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If you’re following a keto lifestyle, you know how challenging it can be to find desserts that fit within your carb limits.
Fortunately, you don’t have to give up on cakes.
With the right ingredients, you can enjoy delicious, indulgent keto-friendly cakes that taste just like the real thing.
From chocolatey to fruity, these desserts will satisfy any sweet craving without throwing you out of ketosis.
Whether you’re a seasoned keto dieter or new to the lifestyle, these 30+ keto dessert cake recipes will provide you with a wide variety of options to enjoy.
Indulging in these cakes won’t leave you feeling guilty or deprived.
They’re made with low-carb, high-fat ingredients like almond flour, coconut flour, and sugar substitutes.
These alternatives not only help you maintain your carb count but also deliver deliciously satisfying textures and flavors.
From decadent chocolate cakes to light lemon cakes, there’s something here for everyone.
So, if you’re looking to treat yourself to something sweet while staying keto, you’ve come to the right place.
The following collection of keto dessert cake recipes will allow you to have your cake and eat it too—without compromising your diet goals.
30+ Easy and Delicious Keto Dessert Cake Recipes to Try Today
The best part about these keto cake recipes is that you can create them in your own kitchen with simple, accessible ingredients.
No more missing out on cake for special occasions or indulgent moments.
Whether you’re hosting a dinner party or enjoying a quiet afternoon, these keto cakes make the perfect treat.
And with over 30 options to choose from, you’ll never run out of delicious keto-friendly cake ideas.
Enjoy experimenting with these recipes and find your new favorite dessert.
These cakes offer everything you need—flavor, texture, and low-carb goodness—all wrapped up in one perfect slice.
Keto Chocolate Peanut Butter Cake
This rich and indulgent keto dessert combines the flavors of chocolate and peanut butter in a low-carb, sugar-free cake. With a moist texture and a creamy peanut butter frosting, this cake is perfect for satisfying your sweet tooth without derailing your ketogenic diet. The best part is, it’s simple to make and requires only a few basic ingredients that are keto-friendly. This dessert will definitely become a favorite for anyone on a keto lifestyle, providing a delicious way to enjoy a cake without the added carbs.
Ingredients:
- For the cake:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or any keto-friendly sweetener
- 1 tsp vanilla extract
- ¼ cup sugar-free dark chocolate chips (optional)
- For the frosting:
- ½ cup peanut butter (unsweetened)
- ¼ cup heavy cream
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, combine almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until fully combined.
- If using, fold in sugar-free dark chocolate chips.
- Pour the batter into the prepared cake pan and bake for 25–30 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the frosting by whisking together peanut butter, heavy cream, powdered erythritol, vanilla extract, and a pinch of salt until smooth and creamy.
- Once the cake has cooled, spread the peanut butter frosting over the top, slice, and enjoy.
This cake has a perfect balance of rich, chocolaty goodness and creamy peanut butter, making it an irresistible keto treat. It’s not only great for any celebration but also an ideal choice for anyone following a low-carb or keto diet. You can store the leftovers in an airtight container for up to a week, though it’s unlikely to last that long with how tasty it is!
Keto Vanilla Almond Cake
If you’re a fan of light, fluffy cakes with a subtle flavor, this keto vanilla almond cake will hit the spot. The almond flour gives it a soft and moist texture, while the vanilla extract adds a fragrant sweetness that complements the nutty flavor. This cake is easy to make and can be dressed up with a sugar-free glaze or frosting of your choice. It’s the perfect keto-friendly option for birthdays, celebrations, or just when you’re craving something sweet but want to stick to your diet.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 2 tsp vanilla extract
- ½ tsp almond extract
- For the glaze (optional):
- ¼ cup powdered erythritol
- 2 tbsp unsweetened almond milk
- ½ tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the almond flour, baking powder, and salt.
- In a separate bowl, beat the eggs and then add almond milk, melted butter, erythritol, vanilla extract, and almond extract. Mix well.
