35+ Flavorful Saturday Keto Cake Recipes to Make This Weekend

For those following a ketogenic diet, finding delicious desserts that fit your lifestyle can often feel like a challenge.

But fear not—Saturdays just got sweeter!

In this collection of 35+ keto cake recipes, you’ll discover an array of decadent treats that keep carbs low and flavor high.

From rich chocolate cakes to fruity delights, there’s something for every craving.

Whether you’re hosting a weekend gathering, enjoying a quiet afternoon, or just looking to indulge without compromising your keto goals, these keto cakes will satisfy your sweet tooth without derailing your diet.

So, put away the sugary desserts, and let’s dive into these mouthwatering, low-carb creations that will transform your Saturday into a guilt-free treat fest.

35+ Flavorful Saturday Keto Cake Recipes to Make This Weekend

With these 35+ Saturday keto cake recipes, you can enjoy all the delicious flavors and textures of traditional cakes while sticking to your keto diet.

Each recipe is designed to be low-carb, sugar-free, and packed with healthy fats and high-quality ingredients that align perfectly with your ketogenic lifestyle.

Whether you’re in the mood for a creamy cheesecake, a fluffy muffin, or a rich chocolate cake, there’s a recipe here for every occasion.

These cakes not only offer a chance to enjoy a sweet indulgence, but they also allow you to stay on track with your health and wellness goals.

So next time Saturday rolls around, skip the store-bought sugary treats and create your own keto-friendly masterpiece.

Decadent Chocolate Almond Flour Cake

This decadent chocolate almond flour cake is the perfect treat for a Saturday indulgence while staying on track with your keto lifestyle. Moist, rich, and incredibly satisfying, this cake is made with wholesome ingredients that are low in carbs and high in flavor. Whether you’re sharing it with loved ones or enjoying it solo, it’s bound to satisfy your chocolate cravings without the sugar spike.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup unsweetened almond milk
• 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 medium bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well.
3. In another bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Optional Keto Frosting:

• Mix 4 oz cream cheese, 1/4 cup butter, 1/4 cup powdered erythritol, and 1 tsp vanilla extract until creamy. Spread over the cooled cake.

This chocolate almond flour cake is a delightful way to treat yourself to a guilt-free dessert on a keto diet. Pair it with a cup of coffee or tea for the ultimate weekend indulgence. It’s rich, satisfying, and sure to become a go-to recipe for special occasions or cozy Saturdays at home.

Zesty Lemon Coconut Cake

Brighten your weekend with this refreshing zesty lemon coconut cake. Packed with tangy lemon flavor and the subtle sweetness of coconut, this cake is a light yet indulgent dessert that perfectly complements a keto lifestyle. It’s ideal for a sunny Saturday afternoon or as a centerpiece for a weekend gathering.

Ingredients:

• 2 cups coconut flour
• 1/3 cup powdered erythritol
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil, melted
• 5 large eggs
• 1/2 cup unsweetened coconut milk
• Juice and zest of 2 lemons
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or 9-inch round cake pan.
2. In a large bowl, combine coconut flour, powdered erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, melted coconut oil, coconut milk, lemon juice, lemon zest, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients, stirring until fully combined. Let the batter sit for 5 minutes to thicken.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before removing it from the pan.

Optional Glaze:

• Mix 2 tbsp powdered erythritol with 1 tbsp lemon juice and drizzle over the cooled cake.

This zesty lemon coconut cake brings a burst of sunshine to your weekend while adhering to keto guidelines. Its light and refreshing flavors make it an excellent choice for spring or summer Saturdays, or whenever you need a citrusy pick-me-up.

Creamy Pumpkin Spice Cake

Cozy up on a chilly Saturday with this creamy pumpkin spice cake. Infused with warm spices and the earthy richness of pumpkin, this cake is a comforting dessert that pairs perfectly with your favorite keto-friendly latte. Enjoy this treat as a post-dinner delight or a mid-afternoon indulgence.

Ingredients:

• 1 1/2 cups almond flour
• 1/3 cup coconut flour
• 1/2 cup powdered erythritol
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 3 large eggs
• 1/2 cup pumpkin puree (unsweetened)
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter or coconut oil
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt pan or 9-inch round cake pan.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking soda, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, beat the eggs and mix in pumpkin puree, almond milk, melted butter, and vanilla extract.
4. Slowly incorporate the wet ingredients into the dry mixture, stirring until smooth.
5. Pour the batter into the prepared 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 completely before serving.

