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Have you been searching for a sugar-free cake recipe that doesn’t sacrifice flavor and texture for the sake of being healthy? This keto birthday cake is exactly what you’ve been looking for, my friend. I promise. You’re about to make the best low carb cake you’ve ever had! And if you’re looking for gluten-free birthday cake, this one is for you, too.
Just imagine: three moist, richly flavored layers of sugar-free vanilla cake topped with creamy frosting. Mmmmm. Now imagine that it takes less than ten ingredients, can be made ahead of time, and is still sweetly delicious even though it’s a sugar-free cake recipe. Excited yet? You should be. This keto cake recipe delivers on all fronts!
The Inspiration For Keto Birthday Cake
The day was perfect: sunny and warm, spent with the people I loved the most, and topped with a keto birthday cake that was perfectly delicious! Happy birthday to me! Bring on the cliche – all I want is to spend it outside with my daughter and husband. The older I get, the more those little moments are worth infinitely more than any extravagant celebration.
And later, I’m making myself a sugar-free, gluten-free birthday cake! With my daughter’s help, of course.
Most people don’t pair ‘keto’ and ‘cake’ together, but they have no clue what they are missing out on.
I first made this sugar-free cake recipe for my daughter’s birthday and that was when I discovered the biggest problem with making this low carb cake: it’s so good that it disappears too quickly! I was lucky to grab a sliver because it was such a huge hit.
People don’t expect a sugar-free birthday cake to be sweet and satisfying and utterly delicious…it’s so much fun to surprise them.
Honestly, homemade gluten-free birthday cake is almost guaranteed to trump anything store bought, healthy or otherwise. Even before I cared about eating well in the slightest, ready-made American cakes always tasted too sweet, plain, and artificial to me.
Maybe it had something to do with the delicious ones my grandmother used to make for me throughout my childhood; their flavor was rich and memorable. I recreated her Russian “Medovik” honey cake in a lower sugar version last year, but it wasn’t quite right for the blog because it did contain some honey. I plan to re-make it again soon with extracts and no sugar at all.
As much as I love my grandma’s honey cake, I know many people just want a more classic gluten-free birthday cake recipe, such as a traditional yellow cake.
So this time around, I wanted to strike a balance – making it more flavorful and moist than a boring store bought cake, but still creating a classically simple yellow vanilla cake.
Mission accomplished!
Ingredients For An Easy Low Carb Keto Cake Recipe
This low carb cake has a simple list of ingredients that blend together perfectly to make the best gluten-free cake recipe ever.
While an almond flour birthday cake is definitely a solid keto cake option, it’s the mix of coconut flour and almond flour together here that make a more authentic cake texture than either one can make on its own. Also, choosing the right sweetener for your sugar-free cake recipe is important, too.
The following ingredients are all you need to make this fabulous gluten-free yellow cake recipe:
- Erythritol or monk fruit sweetener
- Butter
- Eggs
- Unsweetened almond milk
- Vanilla extract
- Almond flour
- Coconut flour
- Gluten-free baking powder
Amazingly simple, isn’t it? No slaving over a hot stove with a ton of ingredients to make this low carb cake, my friend. This is all you need!
You can use any sweetener you prefer; here’s a natural low carb sweetener guide and conversion chart. For this particular sugar-free cake recipe (and most baking), I recommend either monk fruit sweetener or erythritol. It’s my experience that they are your best choices for any low carb cake.
How To Make a Gluten-Free Cake
Ever wonder if it’s possible to make a diabetic cake that tastes great? Mystery solved, friends! I’m about to show just how simple it is to make this sugar-free cake recipe.
Just be sure to follow the steps in order. That’s an essential part of what makes this gluten-free birthday cake so delicious. When you follow a keto cake recipe, it’s important to take things one step at a time.
First, go ahead and warm up your oven. While it’s preheating, line the bottom of a springform pan (I like this one with parchment paper.
Next, get out your mixing bowl and add your erythritol and butter. Beat them together until they are nice and fluffy. There’s no need to sacrifice that creamy, buttery texture you’ve come to love just because you’re baking a low carb cake.
Slowly beat in the eggs, one at a time. Go ahead and add in the almond milk and vanilla extract next. Psst…if you want to make your own almond milk, it’s super simple!
After you’ve added the liquid, it’s time to beat in the almond flour, coconut flour, and baking powder. Since you’re making a gluten-free birthday cake, be sure you’re using gluten-free baking powder here. Don’t worry, most baking powders usually are, but double check.
Now you’ve got the dough for your keto vanilla cake all made up. How easy was that?
Transfer 1/3 of it to the pan and smooth it out with your spatula. You want a nice, level batter here. Bake it until lightly golden and it springs back when you gently push it. You’ll repeat this three times, to get your three sugar-free vanilla cake layers. You can also do it all at once if you have three pans.