- Gradually add the dry ingredients into the wet ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- For the glaze, combine erythritol, almond milk, and vanilla extract in a small bowl. Stir until smooth.
- Once the cake has cooled, drizzle the glaze over the top for a touch of sweetness.
The vanilla almond cake has a tender crumb and a rich flavor that makes it feel like an indulgence, even on a keto diet. It’s incredibly versatile too—you can easily customize it with different flavorings or frostings. It also freezes well, so if you have any leftovers, you can enjoy this cake at a later date. This dessert provides a delicious, low-carb option without sacrificing any of the flavor.
Keto Lemon Blueberry Cake
This keto lemon blueberry cake is a refreshing and light dessert, combining the tangy zest of lemon with the natural sweetness of blueberries. The almond flour base ensures that the cake is moist, while the fresh blueberries burst with flavor in every bite. This cake is perfect for anyone who loves fruity desserts but wants to avoid sugar. It’s an excellent choice for a spring or summer treat and pairs wonderfully with a cup of tea or coffee.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ cup fresh blueberries
- For the glaze (optional):
- ¼ cup powdered erythritol
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium-sized bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, beat the eggs, then add almond milk, melted butter, erythritol, lemon juice, and lemon zest. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and bake for 25–30 minutes or until a toothpick comes out clean.
- If making the glaze, mix erythritol, lemon juice, and lemon zest in a small bowl and drizzle over the cooled cake.
This keto lemon blueberry cake is a perfect balance of tart and sweet, making it a refreshing dessert that’s sure to be enjoyed by everyone, whether on a keto diet or not. The blueberries add a burst of flavor while the lemon brings a zing that brightens the whole cake. You can make this dessert ahead of time and refrigerate it for a cool, refreshing treat that’s always ready to serve.
Keto Chocolate Coconut Cake
This keto chocolate coconut cake is a decadent dessert for chocolate and coconut lovers. The almond flour base provides a moist texture, while the rich chocolate flavor blends seamlessly with the tropical hint of coconut. The cake is topped with shredded coconut and a luscious sugar-free chocolate frosting that makes each bite a guilt-free indulgence. This cake is perfect for those following a keto lifestyle but still craving a sweet treat, and it’s a great dessert for gatherings or family celebrations.
Ingredients:
- For the cake:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted coconut oil
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
- For the frosting:
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder
- ¼ cup erythritol
- 1 tsp vanilla extract
- ¼ cup unsweetened shredded coconut (for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Gradually add the dry ingredients into the wet mixture, stirring until fully combined.
- Fold in shredded coconut, then pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- To make the frosting, heat heavy cream in a saucepan over medium heat until it starts to simmer.
- Add cocoa powder, erythritol, and vanilla extract to the cream and whisk until smooth and thickened.
- Let the frosting cool before spreading it over the cooled cake. Top with additional shredded coconut.
This chocolate coconut cake is an irresistible combination of flavors that will satisfy your sweet tooth while keeping you on track with your keto diet. The moist texture, the creamy chocolate frosting, and the toasted coconut create a delightful treat that’s both comforting and rich in flavor. It’s a versatile dessert that can be enjoyed on any occasion, and the added coconut provides a fun tropical twist. Make sure to store any leftovers in the fridge, as this cake will stay fresh for several days.
Keto Raspberry Cheesecake Cake
This keto raspberry cheesecake cake is a delicious and elegant dessert that brings together the tangy goodness of cheesecake with a rich almond flour cake base. The combination of creamy cheesecake and fresh raspberries creates a perfect contrast to the slightly sweet cake layer beneath. This cake is ideal for special occasions or when you’re craving a low-carb, high-flavor dessert that feels indulgent without all the carbs. It’s easy to make and provides a beautiful, show-stopping centerpiece for any gathering.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- ½ cup fresh raspberries
- For the cheesecake layer:
- 8 oz cream cheese, softened
- ½ cup heavy cream
- ¼ cup erythritol
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together almond flour, baking powder, and salt.
