Low Carb Chocolate Birthday Cake Recipes

EASY KETO CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 180C/350F, line a round cake tin with baking paper and grease well.
• Place the softened butter, stevia, cream, eggs, salt and vanilla into a large bowl.
• Whisk with an electric beater, until smooth.
• Add the cocoa powder and coconut flour and whisk until you have a smooth chocolate cake batter.
• Pour the cake batter into the prepared cake tin.
• Place into the preheated oven for 35 to 40 minutes or until cooked through.
• Remove from the oven, allow to cool, then remove from the tin and move to a plate or cake tray.
• Once the cake has completely cooled, you can cover it with the frosting, which you make by combining the chocolate, butter, stevia and cream together in a small saucepan, over low heat until completely melted.
• Allow the frosting to cool and thicken slightly, then pour and spread it over the cooled chocolate cake.

LOW CARB FLOURLESS CHOCOLATE CAKE RECIPE WITH FUDGY CHOCOLATE FROSTING

Steps:

• For the cake, line the bottom of an 8-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.
• Beat together the butter and erythritol, and then beat in the eggs, followed by the vanilla, espresso powder dissolved in warm water, and stevia glycerite.
• Beat in the almond meal, cocoa powder, flaxseed meal, baking powder, salt, and baking soda.
• Pour the batter into the prepared pan and spread it out evenly.
• Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/2 cups (355 ml) water. Cover the cake with aluminum foil (to prevent condensation from dripping in), and place it on top of the trivet.
• Turn the pot on Manual, High Pressure for 30 minutes and then do a quick release.
• Use potholders to carefully remove the cake and uncover it. Let it cool completely before frosting.
• For the frosting, turn pressure cooker on, press "Sauté", and wait 2 minutes for the pot to heat up. Add the chocolate, cream, and butter, and cook just until melted, stirring constantly. Transfer to a bowl and set aside. Press "Cancel" to stop sautéing. Whisk in the Swerve Confectioners, vanilla, stevia glycerite, and salt until smooth. Let it cool to room temperature, stirring occasionally (it will thicken as it cools), and then refrigerate slightly until it's spreadable like frosting.
• Frost the cake, and decorate with berries if desired.

KETO CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F. Prepare 2 (or 3 re: notes in post above) 8 inch cake pans by greasing with light oil or butter.
• In a medium bowl whisk together coconut flour, cocoa powder, sweetener, baking powder, baking soda, and salt.
• Make a well in the center of dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and cream. Mix until ingredients are well combined. Allow to sit for 5-8 minutes. If mixture becomes thicker in consistency then you'd like feel free to add 2 Tablespoons of water to batter until it reaches your desired consistency.
• Pour half the batter into each pan until evenly distributed. Bake 15-18 minutes, or until toothpick comes out clean.
• Cool the cakes in the pans for 10 minutes, then allow to fully cool on a cooling rack.
• Place the first layer on a serving plate, flat side up. Evenly spread 1/4 cup peanut butter on the top of the first layer. Continue this until layers are completed. Frost the top and sides of the chocolate cake with frosting. Decorate as you see fit!

LOW CARB SUGAR FREE CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat the oven to 180C / 350 Fahrenheit. Generously grease two 21 x 4 cm round non-stick baking tins with butter.
• Add all ingredients to blender, starting with the wet, and blend until smooth. You may need to scrape the sides a couple of times and blitz again.
• Spoon the mix into your greased baking tins and bake for about 35 minutes or until you can insert and remove a skewer without any crumbs sticking. Do not over bake as it will firm up as it cools.
• Allow to fully cool.
• Place the cream in a pan on med/ low and heat until hot, just as it starts to simmer. Do not boil. Turn off the heat.
• Chop the chocolate quite fine. Add to the hot cream. Do not stir. Let the mixture sit for 5 minutes. Stirring will cool down the mix too quickly and may result in splitting.
• Stir with a spatula until melted. If your ganache splits, don't panic, just put in a food processor and blend until smooth and it will right itself. Allow to cool for a couple of minutes so not boiling but still easily spreadable.
• Spread the ganache on the top of both cakes. Allow to set and then stack the cakes one on top of the other.

