Important: Since this post, I’ve started a home keto bakery and everything has changed. Baking thousands of cakes, I’ve learned a lot. I have changed the technique in this recipe, and I promise you, you will absolutely love this cake. I remade it last night for a friend’s birthday and 12 people got to try it. They loved it, and no one could believe this was a keto cake.

Important: I have listed BOTH versions. First one with Avocado oil – NEW version. Second One with butter (old version).

I originally made this cake for my 20th anniversary, and it has now become the special occasion cake.

You need to know how hard I worked on getting this cake right. The First time I made this cake,   I squeezed 8 lemons, measured out all my ingredients and the cake was a big flop. Not just a flop. A disaster, because it had to be tossed. Two years later, and after hundreds of cakes sold in my keto bakery (including over 6,000 cupcakes), I have honed this lemon cake recipe to perfection.

Naked Lemon Lake

On my first try I used only coconut flour and that was a complete disaster. 

While I had used only coconut flour, I realized that my success with citrus cakes like this orange cake was based on almond flour and this very popular lemon snack cake was also based on almond flour, so I immediately went back to the store and bought more lemons and started over and did some thinking. Obviously the coconut flour cake could not handle all that lemon juice. Every baking failure tells me something!

Bake Naked Lemon Cakes to a Golden Brown

When I saw how the three cakes baked to a beautiful golden, I knew I had the right lemon cake recipe.

The batter will be thick. Don’t worry about that. Smooth it out with an off-set spatula.

I hear over and over again about the fears of baking because of the exactness of recipes. I relish a cake baking challenge, because it’s like going on a culinary scientific adventure. Every single failure teaches me something and it’s usually the failures that bring amazing success. This is why I encourage you to keep trying, and never give up if you want to be a baker.

Originally I used all butter for the cake and you can do that, but I encourage you to use avocado oil and to use my technique, so that you get a fluffy lemon cake. 

Main Ingredients for keto Lemon Cake

• Almond Flour
• Coconut Flour
• Eggs
• Fresh Lemon Juice, zest
• Sour Cream
• Lemon Extract
• Swerve (Read HERE why I use Swerve)

Decorate with lemon peels, blueberries, and if you like fresh lemon thyme.

Keto Naked Lemon Cake

What is a naked cake?

Basically, most naked cakes do not have icing or frosting on the sides, and are often triple layered. I lean towards them, because they are beautiful and use less frosting (or you can stuff the frosting inside the layers, which is marvelous.

Naked cakes are my favorite cake to make. You get to have more frosting in each slice, and they are so pretty.

What do I need to make this Keto Naked Naked Cake?

This naked cake requires three 6-inch pans. I love the idea of not having to frost the sides. The key to having good sides is make sure you cool your cakes well, and freezing them before you frost them. A broken piece of cake does not look good naked. By the way, if you don’t have six inch pans, you can use this recipe to make a 9 inch layer cake.

How many lemons make a cup of lemon juice

Typically, it takes 8 large lemons to make a cup of fresh lemon juice. The zest is really important as almond flour is challenging to flavor. You CAN add a capful of lemon extract to up the lemon flavor.

Can you buy bottled lemon juice for this recipe?

You can, but it won’t be as lemony. If you do, at least use one fresh lemon with all the zest. Also use lemon extract.

Why did you mix coconut flour with almond flour?

Using both improves structure.

What is Swerve? 

Swerve is powdered erythritol and I talk about it extensively here.

Why use xanthan gum?

Xanthan gum adds structure as alternative flours lack gluten and tend to fall apart. It’s pricy but lasts a long time because you don’t use much per recipe.

How many servings are in this keto naked lemon cake?

This is a very rich cake and can be cut into 16 servings, which yield 6 net carbs.

Nutrition Value for Keto Naked Lemon Cake: 6 Net Carbs

This cake is sold in mini versions as lala cakes in my Keto Home Bakery, which I started last July. 

More Keto Desserts from Spinach Tiger

• Keto Lemon Blueberry Bundt Cake
• Keto Lemon Butter Bundt Cake
• Keto Strawberry Cake
• Keto German Chocolate Cake
• Keto Lemon Meringue Tarts
• lemon budino
• Keto Lemon Tart
• Keto White Chocolate Raspberry Bundt Cake
• Keto Chocolate Cupcakes
• Keto Italian Orange Olive Oil Cake
• Keto Triple Layer Coconut Cake

Important Note: Make sure you see both versions for the Keto Lemon Cake One with Oil which is the new version I use in the bakery. The second one is the original recipe with butter version. Both are good. I like the oil version the best to get a fluffier cake.

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Keto Naked Lemon Cake with Lemon Cream Cheese Frosting NEW VERSION

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions. This is the version with avocado oil.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 2/4 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 cups Swerve Granulated

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 3/4 cup avocado oil
• 8 large eggs
• 1 cup lemon juice 8 large lemons
• 1 tablespoon lemon extract
• 4 tablespoons sour cream

Lemon Frosting

• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• 1 1/2 cups Swerve confectioner’s sugar

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.
• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil. Set aside
• Beat eggs on medium high for a good five minutes until frothy.
• Slowly stream in avocado oil.
• Mix lemon juice with sour cream and extract.
• Stream into batter.
• Add dry ingredients to wet ingredients in mixer.
• Mix just until incorporated. Batter will be thick.
• Microwave a teaspoon of batter for 20-30 seconds. Taste for sweetness and lemon flavor.
• Evenly divide in three six inch pans.
• Bake at 325 degrees. Make sure to check at 25 minutes. You may need to bake ten more minutes. You may need to put foil over cake if it's browning too much and not done. Use thermometer to test inside center of cake. It will need to be 207 degrees F.
• Cool completely in pan before removing, as this cake is tender.
• Once cooled, remove from pan, and apply cream cheese frosting.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes.
• Add together. Beat again until very smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until very smooth. Taste for lemon flavor and sweetness.
• To apply frosting, decide how your cake will stack. Use a piping bag to apply frosting to the two centers in concentric circle, which ensures an even layer.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 16 slices, 6 Net Carbs per slice.

 

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

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Butter Version: Keto Naked Lemon Cake with Lemon Cream Cheese Frosting

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 14

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 1/4 cups almond flour
• 4 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 1 cup Swerve Granulated powdered erythritol
• 1/2 cup avocado oil can use olive oil
• 6 large eggs
• 1/2 teaspoon lemon extract
• 1/2 cup lemon juice 8 large lemons
• 2 tablespoons heavy cream (or almond milk)

Lemon Frosting

• 12 ounces cream cheese
• 3/4 cup butter 4 ounces
• 1 lemon (for juice and zest)
• 1.5 cups Swerve confectioner’s sugar more if needed
• 2 tablespoons heavy cream

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.

Dry Ingredients

• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil.

