28+ Quick Spring Layer Cakes Recipes to Brighten Your Table

Spring is the perfect season for light, fresh flavors, and there’s no better way to celebrate it than with a show-stopping layer cake!

Whether you’re hosting a brunch, attending a garden party, or just craving a sweet springtime treat, these 28+ spring layer cake recipes are sure to bring joy to your table.

From vibrant citrus-infused cakes to delicate floral flavors, these recipes are designed to highlight the season’s best ingredients and brighten up your dessert spread.

So, grab your apron and your favorite baking tools—it’s time to bake a stunning spring layer cake that everyone will adore!

28+ Quick Spring Layer Cakes Recipes to Brighten Your Table

With so many mouthwatering spring layer cake options to choose from, you’ll never run out of creative ways to celebrate the season.

Whether you’re baking for a special occasion or just because, these cakes will add a fresh, flavorful touch to your spring festivities. So, which one will you bake first?

The possibilities are endless, and each one is guaranteed to impress your guests and satisfy your sweet tooth!

Lemon Almond Flour Layer Cake with Raspberry Frosting

This light and refreshing layer cake combines the nutty flavor of almond flour with the citrusy brightness of lemon. It’s topped with a deliciously tangy raspberry frosting that adds a burst of color and flavor. Perfect for a spring lunch, this keto-friendly cake provides a satisfying, low-carb alternative to traditional desserts without sacrificing taste.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or monk fruit sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup melted butter
• 1/4 cup unsweetened almond milk
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the raspberry frosting:

• 1 cup fresh raspberries
• 1/2 cup heavy cream
• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large mixing bowl, whisk together almond flour, sweetener, baking powder, and salt.
3. In another bowl, beat the eggs with melted butter, almond milk, lemon zest, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Divide the batter evenly between the two cake pans and bake for 20-25 minutes or until a toothpick comes out clean.
6. While the cake cools, prepare the frosting by blending the raspberries with the heavy cream in a blender until smooth.
7. In a mixing bowl, beat the cream cheese with powdered erythritol and vanilla extract. Gradually add the raspberry puree until well combined.
8. Once the cake has cooled, layer the cakes, spreading a generous amount of raspberry frosting between each layer and over the top.This Lemon Almond Flour Layer Cake is a perfect spring treat that’s both keto-friendly and indulgent. The light, fluffy texture of the cake combined with the tangy raspberry frosting offers a balanced and refreshing flavor profile. It’s a great option for a low-carb lunch or dessert that will impress any guest while keeping your carb count low.

Coconut Flour & Vanilla Bean Layer Cake with Whipped Cream Cheese Frosting

A dreamy, soft coconut flour cake with the subtle essence of vanilla bean makes for a perfect low-carb, keto-friendly lunch cake. The whipped cream cheese frosting adds a smooth, creamy texture that contrasts beautifully with the delicate cake layers. This cake feels like a luxurious treat, yet it fits perfectly into a keto lifestyle.

Ingredients:

For the cake:

• 1 1/2 cups coconut flour
• 1/2 cup erythritol or preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 vanilla bean (or 1 tsp vanilla extract)

For the frosting:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a medium-sized bowl, whisk together coconut flour, sweetener, baking powder, and salt.
3. In a separate bowl, beat the eggs, almond milk, melted coconut oil, and vanilla bean (or vanilla extract).
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter evenly into the prepared cake pans and bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely before frosting.
7. For the frosting, whip together cream cheese, heavy cream, powdered erythritol, and vanilla extract until light and fluffy.
8. Once the cakes are cooled, layer them and spread the whipped frosting between the layers and on top.
9. This Coconut Flour & Vanilla Bean Layer Cake is a deliciously decadent treat for any spring occasion. The combination of coconut flour and vanilla gives the cake a rich, yet light flavor that pairs perfectly with the smooth, creamy frosting. It’s a fantastic way to enjoy a classic dessert while maintaining your keto lifestyle. Ideal for a low-carb lunch or even as an afternoon treat, this cake is sure to satisfy.