KETO BIRTHDAY CAKE (VANILLA CAKE!)

Steps:

• Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
• In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
• In a stand mixer or hand mixer, cream your butter and sugar until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
• Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
• Once cool, frost the cakes with your favorite vanilla frosting.

KETO CHOCOLATE CAKE

Steps:

• Preheat your oven to 350 F degrees. Lightly coat two 8-inch round cake pans or three 6-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
• Add almond milk and apple cider vinegar to a large measuring cup. Set aside and allow to sit (and curdle) for 5 minutes while you mix the other ingredients.
• Meanwhile, in a separate large mixing bowl, add the almond flour, coconut flour, cocoa powder, espresso powder, sweetener, baking powder, baking soda and salt and whisk to combine.
• Add the beaten eggs, coconut oil, and vanilla extract. Pour in the curdled milk and mix until thoroughly combined.
• Divide the batter evenly between the two baking pans and bake in preheated oven for 18-25 minutes (rotating pan halfway through), or until a toothpick comes out clean. Do NOT overbake - the time will vary depending on your oven.
• Allow the cakes to cool completely in the pan (or at least 30 minutes) before removing from the pan or it may (will) fall apart. Remove the parchment paper liner. Cool completely before frosting.
• In the bowl of a stand mixer fitted with paddle attachment or a hand mixer on medium speed, beat the butter (or ghee) until light and fluffy, about 3-5 minutes.Switch the mixer to low then slowly add the powdered sweetener, followed by the cocoa powder. Continue mixing on low until combined. Add the vanilla, milk and salt and increase the speed to medium and beat until fluffy, about 2-3 minutes. Taste and adjust sweetener and / or milk to preferred consistency and sweetness preferred.
• Once the cake has completely cooled, assemble the cake by placing the bottom layer on a cake platter or cake stand. Spread a thin layer of chocolate buttercream frosting then add the top layer. Add the remainder of the frosting on the top and sides and decorate as desired with fresh berries.Cake will keep 3-5 days in refrigerator.

LOW CARB CHOCOLATE CAKE

Steps:

• Preheat the oven to 180C/350F
• Separate the egg whites and egg yolks. Place the egg whites in a large bowl and beat until stiff peaks form.
• Place a heat-proof bowl over a small pot filled with a bit of water and add the coconut oil to it. Simmer the water and melt the oil. Add the chocolate chips and stir until melted over low heat.
• Take the bowl off the pot. Add the egg yolks to the melted chocolate and mix for a minute using a hand mixer.
• Add the almond milk and vanilla and continue mixing. Add the erythritol and mix for 30 more seconds.
• In a separate large bowl, sift the almond flour, xanthan gum, salt, baking soda, baking powder, stevia and cocoa powder.
• Add the sifted dry ingredients to the chocolate mixture and mix with the hand mixer until well incorporated.
• In 3-4 batches, fold the whipped egg whites into the chocolate batter until it's fluffy and foamy without big air bubbles. The batter shouldn't be too thin or runny.
• Oil a 22cm/9in cake pan with a loose bottom. Pour the chocolate batter into it and place in the oven. Bake for 45 minutes, or check with a toothpick the middle of the cake to make sure it's perfectly cooked.
• Let the cake cool down perfectly and place in the fridge once cooled. You can slice it in 2-4 slices the next day once it's perfectly nice and cool.
• In a large bowl, add the heavy cream and beat on high with a hand mixer. When the cream is almost whipped, add the stevia powder and vanilla.
• In a small bowl, crush the raspberries with a fork. Fold in the whipped cream until the cream becomes pink in colour. Place the bowl in the fridge to let the cream stay cool (if it's summer and the inside temperature of your house is 38C/100F like mine haha).
• In a large bowl, beat the butter until fluffy. Add the Swerve Confectioner's and stevia powder. Continue to beat until well incorporated. Add the vanilla and heavy cream and continue mixing until nice and creamy. Lastly, add the egg yolks and continue to beat for a few more seconds. You should have a nice yellow buttercream by now.
• Leave it in the fridge until ready to use or it may melt (if the inside temperature of your house is 38C/100F like mine haha)
• Cut the cake in 2-4 slices depending on how many layers you want.
• Put your cake on your preferred plate or cake stand.
• Add your buttercream to a piping bag attached with a round tip. Pipe some of the butter cream around the outside of the chocolate cake layer. This ensures that each layer will be equal in filling and that the whipped cream won't come out of the layer once assembled.
• Add 1/3 of your raspberry whipped cream inside the buttercream circle on the cake. Level out with a spatula.
• Place the second slice of the chocolate sponge and repeat.
• Repeat with the third slice.
• Cover with the fourth slice and spread the leftover buttercream icing all over the sides and top.
• Spread it everywhere evenly with an icing spatula.
• Decorate your cake as you wish. I personally drizzled a bit of melted chocolate over and decorated with pretty flowers and some cherries.