Wet Ingredients

• Beat eggs for about a minute till frothy.
• Stream oil into eggs.
• Add swerve or whatever sweetener you are using.
• Add lemon juice and lemon extract.
• Add dry ingredients to wet ingredients in mixer.
• Add heavy cream or almond milk to batter if it appears too thick.
• Mix just until incorporated.
• Do a taste test for lemon flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes. You want your cake to be 207 F. Degrees in center.
• Divide evenly into pans.
• You want to bake to golden brown.
• Once out of the oven, use offset spatula and go around the edges. Cool for 15 minutes.
• Once cooled, remove from pan, and cool completely before frosting.
• You can freeze each cake separately, wrapped in plastic and frosted at another time.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes. Make sure butter and cream cheese are at the same temperature 69/70 or they will not incorporate well together, especially is butter is warmer than cream cheese.
• Beat on low until smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until smooth.
• To apply frosting, decide how your cake will stack. Even out with serrated knife if necessary.
• Put a third of frosting on first layer. Smooth out with an offset spatula. Repeat on next layers.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 14 slices, 6 Net Carbs per slice.

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

The post Keto Naked Lemon Cake with Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

I  work out several mornings a week in classes (dance and weight training). My mind wonders and runs free to think about recipes. This idea took fire right in the middle of the dance floor and I couldn’t wait to get home to see if it would work.

I’m still amazed of the baking paradigm shift that almond flour provides.  

I  started with my basic grain-free biscuit recipe, a great base to play with, like I did with with the grain free cheddar biscuits and grain free sweet potato biscuits.

Made with a combination of alternative flours (almond flour, coconut flour, golden flax meal) and egg whites, the texture is just right with a crispy outside and a fluffy crumb in center. My customers love these. My students in the baking classes love these.

I  added a cinnamon butter mixture and on my first try, these came better than my expectations. Unlike my cheddar biscuits, these are flatter, like a pastry and deliciously crunchier.

Ingredients for Grain Free Keto Cinnamon Biscuits

• Egg Whites
• Blanched Almond Flour
• Coconut Flour
• Golden Flax Meal
• Baking Powder
• Swerve (or your choice powdered erythrtol)
• Cinnamon
• Butter

The Process

The easy part is assembling the dry ingredients.

The egg whites will need to be whipped for quite a few minutes. You can take the time to separate 8 to 10 eggs, but I use boxed egg whites. These are a great time saver. Plus, you will end up with a lot of egg yolks you need to do something with.

While the egg whites are in the kitchen aid, I assemble my dry ingredients and make a cinnamon topping.

You will end up with something that looks more like a batter than a dough. Use an ice cream scoop to scoop 12 rounds of biscuit on prepared sheet pan. This is going to look like it’s not going to work. Just use a teaspoon and add the cinnamon butter to the top of the biscuit and bake for 10 to 12 minutes in the bottom part of the oven at 425 degrees F. 220 C.

You have a choice for a glaze. It’s not really necessary, and since Swerve confectioner’s is pricey, you can opt out.

How to Freeze Grain Free Keto Cinnamon Biscuits

Put grain free cinnamon biscuits into Freezer bags,(they can touch) and freeze up to 3 months. Defrost in Fridge or on counter. If you want right away, microwave, but be careful you only do so for about 10 seconds or you will make the biscuit too tough.

More Grain Free Biscuit Recipes from Spinach Tiger

I sell my biscuits in my keto bakery, so I can tell you these are great recipes, tried and tested.

• Grain Free Biscuits (Plain)
• Grain Free Cheddar Bay Biscuits
• Chicken Pot Pie with Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Biscuit Stuffing

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Grain Free Cinnamon Biscuits, Low Carb, Keto, Gluten Free

Paleo Grain Free Biscuits that is a cross between a cinnamon biscuit and cinnamon roll.

Course Biscuit

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12 biscuits

Calories 203kcal

Author Angela Roberts

Ingredients

• 4 tablespoons unsalted grass fed butter
• 1 1/2 cup blanched almond flour
• 4 tablespoons coconut flour
• 2 tablespoons golden flax meal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 10 extra large egg whites about 1 cup
• 2/3 cup Granulated Swerve or sweetener of your choice

Filling

• 4 tablespoons melted butter
• 2 tablespoons cinnamon
• 1/3 cup granulated Swerve
• 2 tablespoons heavy cream

Glaze (Optional)

• 2 tablespoons heavy cream or water
• 1 cup Swerve Confectioner's Sweetener

Instructions

• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F. Prepare baking sheet with parchment or silpat.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon. While egg whites are in mixer, assemble dry ingredients and make cinnamon butter.
• Add dry Ingredients to egg whites. Use a wooden spoon and keep stirring until all egg whites are incorporated.
• Batter is very wet. Use an Ice cream scoop to put on prepared baking sheet, separated.
• This makes exactly 12 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• Bake at 425 degrees F. for 10-15 minutes until golden brown. Place In bottom third of the oven, so the underneath browns. CHECK AT 10 MINUTES, and every minute after. You want golden brown.

Cinnamon Butter

• Add butter, cinnamon and cream together. You CAN skip the cream If you want to.

Glaze

• Mix together. Add more cream or water If too thick or more confectioner's If too thin. Drizzle.
• Allow to cool slighlty before attempting to eat. A cookie spatula works great to remove them, as it is extra thin.
• You can place in freezer (they can touch) In freezer bags up to three months.

Notes

6 Biscuits: 4 net carbs

 

Nutrition

Serving: 1Biscuit | Calories: 203kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Fiber: 2g

The post Grain Free Keto Cinnamon Biscuits appeared first on Spinach Tiger.

I  have never met a person that is not happy eating Oreo cookies. Buttercream Frosting stuffed between two dark chocolate, snappy cookies was someone’s genius, and now you can enjoy them without guilt with this keto oreo cookie sandwich recipe.

I whipped up these Keto Oreos (a copy cat grain free, sugar version) and I struck the right recipe. I have a keto cookie base for my bakery, but I knew I needed to make some changes to get that crispy, thin snap that would stand up to the buttercream and not get soggy. I eliminated coconut flour and one of the eggs. It worked.

This doesn’t happen all the time! I want you to know that I take many chances in the kitchen, prepared for failure, prepared mentally that I may need to rework a recipe. This is why I  encourage you to take chances with your food. It’s YOUR kitchen and if you promise yourself that you will learn something from each success, from each failure you will learn to be a good baker.

I have a keto home bakery and sell cookies. I have a good idea what makes a cookie, soft, and chewy, but I wanted a crispy cookie here. I eliminated and egg and the coconut flour from my cookie base and with a few tips and tricks, I got exactly what I was looking for in creating this keto oreo cookie sandwich recipe.