- In a separate bowl, mix the eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Combine the wet and dry ingredients, stirring until smooth.
- Pour half of the batter into the cake pan and bake for 10–12 minutes, or until just set.
- While the cake is baking, prepare the cheesecake layer by beating cream cheese, heavy cream, erythritol, vanilla extract, and lemon juice until smooth and creamy.
- Once the cake has baked, remove it from the oven and spread the cheesecake mixture evenly on top of the cake layer.
- Add the remaining batter on top of the cheesecake layer and bake for an additional 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before adding fresh raspberries on top for garnish.
This raspberry cheesecake cake is the ultimate keto indulgence. With the creamy richness of the cheesecake and the delicate almond cake, it creates a satisfying combination of textures and flavors. The fresh raspberries add a fruity burst that cuts through the richness, making it a light yet decadent dessert. It’s perfect for any event or even a special treat for yourself. The cake keeps well in the fridge for up to a week, making it a great make-ahead dessert.
Keto Cinnamon Roll Cake
This keto cinnamon roll cake is an amazing twist on the classic cinnamon rolls, made into a soft and fluffy cake with the same rich flavors but without the carbs. The combination of cinnamon, almond flour, and the sweet keto-friendly glaze will make you forget you’re even on a low-carb diet. This cake is perfect for breakfast, brunch, or as an after-dinner treat and is sure to please anyone craving the warm comfort of cinnamon rolls but looking for a healthier alternative.
Ingredients:
- For the cake:
- 2 cups almond flour
- 2 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the swirl:
- 2 tbsp butter, melted
- 2 tbsp erythritol
- 2 tsp cinnamon
- For the glaze:
- ¼ cup powdered erythritol
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix almond flour, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Combine the wet and dry ingredients, stirring until smooth.
- In a small bowl, mix melted butter, erythritol, and cinnamon for the swirl.
- Pour half of the batter into the prepared pan, then swirl in the cinnamon mixture. Top with the remaining batter and swirl again.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- For the glaze, mix powdered erythritol, heavy cream, and vanilla extract, then drizzle over the cooled cake.
The keto cinnamon roll cake is a delightful dessert that brings all the familiar comforting flavors of cinnamon rolls but in a more convenient cake form. It’s perfect for anyone on a keto diet who misses the indulgence of warm, cinnamon-flavored pastries. The glaze adds a touch of sweetness, making each slice feel like a real treat. This cake is incredibly versatile—you can enjoy it for breakfast, as a snack, or for dessert. Store any leftovers in the fridge for up to a week.
Keto Pumpkin Spice Cake
This keto pumpkin spice cake is the perfect fall dessert, full of warm spices like cinnamon, nutmeg, and cloves, combined with the natural sweetness of pumpkin. The almond flour keeps the cake soft and moist, while the pumpkin flavor shines through in every bite. It’s an ideal cake to serve for Thanksgiving, Halloween, or just as a cozy treat when you need a little pick-me-up. With its rich flavor profile, this cake is a great keto-friendly option to enjoy without feeling like you’re missing out on traditional fall sweets.
Ingredients:
- For the cake:
- 2 cups almond flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ tsp cloves
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup canned pumpkin puree
- ¼ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup powdered erythritol
- ½ tsp vanilla extract
- A pinch of cinnamon (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, mix together almond flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt.
- In a separate bowl, whisk the eggs, pumpkin puree, almond milk, melted butter, erythritol, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- To make the frosting, beat together cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
- Once the cake has cooled, spread the frosting over the top and dust with a pinch of cinnamon if desired.
This keto pumpkin spice cake is a warm and inviting dessert that truly captures the essence of fall. With the perfect balance of spices and a creamy frosting, it makes for a comforting, low-carb treat that everyone will enjoy. The pumpkin puree adds moisture and depth of flavor, making each slice a satisfying experience. This cake stores well in the fridge for up to a week, and it freezes well too if you want to save some for later.
