Low Carb Keto Cakes

We all love cookies, brownies, and cakes. These are addictive foods that we crave for after every meal. There comes a time in everyone’s ketogenic life where you crave something sweet. We crave for sweets and desserts. But there’s nothing that you’ve pre-made and nothing that is low carb laying around.  Let’s make our favorites low carb and keto-friendly at home. Here are some keto cake recipes for you to make while following a diet.

You can simply make cakes sugar-free also. To help you out, here is the quick list of the common ingredients that you will need to make these low carb and keto cake recipes. These are easily available in your pantry. 

• Almond Flour
• Coconut Flour
• Ghee
• Butter
• Coconut oil
• Erythritol
• Stevia
• Vanilla
• Sea salt 
• Cinnamon
• Baking Powder 
• Baking soda 

How amazing would it be to be able to satisfy those sweet cravings but have those recipes be low carb, keto-friendly, sugar-free, and be healthy? I got your back- get to baking and try these cake recipes out!

1. Keto Chocolate cake Recipe-

This recipe is delectable and appealing. Our keto chocolate cake is easy to make using just ONE bowl and bakes up intensely moist,rich and chocolatey with a light and airy sponge. It’s a sugar-free chocolate cake recipe that is excellent for birthdays, parties, or any celebration when you need a gluten-free, grain-free or low-carb dessert that is diabetic-friendly.

Ingredients-

• 1 1/2 cups  almond flour
• 1/4 cup cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup water or  fat-free milk of choice
• 3 eggs
• 1/3 cup granulated erythritol 
• 1 1/2 tsp pure vanilla extract

Instructions- 

• Preheat the oven to 350 F.
• Grease an 8-inch pan, and line with parchment paper.
• Prepare the batter using milk.
• Whisk the remaining ingredients in a large bowl.
• Add cracked eggs and vanilla extract and beat until smooth
• Mix all ingredients together very well, then spread into the pan.
• Bake 10-15 minutes on the center rack
• Allow the cakes to cool in the pan for at least 30 minutes. Take out the parchment paper liner.
• Let cool completely before frosting. 

Nutritional Facts-

(Based on 8 slices)

• Calories: 130
• Total Fat: 9g
• Saturated Fat: 0.9g
• Sodium: 175mg
• Total Carb: 6g
• Net Carbs: 2.7g
• Dietary Fiber: 3.3g
• Sugars: 0.2g
• Protein: 6.9g

2.   Keto Layer Vanilla cake – This keto cake is the most delectable, moist, and buttery diabetic birthday cake. Also, this vanilla cake is dairy-free, gluten-free, and prepared with only 6 ingredients in one 1-bowl! This is an ideal recipe for keto beginners.

INGREDIENTS-

VANILLA CAKE

• 4 Egg
• 1/2 cup Erythritol or monk fruit
• 1 teaspoon Vanilla extract
• 2 tablespoon Coconut oil melted or almond oil
• 2 cups Almond Flour 
• 1 teaspoon Baking powder

VANILLA BUTTERCREAM FROSTING

• 1 cup soft butter,
• 3 cups Sugar-free powdered sweetener
• 1 teaspoon Vanilla essence
• 2-3 tablespoon Coconut cream or heavy cream

Instructions- 

For Vanilla Cake- 

• Preheat the oven to 160C (325F). Grease a 9 inches round cake pan with coconut oil or butter. Set aside.
• Whisk eggs with sugar-free sweetener, oil, and vanilla in a large mixing bowl. 
• Whisk in almond flour and baking powder to combine well.
• Spill the vanilla cake batter into the prepared pan.
• Bake for half an hour, in the center of your oven, the fan-bake mode is ideal if you have one otherwise use regular mode. Your cake is baked when a skewer inserted in the middle of the cake comes out clean or with few to no crumbs on it.
• Cool 3-5minutes in the pan then release the cake on a cooling rack. Cool for 60-120 minutes before adding the frosting or enjoy plain.
• Note that this is a gluten-free cake, so there will be a small bump, not more. The recipe is made to create flat cake layers to make a layer of birthday cake.