LOW CARB BIRTHDAY CAKE WITH PEANUT BUTTER CHOCOLATE

Steps:

• Chocolate Pastry Cream: Follow the instructions for the pastry cream and keep refrigerated until needed. Make at least the day before.
• Prep: Preheat the oven to 350 and place the rack into the lower third. Trace the bottoms of the 6-inch round pans on a piece of parchment and cut out so that they fit inside the pans. Spray the pans with baking spray and place the parchment circles in the pans. Measure and powder the erythritol if not using Sukrin Icing Sugar.
• In a smallish bowl, add the two whole eggs, the egg white, buttermilk, vanilla, and stevia glycerite. In another bowl, add the almond and peanut flours, baking powder and soda, salt, and xanthan gum. Mix thoroughly with a whisk until combined.
• "Peanut Butter" Cake: In a medium bowl, mix the butter with a hand mixer until soft and smooth. Add the sweetener and beat on medium-high speed until light and fluffy (about 1 1/2 minutes). Add 1 whole egg and beat until completely incorporated and still light and fluffy (1 minute) making sure to scrape down the bowl at least once.
• Remove the beaters from the butter mixture and give the liquid ingredients a quick mix. Add half of the dry ingredients into the butter mixture and mix on medium-high speed until fully incorporated. Add half of the liquid ingredients and mix again, making sure to scrape down the bowl completely at least once. Repeat the procedure with the dry and wet ingredients making sure to scrape the bowl with each addition. The mixture should be well beaten, thick and almost mousse-like in texture.
• Visually divide the mixture in half and spoon into the cake pans. Lift the cake pans, one at a time, a few inches off of the counter and let them fall, ridding the mixture of large air bubbles. Do this twice each. Then with a small off-set spatula, spread the batter to the edge of the pans and smooth the tops. I left a very slight dome in the center of my pans.
• Bake: Place the pans into the oven and turn the heat up to 400F for 8 minutes. Then, turn it back down and bake for another 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool the cakes completely before assembly.
• Peanut Butter Whipped Cream: (make the day of assembly) Add the peanut butter, sweetener and 1/4 cup of whipped cream into medium bowl. Mix until smooth. Gradually add the remaining whipping cream while beating on low. When added, whip the cream until it forms soft peaks. Sprinkle the xanthan gum and whip until stiff. Put 1/3 of the whipped cream into a pastry bag fitted with the large open round tip.
• Pastry Cream: remove the chocolate pastry cream from the refrigerator and whip on medium-high until lighter in color and smooth (about 2 minutes).
• Cake Assembly: Carefully slice the dome off of the tops of the cakes. Carefully, cut the cakes in half horizontally. Lay one cake layer on top of your cake plate. Pick-up the pastry bag with the peanut butter whipped cream and squeeze a "thick ring" of whipped cream around the inside edge of the cake. This serves as a dam to hold the chocolate pastry cream inside. Now, add 1/4 of the whipped chocolate pastry cream and smooth all-the-way-out to the whipped cream, with a small off-set spatula. Add another layer of cake, checking to make sure the cake is as level as possible. Repeat the process and add the last layer of cake. Put the remaining whipped chocolate pastry cream into a pastry bag fitted with a closed star tip.
• Decorate: With a large off-set spatula, smooth the peanut butter whipped cream around the sides and top of the cake. Pipe tall rosettes with the chocolate pastry cream. I piped 8 of the chocolate "rosettes". Then squeeze the peanut butter whipped cream into smaller mounds in-between each of the chocolate rosettes.

