Indulge Guilt-Free: Delicious Keto Cake Recipes

For those following a ketogenic diet, satisfying a sweet craving can seem challenging. Fortunately, there's a wide array of keto cake recipes that allow you to enjoy delicious desserts without derailing your dietary goals. These recipes utilize low-carb ingredients like almond flour and sugar substitutes, offering a guilt-free way to indulge in your favorite treats.

Keto Ding Dong Cake

This delectable Keto Ding Dong Cake features tender layers of coconut flour cake with a creamy filling and a sugar-free chocolate glaze, it's just like your favorite snack cakes but so much better for you!

Ingredients

• Coconut flour: The base of the cake layers. Almond or sunflower seed flour can be used as alternatives.
• Sweetener: Your preferred sweetener for the cake. Allulose may cause faster baking. Powdered sweetener like Swerve is recommended for the filling and glaze. Adding a little allulose to the glaze helps prevent recrystallization.
• Cocoa powder: Dutch process cocoa is preferred for its deeper chocolate flavor.
• Protein powder: Whey, egg white, or plant-based protein can be used, but collagen protein is not recommended.
• Eggs: Essential for binding the ingredients.
• Coffee: Enhances the chocolate flavor. Water can be used as a substitute.
• Whipping cream: Used for the filling and glaze.
• Gelatin: Helps the filling maintain its firmness.
• Unsweetened chocolate: Crucial for the glaze to set properly.
• Pantry Staples: Vanilla extract, baking powder, salt, butter.

Instructions

1. Prepare the batter: In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.
2. Bake the cake: Divide the batter between two well-greased 8-inch round pans lined with parchment paper and spread to the edges. Bake at 350ºF for 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before flipping out onto a wire rack.
3. Dissolve the gelatin: Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved.
4. Whip the cream: In a large bowl, combine the cream, Swerve, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture.
5. Assemble: Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and press down lightly so the cream comes to the edges of the cake. Place the cake in the freezer for 30 minutes to firm up.
6. Prepare the glaze: In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract.
7. Glaze the cake: Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down.

Expert Tips

• Coconut flour varies brand to brand, so you may need to adjust the batter with a little less or a little more liquid. You want the batter to be on the thick side but still easily spreadable in the pans.
• As with any keto cake recipe, it’s important to make sure you don’t over-bake it. Watch it carefully in your oven, testing it early. The best way to know it’s done is to touch the top of the cake. If it feels firm to the touch, remove it immediately.
• If you would prefer a cake made with nut or seed flour, try making the layers with the batter from my Keto Chocolate Peanut Butter Cake. Just spread the batter in two pans, rather than three, and watch it carefully. You can also use a keto cake mix, if you prefer.
• The cream filling requires gelatin to be firm enough not to ooze out between the cake layers. Make sure the gelatin dissolves completely in the water and the mixture cools a bit before adding it to the whipped cream.
• I like to add a few tablespoons of allulose to the glaze, in addition to the powdered sweetener. This helps keep it from recrystallizing as it cools. If you cannot access allulose, that’s okay. It will work as written but you may get some grittiness in the glaze after it has been refrigerated.

Storage

Store this cake in a covered container in the fridge for up to a week. It is recommended to place plastic wrap against the cut edges to keep it from drying out. You can also freeze the cake, tightly wrapped, for several months.

Nutritional Information

Most Ding Dong Cakes have upwards of about 35g of carbs per slice. But this Keto Ding Dong cake has only 8.3g of carbs and 4.2g of fiber, which means it has 4.1g net carbs per slice.

Keto Birthday Cake

This keto birthday cake recipe is light, fluffy, and perfectly moist. With a gorgeous crumb and creamy frosting, it’s the perfect dessert for any occasion!

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Almond flour: Blanched almond flour is strongly recommended over almond meal.
• Coconut flour: Works with the almond flour to produce a fluffy and moist cake.
• Baking powder:
• Salt:
• Butter: Preferably unsalted butter.
• Sugar substitute:
• Eggs:
• Milk:
• Vanilla extract:

Frosting Options

• Keto cream cheese frosting
• Cashew cream cheese frosting
• Whipped coconut cream
• Chocolate frosting

Instructions

1. Prep: Preheat oven and prepare baking pans.
2. Mix the dry ingredients: Combine almond flour, coconut flour, baking powder, and salt.
3. Make the cake batter: In a stand mixer, cream together the butter and sugar until fluffy. Add the eggs one at a time and beat until fully combined. Add the milk and vanilla and combine.
4. Bake: Pour the batter evenly into the two cake pans. Bake for 22-25 minutes or until a toothpick comes out clean.
5. Cool and frost: Allow the cakes to cool completely before frosting.

