Keto Chocolate Birthday Cake
Chocolate Cake with Vanilla Buttercream
Prep Time15 minutes mins
Cook Time25 minutes mins
Frosting Time/Decorating Time20 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: gluten free chocolate cake, keto buttercream, keto cake, sugar free cake
Servings: 14 Slices
Author: Angela Roberts
1 M piping tip
Round piping tip
piping bag
six inch cake pans
small off set spatula
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
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.
Serving: 1g | Carbohydrates: 13g | Protein: 5g | Fat: 41g | Fiber: 8g