Keto Mocha Cake
If you’re a coffee lover, this keto mocha cake will quickly become your new favorite dessert. Combining rich chocolate and coffee flavors, this cake is moist, flavorful, and perfect for any special occasion or an afternoon treat. The coffee enhances the chocolate, giving the cake a deeper flavor that’s complemented by a smooth, sugar-free chocolate frosting. It’s a perfect pick-me-up for any time of day, especially for those who enjoy the bold flavors of mocha without the sugar or carbs.
Ingredients:
- For the cake:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup brewed coffee (cooled)
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the frosting:
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder
- ¼ cup erythritol
- 1 tsp vanilla extract
- 2 tbsp brewed coffee (cooled)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk eggs, brewed coffee, almond milk, melted butter, erythritol, and vanilla extract.
- Combine the wet and dry ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- To make the frosting, heat heavy cream in a saucepan over medium heat until it starts to simmer.
- Add cocoa powder, erythritol, vanilla extract, and brewed coffee to the cream, whisking until smooth.
- Allow the frosting to cool slightly before spreading it over the cooled cake.
This keto mocha cake combines the bold flavors of coffee and chocolate in a rich, low-carb dessert that feels indulgent yet guilt-free. The frosting is smooth and creamy, adding an extra layer of decadence to each slice. Whether you enjoy it as a dessert or a sweet snack, this mocha cake is sure to satisfy your cravings without knocking you out of ketosis. It’s perfect for coffee lovers, and the leftovers will stay fresh in the fridge for several days.
Keto Carrot Cake
This keto carrot cake offers a delicious, low-carb alternative to the traditional carrot cake, maintaining all the flavors of the classic dessert while staying within the confines of a ketogenic diet. Made with almond flour and a variety of warm spices like cinnamon and nutmeg, this cake is moist, tender, and perfect for any occasion. The addition of fresh shredded carrots gives it a natural sweetness and texture, while a rich cream cheese frosting ties it all together. Whether for a holiday gathering or a simple treat, this cake will please anyone with a sweet tooth.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 ½ cups finely shredded carrots (about 2 medium carrots)
- For the frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered erythritol
- 1 tsp vanilla extract
- ¼ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together almond flour, cinnamon, nutmeg, baking powder, and salt.
- In a separate bowl, beat the eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Gradually combine the wet and dry ingredients, mixing until smooth.
- Stir in the shredded carrots.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, beat together the cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.
- Spread the frosting over the cooled cake and garnish with chopped walnuts if desired.
This keto carrot cake is an incredible treat that’s full of flavor and texture. The moist almond flour base pairs wonderfully with the sweet carrots and the richness of the cream cheese frosting. The addition of walnuts gives it a satisfying crunch, but they’re entirely optional. This cake is perfect for celebrations or as an everyday indulgence. Leftovers can be stored in the fridge for several days, making it a great option for meal prep or for those who want to enjoy a sweet dessert throughout the week.
Keto Chocolate Mint Cake
For chocolate and mint lovers, this keto chocolate mint cake is a perfect combination of rich chocolate and refreshing mint flavors, making it an irresistible dessert. The almond flour base is dense and moist, while the chocolate layers are enhanced by the cool, minty frosting. This cake offers all the indulgence of a chocolate cake with a surprising twist, and with the use of erythritol and low-carb ingredients, you can enjoy it without worrying about sugar. It’s perfect for any celebration, especially around the holidays, but it’s also a treat you can enjoy year-round.
Ingredients:
- For the cake:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- For the frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered erythritol
- 1 tsp peppermint extract
- A few drops of green food coloring (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium-sized bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, vanilla extract, and peppermint extract.
- Gradually combine the dry ingredients with the wet mixture, stirring until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- For the frosting, beat together cream cheese, butter, powdered erythritol, and peppermint extract until smooth and creamy.
- Optionally, add a few drops of green food coloring for a festive touch.
- Spread the frosting over the cooled cake, slice, and enjoy.
