dessert craving.

Keto Chocolate Mousse

This keto chocolate mousse is the ultimate indulgence for chocolate lovers. Rich, velvety, and creamy, it’s an easy-to-make dessert that doesn’t require baking. It’s perfect for satisfying your sweet tooth without compromising your keto lifestyle.

Ingredients:

• 1 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened chocolate chips, melted
• A pinch of salt

Instructions:

1. In a large mixing bowl, beat the heavy cream until soft peaks form.
2. In a separate bowl, whisk together the cocoa powder, powdered erythritol, vanilla extract, melted chocolate chips, and a pinch of salt until smooth.
3. Gently fold the cocoa mixture into the whipped cream until fully combined, being careful not to deflate the whipped cream.
4. Spoon the mousse into individual serving cups and refrigerate for at least 2 hours, or until chilled and set.
5. Garnish with shaved chocolate, whipped cream, or a few raspberries for an extra touch (optional).

This keto chocolate mousse is rich and creamy with an intense chocolate flavor that will satisfy any sweet craving. It’s the perfect low-carb dessert for a special occasion or when you just want to indulge in something decadent. The mousse is easy to prepare and guaranteed to please your chocolate-loving taste buds.

Note: More recipes are coming soon!