Strawberry & Cream Keto Layer Cake

This strawberry and cream keto layer cake brings the freshness of spring to your table. With a light almond flour cake and a rich, creamy strawberry frosting, it offers the perfect balance of sweetness and tang. The cake is both refreshing and indulgent, making it the perfect keto-friendly dessert for a spring lunch.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or preferred sweetener
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the strawberry frosting:

• 1 1/2 cups fresh strawberries, pureed
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, mix almond flour, sweetener, baking soda, and salt.
3. In a separate bowl, beat together eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients and stir until smooth.
5. Divide the batter evenly between the cake pans and bake for 20-25 minutes or until golden and a toothpick comes out clean.
6. Let the cakes cool completely before frosting.
7. For the strawberry frosting, blend fresh strawberries into a puree. Beat together cream cheese, heavy cream, powdered erythritol, and vanilla extract until fluffy. Add the strawberry puree and mix well.
8. Layer the cakes with strawberry frosting, spreading generously between layers and on top.

The Strawberry & Cream Keto Layer Cake offers a delightful burst of spring flavors. The almond flour cake provides a light base that perfectly complements the rich and creamy strawberry frosting. This cake is a great way to enjoy the sweet and tart flavors of strawberries without the carbs, making it an ideal low-carb lunch treat or dessert for any occasion. It’s both satisfying and refreshing, offering a perfect springtime indulgence.

Carrot Cake with Cream Cheese Frosting

This keto carrot cake brings the warm, spiced flavors of spring to your lunch table. Made with almond flour and a touch of cinnamon, it features grated carrots that add a natural sweetness. The rich, creamy cream cheese frosting ties it all together for a perfect low-carb dessert that’s full of flavor.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or your preferred sweetener
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 cup finely grated carrots

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 the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, erythritol, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Stir in the grated carrots into the wet ingredients, then combine with the dry ingredients until smooth.
5. Divide the batter between the two cake pans and bake for 20-25 minutes, or until a toothpick comes out clean.
6. Allow the cakes to cool completely before frosting.
7. For the frosting, beat together cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.

This Carrot Cake with Cream Cheese Frosting is a perfect keto-friendly spring dessert. The warm cinnamon and the sweetness of carrots come together beautifully with the tangy, creamy frosting. It’s a low-carb treat that feels indulgent, making it an ideal lunch dessert or afternoon snack that won’t break your carb count.

Chocolate Hazelnut Layer Cake

A rich chocolate hazelnut layer cake that combines the smooth taste of cocoa with the crunchy texture of roasted hazelnuts. The cake layers are dense yet moist, and the frosting is a decadent chocolate-hazelnut cream that is sure to satisfy any sweet tooth without the carbs.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup finely chopped roasted hazelnuts

For the frosting:

• 1/2 cup heavy cream
• 2 tbsp unsweetened cocoa powder
• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 2 tbsp hazelnut butter

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir in the chopped hazelnuts and combine the wet and dry ingredients until smooth.
5. Divide the batter evenly between the two pans and bake for 20-25 minutes or until a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the frosting, whip the heavy cream, cocoa powder, cream cheese, powdered erythritol, and hazelnut butter until smooth and creamy.

This Chocolate Hazelnut Layer Cake is a decadent keto-friendly dessert with rich flavors of chocolate and the nutty crunch of hazelnuts. The frosting is incredibly smooth and pairs beautifully with the dense cake. This cake makes an indulgent low-carb lunch dessert that will keep you satisfied and feeling like you’re enjoying a gourmet treat.

