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 this 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 fat35.8 grams Protein10.4 grams Calories382 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
Cream icing
  • 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
Instructions 1 Prepare the ingredients for the cake. Ideally take the eggs out of refrigerator 30 minutes before starting to let them reach room temperature. 2 Divide the eggs into yolks and whites. 3 In a large bowl, mix the dry ingredients – almond flour, erythritol, zest, baking powder, and salt. 4 In the bowl with yolks add olive oil and vanilla extract. Mix and pour into the bowl with dry ingredients. 5 Stir well until the mix turns out into dense mixture. 6 Preheat the oven to 320 F. 7 Whip the egg whites to soft peaks using a blender. 8 Transfer the yolk mixture and flour into the whipped egg whites and stir gently. Try to preserve as much of the air bubbles as possible. 9 Line the bottom of the baking dish with parchment paper. A round cake pan with a 7 inch diameter is ideal for a small cake. Choose a smaller diameter if you prefer taller cakes. 10 Pour the dough into the baking dish and bake for 30 minutes at 320 F. After 30 minutes check with a wooden skewer whether the dough has been fully 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. 11 Once the cake is ready, allow it to cool for 20-30 minutes. 12 While the cake is cooling down, prepare all the necessary ingredients for the cream icing. 13 Transfer mascarpone into a large bowl, add vanilla extract, whipping cream, erythritol and carefully mix with a whisk. The icing is ready. 14 Take the cooled cake, remove the parchment from the bottom of the cake and use a serrated knife to cut the crust into two equal crusts. 15 Everything is ready to assemble the cake. Now the main thing is not to rush and do everything neatly. 16 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. 17 Take a disposable confectionery bag, cut off the corner, put the star-shaped piping and put the icing in the bag. 18 Cover the layer of peanut butter with the second crust. 19 Begin to fill the top of the cake with small curls of icing. Continue until the whole top has been covered. 20 Put the rest of the icing on the cake sides and smooth it with a butter knife or spatula. 21 Sprinkle the cake with cocoa powder through a fine mesh.

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