15 Delectable Keto Easter Cake Recipes to Try This Holiday

If you’re looking to celebrate Easter while sticking to your keto lifestyle, these Keto Easter Cake Recipes are perfect for you! Packed with flavor and low in carbs, these cakes make delightful treats that won’t derail your diet. Get ready to impress your friends and family with these mouthwatering recipes that fit right into your festive spring celebrations!

Berry Almond Crumble Cake

The Berry Almond Crumble Cake is a delightful treat that perfectly balances sweetness and nuttiness. Made with fresh berries and topped with a crunchy almond crumble, it’s not only tasty but also simple to whip up, making it a great choice for Easter gatherings or any springtime celebration.

This cake offers a satisfying texture and a burst of berry flavor in every bite. Whether you’re following a keto lifestyle or just looking for a healthier dessert option, this recipe is sure to impress your guests.

Ingredients

• 2 cups almond flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mixed berries (raspberries, blackberries, blueberries)
• 1/2 cup sliced almonds
• 1/4 cup sugar-free berry jam (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing bowl, combine almond flour, erythritol, baking powder, and salt.
3. Add melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gently fold in the mixed berries and, if using, the berry jam for added sweetness.
5. Pour the batter into the prepared cake pan, spreading it evenly.
6. Sprinkle sliced almonds on top of the batter.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool before slicing and serving. Enjoy your Berry Almond Crumble Cake!

Prep and Cook Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutritional Facts

• Calories: 210 per slice
• Fat: 15g
• Carbohydrates: 8g
• Fiber: 3g
• Protein: 6g

Chocolate Avocado Cake

This Chocolate Avocado Cake is a delightful twist on traditional cake recipes, perfect for those following a keto diet. The rich chocolate flavor combined with creamy avocado creates a moist and decadent treat that tastes indulgent while being low in carbs. Plus, it’s surprisingly simple to make, making it an excellent option for your Easter celebrations.

Your loved ones will never guess that this cake contains avocado, giving it a unique texture and a healthy boost. Whether enjoyed as a dessert or a sweet snack, this cake is sure to impress!

Ingredients

• 1 ripe avocado, mashed
• 1 cup unsweetened cocoa powder
• 1/2 cup almond flour
• 1/2 cup granulated erythritol or another keto-friendly sweetener
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened almond milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a mixing bowl, combine the mashed avocado, cocoa powder, almond flour, erythritol, eggs, melted coconut oil, vanilla extract, baking soda, and salt. Mix until well combined.
3. Add the almond milk to the mixture gradually, stirring until you have a smooth batter.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Frost with your favorite keto-friendly frosting or enjoy it plain.

Prep and Cook Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutritional Facts

• Servings: 8
• Calories: 180 per slice
• Carbohydrates: 8g
• Fiber: 4g
• Net Carbs: 4g
• Protein: 5g
• Fat: 15g

Cinnamon Roll Keto Cake

This Cinnamon Roll Keto Cake combines the beloved flavors of traditional cinnamon rolls with a keto twist. It’s soft, moist, and filled with a delightful cinnamon-sugar mixture, making it a perfect festive treat. You’ll love the creamy frosting that adds a rich finish!

The best part? It’s simple to whip up and is sure to impress your family and friends during Easter celebrations. Just slice and serve for a sweet yet guilt-free dessert!

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese, softened
• 1/4 cup powdered erythritol (for frosting)
• 1 tablespoon milk (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, mix almond flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, whisk together applesauce, eggs, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring until well mixed.
5. Pour half of the batter into the prepared pan, sprinkle with a layer of cinnamon and erythritol, then add the remaining batter on top.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. For the frosting, beat together cream cheese, powdered erythritol, and milk until smooth.
8. Let the cake cool slightly before spreading the frosting on top.

Cooking Times:

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutritional Facts (per serving):

• Calories: 180
• Fat: 14g
• Carbohydrates: 5g
• Protein: 6g

Almond Flour Carrot Cake

This Almond Flour Carrot Cake is a delightful twist on a classic recipe, perfect for those following a keto diet. The combination of almond flour and fresh carrots creates a moist, flavorful cake that’s surprisingly simple to make. It’s naturally sweetened, making it a guilt-free treat for your Easter celebrations!

With spices like cinnamon and nutmeg adding warmth, and a luscious cream cheese frosting topping it off, this cake is sure to impress family and friends. Enjoy the rich flavors without compromising your dietary goals!

Ingredients

• 2 cups almond flour
• 1/2 cup erythritol (or preferred sweetener)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1 cup grated carrots
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the eggs, applesauce, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and mix until just combined. Fold in the grated carrots and walnuts if using.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Once cool, frost with your favorite keto cream cheese frosting and enjoy!