This keto chocolate mint cake is a delightful dessert that delivers a rich chocolate flavor with a refreshing minty finish. It’s an ideal dessert for mint chocolate enthusiasts who want to enjoy a keto-friendly option. The mint frosting adds a cooling contrast to the warm chocolate cake, creating a perfect balance. This cake also stores well in the fridge for several days, so it’s a great option for meal prepping or enjoying a slice at a time.
Keto Almond Joy Cake
Inspired by the classic Almond Joy candy bar, this keto Almond Joy cake is a delicious and indulgent dessert that brings together chocolate, coconut, and almonds in one perfect treat. With a moist almond flour base, a creamy coconut filling, and a rich chocolate ganache topping, this cake feels like an extravagant dessert, but it’s entirely keto-friendly. Whether you’re making it for a special event or just because, this cake is sure to be a crowd-pleaser.
Ingredients:
- For the cake:
- 1 ½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the coconut filling:
- 1 ½ cups unsweetened shredded coconut
- ¼ cup unsweetened almond milk
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- For the ganache:
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder
- ¼ cup erythritol
- ¼ cup unsweetened dark chocolate, chopped
- ½ cup whole almonds (for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, combine almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Gradually mix the wet ingredients into the dry mixture until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the coconut filling by mixing shredded coconut, almond milk, powdered erythritol, and vanilla extract in a bowl.
- Once the cake has cooled, spread the coconut filling over the top.
- For the ganache, heat heavy cream in a saucepan until simmering. Add cocoa powder, erythritol, and chopped dark chocolate, whisking until smooth and thick.
- Pour the ganache over the coconut layer and top with whole almonds.
- Let the ganache set before slicing and serving.
This keto Almond Joy cake is the ultimate dessert for anyone who loves chocolate, coconut, and almonds. The layers of rich chocolate, creamy coconut, and crunchy almonds mirror the flavors of the beloved candy bar but without all the sugar. This indulgent cake is perfect for any occasion, and with its combination of textures and flavors, it’s sure to satisfy your sweet cravings while keeping you in ketosis. Store any leftovers in the fridge for up to a week.
Keto Peach Cobbler Cake
If you miss fruit desserts on your keto diet, this keto peach cobbler cake is a game-changer. With the sweet flavor of peaches paired with a moist, almond flour-based cake, this dessert brings together the classic flavors of peach cobbler in a low-carb version. The cake is tender and fragrant, and the peaches provide a burst of natural sweetness that pairs beautifully with a dollop of whipped cream or a drizzle of sugar-free vanilla sauce. This cake is perfect for summer or whenever you’re in the mood for a fruity treat.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen peaches, diced
- For the topping (optional):
- ¼ cup unsweetened shredded coconut
- 2 tbsp melted butter
Instructions:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a medium-sized bowl, whisk together almond flour, baking powder, cinnamon, and salt.
- In another bowl, beat the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients and stir in the diced peaches.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- For the topping, mix shredded coconut with melted butter and sprinkle over the top of the cake during the last 5 minutes of baking.
- Let the cake cool slightly before slicing and serving.
This keto peach cobbler cake is a comforting, fruity dessert that satisfies your cravings for a traditional peach cobbler while keeping things keto-friendly. The natural sweetness of the peaches shines through, and the coconut topping adds a delightful crunch. This dessert is perfect for summer gatherings, holidays, or any time you want a fruity treat that won’t derail your diet. Leftovers can be stored in the fridge for up to a week.
Keto Black Forest Cake
This keto black forest cake is a low-carb twist on the classic German dessert, featuring layers of rich chocolate cake, whipped cream, and cherries. The decadent flavors of the cake are complemented by the sweet-tart taste of the cherries, and the whipped cream adds a light, creamy texture to balance the richness of the chocolate. This cake is perfect for special occasions or just when you’re craving something indulgent yet keto-friendly. It’s a showstopper that will impress guests while keeping you on track with your diet.
Ingredients:
- For the cake:
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the filling:
- 1 ½ cups heavy cream
- 1 tbsp erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cherries, pitted and chopped
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In another bowl, mix the eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients and stir until smooth.
