This keto chocolate birthday cake is the top seller in my keto bakery. It’s three six-inch layers of chocolate cake and three layers of sugar free vanilla buttercream frosting. You can also make this cake in two 8 inch layers, but the triple layer cake is a bit more show stopping.
- Almond Flour
- Coconut Flour
- Xanthan Gum
- Baking Powder
- Baking Soda
- Avocado Oil
- Unsweetened Cocoa
- Granulated Swerve
- Swerve Granulated and Confectioner’s Sweetener
- Butter (for frosting)
How to Make Vanilla Buttercream
The first thing you must do is make sure the butter is soft. I use a thermometer and like to see the butter at 70 degrees F. One thing you can do is cut the butter into very small pieces and lay out on a tray, which aids in the softening. If butter is soft enough, it will be very hard to pipe.
The best way to make a sugar free vanilla buttercream is to use Swerve’s Confectioner’s sweetener. If you only have the Swerve granulated, you can put it in a super blender until it becomes powdery.
After making thousands of cupcakes for the bakery, the perfect ratio for making frosting with Swerve is 1/2 cup butter (1 stick) to 1/2 cup confectioner’s sweetener. I also like to add in a few tablespoons of softened cream cheese, but that is just an option. That option is here.
Ingredient Explanation for Keto Chocolate Birthday Cake
- Almond flour (blanched) and coconut flour work well when combined to make a nice sponge cake texture.
- Xanthan Gum helps bind cake in lieu of no gluten. You can leave out, but cake may fall apart a bit.
- Swerve Granulated is powdered erythritol. Read here why I use this.
- Swerve Confectioner’s is for Buttercream Frosting
- Better Body Foods Organic Cacao is my preferred cocoa powder, as it has a deep chocolate flavor.
- Pure Vanilla Extract
- Avocado Oil, keeps the cakes moist when refrigerated.
- Avocado Oil Spray for paper liners.
- Eggs give the cake body and texture.
- Coffee boosts the chocolate flavor
- Sour Cream adds richness.
Nutrition: 5 Net Carbs (14 slices)
How to Decorate a Keto Chocolate Birthday Cake
To make the rose swirls, use a large 1 frosting tip. You can start in the center about one inch above the cake, holding the piping bag perpendicular (straight). Repeat roses all around the top of the cake. Use a large round piping tip to make concentric circles between layers.
Keto Chocolate Birthday Cake
- 1 M piping tip
- Round piping tip
- piping bag
- six inch cake pans
- Parchment Paper
- small off set spatula
Keto Chocolate Birthday Cake
- 230 grams almond flour 2 cups
- 26 grams coconut flour 2 tablespoons
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum (optional, see notes)
- 2/3 cup unsweetened cocoa sifted
- 1/2 teaspoon sea salt
- 1 cup swerve granulated sweetener
- 1/2 cup avocado oil
- 6 eggs
- 1 teaspoon vanilla
- 4 tablespoons sour cream
- 1/4 cup hot coffee or shot of espresso
- 1/4 cup almond milk
- baking spray
Keto Vanilla Buttercream
- 1 cup unsalted butter
- 1 cup Swerve Confectioner’s Sugar
- 1 teaspoon vanilla extract
- 1 dash sea salt
- 2 tablespoons cream cheese optional
- 2 tablespoon heavy cream if needed
- Cut parchment paper rounds for three six-inch cake pans. Spray with baking spray.
- Mix all dry ingredients, including Swerve, together including sifted cocoa. Set aside.
- Beat eggs in mixer for five minutes.
- Stream in oil.
- Mix milk, coffee and sour cream together. Add to egg mixture.
- Add vanilla.
- Add dry ingredients to these wet ingredients on low mix.
- Divide batter equally between the three pans.
- Bake at 325 degrees on Bake Mode (not convection if you have that mode) for 25 to 30 minutes or until the center measure 207 degrees F in the center.
- Whip softened butter for five minutes on medium. Add in softened cream cheese if using.
- Add sifted confectioner's sweeter 1/2 cup at a time.
- If frosting seems too thick to pipe, add some heavy cream, a tablespoon at a time.
- Once out of the oven, allow to cool for five minutes. Then use a plate and turn over. Cakes should be completely cool before frosting. Wrap in plastic to retain moisture.
- Use a serrated bread knife to make sure cakes are even.
- I always do the rosettes first on my designated top layer, just in case I need to do it over on a different layer. Once you have that, place your bottom cake layer on your cake plate and use a round tip with a piping bag and pipe in a concentric circle. You can use an offset spatula to smooth it out. Place second layer, repeat. Place layer with rosettes on top.
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