Keto Oreo Cookie Sandwich Recipe Tips

• Mix the dough well so that no almond flour peeks through. Your dough will continue to darken as you mix.
• Each cookie side should weigh 6 grams.
• Each cookie should be no more than 1.5 inches across.
• Roll out cookie dough, cut one cookie, weigh it and you’ll know you have the right thickness of the dough,
• Cut each cookie, leaving them in the sheet pan and freeze. Once frozen for about an hour, you’ll be able to take out each cookie without issue.
• Bake for 10 minutes at 325 degrees F. 160 C.

You can get all the ingredients on Amazon. My links as an affiliate earn a small commission.

Ingredients for Keto Oreo Cookie Sandwich Recipe

• almond flour
• baking soda
• egg
• xanthan gum (keeps cookies from crumbling)
• butter
• Swerve granulated
• Swerve Confectioner’s
• Better Body Cacao (or any unsweetened cocoa powder)

Freezing Keto Oreo Cookies

You can freeze the cookies, once filled and you won’t lose the snap. It only takes a few minutes to have them rest from the freezer. It’s my perfect snack.

Peanut Butter Filled Cookie Sandwich Variation

You can try different variations for your filling. This is peanut butter (recipe below). I just added peanut butter to my buttercream until I got the flavor desired.

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More Keto Cookie Recipes from Spinach Tiger

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Keto Oreo Cookie Sandwich Recipe

Sugar Free, Keto Friendly Oreo Cookies with Filling Variations

Course Cookie (Keto)

Keyword keto cookies, oreos

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerator Time 1 hour hour

Servings 36 cookies

Ingredients

Cookie

• 2 1/2 cups blanched almond flour
• 1 cup Swerve Granulated
• 1 egg
• 1/2 cup butter
• 1 teaspoon xanthan gum
• 1/2 cup cacao powder
• 1 teaspoon fine sea salt

Vanilla Filling

• 1 cup butter
• 2 tablespoons cream cheese
• 2 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Peanut Butter Filling

• 1/2 cup butter
• 1/3 cup peanut butter
• 1/2 cup Swerve Confectioner's Sweetener

Instructions

Cookie

• Mix all dry ingredients together.
• Mix melted butter (cooled) with egg.
• Mix dough well. Divide in two Rap in plastic Refrigerate for an hour.
• Take out one of the dough balls. Roll out on parchment approximately 9 x 13, Use a 1.5 inch cookie cutter. Cut ONE cookie side out and weigh. It should weigh 6 grams. More than that will be too thick for the snap. Once you can assess that you have rolled the dough thin enough, continue to make cut-outs but leave them. Don't take out of the mold. You will need to place in freezer for about 15 minutes, so you can then easily remove each cookie.
  
• Prepare baking sheet with parchment or silpat. You will probably bake 12 at a time. They don't spread much but leave about 2 inches between cookies.
• Bake at 325 degrees F., 160 C. for ten minutes.
• Remove cookies to rack to cool. Cool completely before filling. They will be soft, but will harden once cooled. Once, cooled, cookies will be easy to move and to fill. They should have a snap to them.

Filling

• Beat butter fluffy. Add In cream cheese.
• Add confectioner's sweetener until well incorporated.
• Add vanilla

Use a small round piping tip to fill cookies.

Peanut Butter Filling

• Make the buttercream above and add just enough peanut butter for your own taste. Mix until peanut butter Is completely incorporated. Add only 1 tablespoon at a time. You can choose to make half and half. Fill your vanilla first and then fill the next set of cookies with peanut butter.
  

As an Amazon affiliate, I earn a small commission, but these recommendations are the kitchen items I own and use. (check out keto baking block). I only recommend what is most helpful.

The post Keto Oreo Cookie Sandwich Recipe appeared first on Spinach Tiger.

If you are worried about serving dessert for special diets (keto, gluten free, diabetic, Paleo) during the holidays, I  have the easiest recipe for you. Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream is easy to bake even for the novice.

It has taken me several evolutions to find that perfect pumpkin batter that is not too wet, nor too dense. I have made this pumpkin cake batter hundreds of times in several forms, from cupcakes to layer cakes. I particularly like this recipes for a crowd because the sheet pan cake is cut into squares, with a dollop of stabilized whipped cream and can be eaten in two bites. It’s baked in a quarter sized sheet pan. My favorite at Amazon is this one from USA Pan.

Can I Substitute Butter for Avocado Oil?

Yes you can. I have a very particular way I make my batter by whipping the eggs into a frenzy and slowly streaming in the oil. You can do the same thing using melted butter.

Do a Batter Taste Test

I always microwave a teaspoon of batter for about 20 seconds (give or take) to assess taste. This is especially important when you are adding spices to a batter. Some like pumpkin cake more pumpkin spiced than others.

How do you Bake a Sheet Pan Cake?

Use a quarter sized sheet pan and parchment paper. You want to end up with cake about two inches high.

What is Stabilized Whipped Cream?

Stabilized whipped cream is made from heavy cream, cream cheese and or Swerve confectioner’s sugar. The two tablespoons of cream cheese keeps the cream stable. In other words, you can put this sheet cake in the fridge with the whipped cream and it will stay perfect. Recipe here.

Tips for Easy Keto Pumpkin Sheet Pan Cake Squares

• Use pumpkin puree, not pumpkin pie filling.
• Don’t overbake, as you don’t want the edges browned. Use food thermometer in center. Take out at 207 F. 98 C.
• Use parchment paper.
• Don’t over mix the batter, which can make a cake dense and dry.
• Do a taste test as mentioned above.
• Cool completely, before cutting into squares or applying whipped cream.
• Don’t over mix the stabilized whipped cream.
• Use a piped bag and piping tip if you have it for a fancier look for whipped cream.

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Keto Pumpkin Sheet Pan Cake with Stabilized Whipped Cream

Keto Pumpkin Sheet Pan Cake, great for a crowd.

Course Keto Cake

Cuisine American

Keyword keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 24 servings

Calories 270kcal

Ingredients

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour 2 1/2 cups
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice more as needed

Cake Wet Ingredients

• 1/2 cup avocado oil
• 6 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 cup heavy cream
• 2 tablespoons Confectioner's Swerve Sweetener
• 1 tablespoon cream cheese

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cake Batter

• Mix all dry ingredients in a bowl. Set aside.
• Beat eggs in mixer for 3 minutes. Stream in oil.
• Add pumpkin puree, followed by vanilla.
• Whisk dry ingedients to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• microwave 1 teaspoon of batter to see if it's flavored enough. Not all pumpkin spice are equal and you may need to add more.
• Pour batter into sheet pan. Smooth out with offset spatula.
• Bake for 15 to 20 minutes until a thermometer measures at least 205 degrees F. Check at 15 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.
• Allow to cool completely before applying whipped cream.

Stabilized Whipped Cream Directions here

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner’s Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream appeared first on Spinach Tiger.