- Divide the batter evenly between the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Once the cakes have cooled, whip the heavy cream with
Keto Lemon Pound Cake
This keto lemon pound cake combines the refreshing citrusy flavor of lemon with a soft, buttery texture that is simply irresistible. Made with almond flour, this cake has a light crumb with just the right amount of tang from the lemon, making it a perfect treat for those who love fruit-flavored desserts without all the sugar. Topped with a zesty lemon glaze, this cake brings a refreshing sweetness to the table while staying low-carb. It’s great for tea time, special occasions, or whenever you’re craving a light and satisfying dessert.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- ½ cup unsweetened almond milk
- ½ cup melted butter
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp lemon juice
- For the glaze:
- ¼ cup powdered erythritol
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium-sized bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, vanilla extract, lemon zest, and lemon juice until well combined.
- Gradually fold the dry ingredients into the wet mixture until smooth.
- Pour the batter into the prepared loaf pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- For the glaze, combine powdered erythritol, lemon juice, and lemon zest in a small bowl.
- Once the cake has cooled, drizzle the glaze over the top.
This keto lemon pound cake is light, moist, and bursting with lemon flavor. The almond flour base provides a wonderful texture, and the lemon glaze adds just the right amount of tart sweetness to balance the richness of the cake. It’s perfect for serving with coffee or tea, and it makes an excellent dessert for those following a low-carb lifestyle. You can store the cake in an airtight container in the fridge for several days, making it a great option for meal prep or weekend treats.
Keto Cinnamon Roll Cake
For cinnamon roll lovers, this keto cinnamon roll cake is a delightful way to enjoy the flavors of cinnamon rolls without the carbs. It features a fluffy, almond flour-based cake with ribbons of cinnamon sugar swirled throughout, giving you that classic cinnamon roll experience in cake form. Topped with a luscious cream cheese glaze, this cake is a delicious, indulgent treat that can be enjoyed for breakfast or as a dessert. With its perfect balance of sweetness and spice, this keto-friendly dessert will satisfy any craving.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the cinnamon swirl:
- ¼ cup erythritol or sweetener of choice
- 2 tbsp cinnamon
- 2 tbsp melted butter
- For the glaze:
- 4 oz cream cheese, softened
- ¼ cup powdered erythritol
- 2 tbsp heavy cream
- ½ tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a medium-sized bowl, whisk together almond flour, baking powder, cinnamon, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients.
- In a separate small bowl, combine erythritol, cinnamon, and melted butter for the swirl.
- Pour half of the cake batter into the baking dish, then drizzle the cinnamon mixture over it. Top with the remaining batter and swirl gently with a knife to create a marbled effect.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- For the glaze, beat together cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth and creamy.
- Once the cake has cooled, drizzle the glaze over the top.
This keto cinnamon roll cake gives you all the flavors you love in a cinnamon roll without the sugar and carbs. The combination of the moist, fluffy cake with the sweet cinnamon swirl is heavenly, and the cream cheese glaze adds a rich, tangy finish. This cake is perfect for breakfast, brunch, or an afternoon snack. It’s a fantastic keto dessert that everyone will enjoy, even those who aren’t following a low-carb lifestyle. Leftovers can be stored in the fridge for up to a week, making it easy to enjoy a piece whenever you need a sweet pick-me-up.
Keto Strawberry Shortcake Cake
This keto strawberry shortcake cake is a light and refreshing dessert that’s perfect for spring and summer. With a tender almond flour cake, sweetened strawberries, and a dollop of whipped cream, it’s a delicious twist on the classic shortcake. The cake itself is moist and flavorful, and the strawberries provide a burst of natural sweetness. The whipped cream topping adds a light, creamy finish that ties everything together. This keto strawberry shortcake cake is a great way to enjoy a fruity dessert without any guilt.
Ingredients:
- For the cake:
- 2 cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp erythritol or sweetener of choice
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered erythritol
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium-sized bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Gradually combine the dry ingredients with the wet mixture until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- While the cake is baking, mix sliced strawberries with erythritol and set aside to macerate.