Optional Cream Cheese Frosting:

• Blend 4 oz cream cheese, 2 tbsp butter, 1/4 cup powdered erythritol, and 1/2 tsp vanilla extract until smooth. Spread over the cooled cake.

This creamy pumpkin spice cake is a delightful way to embrace the cozy vibes of autumn Saturdays while staying keto-friendly. The blend of spices and creamy texture makes it an irresistible dessert for any season. Serve it warm with a dollop of whipped cream for an extra layer of comfort.

Keto Cinnamon Swirl Cake

This Keto Cinnamon Swirl Cake brings the cozy, aromatic flavors of cinnamon into a low-carb, keto-friendly treat. Perfect for a weekend brunch or an afternoon snack, it offers the perfect balance of sweet, spicy, and buttery goodness. The cake is rich, fluffy, and contains no added sugars, making it the ideal choice for those following a ketogenic diet without sacrificing flavor.

Ingredients:

• 2 cups almond flour
• 1/2 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 2 tbsp ground cinnamon
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, combine almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. In a small bowl, mix the cinnamon with a tablespoon of erythritol for the cinnamon swirl filling.
6. Pour half of the batter into the prepared pan and sprinkle half of the cinnamon mixture on top. Swirl gently with a knife or spatula. Repeat with the remaining batter and cinnamon mixture.
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 to cool completely.

This Keto Cinnamon Swirl Cake is the perfect weekend indulgence. The warm, comforting taste of cinnamon combined with a light, moist cake will remind you of your favorite cinnamon rolls, but without the sugar or carbs. Pair it with a hot cup of coffee for a satisfying and cozy Saturday treat.

Keto Strawberry Shortcake

This Keto Strawberry Shortcake is a refreshing twist on the traditional dessert. It’s light, airy, and filled with sweet, fresh strawberries. The cake base is made with almond flour and sweetened with erythritol, while the whipped cream adds a rich, creamy finish. This dessert is perfect for a summer Saturday or any time you want a refreshing, low-carb treat that still feels indulgent.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsweetened almond milk
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 1 cup heavy cream
• 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 medium bowl, combine almond flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, eggs, melted butter, and vanilla extract.
4. Slowly add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
7. While the cake cools, make the whipped cream. In a chilled bowl, beat the heavy cream with the powdered erythritol until stiff peaks form.
8. Once the cake is cool, slice it into two layers. Place one layer on a serving dish and top with sliced strawberries and whipped cream. Add the second layer of cake, then top with more strawberries and whipped cream.

This Keto Strawberry Shortcake is a perfect balance of sweetness and freshness. The fluffy almond flour cake, paired with rich whipped cream and the burst of fresh strawberries, makes it a satisfying yet guilt-free dessert. It’s a wonderful treat to serve at a gathering or enjoy alone on a sunny Saturday afternoon.

Keto Peanut Butter Mug Cake

If you’re craving something quick and indulgent on a Saturday afternoon, this Keto Peanut Butter Mug Cake is the answer. Ready in just a few minutes, this single-serving dessert is rich, moist, and packed with peanut butter flavor. It’s low in carbs and can be customized with sugar-free chocolate chips for an extra treat. Perfect for when you’re craving a quick, satisfying keto-friendly dessert.

Ingredients:

• 2 tbsp almond flour
• 1 tbsp peanut butter (sugar-free)
• 1 tbsp erythritol (or preferred keto sweetener)
• 1 egg
• 1/4 tsp baking powder
• 1/4 tsp vanilla extract
• 1 tbsp unsweetened almond milk
• Optional: Sugar-free chocolate chips for topping

Instructions:

1. In a microwave-safe mug, whisk together the almond flour, erythritol, baking powder, and a pinch of salt.
2. Add the peanut butter, egg, almond milk, and vanilla extract. Stir until all ingredients are fully combined and smooth.
3. If desired, add a few sugar-free chocolate chips on top of the batter for an extra burst of flavor.
4. Microwave the mug cake on high for 1 minute and 30 seconds, or until the cake has set and a toothpick comes out clean.
5. Let it cool for a minute before serving.

This Keto Peanut Butter Mug Cake is the ultimate quick-fix dessert when you’re craving something sweet but don’t want to spend time baking. It’s rich in flavor, filling, and satisfies your peanut butter cravings without the carbs. This single-serving cake makes it easy to treat yourself on a lazy Saturday without overindulging.

