27+ Must Try New Spring Cake Recipes You’ll Love

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As the first rays of spring sunshine begin to melt the remnants of winter, it’s the perfect time to refresh your kitchen with vibrant flavors and delightful desserts.

What better way to celebrate the season’s rebirth than by baking a fresh, spring-inspired cake?

From light and airy sponge cakes to rich and tangy lemon creations, spring cakes are all about bringing together fresh, seasonal ingredients like citrus, berries, and delicate floral notes.

Whether you’re preparing for a holiday gathering or simply indulging in a sweet treat, these new spring cake recipes will add a burst of color and flavor to your table.

Get ready to whip up a masterpiece that will make your taste buds bloom with joy!

27+ Must Try New Spring Cake Recipes You’ll Love

Spring is a season of renewal, and what better way to embrace it than by trying out new, exciting cake recipes?

The fresh ingredients and vibrant flavors will make every bite a celebration of the season.

Whether you’re a novice baker or an experienced pastry chef, these spring-inspired cakes are sure to impress.

So, gather your ingredients, preheat the oven, and let the baking begin.

The delightful cakes you create will bring warmth, joy, and a touch of sweetness to every occasion.

Lemon Blueberry Keto Cake

This light, refreshing lemon blueberry keto cake combines the bright, zesty flavor of lemon with juicy, antioxidant-packed blueberries, making it the perfect low-carb dessert for spring. With a combination of almond flour and coconut flour, this cake is both gluten-free and keto-friendly. The fluffy texture and refreshing citrus notes are perfect for a sunny afternoon tea or as a light dessert after lunch.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup erythritol (or your preferred keto sweetener)
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh blueberries (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, sour cream, butter, lemon zest, lemon juice, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the blueberries.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Lemon Blueberry Keto Cake is a perfect treat to satisfy your sweet tooth without compromising your low-carb goals. Its light, moist texture, combined with the tartness of lemon and the sweetness of blueberries, makes it an ideal spring dessert. You can also add a dollop of whipped cream or sugar-free glaze for extra indulgence.

Almond Coconut Spring Cake

The almond coconut spring cake is an indulgent yet guilt-free dessert that brings the flavors of tropical spring together. With a moist almond flour base and a coconut flour accent, it perfectly captures the essence of the season. The cake is naturally low in carbs and keto-friendly, offering the sweet nutty flavor of almonds with a delicate hint of coconut. This cake is perfect for a healthy snack or a treat after a spring lunch.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup erythritol or monk fruit sweetener
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened coconut milk (or heavy cream)
  • 1/2 cup sliced almonds for topping (optional)

Instructions:

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine almond flour, coconut flour, shredded coconut, erythritol, baking soda, and salt.
  3. In another bowl, whisk together the melted butter, eggs, vanilla extract, and coconut milk.
  4. Pour the wet ingredients into the dry ingredients and mix until fully incorporated.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Sprinkle sliced almonds over the top (if using) and bake for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Almond Coconut Spring Cake is an easy-to-make, low-carb delight that feels like a tropical vacation. The subtle sweetness of the shredded coconut complements the rich almond flavor beautifully. It’s a perfect keto-friendly spring dessert that pairs wonderfully with a cup of tea or coffee. It’s also a great addition to any spring gathering or picnic.

Strawberry Chia Keto Cake

This strawberry chia keto cake is an absolute must-try for those who love a fruity, refreshing spring dessert. The chia seeds add texture and nutritional value while keeping this cake soft and moist. The strawberry flavor shines through in every bite, enhanced by the use of both fresh strawberries and a natural strawberry extract. It’s perfect for anyone following a low-carb or keto diet, but still craving a fruity, refreshing treat.

Ingredients:

  • 2 cups almond flour
  • 1/2 cup erythritol or sweetener of choice
  • 1/4 cup chia seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup coconut oil, melted
  • 1 teaspoon strawberry extract
  • 1/2 cup fresh strawberries, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
  2. In a medium bowl, combine almond flour, erythritol, chia seeds, baking powder, and salt.
  3. In another bowl, whisk together eggs, almond milk, coconut oil, and strawberry extract.
  4. Add the wet ingredients to the dry ingredients and stir to combine. Gently fold in the chopped strawberries.
  5. Pour the batter into the prepared cake pan and spread it out evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Strawberry Chia Keto Cake is a delightful, fresh, and fruity cake perfect for spring celebrations or a wholesome treat during the warmer months. The chia seeds not only provide a pleasant texture but also boost the cake’s fiber content, making it a nutritious option. It’s a refreshing low-carb alternative to traditional spring cakes, and the natural strawberry flavor makes it feel like a special occasion dessert. Enjoy it on its own or with a dollop of whipped cream for extra indulgence.

