Keto Chocolate Birthday Cake

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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.

Cake Ingredients

  • Almond Flour
  • Coconut Flour
  • Xanthan Gum
  • Eggs
  • Baking Powder
  • Baking Soda
  • Salt
  • Avocado Oil
  • Coffee
  • Unsweetened Cocoa
  • Vanilla
  • 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.

low carb vanilla buttercream

Ingredient Explanation for Keto Chocolate Birthday Cake

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.

Print Recipe
5 from 2 votes

Keto Chocolate Birthday Cake

Chocolate Cake with Vanilla Buttercream
Prep Time15 mins
Cook Time25 mins
Frosting Time/Decorating Time20 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: gluten free chocolate cake, keto buttercream, keto cake, sugar free cake
Servings: 14 Slices
Author: Angela Roberts

Equipment

  • 1 M piping tip
  • Round piping tip
  • piping bag
  • six inch cake pans
  • small off set spatula

Ingredients

Keto Chocolate Birthday Cake

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

Instructions

Chocolate Cake

  • 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.

Vanilla Buttercream

  • 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.

Cake Assembly

  • 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.

Notes

 
 

Nutrition

Serving: 1g | Carbohydrates: 13g | Protein: 5g | Fat: 41g | Fiber: 8g

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7 Comments

  1. Hi Angela, Thank you for sharing your recipes! My son has Allergy to eggs. Do you have any ideas How can I subs it in the recipe? Thank you

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