And voila! You have made a delicious, gluten-free birthday cake.
Feel free to use your favorite frosting, if you have one, or the one I’ve listed below. Another delicious option is this cream cheese frosting. You can pick any one you choose; I bet chocolate would be delicious with this keto birthday cake!
How To Make Sugar-Free Cake Ahead of Time
Want to know a secret? I always make my keto birthday cake a day ahead of time. It’s so easy; all you do is make it up and put it in the fridge. No stress on your special day! It stays moist and delicious and makes it even more easy to have a sugar-free vanilla cake for any birthday or celebration that calls for a special dessert.
For another delicious vanilla keto cake recipe, try this gluten-free vanilla cake. I recommend using arrowroot powder with it instead of cornstarch, and the granulated sugar is easy to swap with a sugar-free sweetener to make it a sugar-free cake recipe. (See my sweetener conversion chart here.)
I couldn’t resist topping my gluten-free birthday cake with chopped pecans. Not only do I love them, but it was also the perfect sneaky way to hide my little secret – frosting cakes is not my strong suit.
The keto birthday cake looked prettier with the nuts on top, and I didn’t have to obsess about making the frosting perfectly smooth on top. That’s a win-win. But, if your frosting skills are better, feel free to skip the nuts and decorate the top however you like!
Tools To Make Low Carb Vanilla Birthday Cake
Click the links below to see the items used to make this recipe.
- Springform Pan – You need a springform pan bake this cake in. You should get three if you want to cut down on cooking time.
- Hand mixer – This hand mixed would work perfect for this keto birthday cake recipe.
- Large Mixing Bowl – You need a large mixing bowl for this recipe. I love that this set has lids.
Low Carb Gluten-Free Birthday Cake Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Vanilla Keto Birthday Cake Recipe
This keto vanilla birthday cake is so rich and moist that no one will guess it's also a sugar-free low carb cake recipe. Perfect for a birthday, or any day!
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PrintIngredients
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Cake
Cream cheese frosting
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Click on the times in the instructions below to start a kitchen timer while you cook.
Cake
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.
- In a large bowl, beat together the erythritol and butter, until fluffy.
- Beat in the eggs, one at a time, then the almond milk and vanilla extract.
- Beat in the almond flour, coconut flour, and gluten-free baking powder.
-
Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).
Frosting
- Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered erythritol, and vanilla extract, until smooth.
Assembly
- Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.
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Recipe Notes
Optional pecans not included in nutrition info.
Serving size: 1 slice, or 1/24 of entire recipe
Video Showing How To Make Keto Birthday Cake:
Scroll up a bit to see the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Keto Birthday Cake!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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551 Comments
Brenda
My daughter, who does not eat desserts, and my husband both enjoyed this cake. Of course, to me, it was a special treat to eat and enjoy with family!
Lisa Sullivan
My husband made this for my birthday and it was fantastic! Thank you for all your wonderful recipe! 🙂
Frances
Hi, this is my third to be making this for my little ones birthday (6 & 3, now 4-year old) This is a very good cake, moist and not too sweet. Pretty filling and the frosting was wonderful too. People love this cake and I’ve gotten a lot of compliments even from my friends who are home bakers themselves. I was born and raised in Philippines and the cakes there are much less sweeter than the cakes here in the US. When I came here, I didn’t care for any of the gluten cakes here. They are all too sweet for me. I can even take a bite. But I’m glad that I can eat this cake, and best thing is I can make it.
Thank you for sharing this.
Kathie Carly
How could I turn this recipe into a chocolate cake
Wholesome Yum M
Hi Kathie, Here is my recipe for Keto Chocolate Cake. Enjoy!
Christina Marie Nitti
I’m going to hand it to you, this is one moist and perfectly textured cake! Exactly like your pictures. As well, it’s not grainy or weirdly textured like pre oven looks would make you believe.
I followed what one commenter said above and only used 3/4 monk fruit sweetener as I have the same brand. I also used Madagascar vanilla bean (one whole one) because I didn’t have vanilla extract.
As with a lot of keto recipes, it’s a little eggy. If you aren’t used to that I would add sugar free chocolate chips like I did to one cake (I made two). I used white chocolate sugar free instant pudding mix and heavy cream beaten for the frosting. Amazing.
Thanks for the recipe!
Sonja
Wondering if I can use almond extract to make the cake more almond flavored? Would you add some or substitute it for the vanilla extract? Thanks for your advice!
Wholesome Yum M
Hi Sonja, I would not omit the vanilla from the recipe, but you can add almond extract if you like a stronger almond flavor. Enjoy!
