Keto Birthday Cookie Cake
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Can you believe the first time that I made the keto birthday cookie cake was almost a year ago. Then for some unknown reason, I forgot about it and I never shared it with you.
The keto cookie cake yields a soft cookie that serves well as a birthday cake and is even good when refrigerated. You can also put a a birthday candle in the cake.
If you’re like me, some of the last year seems to be a blur. My bakery was up and running and, most of the time, I was able to post something on this food blog, but not as many posts as I would have liked. My biggest distraction has been the remodeling of our basement, and I hope to share that with you soon.
The keto birthday cookie cake was made and even photographed during the blur, but I never wrote down the recipe. I changed that today, tested my recipe out and feel confident you can make this for your next celebration with ease. This is perfect for those needing grain free, sugar free desserts, but don’t want to make a cake.
I like it with a vanilla buttercream or served warm with some keto friendly ice cream. I love the Rebel brand. Have you tried it?
What are the main ingredients for the keto cookie cake?
The cookie dough base is the same as my keto chocolate chip cookie: almond flour, coconut flour, and granulated Swerve. Adding unflavored gelatin helps to bring a chewier cookie and a little black strap molasses adds some brown sugar flavor. You CAN skip the gelatin, and you can replace the black strap molasses with sugar free maple syrup.
I add one extra egg to get a more cake-like texture. I use Choc Zero chocolate chips and pecans, but you could also use any sugar free chocolate chips you like, and skip pecans or use walnuts. That’s up to you. I am an affiliate for Choc Zero and earn a small commission. It’s the only product I use in my keto bakery.
I use Swerve’s Sweetener, both the granulated and the confectioner’s for this recipe.
Tips for Making a Keto Birthday Cookie Cake
Cookie cakes can be tricky as it’s hard to know how much cookie dough to put on the skillet. I used 550 grams of cookie dough and a 10 inch griddle.
Overlap parchment paper: Unless you plan to eat the cookie cake from the griddle or skillet, you must have a plan for removing the cookie cake. It has a tendency to fall apart, so you will need to use parchment paper.
The cookie dough should be about one inch high and you should leave about 1/2 inch around the perimeter to give the cookie room to expand. This worked perfectly for me. If you don’t have a scale, just keep these rules in mind. Use plastic wrap and small rolling pin to smooth it out evenly.
Bake 325 F. degrees for twenty minutes. This produced an even, golden cookie cake.
Completely cool your cookie cake prior to moving to a cake plate or else it will fall apart. The brilliant solution for this is to serve your cookie cake in your skillet.
Sugar Free Buttercream Ideas for the Birthday Cookie Cake all made with Swerve’s Confectioner’s Sweetener.
Keto Cookie Recipes from Spinach Tiger
Keto Lemon Basil Shortbread Cookies
Keto White Chocolate Raspberry Macadamia Nut Cookies
Spinach Tiger also Keto Friendly Home Bakery and teaches keto baking classes, in the Nashville area.
Keto Chocolate Chip Cookie Cake
Ingredients
- 1 1/4 cups almond flour 140 grams
- 2 tablespoons coconut flour 28 grams
- 1 teaspoon gelatin powder optional
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1/2 cup unsalted butter
- 1/2 cup Swerve granulated sweetener
- 2 tablespoons Choc Zero Maple Syrup see notes
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cups Choc Zero Chocolate Chips see notes
- 3/4 cups chopped pecans
Kitchen Tools
- Rectangular Parchment Papers
Instructions
- Mix all dry ingredients except sweeteners. Set aside
- Cream butter with sweeteners.
- Add egg and vanilla.
- Add dry ingredients.
- Add chocolate chips and pecans.
- Refrigerate dough for one hour to get it cold. This is important. If you are short on time, roll into cookie roll and freeze for 15 minutes. Overnight refrigeration yields the best cookie.
- Divide dough into two parts.
- Put each in parchment paper, forming a 2 inch across roll.
- Refrigerate each roll overnight. You can also freeze one.
To Make Cookies:
- Preheat oven at 350 degrees F. bake or 325 degrees Convection.
- Slice across cookie roll 1/2 inch.
- Using hands press down to make cookie be 2.5 inch across, but mold with hands to smooth out edges so cookie is same thickness all over.
- Top each with a sprinkling of salt. Optional.
- Bake on ungreased pan (I use silpat or parchment) to easy remove.
- I get between 18-20 cookies or 9 to 10 from each roll when making a flat cookie. I got about a dozen when making a chunky cookie.
- Bake for ten minutes. Check to see if you need to add another minute or two.
- Cool on baking rack.
- Allow to COMPLETELY COOL, before storing.
- Store in cookie tins. I've left on counter for a few days.
- If you put in plastic bag, you will add moisture to the cookie and change the texture.
- You can freeze cookie dough and baked cookies.
Notes
Nutrition
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