Keto Birthday Cake Recipe

by Daniela

Low carb and sugar free desserts are not just a dream any more. And many of them are insanely tasty and decadent. In this post you will find a simple but delicious Keto Birthday Cake Recipe suitable for kids and adults. It comes with two layer variations and two kinds of frosting, depending on what ingredients you prefer to use.

keto birthday cake decorated with an artificial flower

What is keto cake

Keto cakes are prepared entirely with low carb ingredients. To be precise, keto foods should contain only about 5% of carbohydrates. That means that such cake should not be made with wheat flour or sugar. It shouldn’t contain also sugar alternatives rich in carbs, such as honey, maple syrup or dates. How is it sweetened then?
There are a number of natural keto friendly sweeteners which don’t spike blood sugar levels and have a low glycemic index. Such are stevia, sugar alcohols and monk fruit sweetener. There is a lot of information around Internet about low carb sweeteners (in many cases controversial) so I won’t go into details about them in this post. I usually use xylitol as a sweetener for keto recipes, even though it contains some carbohydrates and has a slight effect to the blood sugar (even though it is minimal in comparison to sugar). It is still considered as safe for diabetics and is also suitable for keto diets, as long as used in moderation.
If you are on a keto diet and wonder if you should use xylitol as a sweetener, I advise you to read this article from the blog Aussie Keto Queen: Why I use Xylitol as my sweetener of choice on keto.
But in case you are still not convinced about xylitol, erythritol is another excellent keto friendly sweetener which is known for not having any effect on blood sugar levels. It is not very sweet in comparison to other sweeteners so consider using around 30% more when substituting sugar or xylitol with it.

keto birthday cake decorated with a flower and strawberry puree

Is the Keto Birthday Cake healthy

This Keto Birthday Cake Recipe calls for very healthy ingredients: coconut flour, flax seed meal, almond flour, olive oil, eggs, yogurt, strawberries, cream cheese, heavy cream. It is an excellent choice also for kids. I made it for my son’s fifth birthday. The reason why I baked a keto cake for this occasion was very simple: my son celebrated first in his kindergarten with a colourful cake full of sugar and artificial colorants. I didn’t want to have another sugary dessert for our dinner in the evening so I decided to make a healthier birthday cake version without sugar.

keto birthday cake step by step preparation

keto birthday cake step by step preparation

How to make Keto Cake

This recipe for a keto birthday cake is not much different to follow than a regular layer cake recipe. You need to bake the layers first, to wait for them to cool and to assemble the cake with frosting at the end. This is a keto vanilla cake recipe with two layer variations, depending on what ingredients you prefer to use. Both layers have a similar taste an are equally moist. One is made predominantly with almond flour and the other one is made with coconut flour.
This cake has also two kinds of frosting: a simple whipped cream between the layers and a cream cheese frosting for the top and the sides. The last touch is the strawberry sauce which is spread between the layers and also on the top and which brings a perfect finish to this decadent and tasty dessert.You can prepare this keto birthday cake recipe literally for any occasion. You can choose one of the layer recipes and double it (even triple it for a taller cake) or bake both kinds of layers. It is a very versatile recipe which you can adapt as you like.

keto birthday cake decorated with cookies with printed dinosaurs

I would be really glad to receive your feedback about this cake. If you like it, please share the post in social media so it can reach more people.
And if you want to check other easy keto dessert recipes, I have two more below:

Keto Chocolate Cake with Mascarpone Frosting
Keto Cheesecake Recipe
Keto Cream Cheese Cookies

a slice of vanilla keto birthday cake with coconut and almond flour

keto birthday cake decorated with a flower and strawberry puree
Print Recipe Pin Recipe
5 from 1 vote

Keto Birthday Cake Recipe

This simple but delicious Keto Birthday Cake Recipe is suitable for kids and adults. It comes with two layer variations and two kinds of frosting, depending on what ingredients you prefer to use.
Prep Time30 mins
Cook Time40 mins
Resting time6 hrs
Total Time7 hrs 10 mins
Calories: 206kcal


For Base 1:

  • 1/2 cup coconut flour, 50 g
  • 4 tbs ground flax seeds, 30 g
  • 3 eggs
  • 1/4 cup olive oil, 60 ml*
  • 1/2 cup xylitol, 110 g*
  • 3/8 cup yogurt, 100 g
  • 1,5 teaspoons baking powder
  • 2 teaspoons vanilla extract

For Base 2:

  • 1/5 cup olive oil, 45 ml*
  • 2 eggs
  • 1/2 cup xylitol, 110 g
  • 3/8 cup yogurt, 100 g
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup almond meal, 120 g
  • 2 tbs ground flax seeds, 15 g*
  • 2 teaspoons vanilla extract

For the whipped cream:

  • 7/8 cup heavy whipping cream, cold (200 ml)
  • 1 tbs xylitol
  • 1 teaspoon vanilla extract

For the Cream Cheese frosting:

  • 1 1/3 cups cream cheese, 10,5 oz or 300 g
  • 1/4 cup butter, soft (55 g)
  • 3 tbs xylitol
  • 1 teaspoon vanilla extract

For the strawberry puree

  • 14 oz strawberries, fresh or frozen
  • 2 tbs xylitol


  • Preheat oven to 360 degrees F/180 degrees C. Line two 7 inch/ 18 cm cake pans with circles of parchment paper. Grease well the pans inside.