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Facts

• Calories: 180
• Fat: 14g
• Net Carbs: 4g
• Protein: 6g

Sugar-Free Vanilla Cheesecake

This Sugar-Free Vanilla Cheesecake is a delightful treat that fits perfectly into your keto lifestyle. It’s creamy, smooth, and has just the right amount of sweetness without any added sugar. With a buttery almond flour crust and a rich vanilla filling, it satisfies your sweet tooth without the guilt.

The best part? It’s simple to whip up! You can easily prepare it for special occasions like Easter or enjoy it as a delicious everyday dessert. This cheesecake is sure to impress your guests and leave them asking for more!

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsalted butter, melted
• 2 tablespoons erythritol (or preferred sweetener)
• 1 teaspoon vanilla extract
• 16 ounces cream cheese, softened
• ½ cup sour cream
• ½ cup erythritol
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Make the Crust: In a bowl, combine almond flour, melted butter, 2 tablespoons erythritol, and 1 teaspoon vanilla extract. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the Crust: Bake for 10-12 minutes or until lightly golden. Let it cool while preparing the filling.
4. Prepare the Filling: In a large bowl, beat together the softened cream cheese and ½ cup erythritol until smooth. Add the sour cream, eggs, and 1 teaspoon vanilla extract, mixing until well combined.
5. Combine and Bake: Pour the filling over the cooled crust. Bake for 45-50 minutes or until the center is set but still slightly jiggly.
6. Cool and Chill: Allow to cool at room temperature for about 1 hour. Refrigerate for at least 4 hours or overnight for best results.

Prep and Cook Times

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Chill Time: 4 hours

Nutritional Facts (per slice, serves 12)

• Calories: 198
• Fat: 18g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 4g

Lemon Coconut Layer Cake

This Lemon Coconut Layer Cake is a delightful twist on traditional cakes, perfect for a keto-friendly Easter celebration. Combining zesty lemon flavor with the sweetness of coconut, it offers a refreshing taste that brightens up any gathering. The cake is not only delicious but also simple to make, making it a great choice for both novice and experienced bakers.

The layers of moist cake are complemented by a creamy frosting, creating a beautiful dessert that’s as pleasing to the eye as it is to the palate. It’s a wonderful way to enjoy a sweet treat while adhering to a low-carb lifestyle, ensuring that everyone at your Easter table can indulge guilt-free!

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened coconut flakes
• 1/2 cup unsalted butter, softened
• 5 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease three 6-inch cake pans.
2. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and coconut flakes. Mix well.
3. In a separate bowl, cream together the softened butter and erythritol until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon juice, lemon zest, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
5. Divide the batter evenly among the prepared cake pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Frost with your choice of keto-friendly frosting and top with toasted coconut flakes and lemon slices, if desired.

Prep Time:

• 15 minutes

Cook Time:

• 25 minutes

Nutritional Facts (per slice):

• Calories: 210
• Fat: 18g
• Carbohydrates: 5g
• Fiber: 3g
• Protein: 6g

Chocolate Peanut Butter Mug Cake

This Chocolate Peanut Butter Mug Cake is a delightful treat for any chocolate lover, especially those following a keto diet. With a rich chocolate flavor and a creamy peanut butter twist, it’s perfect for satisfying cravings without the guilt. Plus, it’s incredibly easy to whip up in just a few minutes, making it an ideal dessert for busy days or a sweet surprise for Easter.

Not only does this mug cake taste amazing, but it’s also made with simple, low-carb ingredients. The combination of almond flour and cocoa powder ensures a moist and fluffy texture, while the peanut butter adds a luscious creaminess that you won’t be able to resist. It’s a quick and satisfying dessert that can be enjoyed any time!

Ingredients

• 4 tablespoons almond flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1 tablespoon granulated erythritol or your preferred sweetener
• 1 large egg
• 2 tablespoons unsweetened almond milk
• 1 tablespoon unsweetened peanut butter
• 1/2 teaspoon vanilla extract
• Optional: sugar-free chocolate chips for topping

Instructions

1. In a microwave-safe mug, combine almond flour, cocoa powder, baking powder, and sweetener. Mix well.
2. Add the egg, almond milk, peanut butter, and vanilla extract to the dry ingredients. Stir until fully combined and smooth.
3. Microwave the mug on high for about 60-90 seconds, checking for doneness. The cake should be set but slightly soft in the center.
4. If desired, top with sugar-free chocolate chips and a dollop of peanut butter before serving. Enjoy your quick and tasty dessert!