Coconut Lime Keto Cake

This coconut lime keto cake captures the essence of a tropical paradise. With a soft and fluffy almond flour base, the addition of shredded coconut and lime zest gives the cake a bright, refreshing flavor. Perfect for spring, this cake offers a satisfying balance of sweetness and tanginess, while keeping things low-carb. It’s ideal for a light dessert after a spring lunch or as a special treat during a weekend gathering.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup erythritol or stevia
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1/2 cup unsweetened coconut milk
  • Zest of 2 limes
  • 2 tablespoons fresh lime juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • Pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, whisk together almond flour, shredded coconut, erythritol, baking powder, and salt.
  3. In another bowl, beat together eggs, melted coconut oil, coconut milk, lime zest, lime juice, and vanilla extract.
  4. Pour the wet ingredients into 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. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Lime Keto Cake is the perfect balance of tropical flavors and low-carb goodness. The coconut provides a slight chewiness, while the lime brings a refreshing zing to the cake. It’s an excellent choice for those looking for a keto-friendly dessert that still feels indulgent. Serve it with a dollop of whipped cream or a sprinkle of shredded coconut for an extra tropical touch.

Raspberry Almond Keto Cake

The Raspberry Almond Keto Cake is a delightful combination of tart raspberries and the rich, nutty flavor of almonds. This cake is perfect for a low-carb treat that doesn’t skimp on flavor. With the inclusion of fresh raspberries, this cake remains moist and flavorful while staying true to its keto roots. The almond flour base provides the perfect texture, while the tangy raspberries add a refreshing burst of flavor.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or monk fruit sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or line with parchment paper.
  2. In a medium bowl, mix together almond flour, erythritol, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Gently fold in the raspberries, being careful not to crush them.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

The Raspberry Almond Keto Cake is an amazing combination of flavors that’s perfect for spring. The sweetness of the raspberries combined with the rich almond taste makes for an indulgent dessert that won’t derail your low-carb lifestyle. It’s light, refreshing, and perfect for any occasion, from afternoon tea to a family gathering.

Avocado Chocolate Keto Cake

or those craving chocolate while sticking to a keto diet, this Avocado Chocolate Keto Cake is the answer. Rich in healthy fats from avocado, this cake is incredibly moist and decadent, with the deep, earthy flavors of cocoa shining through. The avocado not only makes this cake soft and luscious but also contributes to its healthy fat content, making it perfect for a low-carb diet. A perfect dessert for chocolate lovers who want to stay healthy and keto-friendly.

Ingredients:

  • 1 ripe avocado, mashed
  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup erythritol or sweetener of choice
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened almond milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
  3. In another bowl, mash the avocado until smooth and mix it with eggs, melted coconut oil, vanilla extract, and almond milk.
  4. Add the wet ingredients to the dry ingredients and stir until well combined.
  5. Pour the batter into the prepared cake pan and spread evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

The Avocado Chocolate Keto Cake is an indulgent, rich treat that’s perfect for chocolate lovers following a low-carb lifestyle. The avocado adds a smooth, creamy texture, and the deep chocolate flavor is satisfying and decadent. This cake is a great way to enjoy chocolate while keeping things healthy and keto-friendly.

Poppy Seed Lemon Keto Cake

The Poppy Seed Lemon Keto Cake is a fresh and zesty dessert that’s perfect for spring. The slight crunch of the poppy seeds paired with the tangy lemon flavor creates a unique and flavorful combination. With almond flour as the base and a touch of sweetness from erythritol, this cake is not only low-carb but also gluten-free. The light, refreshing flavor makes it a perfect dessert for brunch or as an afternoon treat.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1 tablespoon poppy seeds
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine almond flour, erythritol, poppy seeds, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until well 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. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Poppy Seed Lemon Keto Cake is a refreshing treat for those who love the combination of citrus and crunch. The poppy seeds add a delightful texture, while the lemon provides a light, tangy flavor that’s perfect for spring. This keto cake is a great choice for anyone looking for a low-carb dessert that feels fresh and indulgent at the same time.