Keto Coconut Lime Cake

This Keto Coconut Lime Cake is a tropical-inspired dessert that combines the smooth sweetness of coconut with the zesty tang of lime. The cake is incredibly moist, thanks to the coconut flour and almond flour base, and the fresh lime adds a refreshing citrus note. Ideal for a Saturday afternoon treat, this cake is both light and indulgent, with minimal carbs and maximum flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• Zest and juice of 2 limes
• 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 large bowl, whisk together the almond flour, shredded coconut, erythritol, baking powder, and salt.
3. In a separate bowl, beat the eggs, melted coconut oil, almond milk, lime zest, lime juice, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before serving.

Optional Lime Glaze:

• Mix 2 tbsp lime juice with 2 tbsp powdered erythritol and drizzle over the cooled cake.

This Keto Coconut Lime Cake is a tropical delight that brings a burst of freshness to your weekend. The zesty lime and sweet coconut blend perfectly, creating a light, satisfying dessert that will transport you to a sunny paradise. It’s a perfect way to enjoy a keto-friendly cake without feeling deprived, making it a great choice for any occasion.

Keto Carrot Cake with Cream Cheese Frosting

Carrot cake is a beloved classic, and this Keto version allows you to enjoy all the flavors you love without the sugar overload. Made with almond flour and sweetened with erythritol, this carrot cake is fluffy, spiced to perfection, and topped with a rich, creamy frosting. It’s the ultimate dessert for a Saturday afternoon celebration or as a sweet treat to enjoy with family and friends.

Ingredients for the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol
• 1 tsp baking soda
• 1 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 coconut oil or butter
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)

Ingredients for the Frosting:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until well combined. Add the grated carrots and mix until evenly distributed.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cake cools, prepare the frosting. In a mixing bowl, beat the cream cheese and butter together until smooth. Add powdered erythritol and vanilla extract, and continue beating until creamy.
8. Once the cake has cooled, spread the cream cheese frosting over the top.

This Keto Carrot Cake with Cream Cheese Frosting brings a delicious and healthy twist to a traditional favorite. The spiced cake and creamy frosting make it a perfect choice for any occasion, from weekend gatherings to holiday celebrations. It’s a dessert that satisfies both your sweet tooth and your commitment to a keto lifestyle.

Keto Chocolate Peanut Butter Cup Cake

If you love chocolate and peanut butter, this Keto Chocolate Peanut Butter Cup Cake is the ultimate dessert for you. The rich chocolate cake is complemented by a creamy peanut butter filling, and the whole thing is topped off with a decadent, sugar-free chocolate ganache. Perfect for a Saturday night dessert or as a special treat for guests, this cake is indulgent yet completely keto-friendly.

Ingredients for the Cake:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup 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

Ingredients for the Peanut Butter Filling:

• 1/2 cup natural peanut butter (sugar-free)
• 2 tbsp powdered erythritol
• 2 tbsp heavy cream

Ingredients for the Ganache:

• 1/4 cup heavy cream
• 2 oz sugar-free dark chocolate, chopped

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, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
7. While the cake cools, prepare the peanut butter filling by mixing the peanut butter, erythritol, and heavy cream until smooth.
8. Once the cake has cooled, slice it in half horizontally. Spread the peanut butter mixture over the bottom layer of the cake, then place the top layer back on.
9. For the ganache, heat the heavy cream in a small saucepan until warm, then pour over the chopped chocolate. Stir until smooth and pour over the top of the cake.

This Keto Chocolate Peanut Butter Cup Cake is a rich, indulgent dessert that combines two classic flavors in a keto-friendly way. With layers of decadent chocolate cake, creamy peanut butter filling, and a smooth ganache, it’s a satisfying treat that will make your Saturday night extra special. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress!

Keto Blueberry Muffin Cake

This Keto Blueberry Muffin Cake brings all the sweet, fruity goodness of blueberry muffins into a low-carb cake format. Packed with fresh blueberries, almond flour, and a touch of vanilla, this cake is moist, flavorful, and perfect for breakfast or a sweet treat on a Saturday. Its easy preparation makes it an excellent option for those who want to enjoy a light, low-carb cake without any hassle.

Ingredients:

• 2 cups almond flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)
• Zest of 1 lemon (optional)

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, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, vanilla extract, and lemon zest (if using).
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the blueberries, being careful not to break them apart.
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. Let the cake cool before serving.

This Keto Blueberry Muffin Cake is a delightful dessert that can double as a breakfast treat or a light afternoon snack. The burst of fresh blueberries and the subtle lemon flavor elevate the taste, making this cake a refreshing and satisfying option for those on a keto diet. Perfect for a Saturday morning or any day you crave something fruity and low-carb.