Raspberry Almond Layer Cake

This raspberry almond layer cake combines the nutty richness of almond flour with the tart sweetness of fresh raspberries. The cake layers are light and fluffy, and the raspberry frosting brings a burst of color and flavor, making this a perfect springtime low-carb dessert.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp almond extract

For the raspberry frosting:

• 1 1/2 cups fresh raspberries
• 4 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat together eggs, almond milk, melted butter, vanilla extract, and almond extract.
4. Combine the wet and dry ingredients until smooth.
5. Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Allow the cakes to cool completely.
7. For the raspberry frosting, blend fresh raspberries into a puree. In a separate bowl, beat the cream cheese with powdered erythritol, heavy cream, and vanilla extract until smooth. Add the raspberry puree and mix well.
8. Once the cakes are cooled, layer the cakes with raspberry frosting between each layer and on top.

The Raspberry Almond Layer Cake is a delightful spring dessert with the perfect combination of fresh raspberries and the nutty flavor of almond flour. The frosting adds a creamy tanginess that enhances the natural sweetness of the raspberries, making it a perfect low-carb treat for any occasion. It’s light, refreshing, and full of vibrant flavors, ideal for a keto-friendly lunch dessert.

Key Lime Keto Layer Cake

This zesty and refreshing Key Lime Keto Layer Cake features a combination of tangy lime and almond flour that delivers a burst of citrus flavor with every bite. Topped with a smooth and creamy lime frosting, it’s the perfect low-carb treat for a spring lunch or an afternoon snack.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or your preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup heavy cream
• 1 tbsp lime juice
• Zest of 1 lime

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, mix almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted coconut oil, lime zest, lime juice, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Divide the batter between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Allow the cakes to cool completely.
7. For the frosting, beat together cream cheese, powdered erythritol, heavy cream, lime juice, and lime zest until smooth and creamy.
8. Layer the cooled cakes with the lime frosting between the layers and on top.

The Key Lime Keto Layer Cake is a refreshing and tangy spring dessert. The combination of lime and almond flour creates a light, citrus-flavored cake, while the creamy frosting adds richness and sweetness. It’s a low-carb option that is both satisfying and refreshing, making it an ideal choice for a spring lunch treat or light dessert.

Coconut Lime Keto Cake

This Coconut Lime Keto Cake is a tropical treat that brings the flavors of coconut and lime together in a low-carb delight. The moist coconut flour cake is complemented by a tangy lime frosting, making it a refreshing choice for a spring lunch.

Ingredients:

For the cake:

• 2 cups coconut flour
• 1/2 cup erythritol or preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut milk
• 1/4 cup melted coconut oil
• Zest of 2 limes
• 1 tsp vanilla extract

For the frosting:

• 1/2 cup unsweetened shredded coconut
• 1/2 cup heavy cream
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt.
3. In another bowl, beat together the eggs, coconut milk, melted coconut oil, lime zest, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until golden and firm.
6. Let the cakes cool completely.
7. For the frosting, whip together the shredded coconut, heavy cream, cream cheese, powdered erythritol, and lime juice until smooth.

The Coconut Lime Keto Cake offers a tropical escape with the flavors of coconut and lime. The cake is moist and flavorful, and the creamy frosting adds a perfect balance of sweetness and tang. This keto dessert is ideal for a spring lunch or an afternoon treat that will transport your taste buds to a tropical paradise.

Peach Almond Keto Cake

This Peach Almond Keto Cake captures the essence of summer with its refreshing peach flavor and nutty almond flour base. The cake is light, fluffy, and filled with a subtle sweetness that pairs beautifully with a creamy almond frosting. This keto cake is a great way to enjoy the fruits of spring while sticking to your low-carb lifestyle.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup finely chopped fresh peaches (or unsweetened peach puree)

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup almond butter
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 1 tbsp almond milk (optional, for thinning)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Stir in the chopped peaches (or peach puree) to the wet ingredients.
5. Combine the wet and dry ingredients until smooth.
6. Pour the batter evenly between the two cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
7. Let the cakes cool completely before frosting.
8. For the frosting, beat together cream cheese, almond butter, powdered erythritol, and vanilla extract. Add almond milk to achieve the desired consistency.
9. he Peach Almond Keto Cake is a perfect spring dessert with the light flavor of fresh peaches and the richness of almond flour. The creamy almond butter frosting complements the cake’s natural sweetness, making this low-carb dessert feel indulgent. It’s an ideal treat for any spring lunch or a refreshing afternoon snack that won’t break your carb count.