Hazelnut Coffee Keto Cake

For coffee lovers, the Hazelnut Coffee Keto Cake is a match made in heaven. Infused with the deep flavors of brewed coffee and roasted hazelnuts, this cake offers an indulgent experience without the carbs. The rich almond flour base and the nuttiness of the hazelnuts make for a perfect low-carb dessert. It’s ideal for those who enjoy the bold flavors of coffee and want to indulge without derailing their keto diet.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup finely ground hazelnuts
  • 1/4 cup erythritol or sweetener of choice
  • 2 tablespoons unsweetened cocoa powder
  • 3 large eggs
  • 1/2 cup brewed coffee, cooled
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium-sized bowl, combine almond flour, ground hazelnuts, erythritol, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk together eggs, brewed coffee, melted butter, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until smooth.
  5. Pour the batter into the prepared cake pan and spread evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool for 10 minutes before transferring it to a wire rack.

The Hazelnut Coffee Keto Cake is a rich, flavorful treat that will satisfy your coffee cravings without the carbs. The combination of hazelnuts and coffee makes it an indulgent dessert, perfect for a morning brunch or an afternoon pick-me-up. It’s an excellent keto option for anyone who enjoys the deep, robust flavors of coffee and nuts.

Mocha Almond Keto Cake

For those who love a rich, caffeinated dessert, the Mocha Almond Keto Cake combines the deep flavors of coffee and chocolate with the crunch of toasted almonds. This cake is a perfect balance of bitter and sweet, making it an ideal treat for keto enthusiasts who still crave a flavorful dessert. The almond flour base gives it a dense, moist texture while keeping it low-carb, while the espresso and cocoa powder bring out a decadent mocha flavor.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons espresso powder
  • 1/4 cup erythritol or preferred sweetener
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped toasted almonds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine almond flour, cocoa powder, espresso powder, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
  5. Gently fold in the toasted almonds.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for 10 minutes before transferring it to a wire rack.

The Mocha Almond Keto Cake offers a delightful combination of coffee, chocolate, and nuts in each bite. The rich flavor makes it an excellent choice for any coffee lover following a low-carb diet. The toasted almonds provide a satisfying crunch, while the espresso and cocoa powder bring depth to the cake. It’s an indulgent yet keto-friendly dessert that’s perfect for spring gatherings or a cozy coffee break.

Spiced Carrot Keto Cake

Spiced carrot cake meets keto-friendly ingredients in this delicious low-carb version of the classic dessert. With aromatic spices like cinnamon and nutmeg paired with finely grated carrots, this cake is a warm, comforting treat perfect for the cooler spring days. Almond flour serves as the base, keeping it moist and tender, while the sweetness of erythritol replaces traditional sugar without sacrificing flavor.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or your favorite keto sweetener
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsalted butter, melted
  • 1 cup finely grated carrots
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine almond flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
  3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. Fold in the grated carrots and chopped walnuts (if using).
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

This Spiced Carrot Keto Cake is a low-carb twist on a traditional favorite, with all the warm flavors of cinnamon and nutmeg and the natural sweetness of carrots. The cake is moist and satisfying, making it perfect for a spring brunch or as a comforting dessert. It’s a great way to enjoy a beloved dessert without the carbs, and the optional walnuts add a delightful crunch.

lackberry Coconut Keto Cake

The Blackberry Coconut Keto Cake is a perfect springtime dessert that balances the sweetness of blackberries with the richness of coconut. With almond flour as the base, this cake remains light and moist, while the addition of shredded coconut enhances the texture. The tangy blackberries provide a burst of flavor that complements the coconut perfectly, making it a perfect keto-friendly treat for any occasion.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup erythritol or preferred sweetener
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh blackberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, combine almond flour, shredded coconut, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until well combined.
  5. Gently fold in the blackberries, being careful not to crush them.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

The Blackberry Coconut Keto Cake is a delightful, fruity dessert perfect for those looking for a refreshing, low-carb option. The blackberries add a juicy burst of flavor while the coconut provides a rich, slightly chewy texture. This cake is perfect for springtime gatherings, a light afternoon snack, or a special dessert to celebrate the season.

Pumpkin Spice Keto Cake

Though traditionally thought of as a fall flavor, pumpkin spice is a versatile, cozy flavor that works wonderfully in spring too. This keto-friendly Pumpkin Spice Cake is made with almond flour, making it gluten-free and low-carb. Infused with cinnamon, nutmeg, and a hint of cloves, this cake offers all the warmth and comfort of a classic pumpkin spice dessert, with none of the sugar or carbs.

Ingredients:

  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or your preferred sweetener
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup unsweetened pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, mix almond flour, erythritol, pumpkin spice, cinnamon, nutmeg, cloves, baking powder, and salt.
  3. In another bowl, whisk together eggs, pumpkin puree, almond milk, melted coconut oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until 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. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

The Pumpkin Spice Keto Cake is a warm, comforting dessert that combines the rich flavors of pumpkin and spices in a low-carb, gluten-free form. It’s a great option for those who want a cozy dessert without breaking their keto diet. The subtle pumpkin flavor, enhanced by the spices, makes this cake ideal for a spring dessert or to bring to a gathering.

Peach Almond Keto Cake

The Peach Almond Keto Cake is a fruity, aromatic dessert that combines the sweetness of fresh peaches with the richness of almonds. Using almond flour as the base, this cake is low-carb, moist, and perfectly balanced with the peach flavor. It’s a wonderful dessert for spring when fresh peaches are in season, providing a sweet, juicy contrast to the nutty almond texture.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1 teaspoon almond extract
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large peach, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, almond extract, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until smooth.
  5. Gently fold in the chopped peaches.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for 10 minutes before transferring it to a wire rack.

The Peach Almond Keto Cake is a refreshing, low-carb dessert that’s perfect for celebrating the peak of peach season. The peaches provide a natural sweetness and juiciness that pairs beautifully with the nutty flavor of the almond flour base. This cake is an excellent choice for spring gatherings, and it’s light enough to enjoy as an afternoon snack without derailing your keto diet.

Churro Keto Cake

Churros are a beloved treat with their crispy, cinnamon-sugar coating, and this keto version captures all those flavors in a soft, moist cake. The Churro Keto Cake is made with almond flour and sweetened with erythritol, ensuring it remains low-carb while providing all the warmth and cinnamon sweetness you love. It’s perfect for a dessert that feels indulgent but still keeps you on track with your keto diet.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cinnamon erythritol (for topping)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, mix almond flour, erythritol, cinnamon, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until well 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 is baking, mix the cinnamon erythritol topping.
  8. Let the cake cool for 10 minutes before sprinkling the cinnamon erythritol mixture on top.

The Churro Keto Cake is a comforting dessert with all the rich, sweet, and spicy flavors of churros, but without the carbs. The cinnamon topping adds a delicious crunch, making it an excellent choice for those craving a cinnamon-flavored treat while staying keto-friendly. This cake will surely satisfy your sweet tooth without any guilt!

Lemon Blueberry Keto Cake

The Lemon Blueberry Keto Cake is a fresh, vibrant dessert that’s perfect for spring. The zesty lemon and sweet blueberries make a dynamic duo, creating a cake that feels light and refreshing. Almond flour serves as the base for a low-carb, gluten-free treat, while the lemon zest adds a tangy punch that perfectly complements the juiciness of the blueberries. This cake is a wonderful way to enjoy the fruits of the season without compromising your low-carb lifestyle.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or line it with parchment paper.
  2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, lemon zest, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until smooth.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool for 10 minutes before transferring it to a wire rack.

The Lemon Blueberry Keto Cake is a sweet and tangy treat that brings together fresh, fruity flavors and the richness of almond flour. It’s light, moist, and perfect for spring, whether served for breakfast, dessert, or a light snack. The blueberries burst with flavor, while the lemon adds a refreshing zing that pairs beautifully with the almond-based cake.