I’ve browsed the popular similar recipes and I can tell you this is the recipe to make. I know my keto cake, as I have a successful home keto bakery. My recipes have to work consistently, and they do.

There are two ways to make this recipe for chocolate cake with sugar free peanut butter frosting. 

• Dozen cupcakes
• Triple layer 6 inch cake
• Double layer 8 inch cake

If you want to freeze, make 12 cupcakes. If you’re celebrating, make the double layer 8 inch cake or triple layer 6 inch cake, enough for 8 to 10 pieces.

I can guarantee that this chocolate cake recipe is the best chocolate keto cake recipe around,  as I’ve probably sold 1000 chocolate cupcakes from my home keto bakery in the last year.

Keto Peanut Butter Frosting

Peanut butter frosting is very popular in my keto home bakery.

The peanut butter frosting is light, fluffy and so good. Mixing together smooth peanut butter, butter and Swerve confectioner’s sugar, we have the best keto chocolate cake with a keto peanut butter frosting you could have.

The key to mixing the peanut butter is to warm it up a bit in the microwave (not hot, just warm) and adding to buttercream. This will yield a very fluffy, sugar-free peanut butter frosting.

I like using a smooth peanut butter that does not have added sugar, such as Maranatha, but any sugar free brand will work. If you use a natural brand that has to be stirred, make sure it’s incorporated and warm up a bit to soften.

Use Swerve Confectioner’s Sweetener

You can read here why I love this brand of powdered erythritol for sugar free and keto baking.  You can use other sweeteners such as Lakanto, which also contains monk fruit. It’s a matter of choice.

Keto Celebration Cakes

The bakery now offers six inch, triple layer celebration cakes. Chocolate with peanut butter frosting is one of the popular flavors. Keep the cake as a naked cake. No need to frost sides. You will be putting plenty of frosting on three layers. You can also make this as double layer 8 inch cake.

How to make a chocolate cake grain free and gluten free

Keto Chocolate Cake is my speciality. I think I’ve developed just the right mix of everything. When you have a bakery and bake a recipe over and over and over, you tweak and perfect. We tweaked this one a lot, because we had to find the right cocoa powder.

Almond Flour – This is the key component in a keto friendly cake. Use blanched.

Coconut Flour – Adds moisture to the texture, and absorbs liquid more easily.

Eggs – Eggs act as a binder and give body to the cake. I use six large eggs for this purpose.

Avocado oil – This is my preferred fat for the cake. Oil is better for most of my cake recipes. The cake will rise more and not harden in the refrigerator.

Baking Powder – Baking Soda – These leaven cake.

Salt –  I use a fine sea salt.

Cacao – We use Better Body Foods Cacao, because not only is it healthy, it has a great depth of flavor.

Coffee – The coffee is important. Don’t substitute with espresso powder. If you must substitute, use a liquid such as almond milk, but you won’t have that rich taste. I use Counter Culture 46 coffee beans and brew an espresso shot. I suggest a good, strong coffee if you don’t do espresso.

Sour Cream – Use full fat sour cream and avocado oil. You can use unsalted butter instead of avocado oil with equal results. Avocado oil does help the cake rise a little more, but both yield a great cake.

Xanthan Gum – Some people write me about the xanthan gum. Can you leave it out? Yes, you can. I include it, as it keeps the cake together. If you’re going to be doing a lot of  keto baking, it’s worth the investment.

Piping bags – Hands down, these are my favorite disposable piping bags. They have a texture and are easy to hold. I use these daily in the bakery with my favorite 1M tip, which uses this coupler.

Find my chocolate cake recipe here.

Use keto peanut butter frosting inside grain free whoopie pies. 

Nutrition Macros for Peanut Butter Frosting

Keto Peanut Butter Frosting 1 of 14 servings: Calories: 196    Net Carb: 1    Fat: 20 g

Chocolate Cake (no frosting) 1 of 12  servings:  Calories: 178   Net Carb: 2  Fat: 15

More Keto Frostings from Spinach Tiger

Keto Vanilla Buttercream

Keto Chocolate Buttercream

Keto Cream Cheese Frosting

Keto Strawberry Frosting

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Sugar free Keto Peanut Butter Frosting

Delicious keto friendly buttercream frosting for cake or 12 cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 14 Servings

Author Angela Roberts

Ingredients

Peanut Butter Frosting Ingredients

• 1 cup butter
• 2 tablespoons cream cheese
• 1 1/2 cups Swerve confectioner's sweetener
• 1 teaspoon vanilla paste or vanilla extract
• 1 tablespoon heavy cream if needed
• Dash salt
• 10 tablespoons peanut butter sugar free

Chocolate Cake Dry Ingredients

• 240 grams almond flour 2 1/2 cups
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened cocoa powder see notes
• 1/2 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 cup Swerve Granulated

Cake Wet Ingredients

• 6 eggs
• 1/2 cup avocado oil
• 1/3 cup coffee
• 1 teaspoon vanilla extract
• 1/4 cup almond milk
• 4 tablespoons sour cream 60 grams

Instructions

• The key to this frosting is beating the butter for five full minutes.
• Once the butter is whipped, add the cream cheese.
• Add the vanilla paste.
• Add salt.
• Add heavy cream, if needed. If you are going to pipe scoop out with large spoon, hold sideways over bowl. Frosting should plop back into bowl in about a second or two. If it doesn’t you will need to add a little heavy cream.
• Add in peanut butter. Mix until well incorporated.
• Refrigerate or freeze until ready to use. If you take out from refrigerator, give it a chance to come down to room temperature. You may want to use your mixer to remix.

Keto Chocolate Cake

Prepare

• Preheat oven to 325 degrees F. convection oven or 350 F. regular oven (180 C.)
• Prepare cupcake liners with baking spray.

  Prepare Cake pans with parchment paper and butter or cooking spray.

Cake Dry Instructions

• Mix all dry ingredients together, including the Swerve (powdered erythritol). Set aside.

Cake Wet Instructions

• Mix eggs in mixer (or with hand mixer) until thoroughly mixed well on medium high speed.
• Stream in oil slowly while continuing to mix.
• Mix sour cream with milk with a fork. Add to wet ingredients.
• Mix in coffee and vanilla.
• Turning the mixer to low, add dry ingredients just until mixed. Finish folding in with spatula. You don't want to over-mix. Pour into prepared pans or cupcake liners.
• Bake cupcakes 20 to 25 minutes. Cupcakes are done when the internal temperature is 205 F.
• Bake an 8 inch layer cake 25 to 30 minutes. Cake is done at 210 degree. F.
• Bake three six-inch layer cakes 23 to 26 minutes. Cakes are done at 210 degrees. F.
• You can actually hear when your cake it done. If it's crackling it's still cooking off moisture.
• Cool cakes before frosting.
• If you decide to use a piping bag, make sure frosting is soft enough. If it's not moving through the bag easily, add a little hot water or milk a tablespoon at a time. I use a 1M piping tip.