Lemon Poppy Seed Keto Cake

This Lemon Poppy Seed Keto Cake is a tangy and refreshing low-carb dessert with a delightful crunch from the poppy seeds. The almond flour base provides a moist, tender texture, while the zesty lemon frosting adds a bright and creamy finish. Perfect for spring, this keto cake pairs beautifully with a cup of tea.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 2 tbsp poppy seeds
• Zest of 2 lemons
• 1/4 cup fresh lemon juice

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp lemon zest (optional for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, salt, poppy seeds, and lemon zest.
3. In another bowl, beat the eggs, almond milk, melted coconut oil, and lemon juice.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely before frosting.
7. For the frosting, beat together cream cheese, powdered erythritol, lemon juice, and vanilla extract until smooth and creamy.
8. Frost the cooled cakes with the lemon frosting and garnish with additional lemon zest if desired.

This Lemon Poppy Seed Keto Cake is a tangy, light treat perfect for spring. The refreshing lemon flavor and crunchy poppy seeds create a wonderful texture and taste that pairs beautifully with the creamy frosting. This cake is not only keto-friendly but also low in carbs, making it an excellent choice for a springtime lunch dessert.

Mint Chocolate Keto Layer Cake

The Mint Chocolate Keto Layer Cake is a refreshing twist on a classic flavor combination. The rich chocolate cake layers, made with almond flour and cocoa, are complemented by a minty frosting that provides a cooling sensation. This cake is a perfect way to satisfy chocolate cravings while staying within your keto guidelines.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol
• 1/2 tsp peppermint extract
• 1/2 cup heavy cream
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, mix almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together eggs, almond milk, melted butter, vanilla extract, and peppermint extract.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter evenly between the cake pans and bake for 20-25 minutes, or until a toothpick comes out clean.
6. Let the cakes cool completely before frosting.
7. For the frosting, beat together cream cheese, cocoa powder, powdered erythritol, and peppermint extract. Add heavy cream and almond milk until the frosting reaches a smooth and creamy consistency.
8. Frost the cooled cakes with the mint chocolate frosting between the layers and on top.

The Mint Chocolate Keto Layer Cake is a decadent yet refreshing low-carb dessert with the perfect balance of rich chocolate and cool mint. It’s a keto-friendly treat that will satisfy your sweet tooth while keeping you in line with your low-carb goals. This cake is ideal for springtime gatherings or as a special treat for yourself.

Coconut Cream Keto Layer Cake

This Coconut Cream Keto Layer Cake offers a creamy and tropical experience with its rich coconut flavor. The soft coconut flour cake layers are paired with a luxurious coconut cream frosting that adds an extra layer of sweetness. It’s an indulgent yet low-carb dessert that brings a bit of sunshine to your spring lunch.

Ingredients:

For the cake:

• 2 cups coconut flour
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened coconut milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup shredded unsweetened coconut

For the frosting:

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together coconut flour, erythritol, baking powder, and salt.
3. In another bowl, beat together eggs, coconut milk, melted coconut oil, and vanilla extract.
4. Stir in shredded coconut into the wet ingredients.
5. Combine the wet and dry ingredients until smooth.
6. Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
7. Allow the cakes to cool completely before frosting.
8. For the frosting, beat together heavy cream, cream cheese, powdered erythritol, shredded coconut, and vanilla extract until smooth and fluffy.
9. Frost the cooled cakes with the coconut cream frosting.

The Coconut Cream Keto Layer Cake is a tropical and creamy delight perfect for spring. The coconut flour cake layers offer a tender, moist texture that pairs beautifully with the creamy, coconut-packed frosting. It’s a fantastic low-carb dessert that transports you to a tropical paradise, making it ideal for a spring lunch or an afternoon treat.

Blueberry Cheesecake Keto Cake

This Blueberry Cheesecake Keto Cake combines the richness of a cheesecake with the freshness of blueberries. The almond flour base provides a firm yet tender structure, while the creamy, tangy cheesecake filling adds a luxurious touch. Topped with fresh blueberries, this cake makes an elegant low-carb dessert perfect for any spring occasion.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the cheesecake layer:

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, mix almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the cheesecake layer, beat together cream cheese, sour cream, powdered erythritol, and vanilla extract until smooth and creamy.The Blueberry Cheesecake Keto Cake offers a combination of creamy cheesecake and fresh berries with the perfect almond flour base. It’s a luxurious and indulgent low-carb dessert that’s perfect for spring. With its tangy cheesecake filling and the burst of sweetness from the blueberries, this cake is sure to be a hit at any spring gathering.

Raspberry Coconut Keto Cake

This Raspberry Coconut Keto Cake is a delicious combination of sweet raspberries and tropical coconut. The almond flour base is light and fluffy, while the coconut cream frosting adds richness and depth. It’s a refreshing and low-carb dessert that’s perfect for any springtime occasion.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 cup fresh raspberries

For the frosting:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
3. In another bowl, beat together eggs, almond milk, melted butter, and vanilla extract.
4. Fold in fresh raspberries and combine the wet and dry ingredients until smooth.
5. Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the frosting, whip together heavy cream, cream cheese, powdered erythritol, shredded coconut, and vanilla extract until smooth and creamy.

The Raspberry Coconut Keto Cake is a perfect low-carb spring dessert with the vibrant flavors of raspberries and the tropical richness of coconut. The cake is light and fluffy, while the coconut frosting is creamy and indulgent. It’s a great choice for those seeking a refreshing, keto-friendly treat for a spring lunch or gathering.

Strawberry Vanilla Keto Cake

This Strawberry Vanilla Keto Cake is a delightful combination of sweet strawberries and a rich vanilla cake base. The almond flour-based cake is light and fluffy, while the strawberry frosting made with fresh strawberries adds a fruity, refreshing twist. This cake is perfect for spring picnics or a light dessert for any gathering.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup fresh strawberries, pureed
• 1/4 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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.
4. Combine the wet and dry ingredients until smooth.
5. Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the frosting, beat together cream cheese, powdered erythritol, strawberry puree, and vanilla extract until smooth.

The Strawberry Vanilla Keto Cake is a light and refreshing dessert that combines the classic sweetness of strawberries with the richness of vanilla. It’s a perfect choice for spring, offering a vibrant and flavorful option that is both keto-friendly and low in carbs.

Lemon Coconut Keto Cake

The Lemon Coconut Keto Cake is a zesty and tropical dessert that combines the brightness of lemon with the richness of coconut. The almond flour cake layers provide a soft and moist base, while the coconut cream frosting adds a creamy, indulgent finish. It’s an excellent dessert to celebrate spring with its fresh and tangy flavor.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/2 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Zest of 2 lemons

For the frosting:

• 1 cup heavy cream
• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup unsweetened shredded coconut
• 1 tsp vanilla extract
• 1 tbsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and lemon zest.
3. In another bowl, beat together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter evenly into the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Allow the cakes to cool completely.
7. For the frosting, beat together heavy cream, cream cheese, powdered erythritol, shredded coconut, and vanilla extract until smooth.
8. Frost the cooled cakes with the coconut frosting and garnish with lemon zest.

The Lemon Coconut Keto Cake is a refreshing, tangy, and creamy dessert that perfectly captures the flavors of spring. The combination of lemon and coconut offers a tropical flavor profile that is satisfying without being overly sweet, making it an ideal treat for a keto-friendly spring lunch.

