Keto Birthday Cake

What can be better than to please a loved one with a delicious dessert? This Keto Birthday cake is a great way to celebrate a birthday occasion! To prepare the delicious keto cake you don't need much effort. An hour of work with small interruptions and you are ready for the holiday.

Prep Time
30 mins
Cook Time
60 mins
Total Time
90 mins
Nutrition Information (per serving)
Total carbs
5.0 grams
Net carbs
2.5 grams
Total fat
35.8 grams
10.4 grams
382 kcal
Ingredients (8 servings)
  • 1 cup almond flour
  • 5 eggs
  • 2 tablespoons olive (or coconut) oil
  • 1/2 cup erythritol
  • 1/4 teaspoon of salt
  • Zest of one lime
  • 1 teaspoon baking powder
  • 1 teaspoon of vanilla extract
  • 1/2 pound mascarpone cheese
  • 1/4 cup heavy whipping cream
  • 3 oz of natural peanut butter without sugar (100% peanut).
  • 1 teaspoon of vanilla extract
  • 1/4 cup erythritol
  • 1 tablespoon of natural cocoa
Prepare the ingredients for the cake. Ideally take the eggs out of refrigerator 30 minutes before starting to let them reach room temperature.
Divide the eggs into yolks and whites.
In a large bowl, mix the dry ingredients for the cake - almond flour, erythritol, zest, baking powder, and salt.
In the bowl with yolks add olive oil and vanilla extract. Mix and pour into the bowl with dry ingredients.
Stir well until the mix turns out into dense viscous mass.
Warm up the oven to 320 F.
Whip the egg whites to soft peaks using a blender.
Transfer the yolks mass and flour into the whipped egg whites and stir gently. Try to preserve as much air bubbles as possible.
Line the bottom of the baking dish with parchment. A round cake pan with a diameter of 7 inches is ideal for a small cake. Choose a smaller diameter if you prefer taller cakes.
Pour the dough into the baking dish and bake in the oven for 30 minutes. After 30 minutes check with a wooden skewer whether the dough has been baked - pierce the cake and see if the skewer comes out clean. If the cake is not ready, put it back in the oven and check again in about 10 minutes.
Once the cake is ready, allow it to cool for 20-30 minutes.
While the cake is cooling down, prepare all the necessary ingredients for the cream.
Transfer mascarpone into a large bowl, add vanilla extract, whipping cream, erythritol and carefully mix with a whisk. The cake cream is ready.
Take the cooled cake, remove the parchment from the bottom of the cake and cut the crust with a serrated knife into two equal crusts.
Everything is ready to assemble the cake. Now the main thing is not to rush things and do everything neatly.
Put one crust on a plate or on a special podium for a cake. Distribute peanut butter evenly. Replace peanut butter with another nut butter if you don't like it or have an allergy to peanuts.
Take a disposable confectionery bag, cut off the corner, put the star-shaped piping and put the cream in the bag.
Cover the layer of peanut butter with the second crust.
Begin to fill the top of the cake with small curls of cream. Continue until the whole top has been covered.
Put the rest of the cream on the cake sides and smooth them with a butter knife or a special spatula.
Sprinkle the cake with cocoa powder through a fine mesh.

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