Peanut Butter Frosting

Notes

I  like Better Body Foods Cacao powder, which gives a strong chocolate taste, You may need more cocoa powder with other brands. I suggest microwaving a teaspoon of batter to see if it tastes chocolatey enough. 

Nutrition

Serving: 1of 14 | Carbohydrates: 3g | Protein: 3g | Fat: 20g | Fiber: 1g

The post Keto Peanut Butter Frosting, Chocolate Cake appeared first on Spinach Tiger.

The feedback from the bakery for this lemon bundt cake has been overwhelmingly positive and the reorders keep coming. While there are lots and lots of keto bake blogs out there, no one is making the recipes hundreds of times. This gives me a great advantage in tweaking recipes to perfection.

If you are in the Nashville area, know that I have a keto bakery and you can order this cake or you can bake it. Soon videos will be offered in on-line classes. Make sure you subscribe to stay in touch.

I have made this keto lemon bundt cake four times in the last week, two for customers in my home bakery and two for us. We also make little Lala Cakes with the same recipe. Makes 12.

This is the one keto cake the twins absolutely love. They are not big cake eaters, but spent three weeks here doing “zoom” school and this cake was one of the treats that got them through. In fact, they complain that I don’t bake with sugar anymore, but devoured this cake!

The Ingredients for Keto Lemon Bundt Cake

This delicious keto lemon bundt cake is grain free, gluten free, sugar free made with almond flour and a little coconut flour, plenty of eggs, fresh lemon juice, lemon zest and some sour cream. It is topped with a lemony butter glaze and then optionally a little bit of lemon cream glaze.

Almond flour is not easy to lemon up. You really do need to use FRESH lemon juice and lots of it along with all the zest you can zest. You can also add a little lemon extract, but do so very gingerly. I only used 1/2 teaspoon and it was the right amount. More and it will taste artificial.

Blanched Almond flour – this is the staple ingredient of my alternative baking recipes. Make sure you use blanched.

Coconut Flour – Use just a couple tablespoons, which adds to the moist texture. I use this brand.

Sour Cream – This added fat contributes to moistness.

Lemon Juice – Use fresh only if you really want this cake to sing, and before juicing, zest the lemons. We will use it all.

Butter – This is an all butter cake,  and I suggest you use your finest for this recipe, such as a grass fed butter or European butter. It’s worth the splurge.

Lemon Extract – Use this sparingly. I only used 1/2 teaspoon.

Xanthan Gum – A food additive and soluble fiber which acts as a binder and helps develop some elasticity. You can make cake without it, but it will have a tendency to fall apart, and this is especially true for lemon cake.

Lemon Juice– Use fresh lemon juice only and don’t forget to zest first. I use a full 1/2 cup and a lot of zest.

Lemon Zest – You will want to zest all the lemons. Half of the zest goes into the cake and half into the lemon butter finish.

Lemon Peel – We love taking the Swerve and making candied lemon peel to top the cake. We use this tool from Oxo.

Swerve Granulated – This is my choice for sweetener. I wrote an article here about Swerve and why I use it.

Swerve Confectioner’s – Perfectly processed for making frostings and glazes.

Butter – I topped this cake with a butter glaze made from Swerve Confectioner’s and unsalted grass-fed butter.

Bundt Cakes are Tricky to Release 

I make several bundts a week for the bakery and my tips posted here work.

How to Glaze and Garnish a Keto Lemon Bundt Cake

I’m going to keep this really simple for you with a lemon butter glaze, cooked on the stove.

I love to top this cake with a sugared (Swerve) lemon peel. The peel needs to be made in advance so it can dry out if you want to have garnish.

If you have time, it’s best to peel the lemon garnish a day before serving,  or at least several hours. Peel the lemon, sit in some granulated Swerve (powdered erythritol) and allow to dry out. Store in a jar. Save the lemon for all the juice you will need, or go ahead and use this lemon to make your glaze which can be made in advance and stored in the refrigerator.

I make a lot of this peel for the bakery and have discovered that I can keep the lemon peels in a jar in the fridge for at least a week, once they are completely dried out.

Make Small Bundt Cakes

This recipe also made six mini bundt cakes with some left over. I think this recipe will make 6 to 8 small bundts. (These are not mini bundts).

More Keto Bundt Cakes from Spinach Tiger

Keto Orange Bundt Cake with Orange Butter Glaze

Keto White Chocolate Raspberry Bundt Cake

Keto Cream Cheese Filled Pumpkin Bundt Cake

Keto Chocolate Ganache Bundt Cake

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Keto Lemon Butter Bundt Cake

Grain Free, Sugar Free, Almond Flour Keto Lemon Bundt Cake Orange and Lemon Butter Glaze.

Course Cake, Dessert

Cuisine Italian

Keyword bundt cake, keto cake, orange cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 slices

Calories 285kcal

Equipment

• Bundt Pan
• Cake Dish
• lemon zester
• lemon peeler

Ingredients

Preparation for Bundt Pan

• 1/4 cup butter
• baking spray

Dry Ingredients

• 260 grams blanched almond flour 3 cups
• 28 grams coconut flour 1/3 cup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum

Wet Ingredients

• 1 cup Granulated Swerve
• 8 tablespoons unsalted butter
• 6 extra large eggs
• 2 tablespoons sour cream
• 8 lemons for peel, zest and juice
• 1/2 teaspoon lemon extract optional
• 2 tablespoons lemon zest

Lemon Butter Topping

• 4 tablespoons butter
• 2/3 cup Swerve Confectioner's Sweetener see notes
• 2 tablespoons lemon juice with zest
• 1/4 teaspoon lemon extract if needed

Instructions

• You can take one of the lemons to make lemon peel with this tool. Dry and place in granulated sugar. Allow to dry. This is for garnish and optional. You can do this a day before or several hours before.

Prepare Bundt Pan

• Completely cover every nook and cranny of the bundt pan with butter Mixture.
• Freeze the pan. Once frozen, you can then move the butter around into crannies if needed, making sure every little section has butter.

Cake

• Preheat oven to 350 Degrees. Keep on bake, not convection bake if oven has that mode.

Dry Ingredients

• Mix almond flour, coconut flour, baking powder, baking soda, salt, xanthan gum in a bowl. Whisk together and set aside.

Wet Ingredients

• Cream together butter and sugar for five minutes.
• While that is happening, wash lemons, zest, and juice.
• Once mixed, add eggs and mix each one at at time for 30 seconds to fully incorporate.
• Add sour cream.
• Add 1/2 cup lemon juice, extract, and 2 tablespoons lemon zest.
• Add dry ingredients to this wet mixture.