Prep and Cook Times

• Prep time: 5 minutes
• Cook time: 1-2 minutes

Nutritional Facts

• Calories: Approximately 220
• Net Carbs: 5g
• Fat: 18g
• Protein: 9g

Matcha Green Tea Cake

This Matcha Green Tea Cake is a delightful treat that perfectly blends the earthy flavor of matcha with a creamy frosting. It offers a unique taste experience that’s both refreshing and satisfying. Plus, it’s not complicated to make, making it a great choice for your Easter celebration!

The vibrant green hue adds a festive touch, and the fluffy texture paired with the smooth frosting is sure to impress your guests. With just a few simple steps, you can whip up this keto-friendly cake that everyone will love.

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened applesauce
• 1 tablespoon matcha green tea powder
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened coconut cream
• 1/4 cup powdered erythritol (for frosting)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, mix the almond flour, granulated erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, applesauce, matcha powder, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing until well combined.
5. Divide the batter between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. For the frosting, beat the coconut cream with powdered erythritol and vanilla extract until smooth.
9. Once the cakes are cool, layer with frosting in between and cover the top and sides with the remaining frosting.

Prep and Cook Times

• Prep time: 15 minutes
• Cook time: 1-2 minutes

Nutritional Facts

• Calories: Approximately 220
• Net Carbs: 5g
• Fat: 18g
• Protein: 9g

Raspberry Chia Seed Cake

This Raspberry Chia Seed Cake is a delightful treat that combines the tartness of fresh raspberries with the nutty flavor and health benefits of chia seeds. The cake is moist, light, and perfect for anyone looking for a low-carb option that doesn’t skimp on flavor. Plus, it’s simple to whip up, making it a great choice for your Easter celebrations!

The chia seeds not only add a unique texture but also help bind the ingredients together, making this cake gluten-free and keto-friendly. Topped with fresh raspberries and a sprinkle of powdered erythritol, it’s sure to impress your guests while keeping your diet on track.

Ingredients

• 1 cup almond flour
• 1/4 cup chia seeds
• 1/2 cup erythritol (or sweetener of choice)
• 2 large eggs
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 cup fresh raspberries
• Powdered erythritol for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a mixing bowl, combine almond flour, chia seeds, erythritol, and baking powder.
3. In another bowl, whisk together the eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry and mix until just combined. Gently fold in the raspberries.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes or until a toothpick comes out clean.
6. Let the cake cool before dusting with powdered erythritol and topping with more fresh raspberries.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutritional Facts

• Calories: 150
• Fat: 10g
• Protein: 5g
• Carbohydrates: 8g
• Fiber: 4g

Keto Lemon Poppy Seed Cake

This Keto Lemon Poppy Seed Cake is a delightful treat that balances zesty lemon flavor with the subtle crunch of poppy seeds. It’s light, moist, and perfect for celebrating special occasions or simply enjoying a slice with your afternoon tea. The cake is easy to whip up and is sure to impress your family and friends.

The combination of fresh lemon juice and zest gives the cake a refreshing tang, while the poppy seeds add a unique texture. Topped with a creamy lemon glaze, this cake is not just a dessert; it’s a flavorful experience that fits perfectly into a low-carb lifestyle. Enjoying a slice feels like a treat without the guilt!

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol
• 1/4 cup coconut flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest

Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix the almond flour, coconut flour, erythritol, poppy seeds, baking powder, baking soda, and salt together.
3. In another bowl, whisk the eggs, almond milk, melted butter, lemon juice, and lemon zest until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. For the glaze, mix powdered erythritol with lemon juice until smooth. Drizzle over the cooled cake before serving.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutritional Facts

• Calories: 200
• Fat: 15g
• Net Carbs: 5g
• Protein: 6g

Chocolate Coconut Flour Cake

This Chocolate Coconut Flour Cake is a delightful treat that’s perfect for Easter celebrations or any special occasion. With its rich chocolate flavor and moist texture, it delivers a satisfying sweetness without the carbs, making it an ideal choice for those following a keto lifestyle. Plus, it’s simple to whip up, ensuring you can spend more time enjoying the festivities with friends and family.

The combination of coconut flour and cocoa powder gives this cake a unique twist, while a luscious chocolate glaze adds an irresistible finish. Whether served at a gathering or enjoyed in a quiet moment, this cake will surely impress.

Ingredients

• 1 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 large eggs
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup sugar-free chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, mix together the coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms. If using, fold in the chocolate chips.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Facts (per slice, makes 10 slices)

• Calories: 150
• Fat: 10g
• Protein: 5g
• Carbohydrates: 6g
• Fiber: 3g
• Sugar: 1g

Moist Zucchini Cake

This moist zucchini cake is a delightful treat that perfectly balances sweetness and a hint of spice. It’s incredibly easy to whip up, making it a great choice for any occasion, especially during the Easter celebrations. The addition of zucchini keeps the cake tender and adds a subtle moisture, while the warm spices create a comforting flavor that everyone will love.