For layer Vanilla Cake- 

• Redo the vanilla cake recipe one more time to create a second vanilla cake
• Make sure you clean, dry and grease the cake pan before baking the second cake.

BUTTERCREAM FROSTING

• Add the soft butter cubes and vanilla to a stand mixer. Make sure you use the paddle attachment. Mix on high speed until it forms a pale, smooth, and fluffy batter.
• Lower the speed and gradually add the sugar-free powdered sweetener, half a cup at a time. Mix on medium speed for 2 minutes once all sweetener is added, until it forms a fluffy cream.
• Add cream and keep stirring for 1 minute to incorporate.
• Spread the frosting between the 2 cake layers and on sides using an icing spatula.
• Place the keto cake in the fridge for 2 hours to set up the frosting if desired.

Nutritional Facts Per Serving- (Per slice )

• Calories- 151
• Fats- 7.2g
• Carbs- 3.7g
• Protein- 4.8g

 

3. Keto low carb sugar-free carrot cake- The excellent keto low carb carrot cake recipe ever! The procedure for how to make sugar-free carrot cake are surprisingly effortless. So moist and delectable, no one will guess it\’s gluten-free and sugar-free. Paleo and dairy-free options, too.

Ingredients- 

• ¾ cup  erythritol
• 3/4 cup butter 
• 1 tsp Vanilla extract
• 4 large Eggs 
• 2 1/2 cup Blanched almond flour
• 2 tsp Gluten-free baking powder
• Two tsp Cinnamon
• 1/2 tsp Sea salt
• 2 1/2 cup grated Carrots
• 1 1/2 cup chopped Pecans 

Instructions- 

• Preheat the oven to 350 degrees F.
• Line two 9 in (23 cm) round cake pans with parchment paper. Grease the bottom and sides.
• Cream together the butter and erythritol in a large bowl for the fluffy batter. Crack in the vanilla extract and eggs one at a time. Set aside.
• In another bowl, the couple together the almond flour, baking powder, cinnamon, and sea salt. Couple the dry ingredients into the bowl with the wet ingredients.
• Stir in the grated carrots. Fold 1 cup of the chopped pecans, reserving the remaining half cup.
• Shift the batter evenly among the two prepared baking pans. Bake for half an hour for springy texture.
• Let the cakes cool in the pans for 8-10 minutes, then transfer to a wire rack to cool completely.
• On the other hand, make the sugar-free frosting.
• When the cake has cooled, line the bottom layer on a plate or cake stand. Frost, then add the topmost sheet and frost again. Top with the remaining chopped pecans.

Nutritional Facts Per Serving :

• Calories-359
• Fat-34g
• Protein-7.5g
• Total Carbs – 8.5g
• Net Carbs- 5.5g
• Fiber- 3g
• Sugar -2g

 

4. Keto Butter cake- It is an uncomplicated and fluffy, indulgent vanilla butter cake. This keto cake is a perfect keto birthday cake – or even more of a keto coffee cake. You can add flavorings, chocolate, coconut whipped cream – anything you love to make this recipe your own!

Ingredients-

• 3 tbsp coconut flour
• 1/4 cup powdered erythritol
• 1 tsp baking powder
• 1 tbsp beef gelatin (optional)
• 8 tbsp butter, room temperature
• 1/2 tsp vanilla extract
• 4 large eggs, room temperature
• 8 tbsp butter, room temperature
• 8 oz cream cheese, room temperature
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract
• 50 drops liquid stevia

Instructions- 

• Preheat your oven to 350 degrees.
• Grease an 8-inch springform pan with coconut oil spray. 

For the BOTTOM LAYER

• Adjoin butter, vanilla extract, and eggs into a large mixing bowl and combine using a hand mixer or stand mixer.
• Add on the coconut flour, erythritol, baking powder, and optionally the gelatin, and combine using a spoon
• Set aside.

For TOP LAYER

• Cream together the butter and cream cheese using a hand mixer in a large bowl.
• Add in the vanilla extract, erythritol, stevia, and eggs, and combine with the hand mixer until smooth.

