KETO BIRTHDAY CAKE

KETO BIRTHDAY CAKE

Hot damn – a birthday cake ‘sprinkles’ and all!

Ok, so I’ll admit, the first time I made this it was a DISASTER. I took it out of the oven and it completely collapsed.. but with a few tweakings of the oven temperature, this time around it came out GREAT.

For the sprinkles, I decided to use unsweetened coconut flakes and used a food colouring. Now most food colouring is made from caramelized sugar. I used Club House liquid food colouring that doesn’t seem to have any sugar in it. You can skip this step if you don’t feel comfortable.

For the icing, I made a cream cheese white chocolate frosting and boy it is delicious. This also doubles as a two-in-one recipe! I also go over how to make white chocolate!

What you’ll need:

Sprinkles:

4 heaping tbsp unsweetened coconut flakes
Liquid food colouring

Cake

1/2 cup sour cream (115ml)
1 tsp vanilla
1/3 cup water (78ml)
1/3 cup sugar substitute (66g) (I used a monk fruit/erythritol blend)
100g melted butter
3 eggs
2 cups almond flour (200g)
1 tsp baking powder

Icing:
8oz (225g) cream cheese
4 oz (115g) cacao butter
6 1/2 tbsp powered sweetener (I used Swerve Confectioners)
1 tsp vanilla

First things first, lets make the sprinkles because they will need to dry. Separate your coconut flakes evenly into 4 or 5 different bowls.

Add 4 drops of liquid food colouring into a bowl and mix with a toothpick. Continue on with a different colour for each bowl. Set them aside and let them dry out.

Time to make a cake! In a bowl, mix together your almond flour and baking powder. In a separate bowl, stir together your sour cream, vanilla and water. Whisk in your sweetener, butter and whisk in each egg one at a time..

Add in a little almond flour and baking powder mixture to the wet ingredients and whisk in thoroughly before adding more. Continue until the almond flour is gone.

Pour into a cake pan. I used a 7 inch springform pan lined with parchment paper.

Bake at 350 for roughly 30 minutes or until you can put a toothpick into it and it comes out clean (without any crumbles).

Let it cool and put in the second cake if necessary (I only had one pan).

For the icing, heat up your cacao butter on LOW until melted. Add 3 1/2 tbsp of powdered sweetener. Place it on a flat sheet (plate, cookie sheet etc) and let it cool/harden.

In a bowl, beat your cream cheese until fluffy. Add in your hardened chocolate and 3 more tbsp of powdered sweetener and beat until incorporated.

Once your cakes have cooled, place a BIG dollop of icing on the top of one and spread it evenly around. Place the other cake on top,

Scrape the rest of the icing onto the cake and spread around until covered. Use the rest of the sprinkles for decoration.

Enjoy! This makes roughly 10 slices.

Nutritional Information (Per slice)

CALS: 425
FAT: 40.6
CARBS: 6.3
FIBRE: 2.3
PROTEIN: 8.7

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