You can enjoy this cake plain or top it off with a creamy frosting for an extra indulgence. It’s a simple recipe that brings a smile to the table, offering a delicious way to incorporate some veggies into your dessert!

Ingredients

• 2 cups grated zucchini
• 1 ½ cups almond flour
• 1 cup granulated erythritol
• 3 large eggs
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, mix together grated zucchini, eggs, melted coconut oil, and vanilla extract.
3. In another bowl, combine almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts if using.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Facts

• Calories: 200 per slice
• Carbohydrates: 5g
• Protein: 6g
• Fat: 15g

Peach Melba Keto Cake

This Peach Melba Keto Cake is a delightful treat that perfectly balances the sweetness of peaches with a creamy filling, all while keeping it low in carbs. With its moist texture and fruity flavor, this cake is sure to impress your guests during Easter celebrations or any special occasion.

Simple to make, this recipe combines almond and coconut flours for a light yet satisfying base, layered with luscious whipped cream and fresh peaches. You’ll love how easy it is to whip up this tasty dessert that feels indulgent without the guilt.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup erythritol or preferred sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1 cup fresh peaches, sliced
• 1/4 cup sugar-free peach syrup (optional for drizzling)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, combine melted butter, eggs, and vanilla extract. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow the cake to cool completely. Once cooled, whip the heavy cream until stiff peaks form.
7. Slice the cake in half horizontally. Spread a layer of whipped cream and top with fresh peach slices on the bottom half, then place the top layer back on.
8. Top the cake with more whipped cream, additional peach slices, and drizzle with sugar-free peach syrup if desired. Serve and enjoy!

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Facts (per slice)

• Calories: 250
• Fat: 20g
• Carbohydrates: 6g
• Fiber: 3g
• Sugar: 1g
• Protein: 6g

Vanilla Bean Layered Cake

This Vanilla Bean Layered Cake is a delightful treat that perfectly captures the essence of spring. With its light and fluffy layers, it offers a sweet, creamy vanilla flavor that’s sure to impress your guests during the Easter festivities. The best part? It’s simple to make and can be decorated with your favorite toppings to add a personal touch.

Each slice reveals beautiful layers that are not only visually appealing but also incredibly tasty. This cake is a great option for anyone looking to enjoy a keto-friendly dessert without compromising on flavor or presentation. Let’s dive into how to create this scrumptious cake!

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 cup erythritol or your preferred keto sweetener
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 cup unsweetened almond milk
• 2 teaspoons vanilla bean paste

Instructions

1. Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a bowl, mix the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt together.
3. In a separate large bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Then, stir in the almond milk and vanilla bean paste.
4. Gradually combine the dry ingredients with the wet ingredients until you have a smooth batter.
5. Divide the batter evenly among the prepared cake pans and smooth the tops.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. Once cooled, layer the cakes with your choice of keto-friendly frosting and decorate with sprinkles or fresh berries if desired.

Prep and Cook Times

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Nutritional Facts

• Calories: 210 per slice
• Fat: 18g
• Carbohydrates: 6g
• Fiber: 3g
• Protein: 6g

Rich Pumpkin Spice Cake

This rich pumpkin spice cake is an irresistible treat that brings the warm, cozy flavors of fall into any gathering. Moist, spiced, and topped with a creamy frosting, it’s perfect for Easter celebrations or any festive occasion. Plus, it’s simple to make, so you can whip it up in no time!

The combination of pumpkin and warm spices creates a delightful taste that will enchant your family and friends. Serve it as a dessert or enjoy it with your morning coffee for a sweet start to your day!

Ingredients

• 2 cups almond flour
• 1 cup pumpkin puree
• 1/2 cup erythritol (or your favorite sweetener)
• 4 large eggs
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered erythritol (for frosting)
• 1 tablespoon milk (or almond milk)
• 1/2 teaspoon vanilla extract (for frosting)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch pan.
2. In a large bowl, mix the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt.
3. In another bowl, beat the eggs, then add the pumpkin puree, applesauce, and vanilla extract. Combine well.
4. Mix the wet ingredients into the dry ingredients until well combined. Pour the batter into the prepared pan.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered erythritol, milk, and vanilla extract, mixing until creamy.
7. Once the cake has cooled, frost with the cream cheese mixture and serve.

Prep and Cook Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutritional Facts

• Calories: Approximately 150 per slice
• Protein: 5g
• Fat: 10g
• Carbohydrates: 8g (Net Carbs: 4g)
• Fiber: 4g