 For CAKE

• From the bottom layer into the bottom of the springform pan using your hands. 
• Spill the top layer on top of the crust layer and give it a few taps to release the air bubbles.
• Bake in the oven for half an hour.
• Your cake is ready to cool when the sides are browning.
• Cool for 15-20 minutes to let the cake set before removing it from pans or moving around too much.
• Serve and Enjoy!

Nutritional Information Per Serving :

• Calories- 295
• Fats- 30g
• Carbs- 2g 
• Protein- 5g

 

5. Keto Death by Chocolate Cake- This Keto Death by Chocolate Cake is for the foremost chocolate lover! It’s the perfect low-carb sweet treat to satisfy your cravings!

Ingredients- 

CAKE

• 2 cups blanched finely ground almond flour
• 1 cup granular erythritol, or preferred sweetener
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 cup butter, softened
• 1 tsp vanilla extract
• 2 eggs
• 1 cup unsweetened almond milk

FROSTING

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup powdered erythritol
• 1 tsp vanilla extract
• 3 tbsp unsweetened cocoa powder
• 2 tbsp heavy whipping cream

Instructions- 

For CAKE

1. Preheat the oven to 350 degrees.
2. Whisk the almond flour, erythritol, cocoa powder, and baking powder in a large mixing bowl. Couple in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.
3. Prepare three 6-inch round cake pan use pan spray to avoid sticking. Then evenly spill batter between three pans.
4. Place the pans into the oven and bake for half an hour until it springs back when you touch and a toothpick comes out clean.
5. Let cool completely before removing it from the pan or it may fall apart. 

FROSTING

1. Whip all ingredients together until fluffy in a large bowl for 5 minutes.
2. To assemble: place the first cake on the work surface and brush ⅓ of frosting over top. Place the second cake layer and add frosting, redo,and smooth frosting over top.
3. Add any optional toppings/drizzles as desired.

Nutritional Facts Per Serving; 

• Calories: 252 Calories
• Total Carbs:22.4g
• Fiber: 2.4g
• Erythritol: 15g
• Net Carbs: 5g
• Protein: 5.9g
• Fat: 22.7g

 

7. Keto Chocolate Cake in Mug– You can have a chocolate cake that’s rich, delectable in just 5 minutes and sure to slam those cravings straight into the ground. Cake in a mug! Chocolate cake in a mug, that is. Divine tasty cake recipe is here!

Ingredients- 

• 1 large egg
• 2 tablespoons salted butter
• two tablespoons almond flour
• 2 tablespoons unsweetened cocoa powder
• 1 ½ tablespoons erythritol
• 2 teaspoons coconut flour
• ¼ teaspoon vanilla extract
• ½ teaspoon baking powder

 

Instructions- 

• Measure out 2 Tbsp. butter and put it inside the mug you will be using.
• Microwave the butter for 20 econds until it mostly melted and hot. Add sweetener to the melted butter.
•  Next, add 2 Tbsp. cocoa powder to the butter. Add coconut flour, almond flour, baking powder, and vanilla.
• Whisk the ingredients well, until everything is combined and there are as few lumps as you can get. If you’re going to make 2 servings, this is the point where you would measure the batter out into 2 mugs.
• Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best!
• While you’re waiting for the cake bake, whip some cream in a mixing bowl. 

Nutritional Facts Per Serving:

Per chocolate mug cake: 405 Calories, 36.94g Fats, 5.86g Net Carbs, and 12.31g Protein.

 

8. Keto Lava Cake – It is a low-carb and molten lava cake. It’s insanely effortless to make and only has 4g of net carbs for the entire little cake. The whole cake has a soft, fluffy, and pretty moist texture- owing to the fact that it’s flourless and gluten-free.

Ingredients- 

• 2 tbsp cocoa powder
• 1-2 tbsp erythritol sweetener
• 1 medium egg
• 1 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp baking powder
• 1 pinch salt

Instructions

• Preheat your oven to 350°F. Couple your erythritol and cocoa powder and whisk to remove any clumps. 
• In a different bowl, beat your egg. 
• Then adjoin egg, heavy cream, and vanilla extract to the erythritol and cocoa mixture. Transfer salt and baking powder as well.
• Splash a little cooking oil into the mug, pour your batter in, and put it to bake for about 12-15 minutes at 350° F. Do not overcook the cake or it will not flow lava!  
• You can also microwave your mug cake for about 60 seconds.
• You can consume lava cake straight out of the mug.
• Season it off with ice cream, whipped cream, or all kinds of goodies.

