Keto Birthday Cake
Here in a few days I’m going to be hitting five months into a low carb/keto lifestyle. Today, however, is my birthday! I am 27, and probably haven’t weighed what I weigh now in like 13 years. It is absolutely incredible, sometimes I forget exactly how far I’ve come in such a short amount of time. As of today I have lost 41 pounds since I started on August 20th, 2019.
I have had quite a few people ask me if I was going to have birthday cake on my birthday, and of course I said hell no! I figured I’d just treat myself to some Rebel Creamery ice cream or something. (which if you’ve never heard of or have had….OMG) Most of their flavors are under seven net carbs for a whole pint! My favorite flavor is the butter pecan. It is so decadent, and I know I said the whole pint has under seven grams of net carbs, but I have never been able to eat the whole thing in one entire sitting.
ANYWAY…I’m rambling, but did I mention my favorite dessert in the whole world is a yellow cake with vanilla buttercream icing and sprinkles on top? Well, that’s what I have on my birthday nearly every year. I got to brainstorming, and had to figure out how to recreate a birthday cake for myself. After searching on the internet for the perfect recipe, I had to wing it and combine parts from others’ recipes, along with some of my ideas. So here is what I put together! Enjoy!
Ingredients for Cake:
- 2 sticks of butter, softened
- 1 1/2 Cups of granulated sweetener of your choice (I used monkfruit)
- 6 eggs
- 2 Tsp of vanilla extract
- 2 Tsp of cake batter extract
- 2 Tbsp of grapeseed oil, (olive works too)
- 1 Cup of almond milk
- 1 Tsp of xanthan gum
- 4 Tsp of baking powder
- 1/2 Cup of coconut flour
- 4 Cups of almond flour
Ingredients for buttercream:
- 1 stick of butter, softened
- 1 block of cream cheese, softened
- 1/2 cup of Confectioner’s Swerve or equivalent
- 1 heaping Tsp of vanilla extract
- 3 Tbsp of heavy cream
Instructions for cake:
In a mixer, or mixing bowl, cream together butter and granulated sweetener until smooth.
Then add in your other wet ingredients, and after it’s lightly combined start slowly adding in your dry ingredients. (which if I haven’t mentioned before, SIFT your dry ingredients. It helps everything mix better and combine equally)
After it’s all combined, divide batter equally into two well greased, or parchment lined, 9″ round cake pans.
Bake at 350 for 35-40 minutes depending on your oven. Always check doneness with a toothpick if you’re unsure! Set aside, and let cool completely before doing anything with them.
Instructions for buttercream:
While waiting on your cakes to cool, go ahead and make your frosting! It’s the easiest one I think I’ve ever made.
Most important thing here is to make sure your butter and cream cheese is completely room temperature, if they aren’t, pop them in the microwave for 20-30 seconds to soften them up.
Other than that, throw all of those ingredients in a stand up mixer, or a mixing bowl and whip the crud out of it! If you like your buttercream more stiff, you can add in more confectioners sweetener. I like mine a bit looser because it makes it easier to spread out, and will set up harder in the fridge later. Also, if you want to add some color to your cake add in your choice of food dye.
Instructions for stacking and/or decorating:
Once your cakes are cooled completely, you can get really fancy if you have a cake leveler, and level them out. I do not, so I just shaped each layer as flat and even as possible.
Put your first level on a cake stand or whatever you’re using to house it in, cover the top with a very thin layer of your buttercream. This keeps your top layer from falling or slipping off so easily.
Add on your top layer, scoop the rest of your buttercream on the top, and work it as even as you can get in on the top and the sides. Put love into it, and I promise you it will be gorg!
If you’re feeling like it needs a little pep in its step, you can add nuts, keto friendly chocolate chips, or keto friendly sprinkles like I did! I got them off amazon for like $5 give or take. There’s all sorts of different color combos, the possibilities are endless.
Here’s the finished product below, I hope you try it and enjoy it like I did! Happy Birthday to me!
Nutrition Info:
It’s hard to gauge because it depends on the size of your slices, the sweeteners you decide to use, the oil you pick, etc. I could probably get 10-14 pieces out of the cake depending on what my guests want. I wouldn’t estimate it being more than 7 net carbs for a good size piece? I’d suggest plugging the ingredients you use into a calorie/macro tracking app and see for yourself. Hope you enjoy, I know I am.