Keto Coffee Cake

A classic coffee cake is made keto-friendly in this version that swaps out sugar and flour for low-carb alternatives. The soft, cinnamon-swirled cake is topped with a crumbly, buttery streusel, creating a delicious combination that pairs perfectly with a hot cup of coffee. This Keto Coffee Cake is great for brunch or dessert on a weekend morning, offering all the comfort of the original but without the carbs.

Ingredients for the Cake:

• 2 cups almond flour
• 1/2 cup powdered 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

Ingredients for the Cinnamon Streusel:

• 1/4 cup almond flour
• 2 tbsp butter, melted
• 2 tbsp erythritol
• 1 tbsp ground cinnamon

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, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients and mix until fully incorporated.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. In a separate bowl, mix together almond flour, melted butter, erythritol, and cinnamon to make the streusel topping. Sprinkle the streusel evenly over the batter.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool slightly before serving.

This Keto Coffee Cake is a must-try for anyone on a ketogenic diet who loves classic desserts. With its soft, cinnamon-swirled interior and buttery streusel topping, it’s an ideal treat for weekend mornings. Serve it alongside your favorite coffee for the perfect keto-friendly brunch.

Keto Pumpkin Cheesecake

For those who crave a creamy, rich dessert that embodies the flavors of fall, this Keto Pumpkin Cheesecake is the perfect option. The smooth and velvety pumpkin filling pairs beautifully with the buttery almond flour crust, making for a luxurious yet low-carb treat. Whether for a special occasion or a cozy Saturday night, this cheesecake is sure to impress while keeping you within your keto macros.

Ingredients for the Crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp powdered erythritol
• 1/2 tsp ground cinnamon

Ingredients for the Filling:

• 2 cups cream cheese, softened
• 1 cup pumpkin puree (unsweetened)
• 1/2 cup powdered erythritol
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix almond flour, melted butter, erythritol, and cinnamon until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
4. In a large mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, erythritol, eggs, vanilla, cinnamon, nutmeg, and ginger, and mix until combined.
5. Pour the pumpkin mixture over the cooled crust and spread evenly.
6. Bake for 45–50 minutes, or until the center is set and slightly jiggles.
7. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight before serving.

This Keto Pumpkin Cheesecake is a deliciously rich and creamy dessert that captures the essence of fall in every bite. The combination of pumpkin and warm spices, paired with the rich, velvety texture of cream cheese, makes for an indulgent treat that fits perfectly into your keto lifestyle. It’s a great way to satisfy your sweet tooth while staying low-carb.

Keto Ricotta Cheesecake

If you love the smooth, creamy texture of cheesecake but want a lower-carb version, this Keto Ricotta Cheesecake is a perfect choice. The ricotta adds a fluffy and airy texture, while the almond flour crust keeps it gluten-free and keto-friendly. This is a simple yet decadent dessert that will be the highlight of your Saturday treat day.

Ingredients for the Crust:

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

Ingredients for the Filling:

• 2 cups ricotta cheese
• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon zest (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix almond flour, melted butter, erythritol, and vanilla extract to form the crust. Press the mixture into the bottom of the pan to form an even layer.
3. Bake the crust for 8-10 minutes, then remove from the oven and set aside.
4. In a large mixing bowl, beat ricotta cheese, cream cheese, erythritol, eggs, vanilla extract, and lemon zest (if using) until smooth and creamy.
5. Pour the filling over the cooled crust and spread evenly.
6. Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
7. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

This Keto Ricotta Cheesecake is a light yet creamy dessert that provides the richness of traditional cheesecake with a fraction of the carbs. The fluffy texture from the ricotta makes it a unique and delicious option for anyone on a keto diet. It’s perfect for a weekend treat or as a special dessert for guests.

Keto Churro Cake

Craving churros but want a keto-friendly alternative? This Keto Churro Cake gives you all the crispy, cinnamon-sugary goodness of churros in cake form. Made with almond flour and sweetened with erythritol, this cake is low in carbs but high in flavor, making it a perfect treat for a Saturday dessert.

Ingredients for the Cake:

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

Ingredients for the Cinnamon Sugar Coating:

• 2 tbsp erythritol
• 1 tbsp 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 almond flour, erythritol, baking powder, cinnamon, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, mix together the erythritol and cinnamon for the topping.
8. Once the cake has cooled slightly, brush it with melted butter and sprinkle the cinnamon sugar mixture on top.

This Keto Churro Cake is a warm, cinnamon-filled dessert that will satisfy your churro cravings while keeping you within your keto goals. The soft cake, combined with the cinnamon-sugar topping, makes it a decadent yet low-carb treat that is perfect for any Saturday afternoon or special occasion.

Note: More recipes are coming soon!