For Molten Lava Cake-

•  Add a scoop of ice cream to the top of the hot lava cake. Then move a knife along the sides of the mug to help the cake unstick and place a plate onto the mug.
• Hold the plate and mug firmly together and swap it upside down so that the mug is now face down on the plate. 
• Now your ice cream is smooshed under the warm lava cake and will melt just a little. 

Nutritional Facts Per Serving :

• 173 Calories
• 13g of Fat
•  8g of Protein
•  4g of Net Carbs

 

9. Keto Cinnamon Tea Cake- Our Keto Cinnamon Tea Cake recipe is a light and moist treat that’s excellent for a low-carb afternoon tea. It\’s keto-fied the classic tea cake prepared with almond flour and swerve to cut the carbs.

Ingredients-

• 3.5 ounces of Unsalted Butter, softened
• ¼ cup of Swerve
• 2 Eggs
• One teaspoon of Vanilla Essence
• 1 ¼ cup of Almond Flour
• 1 teaspoon of Baking Powder
• ¼ cup of Unsweetened Almond Milk
• 2 tablespoon of Unsalted Butter, melted for topping
• 1 tablespoon of Swerve, for topping
• 1 teaspoon of Ground Cinnamon, for topping

Instructions- 

• Preheat the oven to 170C. Prepare an 8 inch round cake tin by greasing and lining the base with parchment paper.
• Put the butter and swerve in a bowl and beat with your hand mixer for the smooth and creamy mix.
• Adjoin the eggs one at a time and beat them in.
• Put in the remaining ingredients, except the topping ingredients, and mix at low speed until combined.
• Gently spoon the mixture into your prepared tin and bake for half an hour, until the cake is lightly browned and springs back when touched in the center.
• Leave to chill for a few minutes before turning out onto a cooling rack.
• Combine ogether the swerve and cinnamon in a small bowl.
• Spread the warm cake with the melted butter and drizzle over the cinnamon mixture.
• And ready to serve!

Nutritional Facts Per Serving:

• Calories: 232kcal 
• Carbohydrates: 3.5g 
• Protein: 5g 
•  Fat: 22g 

 

10 Keto Lemon Cake- This lemon loaf pound cake is fluffy, moist, and packed with lemon flavor. It’s finished with a sweet lemon glaze. It’s also an easy one-bowl recipe. No mixer is needed! You can have it anytime of theday.

INGREDIENTS

• 1/2 cup unsalted melted butter
• 1/2 cup granular erythritol
• 5 large eggs
• 1/4 cup fresh lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla
• 2 cups superfine almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder

LEMON GLAZE

• 1 tbsp fresh lemon juice
• 1 tbsp heavy cream
• 4 tbsp powdered erythritol 

INSTRUCTIONS

1. Preheat your oven to 350°F. Layer an 8 x 4-inch loaf pan with parchment paper.
2. In a large bowl, add butter and erythritol. Whisk until evenly combined. Add eggs and whisk properly.
3. Add lemon juice, zest, and vanilla. Whisk until evenly combined.
4. Add in almond flour, coconut flour, baking powder. Whisk until evenly mixed. Your batter should be thick.
5. Pour batter into prepared pan. Tap the bottom of the pan a few times against your counter to settle and smooth the batter evenly across the pan.
6. Bake cake for 45 minutes or until the toothpick inserted comes out clean. Mine were done between 43-45 minutes each time. Let cake cool before drizzling with glaze.
7. Whisk together all ingredients to make a lemon glaze. If the glaze is too slim, add extra powdered erythritol until it reaches your desired thickness. Drizzle over the cake.

NUTRITION

serving: 1slice, 

• calories: 198kcal, 
• carbohydrates: 5g,
•  protein: 2g, 
• fat: 17g, 
• Fiber: 3g, 

 

11. Keto Cream Cheese Pound Cake– Don\’t miss the pound cake. Here is the keto version of it! This recipe for keto cream cheese pound cake is loved in the ketogenic community.

Ingredients

• 1 ¼ cups almond flour
• ¾ cup of sugar substitute
• 1 tsp baking powder
• ¼ tsp of salt
• 4 eggs
• 3 ½ oz full-fat cream cheese room temperature
• 4 tablespoons unsalted butter room temperature
• 1 tsp of vanilla

Instructions

• Preheat oven to 350 degrees
• Combine the almond flour, baking powder, salt in a medium-sized bowl. Set aside
• In a large bowl using an electric mixer, blend on high the butter with the sugar substitute until the mixture is light and fluffy, and well incorporated.
• Next, add cream cheese and vanilla extract to mix.
• Add the eggs one at a time in the mix well simultaneously.
• Lastly, add the dry ingredients: the almond flour, baking powder, salt, and mix well until the batter is fully combined.
• In a well-greased 8-inch cake pan or 8-inch loaf pan bake for half an hour until golden brown on top. The cake will be done once an inserted toothpick comes out clean.
• If making cupcakes, bake for half an hour. 

Nutritional Info Per Serving :

• Calories- 102
• Fats -9.6g
• Carbs- 1.2g
• Protein- 3.1g

 

12. Low Carb Caramel Cake- Love at first bite with this keto caramel cake. Your tastebuds will groove with joy and you won’t believe it’s low carb and sugar-free! Amazing almond flour vanilla cake with a rich caramel glaze.

Ingredients

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup unflavored whey protein powder
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup butter softened
• 2/3 cup Swerve Sweetener
• 4 large eggs room temperature
• 1 tsp vanilla extract
• 3/4 cup almond milk
• 2 batches of sugar-free caramel sauce

Instructions

Cake:

1. Preheat the oven to 325F and oil 2 8-inch round cake pans. Dice parchment to line the bottoms of the pans and oil the parchment as well.
2. Mix the almond flour, coconut flour, whey protein, baking powder, and salt in a medium bowl.
3. Beat the butter and sweetener together until light and fluffy in a large bowl. Hit in the eggs one at a time and scrape down the beaters and bowl as necessary. Beat in the vanilla extract
4. Add the dry ingredients in two summations, alternating with the almond milk. Beat until well combined. 
5. Distribute the batter between the two cake pans and spread to the edges. Smooth the tops and bake for 20-25 minutes, or until the edges are golden and the tops are firm to the touch. 
6. Detach and let cool in the pans, then flip out onto a wire rack. Remember to peel off the parchment paper if it sticks to the cake layers. 

Caramel Glaze:

1. Prepare a double lot of the Sugar-Free Caramel Sauce. Be careful to use a large saucepan (at least 3 quarts) as it will bubble up quite a bit. 
2. Let the sauce cool down to room temperature. It should be a swift dump at this point, but still pourable, and it will continue to thicken as it cools. 
3. Next, Place one coating of cake on a serving plate and spill about 1/3 of the caramel sauce on top. Carefully brush to the edges with a spoon.
4. Place the second layer of cake on top. Spill some of the caramel over the top, letting it drip down the sides, spreading it over the top and sides as you go. Carry on until the top and sides are well covered. Optionally, you can simply let it drip down the sides and not spread it over. 
5.  In addition, If your caramel is too slim and is dripping too much off the sides of the cake, you can combine in a tablespoon or two of powdered Swerve to help thicken it up. If it gets too thick, you can gently rewarm it over low heat to thin it up again. 

Nutrition Facts

Amount Per Serving (1 serving = 1/12th of cake)

• Calories 388Calories
• Fat 34.9g
• Carbohydrates 7.6g
• Fiber 3.4g
• Protein 9.5g

 

These recipes will make you jump for joy when you make them and taste them. You can easily make these yummy recipes at home. These are low carb and keto-friendly. Whenever you crave for baked sugary items on a keto diet, come back to these amazing keto cake recipes and enjoy eating !

To lose weight, transforming yourself into a healthier version, and maintaining the weight, subscribe to Keto India for a personalized keto consultation. Good luck on your weight loss journey! Stay tuned for more such health content! Also, don\’t forget to follow us on Instagram for the daily dose of Ketogenic Diet, Health, and Wellness!