Low Carb Keto Sheet Birthday Cake with Chocolate Frosting
This low carb sheet pan keto birthday cake is incredibly easy to make, yields the most moist and fluffy yellow cake and has a to-die-for low carb chocolate frosting. Prepare to try the best birthday cake that you’ve ever had in your life because this recipe is going to be an instant fave!
How to Make a Sheet Pan Keto Birthday Cake
- Preheat the oven. Preheat your oven to 325℉.
- Prepare a baking dish. Grease a baking dish with extra butter and set aside.
- Combine ingredients. Add the almond flour, baking powder, and salt to a bowl. Mix to combine.
- Whisk. Using the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sweetener until pale and fluffy. Usually this takes about 3-5 minutes.
- Mix in the melted butter, milk, and vanilla extract. Beat until smooth on a lower speed.
- Combine almond flour mixture with butter mixture. Slowly add the almond flour mixture in with the butter mixture. Mix until everything is well combined and smooth.
- Bake. Bake in a greased baking dish for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely once you take it out of the oven.
How to Make Keto Chocolate Frosting
After baking the cake, all that’s left to do is to make the frosting! I promise you, this is hands down, the best keto chocolate frosting recipe you’ll ever make:
- Whisk. Using the same stand mixer, whisk together your butter and sweetener.
- Add the cocoa powder.
- Finish it off. Finally, add in the heavy cream and vanilla extract.
That’s it! Refrigerate this frosting for later use on cupcakes or another form of dessert, or use it on your keto birthday cake–whatever works for you.
3 Tips for Perfect Keto-friendly Frosting Every Time
Nailing the frosting is such an important part of making a birthday cake. Here are a few handy tips to help you make sure you end up with perfect frosting every time:
- If you find your frosting consistency is too thick, mix it a little more heavy cream at the end but don’t whisk it too much so as not to incorporate more air into the mixture.
- Make sure that you’re allowing your cake to cool completely before frosting, otherwise your cream will start to melt.
- Use a wide spatula to spread the frosting evenly over the top and sides of the cake.
Keto Birthday Cake Toppings
If you want to go the extra mile and add even more toppings for your birthday cake, then check out this list of keto friendly cake toppings that go perfectly with this recipe:
- Chopped nuts (almonds, walnuts, pecans)
- Shredded coconut flakes
- Whipped cream
Can I Use Liquid Sweetener Instead of Granulated Sweetener?
Normally, using liquid low carb sweeteners like liquid Stevia works perfectly fine as a sugar substitute in keto recipes, however, for this recipe, I recommend sticking with a granulated sweetener. A liquid sweetener just won’t end up having the same texture as a granulated sweetener, which is something we’re looking for with the frosting in this recipe.
Can I Refrigerate or Freeze This Cake?
In the unlikely event that you don’t devour this entire birthday cake in one sitting, you may be wondering about the best method to properly store it.
Since you’ll obviously want to keep your cake as fresh as possible, and especially since you’ll be using a homemade frosting, you’ll want to keep the cake sealed in an airtight container if you plan on keeping it in the fridge.
And in the incredibly unlikely event that you’re unable to finish the cake before it goes bad, yes you can freeze it. Here’s a tip though: you’ll want to freeze the cake on a baking sheet before you then put it into some type of storage container. By following this advice, you can help to prevent the frosting from getting smeared as the cake freezes.
Do I Need An Oven to Bake This Birthday Cake?
While I personally think that the best tasting homemade cakes are baked in an oven, having access to one is far from required when it comes to making scrumptious keto cakes.
I have successfully made keto cake recipes using two other viable options.
The first alternative method is to simply use a cast iron skillet or pot over the stove top, and make the cake that way. The other method is for making a kind of miniature cake by using a microwave-safe mug or jar or something like that to make a birthday cake in a mug.
Why Did My Cake Turn Out Dry?
It’s true that there are dozens of ways for you to make a birthday cake that’s 100% keto friendly, but it’s also true that there are just as many ways for it to go wrong.
If your cakes are turning out to be pretty dry, the odds are pretty good that you simply need to use a bit more liquid than you usually would. In all honesty, the cake batter should turn out to be fairly thin when making low carb cake recipes like this one.
Another suggestion I would make is to spend a few extra minutes stirring the batter in order to allow more air to get into it.
Will This Exact Recipe Work for Cupcakes As Well?
Are your loved ones more into cupcakes than birthday cake? That’s no problem at all because this birthday cake recipe can easily be adapted to be used to make cupcakes instead. And here’s the good news: the cupcakes turn out just as good as the cake does.
Just swap out the baking pan for a cupcake or muffin tray when following the recipe and adjust the baking instructions accordingly.
More Good Keto Cake Recipes
- Keto Coffee Cake
- Keto Carrot Cake
- Keto Lemon Pound Cake
- Keto Red Velvet Cake
- Keto Chocolate Lava Cake
- Keto Cheesecake
- Keto Mug Cake
- Keto Ice Cream Cake
- Keto Cupcakes
ERMAHGERD-worthy Keto Sheet Birthday Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 16 1x
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For the cake:
- 6 large eggs
- 2/3 cup granulated Stevia or other low carb granulated sweetener
- ¼ cup milk
- 6 tbsp unsalted butter, melted plus extra for greasing
- 2 tsp vanilla extract
- 2 ¼ cups almond flour
- 2 tsp baking powder
- ¼ tsp salt
For the chocolate frosting:
- 1 cup unsalted butter, softened
- ½ cup granulated Stevia or other low carb granulated sweetener
- ¼ cup heavy cream
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Preheat oven to 325°F.
- Grease a baking dish with extra butter. Set aside.
- Combine the almond flour, baking powder and salt in a bowl and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the melted butter, milk and vanilla extract.
- Beat until smooth.
- Slowly add the almond flour mixture and mix until well combined.
- Pour the batter in the prepared pan.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the whisk attachment beat the butter and sweetener until creamy.
- Add the cocoa powder and beat until well combined.
- Add the heavy cream and vanilla extract and mix to combine.
- Spreed the frosting over the cake and refrigerate the cake until ready to serve.
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