For Base 1:

  • In a bowl combine coconut flour and baking powder. Mix well to blend and to remove any lumps and set aside.
  • In a large mixing bowl beat together olive oil and xylitol with an electric mixer, until smooth. Make sure all the lumps of the xylitol are broken.
  • Add the eggs and vanilla extract and beat for 2-3 minutes, until foamy. Add the yogurt and beat until combined.
  • Gently fold the ground flax seeds and the coconut flour mixture into the batter using a rubber spatula.

For Base 2:

  • Combine the almond flour and baking powder in a medium bowl.
  • In a small bowl combine yogurt and baking soda. Mix until combined.
  • In a large bowl with an electric mixer beat together olive oil and xylitol until all the lumps of the xylitol disappear and the ingredients are combined.
  • Add eggs and vanilla and continue beating for few more minutes until the mixture increases its volume. Add the yogurt mixture and beat again until smooth.
  • Gradually add the almond mixture and the flax seed meal. Fold them gently into the batter with a rubber spatula.
  • Transfer the batters to the prepared pans. Bake for 35-45 minutes or until a toothpick inserted in the centre comes out clean. If one of the cake bases is ready before the other, remove it from the oven and continue baking the other one as required.
  • Let both cake bases cool until room temperature before assembling the cake. Ideally refrigerate them for 4 hours or overnight before cutting them in half.

For the whipped cream frosting:

  • In a large mixing bowl combine all three ingredients. Beat with the mixer at high speed until the mixture thickens.

For the strawberry puree:

  • If you are using frozen strawberries, there is no need to thaw them in advance.
  • Fresh strawberries can be chopped roughly but this is not mandatory.
  • In a small saucepan over medium heat combine strawberries and xylitol. Stir until the mixture starts simmering. Lower the heat and let simmer for 5-10 minutes, until reduced. Stir from time to time to avoid burning.
  • Remove from heat and let cool for 10-15 minutes.
  • Transfer the mixture to a food processor or blender and puree until smooth.

For the cream cheese frosting:

  • In a large mixing bowl beat butter, vanilla and xylitol until creamy. Make sure no lumps from the xylitol remain.
  • Add the cream cheese and continue beating until smooth and fluffy.

To assemble the cake:

  • Using a long serrated knife cut both cake bases horizontally into two equal layers.
  • Place one layer on a serving plate and generously spoon strawberry puree on top. Cover with 1/3 of the whipped cream frosting. Place on top another cake layer. Continue the process until using all layers and whipped cream frosting. You should have some more strawberry puree left for the top of the cake.
  • Frost the cake all around with the cream cheese frosting. Ideally frost it first with half of the frosting, then refrigerate it for 30-60 minutes and frost it with the rest of the frosting afterwards.
  • Refrigerate the cake for 6-8 hours or overnight.
  • Spoon on top some strawberry puree before serving.


  1. You can chose only one recipe for a cake base and double it (or triple it for a taller cake), instead of making both bases. The taste and texture of the two bases is very similar. If you want to make the cake only with coconut flour but like the almond flavour, consider adding also 2 teaspoons almond extract to the recipe for Cake Base 1.
  2. If you realise that your batter is too runny (this could happen in the recipe for Base 2), you might need to add some more ground flax seeds or almond flour. Add 1 tbs at the time, starting by the flax seed flour.
  3. You can substitute xylitol with erythritol which has even lower effect on blood sugar levels. Consider using 30% (or 1,3 times) more erythritol than the indicated quantities of xylitol.
  4. Olive oil can be substituted by avocado oil or coconut oil.
  5. The cake bases are fragile so be very careful when cutting them in half. They also won’t increase in volume as much as cakes made with wheat flour and sugar.
  6. Decorate the cake as desired. The cookies on the photos are not keto friendly and are presented for decoration purposes.
  7. You can use up to 20 cm (8 inch) cake pans for the same quantity of ingredients, just beware that the cake will have slightly lower height. For a 21-23 cm (8,5 -9 inch) cake pan, increase the ingredients with about 50%. Double the ingredients for a cake pan 24-26 cm (9,5-10 inch).


Calories: 206kcal | Carbohydrates: 13.6g | Protein: 6g | Fat: 15g | Saturated Fat: 6.1g | Fiber: 4g | Sugar: 3.1g
Cake Pan Conversions CalculatorAdapt any cake recipe to your pan with this calculator!
Tried this recipe? Show me your creation!Mention @daniscookings in Instagram or tag #daniscookings!

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.