Raspberry Almond Keto Cake

This Raspberry Almond Keto Cake offers the perfect balance of sweet and tart with the freshness of raspberries and the rich flavor of almond flour. The almond flour-based cake is moist and nutty, while the raspberry cream cheese frosting brings a fresh and tangy twist. It’s an elegant low-carb dessert perfect for any spring celebration.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup raspberries, mashed

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/2 cup fresh raspberries, pureed
• 1/4 tsp almond extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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, vanilla extract, and mashed raspberries.
4. Combine the wet and dry ingredients until smooth.
5. Divide the batter evenly into the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the frosting, beat together cream cheese, powdered erythritol, raspberry puree, and almond extract until smooth and fluffy.

The Raspberry Almond Keto Cake is a flavorful and refreshing spring dessert. The tangy raspberries pair perfectly with the nutty almond flour cake, while the creamy frosting adds a luscious texture. This keto cake is ideal for anyone seeking a low-carb, delicious treat to enjoy during the warmer months.

Chocolate Hazelnut Keto Cake

The Chocolate Hazelnut Keto Cake is a rich, decadent dessert with the perfect combination of chocolate and hazelnuts. The cake is made with almond flour and cocoa powder, resulting in a dense yet moist texture, while the hazelnut cream frosting offers a luxurious finish. This keto-friendly cake is a perfect indulgence for chocolate lovers.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/4 cup hazelnut butter
• 1 tbsp cocoa powder
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, beat together eggs, almond milk, melted butter, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Divide the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the frosting, beat together cream cheese, powdered erythritol, hazelnut butter, cocoa powder, and vanilla extract until smooth and creamy.

The Chocolate Hazelnut Keto Cake is a decadent, indulgent dessert with rich flavors of chocolate and hazelnuts. The dense cake layers combined with the creamy hazelnut frosting make it a luxurious spring treat that fits perfectly into a low-carb, keto lifestyle. It’s ideal for any chocolate lover looking to enjoy a special dessert.

Orange Almond Keto Cake

This Orange Almond Keto Cake is a citrus-infused, fragrant treat with the zest of fresh oranges and the nutty flavor of almond flour. The cake is moist and tender, while the creamy orange frosting adds a citrusy, refreshing sweetness. It’s an elegant low-carb dessert that is perfect for spring lunches or special gatherings.

Ingredients:

For the cake:

• 2 cups almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• Zest of 2 oranges

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1/4 cup fresh orange juice
• 1/2 tsp orange zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, erythritol, baking powder, salt, and orange zest.
3. In another bowl, beat together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter evenly into the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the frosting, beat together cream cheese, powdered erythritol, orange juice, and orange zest until smooth.
8. Frost the cooled cakes with the orange cream frosting.

The Orange Almond Keto Cake is a light, refreshing, and citrusy dessert with a nutty almond flavor that perfectly complements the bright, zesty orange frosting. It’s an excellent low-carb dessert choice for a spring lunch or a special celebration, offering both elegance and flavor without the carbs.

Mocha Keto Cake

The Mocha Keto Cake is a decadent treat for coffee and chocolate lovers. With its rich chocolate layers infused with coffee and a smooth mocha frosting, this cake is a perfect low-carb dessert that satisfies cravings for something indulgent and energizing. It’s a great way to enjoy the flavors of spring with a bit of extra richness.

Ingredients:

For the cake:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup brewed coffee (cooled)
• 1 tsp vanilla extract

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup powdered erythritol
• 1 tbsp cocoa powder
• 1 tbsp brewed coffee (cooled)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. In another bowl, beat together eggs, almond milk, brewed coffee, and vanilla extract.
4. Combine the wet and dry ingredients until smooth.
5. Pour the batter evenly between the cake pans and bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
6. Let the cakes cool completely.
7. For the frosting, beat together cream cheese, powdered erythritol, cocoa powder, brewed coffee, and vanilla extract until smooth and creamy.
8. The Mocha Keto Cake is the perfect treat for coffee lovers looking to indulge without the carbs. The rich chocolate and coffee flavors combine beautifully in this low-carb cake, making it an energizing yet decadent dessert for springtime gatherings. Enjoy this cake with a cup of coffee for the ultimate mocha experience.

Note: More recipes are coming soon