Sweetened with Swerve, a keto-friendly sweetener, and enriched with butter, eggs and almond milk, this cake offers a satisfying vanilla flavour in every bite. The chocolate cream cheese frosting, made with Swerve and sugar-free chocolate chips, adds a rich and creamy texture that complements the cake beautifully.
Ingredients:
For the cake:
- Cooking spray
- Assorted gel food colouring (optional)
- 1 2/3 cups coconut flakes
- 3 1/2 cups almond flour
- 3/4 cup coconut flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) softened butter, plus extra for brushing
- 1/2 cup Swerve Granular (or other keto-friendly sweetener)
- 4 large eggs
- 8 large egg whites
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened almond milk
- 2 teaspoons distilled white vinegar
For the frosting:
- 1 cup (2 sticks) butter, softened
- 1 (8oz) block of cream cheese, softened
- 1 cup Swerve (or other keto-friendly powdered sweetener)
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups sugar-free semi-sweet chocolate chips
Method:
Preheat the oven to 175°C (350°F). Grease two 9-inch round cake tins with cooking spray. Line the bottoms with parchment paper, then brush the sides with melted butter and sprinkle with desiccated coconut.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda and salt until well combined.
In another large bowl, using a hand mixer, beat together the softened butter and Swerve granules until light and fluffy.
Add the eggs and egg whites one at a time, beating well after each addition.
Stir in the vanilla extract.
In a small bowl or measuring cup, mix the almond milk and vinegar.
Add the dry ingredients to the butter mixture, alternating with the almond milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour the mixture evenly into the prepared cake tins.
Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven and leave to cool in the tins for 10 minutes, then transfer to wire racks to cool completely.
In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
Add the Swerve Confectioners, cocoa powder and salt. Whisk until well combined and fluffy.
In a microwave-safe bowl, microwave sugar-free chocolate chips in 30-second increments, stirring occasionally, until smooth. Allow to cool slightly.
Add the melted chocolate to the icing mixture and whisk until smooth and fluffy.
When the cakes have cooled completely, place one layer on a serving platter or cake stand.
Spread a layer of icing evenly over the top.
Place the second cake layer on top and cover the top and sides of the cake with the remaining icing.
Decorate with additional coconut shavings or as desired.
Slice and serve the Keto Birthday Cake immediately or refrigerate until ready to serve.