Bake Batter

• Give the pan one more light spray with baking spray.
• Pour batter into the prepared bundt pan. Smooth out top with offset spatula.
• Bake for approximately 30 to 40 minutes. Test at 30 minutes. Internal temperature should be approximately 207 degrees F, no more than 210. Cover with foil if cake starts to brown too much, if inside is not at correct temperature.

How to Remove Cake from Bundt Pan

• Allow cake to cool for 15 minutes. This is important! Gently use an off set spatula or butter knife and go around the edges and middle to make sure cake is released on sides.
• Place a cut out of cardboard.. Can use a paper plate with hole cut out, not styrofoam). This helps to hold cake in place when turning over. Place on cake plate.
• If using the lemon butter glaze, you apply while cake is warm or at room temperature.
• This cake will stay fresh at room temperature for up to seven days.
• You can freeze this cake. Wrap well in plastic wrap. Defrost in refrigerator.
• Zest all of the remaining lemons. Save zest. Juice all lemons.

Make Lemon Butter Glaze

• Don't make lemon butter glaze until the cake is released onto the cake plate. Don't attempt to pour into bottom of bundt pan, as that will make it hard to take cake out.
• Put all ingredients except lemon extract in small sauce pan and heat until confectioner's sweetener is incorporated. Pour over cake. Garnish with dried lemon peel. Only use extract if needed. Taste first.

Nutrition

Serving: 1of 18 | Calories: 285kcal | Carbohydrates: 7g | Protein: 9g | Fat: 29g | Fiber: 3g | Sugar: 1g

The post Keto Lemon Butter Bundt Cake with Lemon Butter Glaze appeared first on Spinach Tiger.

Friends, you’re in great luck if you’re looking for delicious low-carb, keto desserts.

I just passed my one -year anniversary running my home keto bakery. This means the recipes here at Spinach Tiger  are tested, re-tested and tested again, as I did with this low carb pumpkin bundt cake with a cream cheese swirl.

It’s one thing to post a recipe on a blog, although if you know me, I do take this very seriously. But it’s quite another thing to develop recipes and sell the cakes.  It has to taste good and this delivers on taste and texture.

I will give you everything you need to know for keto baking success, including how to release a bundt cake from the pan, which used to be my scariest moment until I figured out the perfect fail-proof technique.

What ingredients do I use for a low carb pumpkin bundt cake?

As usual, I make a combination of blanched almond flour and coconut flour, baking powder, Swerve sweetener, xanthan gum, salt, pumpkin pie spice.

I use a 3/4 cup of pumpkin puree, five eggs and pumpkin pie spice. There is no need to add any other liquid to this. If you want super moist you can use a full cup of pumpkin puree.

How do you make a cream cheese filling?

I use mainly use my wonderful cheesecake recipe and scale it down.

I use 12 ounces of cream cheese (1 1/2 bars) with one extra large egg and 1/3 cup sour cream, sweetened with with 1/2 cup Confectioner’s Swerve. It’s cheesecake in the middle!

Tips for Baking Low Carb Pumpkin Bundt Cake 

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Use butter  to grease pan. Get every crevice.
• Freeze the pan once the paste is applied. This helps set the butter.
• After baking, allow to cool for fifteen minutes. This is important.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake.  I use a paper plate (not styrofoam). This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• Turn cake over onto cake plate or large parchment. Let it cool completely before applying glaze or frosting.

What Sweetener do I use for keto desserts?

I use Swerve (a powdered erythritol) and I wrote all what Swerve is and why I use it here.

What Pumpkin Puree do I use?

I use Libby’s but you can use any brand.. The important thing is using pumpkin puree, not pumpkin pie mix. Some brands are more yellow than deep orange and will affect color (but not taste) of the cake.

Cream Cheese Glaze or Cream Cheese Frosting 

You have options. You can use this low carb cream cheese frosting or do cream cheese glaze found here. I like it both ways, but tend to go glaze most often.

The glaze will dry harder and the cream cheese frosting will not. This is your choice.

I like to use a thinner glaze and apply it with a piping bag no piping tip. I snip the tip of the bag taking care to make it small enough to hold.  These are my all time favorite piping bags, as they have a texture and are easy to grip.

What is the best pumpkin pie spice?

My favorite brands are Trader Joe’s and Spice Islands.

If you do make your own as I did here, make sure you start with good spices, especially cinnamon, as not all are created equally. I usually use Spice Islands.

Important Baking Notes

• Make sure you blend your cream cheese mixture well. I use a blender.
• Microwave a teaspoon of batter to taste to see if you have enough pumpkin spice flavor.
• Pay strict attention to my tips on removing a bundt cake from the cake pan.
• Once removed, do not touch cake until completely cool.
• Only put 1/3 batter in bundt pan before adding cream cheese mixture.

Option:  Low Carb Pumpkin Bundt cake without the cream cheese  

If you want to make a simple low carb pumpkin bundt cake, eliminate the cream cheese filling. It’s still a great pumpkin cake by itself. Your cooking time will be less.

How do I know when my bundt cake is done?

This is tricky and I have all the tricks. My rule of thumb is make sure your cake is done by using a meat thermometer. I will take out when the middle reads 205 degrees F., 96 C.  A cake is done at 210 and will continue to bake once out of the oven. Pumpkin is moist and there is little worry about a dry cake, but you do’t want an under-cooked cake.

Macros for Cream Cheese Bundt Cake

Net Carbs: 5    Calories: 292    Fat: 22   Protein: 9

What Bundt Pan do I use?

I love the Nordic Ware bundt pans like this one.

More Low Carb Bundt Cakes from Spinach Tiger

Low Carb Orange Bundt Cake with Orange Butter Glaze

Low Carb Chocolate Ganache Bundt Cake

Low Carb White Chocolate Raspberry Bundt Cake

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Cream Cheese Stuffed Low Carb Pumpkin Bundt Cake

Filled with cream cheese, this pumpkin cake topped with vanilla glaze is dreamy.

Course Keto Cake

Cuisine American

Keyword cream cheese, keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings -24 servings

Calories 270kcal

Ingredients

Cream Cheese Filling

• 12 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1/2 cup confectioner's Swerve
• 1 egg
• 1/2 teaspoon maple extract optional
• pinch salt

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour
• 28 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice

Cake Wet Ingredients

• 1/2 cup avocado oil
• 5 eggs room temperature
• 3/4 cup pumpkin puree
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze

• 4 ounces cream cheese See Notes
• 1 1/2 cups Swerve Confectioner's Sweetener
• 1/4 cup water More if needed
• 1/2 teaspoon vanilla

Cream Cheese Frosting Recipe Here

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cream Cheese Filing

• Put in blender adding eggs, sour cream first.
• Add maple extract if using (or use vanilla extract).
• If cream cheese isn't soft enough, microwave for ten seconds. It can be warm.
• Add cream cheese and blend until smooth. Set aside.