William Christian
Came out perfect!!!! How long will it last in the refrigerator after it’s made?!
Wholesome Yum M
Hi William, This cake is best for 5-7 days, properly wrapped, in the fridge. Enjoy!
Melissa Abrams
Hey there. I am about to attempt this but I just realized, I do not have almond milk. Can I use heavy whipping cream???
Wholesome Yum M
Hi Melissa, Yes, heavy cream will work fine. Keep in mind it will change the macros if you are counting them. Enjoy!
Frances
I did this lovely decadent cake for my last birthday few days ago. It was perfect! Chewy and all my family loved it! They didn’t believe it was keto!
I changed the frosting, I used your keto chocolate frosting….absolutely delicious!
Thank you Maya ;*
Ida
Have you ever made this recipe with egg replacer? If so how much is required?
Wholesome Yum M
Hi Ida, I don’t recommend using egg replacer for this recipe. The large number of eggs are needed for structure.
Joanne
This cake is delicious as is or a base for so many things like cupcakes and different flavours. My grandkids (and everyone else) love it filled with Sugar free chocolate chips and covered with chocolate buttercream icing. It’s a keeper for sure. Thanks for all the great recipes.
Hamnah
Would half this recipe be enough for a layered 6” cake?
Wholesome Yum M
Hi Hamnah, Yes. Enjoy!
Lana
I’m shocked! It tastes so good! I’ve ordered cakes at bakeries that didn’t taste half as good as this. I used Lakanto monkfruit sweetener with erithithol and instead of 1 cup, I used 3/4 cup because that brand of sweetener tastes overly sweet to me. I didn’t want to spend too much time, so I used my two spring foam pans and separated the mixture evenly into the two. The texture of the mix had me quite worried. I buttered the sides and put parchment paper on the bottom, then baked for 35 minutes. Though the middle didn’t get very dark, the edges got very brown and came away from the pan, so I stuck a toothpick in and ensured it came out clean. The cake is light, fluffy, moist and delicious. I’m so glad I put less sweetener, because the sweetness was absolutely perfect for me and my mom. I told my husband this is the cake I want for my birthday. I’m so happy how this turned out. Thank you so much for this recipe!
Tamara Mcdonald
Thank you for sharing, fantastic blog…
doh
For the 3 layers, can we just bake all at once and cut horizontally afterward?
Wholesome Yum M
Hi Doh, If you have a pan large enough to hold all the batter, I think you may have issues with the cake not being done in the middle. For best results, I recommend baking in batches in a springform pan.
Nancy
I explored your website while looking for a gluten-free, sugar-free birthday cake. I especially appreciate all the detailed information you provide regarding various sweetners and I am looking forward to trying both the granulated and powered Allulose to make a cake. This recipe is obviously heavy on the egg. Some in my family have food sensitivity to egg, and the recipe that I use does not have to be Keto specificially. So can I use the Allulose in just a regular homemade cake and buttercream frosting recipe and expect good results? Since the sweetner is so pricey, I just wanted to check on this before I try it. Thanks for your help.
Wholesome Yum M
Hi Nancy, Yes, you can use Besti Allulose in place of any recipe using regular sugar. It is slightly less sweet than regular sugar, so be sure to use my Sweetener Conversion Calculator to find out exactly how much you will need in your recipe.
Jessica
To make this cake batter paleo, what can I replace with the butter?
Wholesome Yum M
Hi Jessica, To make this recipe paleo, replace the butter with an equal amount of coconut oil.
Stephanie
This cake turned out remarkably well despite my initial doubts while spreading batter into the pans…batter was really thick and looked grainy. The only alteration to recipe was using Allulose instead of Erythritol. Batter definitely spread out and rose slightly while baking as I hoped. Instead of springform pans, I used two round 9″ pans (lined with parchment paper and buttered sides) and extended the bake time to 30 minutes. Edges browned nicely and it was pulling away from edges of the pan. Cakes popped right out of the pans once cool, and iced beautifully without getting crumby like some cakes. Though the color of my cream cheese icing changed slightly when I applied to the cake, together the final product tasted amazing! One would NEVER guess this is a gluten free cake. Thanks for the phenomenal recipe!
Stacy Lattanzio
Making this now and I’m wondering if adding sour cream will make it a bit moister.. thoughts?
Wholesome Yum M
Hi Stacy, This cake is not particularly dry, but you can substitute a few tablespoons of the almond milk with sour cream if you wish.
Ana Carolina Page
I’m making this cake for my 1 year old ( his bday today ) I have been using almond flour for all my cakes and they turned out beautifully moist and yummy !! I can’t wait to see the final result 🙂 thanks for sharing this recipe .