KETO CHOCOLATE CAKE

Steps:

• Preheat your oven to 350° F. Using a large bowl, combine the almond flour, erythritol, cocoa powder, and baking powder and stir until well mixed. Add the butter and vanilla and then crack open the eggs into the bowl, stirring until well combined. Add and stir in the almond milk.
• Use three 6-inch round cake pans and apply a generous coat of butter or non-stick spray to each one, to prevent the cake batter from sticking. Evenly distribute the batter in each pan. If you don't have three pans, you can work in batches.
• Bake each pan for 20-25 minutes, until the top of each cake layer springs back after being touched and/or a toothpick comes out clean after being inserted in the center.
• Allow the cakes to cool completely before removing from pan. Otherwise it will fall apart. For best results, after cooling, place each cake pan in the refrigerator for several hours or overnight.
• Use a large mixing bowls and combine all of the frosting ingredients. Whip the frosting ingredients together until fluffy.
• Assemble the cake by placing the first layer on a clean work surface and spread about 1/3 frosting over the top. Repeat this process with the second and third layers, assebling them over the bottom layer.
• Garnisih and drizzle with keto-friendly toppings of your choice.

KETO CHOCOLATE CAKE WITH CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees F. Grease an 8-inch square glass baking dish with butter. Be generous when greasing to ensure the cake releases easily from the pan.
• In a large mixing bowl, whisk together the eggs, melted butter, stevia, and vanilla extract.
• Gradually whisk in the almond flour and cocoa powder.
• Finally, whisk in the kosher salt and the baking soda. The batter will be quite thick.
• Pour the batter into the prepared baking dish and smooth the top out with a rubber spatula. Bake until the center is set and a toothpick inserted in it comes out clean, 18-20 minutes.
• Cool the cake, in the pan, completely, about 1 hour, then frost if you wish.
• To make the frosting, place all the frosting ingredients in a medium bowl and whisk by hand. Or beat with an electric handheld mixer on low speed until smooth and fluffy, 1-2 minutes.

LOW CARB CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 180C/350F and line a round baking tin with well greased baking paper.
• Place the softened butter, stevia, eggs, cream, vanilla and salt into a large bowl.
• Whisk with an electric beater, until smooth.
• Add the cocoa powder and coconut flour and whisk until you have a smooth chocolate cake batter.
• Pour the cake batter into the prepared baking tin.
• Place into the preheated oven for 35 to 40 minutes or until cooked through.
• Remove from the oven, allow to cool, then remove from the tin and move to a plate or cake tray.
• Once the cake has completely cooled, you can cover it with the (optional) frosting, which you make by combining the frosting ingredients together in a small saucepan, over low heat until completely melted.
• Allow the frosting to cool and thicken slightly, then pour and spread it over the chocolate cake.