Cake Batter

• Mix eggs with oil.
• Add pumpkin puree, sour cream, followed by vanilla.
• Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• Pour 1/3 of batter into bundt pan. Smooth out with offset spatula.
• Pour cream cheese mixture evenly over batter.
• Top with the rest of the cake batter. Smooth out.
• Bake for 45 minutes until a thermometer measures at least 205 degrees F. Check at 35 minutes. You may need to cover with foil at this point, if edges are browning.

Remove Bundt Cake from Pan

• Set a timer for 15 mins. (More tips in blog post).
• Take a small offset spatula and go around the edges.
• Use cardboard cut out as described in blog post tips. Cover cake with template and turn over. Carefully set on cake plate.
• Allow to cool completely before glazing.
• You can either use a thinner cream cheese glaze below or a thicker cream cheese frosting.

Cream Cheese Glaze

• Warm cream cheese for about 15 seconds in microwave.
• Put confectioner's in separate bowl, add water a little at a time.
• Add cream cheese, vanilla and dash of salt.
• Mix well. You should be able to put glaze in piping bag and clip off small tip of bag and using a quick motion up and down, applying glaze. You can also pour it or use a spoon to apply.
• When applying glaze with a pastry bag, place a cupcake liner in center of bundt cake, which catches extra glaze. You can then remove and use.
• Refrigerate cake for several hours before serving. Keep stored in refrigerator.

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner's Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Cream Cheese Filled Low Carb Pumpkin Bundt Cake, Gluten Free appeared first on Spinach Tiger.

Did you know you can have your cake and eat it too when it comes to low-carb, keto friendly baking? And, if you’re like me, you love cake, and you love cake with frosting.

A low-carb vanilla buttercream frosting is a must as a basic, and once you get this, you can play around with adding flavors.

Since I’ve started a home based keto friendly bakery, I’ve had to make sure my frostings are perfect, and make sure the basic recipes that people love, taste like they always remember.

I started a home keto bakery quite by accident, and it’s taking off. I currently sell small cakes like you see below. You can see more on my bakery page.

What is the best sweetener for low carb buttercream?

I use Swerve. They make a great confectioner’s sweetener along with a granular sweetener. Read here why I love this product and how I use it.

What’s the difference between frosting and icing?

Frosting is made with butter and confectioner’s sugar, whereas icing is more of a glaze and doesn’t have butter. Icing is thinner, sweeter and glossier. Icing could be made with heavy cream, but it could also be made with milk water or juice.

Frosting is thick and most often made with butter, cream cheese or a combination of both, along with heavy cream, and that’s exactly how this buttercream is made.

I tend to add a touch of cream cheese to my frostings, but I don’t want them to taste like cream cheese unless they are a bonafide cream cheese frosting like this low-carb cream cheese frosting.

How do you make a low-carb vanilla buttercream frosting?

This low-carb vanilla buttercream frosting is made with Swerve’s confectioner’s sugar, butter, a small amount of cream cheese, pure vanilla extract or vanilla paste and heavy cream. It took a while for me to get it right (for me). You may add more of this or that, but I think one of the keys is vanilla paste. I like to see those little specks of vanilla dispersed through the frosting.

You all loved my low-carb chocolate buttercream frosting, and you will love this just as much. If you’re following a low-carb, sugar free life style, this makes layered cake possible and scrumptious. This recipe is for a one layer cake or 12 cupcakes, so double it for a double layer cake.

Like all my frostings, low-carb vanilla buttercream frosting freezes exceptionally well.

The question now is what cake recipes do I choose to use low carb vanilla buttercream frosting with?

This double layer cake went to a bakery customer. I used my small offset spatula to make this simple, classic design.

How about this keto low-carb chocolate cake, a new and improved recipe. 

I look forward to posting a lot more cake recipes with this classic vanilla buttercream. I’m thinking wedding cake cupcakes with a drop of almond extract and I still haven’t given you my most delicious keto vanilla cake recipe yet.

This is one of the ways my bakery decorates the celebration cake. Bakery information here.

Make Rosettes

• Disposable Large Piping Bag  (these are textured and the only piping bags I use)
• 1M or 2D piping tip

Hold piping bag perpendicular (no angle) , starting in center, pipe starting from an inch above cake, down and then in circle, slightly overlapping. Practice on a plate first, then put that practice back in the bag. One thing we sometimes do is the same design on the first layer. If we don’t like it, that layer becomes the center. If we love it, it becomes the top.

More Low Carb Frostings from Spinach Tiger

Low Carb Cream Cheese Frosting

Low Carb Chocolate Frosting

Low Carb Lemon Cream Cheese Frosting

Low Carb Strawberry Frosting

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Vanilla Buttercream Keto

Delicious keto friendly buttercream frosting for cake or 12 cupcakes

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 127kcal

Author Angela Roberts

Ingredients

• 1 cup butter
• 2 tablespoons cream cheese
• 1 cup Swerve confectioner's sweetener
• 1 teaspoon vanilla paste
• 1 tablespoon heavy cream if needed
• Dash salt
• 
  
• Kitchen Tools
• Parchment Rounds
• Off-set Spatula

Instructions

• The key to this frosting is beating the butter for five full minutes.
• Once the butter is whipped, add the cream cheese.
• Add the vanilla paste. If I want a serious vanilla taste, I'll add more vanilla paste.
• Add salt.
• Add heavy cream, if needed. If you are going to pipe scoop out with large spoon, hold sideways over bowl. Frosting should plop back into bowl in about a second or two. If it doesn't you will need to add a little heavy cream.
• Refrigerate or freeze until ready to use. If you take out from refrigerator, give it a chance to come down to room temperature.

Nutrition

Serving: 1Serving | Calories: 127kcal | Fat: 14g

The post Low Carb Vanilla Buttercream Frosting appeared first on Spinach Tiger.

Every good pumpkin or red velvet cake deserves a delicious cream cheese frosting. This low-carb cream cheese frosting made with swerve tastes just like my regular cream cheese frosting without the worry of sugar and carbs.

Knowing how to make a good low carb cream cheese frosting opens a lot of doors for sugar free, grain fee baking.

It took me a couple of tries to get that exact flavor I was looking for.

How do I Make Low Carb Cream Cheese Frosting?

I use Swerve Confectioner’s Sugar. I wrote about Swerve, a powdered erythritol here. It’s safe, tastes great and does not spike blood sugar. It pass through the body as zero carb, zero calorie.

I use full-fat cream cheese, unsalted butter, vanilla and a little bit of heavy cream. It’s pretty simple and the important thing is to get that “balance” of cream cheese to butter.

You must make sure your butter and cream cheese are at room temperature.

How to Bring Cream Cheese to Room Temperature Easily

Cream cheese is tricky and likes to stay cold. Simply cut it into small pieces and allow it to sit out. You can microwave it, but that’s even trickier. It tends to explode and melt. I don’t recommend that, unless you do so 10 seconds, then 5 seconds.



Sift Confectioner’s Swerve Sweetener 

You must also sift your confectioner’s Swerve and add it a little at a time. Add heavy cream. That’s it. Very easy.

Can I freeze low-carb cream cheese frosting?

This frosting freezes well. You can make low-carb  cream cheese frosting ahead and refrigerate for a few days or freeze.

I make just enough to give a nice dollop to 12 cupcakes or to frost a one-layer cake. I’m not one who likes mounds and mound of frosting. If you are,  you can make more. Double this recipe for a double layer cake.

Add Cinnamon and Make Keto Cinnamon Cream Cheese Frosting for this Pumpkin Cake

Add Lemon Zest and Make Keto Lemon Cream Cheese Frosting for this Keto Lemon Naked Cake 

This frosting is wonderful on Keto Friendly Red Velvet

If you love low carb cream cheese frosting, you’ll also love these keto friendly recipes.

Keto Crustless Cheesecake Jars

Low Carb Chocolate Frosting.

Please follow me on instagram. If you make this recipe for low carb cream cheese frosting, please tag me #spinachtiger. I love to see you make these delicious recipes.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Keto Cream Cheese Frosting

Low Carb Cream Cheese Frosting, Keto Friendly, Sugar Free

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12

Calories 135kcal

Author Angela Roberts

Ingredients

• 8 ounces cream cheese room temperature
• 8 tablespoons unsalted tablespoons butter room temperature
• 1 teaspoon vanilla extract or vanilla paste
• dash salt
• 1 cup Swerve Confectioner's Sugar
• 2 tablespoons heavy cream if needed

Instructions

• You may need to briefly microwave the cream cheese to warm it up, as it doesn't lose its chill easily.Beat butter for five minutes until very fluffy.
• Add cream cheese a little at time. Mix cream cheese and butter until well incorporated.
• Add Vanilla.
• Add Confectioner's sugar 1/2 cup at a time. Mix well.
• If the frosting is too stiff, add heavy cream one tablespoon at a time, as needed.

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 1g | Fat: 14g

The post Low Carb Cream Cheese Frosting, Keto Friendly appeared first on Spinach Tiger.

This keto birthday cake of yellow cake with sugar free chocolate frosting is one of the best keto desserts I’ve made so far, according to my taste testers (who have very good palates).

The cake crumb is moist, but not too moist as some keto cakes can be, and bouncy like a true sponge cake.

This cake earned rave reviews from Doug who grew up celebrating his birthday every year with this classic birthday cake. He said this is better!

Grain Free Coconut Flour Base for Yellow Cake

 The yellow base of this cake is coconut flour and the secret is good butter and sour cream. I couldn’t be happier sharing this recipe with you because I know you’re going to love it.

Birthdays mean a lot to me. I never had birthday parties growing up and once I hit adulthood, I made sure to celebrate my own and everyone else around me.

Nothing gives me more pleasure than to bake a birthday cake for someone, but if they are diabetic or on the keto diet, it’s been a challenge.

Now diabetics and low-carb or Paleo life stylers can enjoy birthday cake without the guilt or physical liability.

Many people simply can’t eat sugar. Once they get away from it, they get reactions, headaches, joint pain or weight gain. It’s just not worth it to venture into sugar and flour for a birthday party and suffer later.

Baking with Coconut Flour

I’ve decided for now, I’m loving baking with this coconut flour, as long as I use sour cream and plenty of eggs. It makes a very nice crumb that also freezes very well. Coconut flour is also very affordable and you don’t need to use very much. You do need to add in xanthan gum which keeps the crumb together.

After much baking with almond flour, and many many low carb, keto friendly cakes in the kitchen, coconut flour has provided the texture I’ve been looking for in a sponge cake. True sponge cake.

How to Sweeten a Keto Birthday Cake  

I use Swerve, a powdered erythritol and wrote an article with all the F.A.Q.’s, here, What is Swerve Sweetener? Why I Use Swerve for Keto Baking which will help you understand why and how to bake with it. It’s also what I used to make this low carb chocolate buttercream frosting.

Triple Layer Cake, Double Layer Cake or Single Layer Cake

The six inch triple layer cake seems so fancy, but it’s very easy to put together. However, you can make a double layer cake. Even though the sprinkles are not sugar free, I think a few make the cake more celebratory, but you can always decorate the cake with something like this.



More Celebratory Keto Cake Recipes from Spinach Tiger

Chocolate Mini Bundt Cakes

Keto German Chocolate Cake

Keto Chocolate Bundt Cake

Strawberry Cake

Triple Layer Keto Coconut Cake

Triple Layer Lemon Cake

More Keto Friendly Desserts

Take some time to browse around the many big fat healthy recipes here. There is an entire category devoted to Keto Friendly Desserts here. Follow me on instagram where you get to see the process and recipes before they hit the blog.

Print

Grain Free Keto Birthday Cake

Celebrate all the birthdays without grains or sugar with this most delicious and pretty keto birthday cake.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 3/4 cup plus 3 tablespoons coconut flour
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons xanthan gum ORDER HERE
• 6 tablespoons butter at room temperature
• 6 tablespoons avocado oil
• 1 1/4 cups granulated swerve
• 9 eggs
• 1 tablespoon vanilla extract or vanilla paste ORDER HERE
• 7 drops stevia glycerite optional
• 3 tablespoons sour cream
• 2 tablespoons milk or heavy cream
• baking spray ORDER HERE
• 
  
• Sugar Free Chocolate Frosting RECIPE HERE
• 
  
• Kitchen Tools
• six inch cake pans ORDER HERE
• parchment paper ORDER HERE
• Kitchen Aid MixerORDER HERE
• Off set spatula ORDER HERE

Instructions

• Prepare 3 six-inch cake pans with baking spray and parchment paper. I use one large rectangular parchment papers and cut it into three. You can also make this cake with 2 nine-inch cake pans.
• Preheat oven to 350 degrees F.
• Mix coconut flour, baking power, baking soda, salt, xanthan gum together. Set aside.
• In your mixer, place butter and mix well.
• Add oil. Mix well.
• Add Swerve. Mix well.
• Add eggs one at a time.
• Add vanilla.
• Add stevia glycerite
• Add sour cream. Mix well.
• Add in dry ingredients.
• Bake for 30 minutes. Check at 25 to see if toothpick or cake tester comes out clean. Cake should spring back.
• Cool cake completely before removing from pan.
• Use Serrated knife to even out tops of each cake, so they can be placed on top of each other with bottom of cake as top layer.

Frost Cake

• Freeze cake for 15 minutes. This will make it easier to frost cakes.
• Frost with chocolate frosting.

Notes

This recipe contains Amazon sponsored links which earn a small commission.




The post Keto Birthday Cake, Grain Free Yellow Cake with Chocolate Frosting appeared first on Spinach Tiger.