Strawberry Shortcake Keto Cake

Strawberry Shortcake is a quintessential spring dessert, and this keto version gives you all the flavor without the carbs. Almond flour makes a soft, tender cake base, while fresh strawberries add sweetness and juiciness. Topped with a light whipped cream, this keto strawberry shortcake feels indulgent yet stays true to your low-carb goals, making it the perfect spring dessert for anyone on a keto or gluten-free diet.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or your preferred keto sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, sliced
  • 1/2 cup heavy cream, whipped
  • 1 tablespoon erythritol (for sweetening the whipped cream)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
  2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until fully incorporated.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool for 10 minutes before transferring it to a wire rack to cool completely.
  7. Once the cake is cool, slice it in half horizontally and fill with fresh strawberries and whipped cream.
  8. Top with more whipped cream and strawberries for a classic shortcake finish.

This Strawberry Shortcake Keto Cake is a perfect combination of sweet, creamy, and fruity flavors that make it a great dessert for any occasion. The whipped cream gives it a luxurious texture, while the fresh strawberries provide a refreshing bite. It’s a dessert that looks and feels indulgent, but it’s low in carbs and perfect for anyone following a keto lifestyle.

cinnamon Roll Keto Cake

The Cinnamon Roll Keto Cake brings the comfort of cinnamon rolls to your low-carb lifestyle. With all the sweet, spicy cinnamon goodness of a traditional cinnamon roll, this keto cake offers a soft and buttery texture. Almond flour ensures that the cake is light and moist, while the cinnamon and sweetener combination creates the perfect balance of flavors, making this cake a delicious option for breakfast or dessert.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup cinnamon erythritol (for topping)
  • 1/4 cup butter (for topping)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, combine almond flour, erythritol, cinnamon, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until smooth.
  5. Pour the batter into the prepared cake pan and spread evenly.
  6. In a small bowl, mix the cinnamon erythritol and melted butter, then drizzle the mixture over the batter.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool before serving.

The Cinnamon Roll Keto Cake gives you the flavors of a warm, freshly baked cinnamon roll without the carbs. The buttery, innamon-infused top adds richness, while the soft almond flour cake provides the perfect texture. This keto cake is a delightful option for breakfast or dessert, offering all the comfort of cinnamon rolls with a fraction of the carbs.

Maple Pecan Keto Cake

The Maple Pecan Keto Cake is a decadent, nutty dessert that combines the warmth of maple with the rich flavor of pecans. Almond flour keeps the cake moist and low-carb, while the maple flavor comes from sugar-free maple syrup. The roasted pecans add a satisfying crunch, making this cake a great choice for anyone looking for a sweet treat that fits into a keto lifestyle.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or preferred sweetener
  • 1/2 cup sugar-free maple syrup
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup roasted pecans, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large bowl, combine almond flour, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, sugar-free maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until smooth.
  5. Fold in the chopped pecans.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
    The Maple Pecan Keto Cake combines the warm flavors of maple and toasted pecans for a cozy, indulgent dessert. The maple syrup provides just the right amount of sweetness, while the pecans add a crunchy texture that elevates the cake. This cake is perfect for anyone craving a dessert with a bit of seasonal charm without the carbs.

Cherry Almond Keto Cake

The Cherry Almond Keto Cake is a spring-inspired dessert that balances the tartness of fresh cherries with the nutty richness of almonds. Almond flour makes a soft, delicate cake base, while fresh cherries provide a burst of sweetness that complements the nuttiness. This cake is perfect for those who want a fresh, fruity dessert while sticking to a low-carb lifestyle.

Ingredients:

  • 2 cups almond flour
  • 1/4 cup erythritol or your preferred sweetener
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh cherries, pitted and chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment paper.
  2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.
  3. In another bowl, whisk together eggs, melted butter, almond milk, almond extract, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until smooth.
  5. Gently fold in the chopped cherries.
  6. Pour the batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.The Cherry Almond Keto Cake is a light, fruity dessert that combines the tartness of cherries with the rich, nutty flavor of almonds. The fresh cherries add natural sweetness, while the almond flour keeps the cake soft and low-carb. It’s a refreshing, keto-friendly treat perfect for springtime gatherings or a light afternoon snack.


Note: More recipes are coming soon