BEST KETO CHOCOLATE CAKE

Steps:

• Preheat oven to 350F. Grease 9-inch round cake pan with butter or coconut oil. (This recipe makes one layer. To make two layer as shown in the photos, double the recipe and use two pans.)
• In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
• Add melted butter to dry ingredients. Stir to combine.
• Next, add the eggs, vanilla extract and almond milk. Using a spoon or an electric mixer, mix until thoroughly combined.
• Pour into prepared pan and spread to mixture to the edges of the pan until the surface is even. Bake for about 28-32 minutes or when the cake's surface springs back to a light touch or when a toothpick inserted into the center comes out clean.

BEST EVER KETO CHOCOLATE CAKE (SUGAR FREE)

Steps:

• Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
• Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water). Set aside.
• In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
• Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
• Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
• Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.

LOW CARB CHOCOLATE BIRTHDAY CAKE

Steps:

• Make up to 5 days in advance and store in the refrigerator until assembly.
• Preheat oven to 350F and position the rack to the lower third. Spray 2, 6-inch round cake pans with baking spray and cut a piece of parchment paper to fit into the bottom of each. I trace the bottom of the pans on a piece of parchment and cut inside the line.
• 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. Powder the eryhtritol 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 one egg and whip for another minute. Scrape down the bowl.
• Combine: Add about 1/3 of the dry ingredients into the creamed butter and sugar mixture and mix until completely incorporated but 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 very 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. Lift each pan a few inches above the counter and drop it about 3 times. This will knock out the big air bubbles.
• 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. They will sink in the middle a little upon cooling. Cool completely before assembly. Can be made ahead and frozen then thawed or made several days before assembly and refrigerated.
• Pour the heavy cream into a small bowl and add the vanilla and sweetener. Whip on high speed until soft peaks form. Sprinkle the pinch of xanthan gum over the top and whip. It should get very stiff and almost start to pull or clump together. If not add just a pinch more. It should be very thick, firm and mousse-like. Make the day of assembly.
• Remove the Vanilla Pastry Cream from the fridge and whip it with a hand mixer until it is nice and light. Place 1/3 of the whipped cream into a pastry bag or zip-loc bag fitted with a large round tip. Carefully slice the cakes in half horizontally. Some people find it easier to use a piece of floss for this (make sure it isn't flat floss).
• Place one cake half on your serving plate. Pipe a circle of whipped cream along the inside-edge of the cake. Place 1/3-1/2 cup of pastry cream onto the center of the cake and spread to the whipped cream with a small off-set spatula. Top with a layer of cake and create another dam of whipped cream and fill with more pastry cream. Repeat this process one more time, then top with the remaining cake layer. You will have pastry cream left over.
• Squeeze the remaining whipped cream into the larger amount of whipped cream and starting with the sides ans using a larger off-set spatula, frost the cake with the whipped cream. I decorated the top of the cake with some of the extra pastry cream.
• Refrigerate until ready to serve. Serves 12 at 7 net carbs per serving.
• *I use cold eggs in all of my baking recipes because the erythritol makes things cold when melts into the batters anyway.

THE BEST KETO CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
• In a large bowl, beat together the allulose and butter, until fluffy.
• Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
• Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
• Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
• Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
• Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.

LOW CARB CHOCOLATE BIRTHDAY CAKE

Steps:

• Preheat over to 190 degrees Celsius.
• Separate the whites from the yolks and beat the whites stiff.
• In the bowl with the yolks add the sweetener, melted chocolate, coffee powder, baking powder, vanilla essence, ground coconut and almond flour.
• Gently fold in the egg whites. This will give the cake it's height and make your dough more moist.
• Bake for about 25minutes at 190°C Check while it's cooking because all ovens are different.
• Afterwards let the cake cool and in the meantime we can make the filling.
• Mix the cream cheese with the sweetener, soft butter and add the Amaretto. I would suggest putting it in the fridge to harden. This will make the smearing a lot easier.
• Now you can assemble the cake. Cut your cake in half horizontally, making two nice flat discs.Generously add the cream cheese filling and put both halves back together. Don't push them down, you want the extra height.

CHOCOLATE KETO CAKE

Steps:

• *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts