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5 from 2 votes

Keto Chocolate Birthday Cake

Chocolate Cake with Vanilla Buttercream
Prep Time15 minutes
Cook Time25 minutes
Frosting Time/Decorating Time20 minutes
Total Time25 minutes
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