- For the whipped cream, beat the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
- Once the cake has cooled, layer it with the macerated strawberries and whipped cream.
This keto strawberry shortcake cake is a fresh, light dessert that’s bursting with flavor. The almond flour cake provides a wonderful base, and the macerated strawberries bring a burst of sweetness, while the whipped cream adds a smooth, airy texture. This dessert is perfect for any summer gathering or a special occasion. It’s also a great way to enjoy strawberries when they’re in season, all while staying within your keto goals. The leftovers can be kept in the fridge for a few days, making it an ideal treat for meal prep.
Keto Raspberry Cheesecake Cake
Combining two beloved desserts—cheesecake and cake—this keto raspberry cheesecake cake is a decadent, low-carb dessert that’s perfect for anyone craving something indulgent yet keto-friendly. The rich, creamy cheesecake layer sits on top of a moist almond flour cake base, and the raspberry topping provides a tart and sweet contrast. This cake is a beautiful centerpiece for any celebration and can be made ahead of time, making it an ideal dessert for holidays or special occasions.
Ingredients:
- For the cake:
- 1 ½ cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ¼ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- For the cheesecake layer:
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup powdered erythritol
- 1 tsp vanilla extract
- 2 large eggs
- For the raspberry topping:
- 1 ½ cups fresh raspberries
- 2 tbsp powdered erythritol
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium-sized bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, beat the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients and pour into the prepared pan.
- In a separate bowl, mix together cream cheese, sour cream, powdered erythritol, vanilla extract, and eggs until smooth.
- Pour the cheesecake mixture over the cake batter and bake for 30–35 minutes, or until the cheesecake is set and the cake is golden brown.
- For the raspberry topping, gently heat raspberries with erythritol in a saucepan until they soften and release juice. Let it cool.
- Once the cake has cooled, drizzle the raspberry sauce over the top.
This keto raspberry cheesecake cake is a rich, decadent dessert that’s perfect for any special occasion or indulgent treat. The creamy cheesecake layer complements the moist cake base, and the raspberry topping adds a refreshing tartness that balances out the sweetness. Whether you’re serving it for a holiday, birthday, or as a weeknight dessert, this cake is sure to impress. Leftovers can be stored in the fridge for up to a week.
Keto Mocha Cake
For coffee lovers, this keto mocha cake is a perfect blend of rich chocolate and coffee flavors. The almond flour-based cake is moist and tender, with a slight bitterness from the coffee that contrasts beautifully with the sweetness of the chocolate. Topped with a creamy coffee-infused frosting, this cake is a dream come true for anyone who loves mocha-flavored desserts. It’s a great option for a keto-friendly indulgence and can be served at any celebration or enjoyed as a comforting dessert after a meal.
Ingredients:
- For the cake:
- 2 cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted butter
- ½ cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 2 tbsp instant coffee granules, dissolved in 2 tbsp hot water
- For the frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered erythritol
- 2 tbsp brewed coffee
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a medium-sized bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- In another bowl, beat the eggs, almond milk, melted butter, erythritol, vanilla extract, and dissolved coffee until smooth.
- Gradually combine the dry ingredients with the wet mixture until smooth.
- Divide the batter evenly between the two cake pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- For the frosting, beat together cream cheese, butter, powdered erythritol, brewed coffee, and vanilla extract until smooth and creamy.
- Once the cakes have cooled, spread the frosting between the layers and over the top.
This keto mocha cake is a flavorful, indulgent dessert that combines the best of both chocolate and coffee. The rich frosting and moist cake provide the perfect balance of flavors, and the coffee adds an extra depth that makes this cake special. It’s a fantastic choice for anyone who enjoys a good cup of coffee and is looking for a keto-friendly treat. Leftovers can be stored in the fridge for up to a week, making it a great option for those who want a sweet treat available at all times.
Note: More recipes are coming soon!