Julie Hudson
Question…is the batter really thick? Like almost like a paste consistency? Making right now and it is THICK…did I do something wrong?
Wholesome Yum M
Hi Julie, Yes the finished batter is very thick. Did you check out the video? It will give you a good idea of the consistency of the batter.
Kaela
Hello! If I wanted to make this in to a peanut butter flavoured cake, how much peanut butter would I add and how might I alter the recipe? I am trying to make it for Saturday for my mother in laws birthday. I have made this cake exactly as written several times and it is always delicious. I’d like to alter it to make it a peanut butter birthday cake!
Thanks!
Wholesome Yum M
Hi Kaela, I think for the best peanut butter flavor, I would use the peanut powder. Depending on how strong you want the flavor to be I would substitute 1/4 – 1/2 cup of peanut powder for the same amount of almond flour. Best wishes!
Hope
Seriously the best keto cake ever… it has the same texture as regular sugar-filled cakes and was an absolute hit at my little brother and sister’s 7th birthday yesterday (they loved it and couldn’t tell it was sugar-free).
I used xylitol as my erythritol wasn’t enough for the cake (I used 3/4 cups), and I baked the cake in two square pans as i don’t have 8″ circle spring form pans (it needed to cook for 45 mins before it was ready though). I also added in keto confetti (colored unsweetened shredded coconut) to give it a fun childish look.
Thank you so much Maya for this amazing recipe!
Deanna Young
We did not like this cake at all. It was grainy in texture like cornbread, but without any flavor.
Maya | Wholesome Yum
Hi Deanna, Sorry to hear that you didn’t like it. Did you use super fine blanched almond flour? It should not be the texture of cornbread, but this can commonly happen if the almond flour is too grainy to begin with.
Deanna Young
The recipe didn’t say anything about super fine… It just said blanched. I did soft it as is normal practice in my baking but it didn’t seem to make a difference. there still wasn’t enough flavor in the cake itself. I understand it’s not going to taste just like regular cake. I just hoped it would be close enough as a decent base to add other things
Wholesome Yum M
Hi Deanna, Did you decide to make this recipe with egg whites only or as written? High quality superfine blanched almond flour makes positive difference texturally in baked goods.
Deanna Young
Would you be able to use the dry ingredients in this recipe as a base for white cake? I think using the same amount of whites would work, but you would probably have to increase the milk as well…
Wholesome Yum M
Hi Deanna, I’m sorry, I have not tested this recipe without the yolks. Please let us know how it turns out if you decide to try it.
Jamie
To me, three cups of almond flour seem like a lot. Have you (or anyone else) subbed in 1/2C of whey isolate and 1/2C oat fiber for 1C of the almond flour? I’m not sure what that would do the texture honestly, but I sometimes really don’t like the mouth-feel of too much almond flour.
Wholesome Yum M
Hi Jamie, I’m sorry, I don’t know how that would turn out. If you decide to try it, please let us know how it goes.
Sofia
Hi,
Is the nutrition facts just for the cake or for the cake and the frosting?
Wholesome Yum M
Hi Sofia, Nutrition facts include the cake and frosting. Enjoy!
m
Made this cake for my hubby’s birthday last week and it was great! It was moist, not crumbly, and had the perfect sweetness to it! The only thing I did differently was adding a tbsp of key lime flavoring to the cake mix and to the icing, as well. Thanks for sharing a wonderful recipe! I will be trying new flavors and such, soon!
Andrea
I run a bakery and had a request for a low-carb cake. This recipe was easy, the sweetener products I needed were in stock on Amazon and delivered next day, I baked it the first time without issue and even managed to pipe a frosting design with this recipe, adding just one additional 1/3 cup of powdered sweetener to the mix.
My client said she had to put it in the freezer to keep herself from eating it, it was SO good and not overly sweet.
Perfect in my book.
HillC
Could I add lemon juice to this cake to make it a lovely lemon cake?
Wholesome Yum M
Hi HillC, You can add a tablespoon of lemon extract and the zest of a lemon.
lily
hey is it ok if we use regular flour for this recipe. will it affect the cake?
Wholesome Yum M
Hi Lily, I don’t recommend using regular flour. Wheat flour and almond flour have very different properties and will not produce the same results.
Fiona Glasgow
Can I freeze half this cake?
Wholesome Yum M
Hi Fiona, Yes. Slice into single servings to freeze. Enjoy!
Sjenkins
Excellent cake. I didn’t have Erythritol so I used coconut sugar in cake and for frosting I use powered sugar 1/3 cup plus Agave syrup. So not sure how many more calories I added to the original recipe.
Ellie S
Great recipe , tasted like a bakery made cake. I added fresh fruits on top and in the middle and it was a hit.