Tips

• Make a single-layer cake:
• To freeze: Place cake slices in a freezer-safe container and freeze for up to six months. Let them thaw overnight in the fridge.

Considerations

• Is this a diabetic cake? Consult with a medical professional and/or registered dietitian to see if this cake is suitable for you.
• Can I make this without eggs? Using an egg substitute may result in a dense texture.

Instructions

1. Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
2. In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
3. In a stand mixer or hand mixer, cream your butter and allulose until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined.
4. Add the dry ingredients and beat until creamy.
5. Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean.

Keto Hummingbird Cake

A Keto Hummingbird Cake, a low carb version of a classic Southern layer cake flavored with spices, bananas, pineapples, and pecans and slathered liberally with a rich cream cheese frosting.

Frosting

Keto Cream Cheese Frosting is a sublime combination.

Tips

Because it’s so rich, a little of this Keto Hummingbird Cake goes a loooong way.

Instructions

Meanwhile, spread 1 cup of unsweetened shredded coconut on a baking sheet and toast in the oven for 3 - 5 minutes, or until golden brown.

Other Keto Cake Recipes

Yellow Cakes

• Low Carb Strawberry Shortcake
• Vanilla Keto Cupcakes
• The Best Low Carb Carrot Cake

Chocolate Cakes

• Keto Chocolate Mug Cake

Cheesecakes

• Gluten-free Strawberry Cheesecake
• Keto Snickers Cheesecake Bars
• Easy Keto Cheesecake Brownies
• Keto Pumpkin Pie Cheesecake Bars
• Keto Lemon Blueberry Cheesecake Bites

Keto Carrot Cake

A low carb, guilt and gluten-free pleasure that is indistinguishable from regular carrot cake.

Read also: Keto Calorie Counting: A Detailed Guide

Key Features

• Uses REAL carrots
• No coconut flour
• No carrot flavoring extracts

Instructions

1. Grease the bottom and sides of one large circle cake pan or two 6 inch pans.
2. Scoop batter into prepared baking pans (fill halfway).
3. Bake at 350°F for 22-30 minutes. 22-25 minutes for 6 inch pans and 25-30 minutes for 8 inch.
4. Run a knife around the edges to loosen the cake once removed from oven.
5. Flip onto a wire rack once cake is cool to the touch.
6. For the frosting, whip together cream cheese, butter, vanilla, and sour cream.
7. Slowly add in the powdered sweetener and continue to whip for another 2-3 minutes or until fluffy.

Ingredients

• 1 cup of shredded carrots
• Almond flour

Frosting

Keto cream cheese frosting with some sour cream or plain yogurt.

Storage

Store the carrot cake in an airtight container in the refrigerator or room temperature if you want to extend the shelf life of the cake.

FAQ

• Can I use pre-shredded carrots in a carrot cake recipe? Yes.
• Can I make cupcakes from this recipe? Absolutely! The baking time will be shorter than for a full-sized cake, so check for doneness after 12-15 minutes, or until the tops are set.
• How do I store leftover carrot cake? Store any leftover carrot cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for longer storage; wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• What can I substitute for almond flour? If you need a substitute for almond flour, you can use sunflower seed flour or a gluten-free all-purpose blend.

Keto Pound Cake

A buttery, dense, and delicious dessert that tastes great both alone and in recipes. This low carb keto pound cake recipe is gluten free and sugar free.

Key Changes

• Swapping the traditional all-purpose flour for almond flour.

Important Notes

• Almond flour should NOT be subbed for coconut flour.
• Coconut flours are a lot drier and can result in a dry end product.
• If you don’t have almond flour, but do have almond meal that should work too.

Sweeteners

• Erythritol
• Liquid stevia
• Allulose
• Monk Fruit
• Monk Fruit Erythritol Blends

Dairy-Free Options

• Butter- Sub butter for coconut oil or vegan butter.
• Cream Cheese- Use a vegan cream cheese.
• Sour Cream- Try regular dairy free yoghurt.

Flavor Variations

• Lemon Pound Cake- Try adding in the juice and lemon zest of a small lemon for a delicious lemon pound cake recipe.
• Coffee Cake Pound Cake- Add some cinnamon and keto brown sugar to the low carb pound cake base.
• Pb&J Pound Cake- Pour your mixed batter into the lined loaf pan and swirl in a few tablespoons of melted peanut butter and sugar free jelly.

