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Keto Birthday Cake

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This recipe uses the Sweet Keto Baking Mix and keto chocolate chips from cardnl.

Keto Birthday Cake with Chocolate Frosting

This birthday cake is just sweet enough without being overly sweet. The frosting leans more towards dark chocolate, so feel free to add a little powdered sweetener (like Lakanto) to taste, if desired.

Keto Birthday Cake with Chocolate Frosting

Keto Birthday Cake

Yield: 8 servings
Cook Time: 10 minutes
Prep Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Ingredients

Yellow Cake

  • 6 large Eggs
  • 1/4 cup Coconut Milk, canned (full-fat)
  • 2 tsp Vanilla Extract
  • 1/4 tsp Vinegar
  • 2 1/2 cups Explorado Market Sweet Keto Baking Mix

Whipped Chocolate Ganache Frosting

  • 7 oz Explorado Market Keto Chocolate Chips
  • 7 oz Coconut Milk, canned (full-fat)

Instructions

Yellow Cake

  1. Preheat the oven to 325°F. Line 2 cake pans (either 8" or 6" -- see notes) with parchment paper rounds on the bottom of the pan. Grease pans and parchment with fat of choice. Set aside.
  2. Combine eggs, coconut milk, and vanilla in a mixing bowl. Beat with an electric mixer (hand or stand) on high until frothy. Add the baking mix and continue beating on high for an additional 2 minutes.
  3. Divide the cake batter evenly between the 2 cake pans.
  4. Bake the 8" pans for 15-20 minutes, or the 6" pans for 25-30 minutes. Cakes are done when the tops are slightly browned and a toothpick inserted in the center comes out clean.
  5. Remove and let cool in the pans on a wire rack until the pans are not too hot to touch with bare hands. Gently invert the pans to remove the cakes, peeling off the parchment on the bottom. Continue to cool completely before frosting.

Whipped Chocolate Ganache Frosting

  1. While the cake is baking, heat the coconut milk over the stove or in the microwave until steaming. Pour in the chocolate chips and let them sit for 2-3 minutes. Whisk chocolate and coconut milk together until smooth and glossy. Cover and refrigerate for about 30-45 minutes, or until firm and spoonable.
  2. Remove ganache from refrigerator and beat with a hand or stand mixer (with whisk attachment) for about 5 minutes, or until lighty and fluffy.
  3. Add frosting between cake layer, and frost the entire outside. If frosting gets too warm or runny, place the entire cake back in the fridge to firm it up (about 15 minutes or so), then smooth it out with an offset spatula.
  4. If not eating immediately, store frosted cake (lightly covered) in the refrigerator until ready to serve (no more than 2 days in advance). Store leftover slices in an airtight container in the fridge for up to 1 week.

Notes

8" cake pans will result in shorter layers. The tall layers shown in the photo above were achieved by using 6" cake pans.

Nutrition Information:
Yield: 8 servings Serving Size: 1 slice
Amount Per Serving: Calories: 380Total Fat: 32gCarbohydrates: 28gNet Carbohydrates: 4gFiber: 6gSugar: 2gSugar Alcohols: 18gProtein: 12g

Nutrition is calculated by a third party and may not be 100% accurate

Keto Birthday Cake with Chocolate Frosting

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Becca

Thursday 6th of May 2021

I have been looking for an icing recipe that is dairy free and this looks amazing! Can't wait to try it! Thank you for posting!

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