Chocolate Birthday Cake - Keto Low-Carb Gluten Free


Keto4Karboholics Chocolate Birthday Cake

Makes 18 servings
1 Serving: 463 Calories, 53.8g Fat, 4.7g carbs, 10.7g protein

2 sticks (4 ounces) salted butter soft
2 cup Confectioners Swerve(Or powdered erythritol)
6 large eggs( room temp)
4 cups Almond Flour 
2/3 cup Coconut Flour 
2/3 cup unsweetened cocoa powder
3 Tbsp Chocolate Low Carb High Fat Protein powder(Ketologie or sub 2 Tbsp cocoa powder and 1 Tbsp erythritol)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum 
1 teaspoon salt
1 cup + 3 Tbsp almond milk with 1 Tbsp of vinegar
3 teaspoons imitation vanilla


Preheat oven to 350F and position the rack to the lowest position. Spray 4, 6-inch round cake pans( with baking spray and cut a piece of parchment paper to fit into the bottom of each

Measure all of the Dry Ingredients into a medium bowl and whisk together. Add all of the Wet Ingredients into a smallish bowl and beat well.

Cream: In a large bowl, whip the butter until it is smooth and there are no lumps. Add the confectioners swerve and add to the butter. Whip with a hand mixer for 30 seconds to a minute on medium high to high speed until light, fluffy and cold. Scrape down the bowl. Add the egg and whip for another minute. Scrape down the bowl.

Combine: Add about 1/3 of the dry ingredients into the large bowl and mix until completely incorporated and still fluffy. Add half of the wet ingredients, mixing until completely and thoroughly mixed. Scrape down the bowl. Add half of the remaining dry ingredients, mixing until completely incorporated and then the rest of the wet ingredients, mixing until completely incorporated. Scrape down the bowl. Add the last of the dry ingredients mixing well. The batter should be thick and mousse-like.
Prepare the Pans: Add half of the batter to each pan and spread the batter evenly with a small off-set spatula.

Bake: Place the pans into the oven and raise the oven temperature to 400 for 5 minutes. Then turn it back down to 350 and bake 30-40 minutes or until a toothpick inserted into the middle comes out clean. Remove the pans to a cooling rack and cover them with a clean tea towel until they are completely cool.


24oz Cream Cheese(Room temp)
1/2 Cup Unsweetened Cocoa Powder
1-1.5 Cup Confectioners Swerve 
1 tsp Imitation Vanilla

18oz Salted Butter (room temp)

1 tsp Vanilla Extract  

Optional: 3 Tbsp Chocolate Choczero Syrup  

Combine the ingredients in a bowl and use a hand mixer or stand mixer to whisk on high for 3 minutes. Cover and place in the refrigerator for 30 minutes before using.

dessertKassey CameronComment