Instructions

1. Preheat oven to 350 degrees F.
2. Grease an 8.5 x 4.5 loaf pan with your oil of choice.
3. In a mixing bowl combine all dry ingredients MINUS the erythritol, blueberries, and walnuts.
4. In a separate bowl beat together the butter, erythritol, and cream cheese.
5. Add the eggs one at a time beating until all the wet ingredients are combined with no chunks of cream cheese or butter.
6. Fold in your mix- ins we used blueberries and walnuts.
7. Then bake for 50-60 minutes, or until a toothpick comes out clean.
8. Allow to cool before slicing.

Storage

To store this pound cake place the remaining loaf into the fridge in an airtight container. OR, you can freeze single slices in zip top bags for longer storage.

Tips

• Don’t Over bake
• Cover if Brown
• Line the Pan With Parchment Paper

Other Uses

• Adding in a slice or two with our mason jar ice cream!
• Make a plain keto pound cake and then top it.

Related Recipes

• Keto Banana Bread
• Chocolate Chip Zucchini Bread
• Keto Coconut Cake

Instructions

1. Preheat oven to 350 degrees F.
2. Spray a 8.5 x 4.5 bread loaf with oil of choice. Can also line with parchment paper for easier removal.
3. In a medium bowl add almond flour, baking powder, cinnamon, and salt. Combine using a hand mixer until fluffy and incorporated.
4. In another large bowl, add the cream cheese, butter, and erythritol. Beat until well combined.
5. Add vanilla, sour cream, and stevia and mix well. Add eggs and beat well until fully incorporated.
6. Add the dry ingredients in 2 batches to the wet ingredients ad combine one last time using the hand mixer.
7. Fold in the blueberries and walnuts.
8. Bake for 50-60 minutes until a toothpick comes out clean. Remove from oven and allow to cool in the pan for 10-15 minutes, then transfer to a cooling rack.
9. Slice into 10 pieces and top with whipped cream and fresh blueberries, if desired.

Flourless Chocolate Cake

This exceptionally bold chocolate cake recipe-without any flour to get in the way of the soft texture and intense chocolatey flavor-will change everything you thought you knew about chocolate cake. This cake is super dense and fudgy, it can be naturally gluten free, dairy free, oil free, and vegan.

Read also: Magnesium Supplements for Keto

Variations

• Single serving version
• Topping with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sliced strawberries, or coconut frosting

Sweetener

• Regular granulated sugar
• Erythritol
• Date or coconut sugar

Tips

• For a double layer cake, simply double the recipe and bake in two 8-inch pans.

Instructions

1. Preheat oven to 350 F.
2. Grease an 8-inch pan, and line with parchment.
3. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down.
4. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed).
5. Let cool completely before frosting.

Basic Keto Pound Cake

This basic keto pound cake has the perfect blend flavors. The beauty of this recipe is that it is easily adaptable and you can change the flavors to suit your own tastes. The texture of this pound cake is very dense and rich, it tastes just like a flour based pound cake.

Flavor Options

• Lemon extract
• Vanilla extract
• Butter extract

Storage

This pound cake freezes well whole or in individual slices.

Glaze

Blend together the powdered erythritol, vanilla extract, and heavy whipping cream until smooth.

Instructions

1. Preheat oven to 350°F.
2. Cream together the butter and erythritol until smooth.
3. Add in the eggs, lemon extract,and vanilla extract in with the blended ingredients.
4. Slowly add in the ingredients from the medium sized bowl into the batter.
5. Pour batter into a loaf pan.
6. If creating a glaze: blend together the powdered erythritol, vanilla extract, and heavy whipping cream until smooth.

Instructions

1. Preheat oven to 350°F.
2. In a large mixing bowl, toss in room temperature butter and erythritol.
3. Cream together the butter and erythritol and until smooth. Then, add in softened chunks of cream cheese and blend together until smooth.
4. Add in the eggs, lemon extract, and vanilla extract in with the blended ingredients. Blend with a hand mixer until smooth.
5. In a medium sized bowl, mix together the almond flour, baking powder, and salt.
6. Slowly add in the ingredients from the medium sized bowl into the batter. Use a hand blender to blend the clumps until very smooth.
7. Pour batter into a loaf pan. Bake for 60 - 120 minutes at 350F or until smooth in the middle with a toothpick.
8. If creating a glaze, blend together the powdered erythritol, vanilla extract and heavy whipping cream until smooth.

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