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Free Printable: Low Carb & Keto Food List
Get It NowEver wished for a keto cake that tastes as fabulous as it looks, without all the carbs? With my vanilla low carb cake recipe, you absolutely can! It’s got three moist layers, that classic yellow cake flavor, and creamy cream cheese frosting. Plus, I love that I can make the batter all in one bowl. I think this is the perfect keto birthday cake. Make it with me for your next special occasion!
Why You Need My Keto Cake Recipe
- Moist, fluffy, and sweet – To me, the best keto cake is about the texture, as well as sweetness without any weird aftertaste. So many of them are dry! This one is extremely moist and fluffy, with a light, tender crumb, and a sweet vanilla flavor. What you won’t taste is any bitterness or cooling effect — I can’t stand those!
- Keto friendly and gluten-free, but also family friendly – With only 2 grams of net carbs per slice, this cake fits perfectly into your keto lifestyle without feeling like you’re missing out. But with a large cake like this, I think it’s just as important that you won’t be the only one wanting to eat it. My family and friends happily do!
- Great for any occasion – I first made this recipe as a keto birthday cake, but have since served it for other holidays as well. It’s a great keto dessert for any celebration you have coming up.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb birthday cake recipe recipe, what each one does, and substitution options. For measurements, see the recipe card.
Keto Cake:
- Low Carb Flours – I use both my Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour for this recipe, because the texture turns out so much better than using one of them alone. The almond flour is particularly important because many brands are too coarse and will leave your cake grainy, and in fact this is why I created the Wholesome Yum version. YMMV with other brands! Steer clear of almond meal as well, which is the worst for texture. If you want a cake that uses just one of these flours, browse my other almond flour recipes or coconut flour recipes for other options.
- Besti Monk Fruit Allulose Blend – My go-to sweetener for every low carb cake I make, and there’s a reason. Not only does it taste and bake like sugar, it keeps your cake super moist. I’ve tried so many other sugar substitutes, and the result is much more dry (sometimes even gritty) with most brands. If you still want to use something else, check my sweetener conversion chart to get the right amount.
- Unsalted Butter & Salt – I add salt separately to control the flavor, but feel free to just use salted butter. If you’re dairy-free, coconut oil is a decent stand-in, but keep in mind, it’ll change the flavor and texture a bit. Oh, and you’ll need to find a dairy-free option for the frosting, too!
- Eggs – You need a lot because of the coconut flour. I have a list of egg substitutes here, but with the number of eggs in this keto cake recipe, I don’t think they would would work here.
- Almond Milk – You can use store bought or my homemade almond milk, just make sure it’s unsweetened. You can also swap in other keto-friendly milks, like coconut milk beverage (the liquid kind from a carton, not the thick kind from a can) or watered down heavy cream.
- Vanilla Extract & Baking Powder – I like this brand of vanilla and this non-GMO baking powder.
Cream Cheese Frosting:
- Cream Cheese – Go for the full-fat stuff if you can; it’s richer and just works better with the keto cake.
- Besti Powdered Monk Fruit Allulose Blend – Unlike other powdered sugar alternatives, this one dissolves completely (read: no gritty texture!) and is truly as fine as powdered sugar. Others can crystallize, too, so I highly recommend using this one.
- Butter & Vanilla Extract
Frosting Variations:
Not a fan of cream cheese frosting? You can make my keto buttercream frosting for something more classic, or keto chocolate frosting if you want a contrast to the vanilla. Throw on some sugar free sprinkles for a little extra fun!
How To Make Keto Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cream the butter and Besti. Use a hand mixer to beat them in a large mixing bowl, until fluffy.
- Add the wet ingredients. Beat in the eggs, almond milk, and vanilla extract.
- Add the dry ingredients. Beat in the almond flour, coconut flour, and baking powder. The batter will be pretty thick — this is normal!
- Bake until golden. Divide the batter among 3 lined cake pans (I prefer springform pans for easy release). You won’t be able to pour it, so just spoon it in and smooth the top. After baking, let your cake layers cool completely.
- Make the frosting. While you wait for the cakes to cool, beat together the cream cheese, butter, powdered Besti, and vanilla extract in a large bowl, until smooth.
- Layer, layer, layer. Place one layer on a cake stand or platter and spread frosting on top. Repeat with the other two layers. Finally, frost the top and sides of your keto cake.
- Top with chopped pecans. My cake looked prettier with the nuts on top, and I didn’t have to obsess about making the frosting perfectly smooth. But, if your frosting skills are better than mine, feel free to skip the nuts and decorate the top however you like!
This low carb cake is tall, very rich, and filling, so I usually slice it into very thin slices for serving, but did slightly larger ones for these pictures. Here you can see the texture once you slice into it:
My Recipe Tips
- Use room temperature ingredients. Especially the butter, eggs, and almond milk. Your butter won’t cream properly if it’s cold. And if your eggs or milk are cold, they’ll solidify the butter as soon as you add them.
- Be careful not to overmix the batter. Overmixing can make the cake dense instead of light and fluffy, which is definitely not what we’re going for.
- Don’t forget to scrape down the sides of the bowl. I always recommend this, but especially here since we’re making this batter all in one bowl. If you don’t mind extra dishes, you could mix the dry ingredients separately first to reduce the amount of scraping you have to do.
- This keto cake is fragile, so I recommend springform pans. They make getting the layers out so much easier! You can use regular cake pans if that’s what you’ve got, though.
- Don’t have 3 pans? You can definitely make this keto cake recipe in 2 pans instead, or even a larger 9×13 pan for a sheet cake, like a reader asked me recently. (The baking time will vary, so you’ll need to check on it.) I don’t recommend waiting for layers to bake one at a time, though. I used to do this, but the baking powder isn’t effective in the batter sitting that long, so no longer do it.
- Rotate and swap the positions of the pans halfway through baking. Since you’ll have 3 pans in the oven at once, they’ll bake more evenly if you do this. Be quick, so you don’t let too much heat out!
Keto Cake (Very Moist, Easy Recipe)
This easy keto cake recipe is so rich, sweet and moist, that no one will guess it's low carb (2g net carbs per slice). Perfect for birthdays!
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Ingredients
Tap underlined ingredients to see the ones I use.
Keto Cake:
Cream Cheese Frosting:
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 350 degrees F (177 degrees C). Line the bottoms of 3 9-inch (23-cm) round springform pans with parchment paper.
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
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Beat in the eggs, one at a time, then the almond milk and vanilla extract.
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Beat in the almond flour, coconut flour, baking powder, and salt.
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Divide the batter among the 3 prepared pans and smooth the tops with a spatula. Bake for 18-22 minutes, until the top is lightly golden and springs back.
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Meanwhile, make the frosting. In a large bowl, beat together the cream cheese, butter, powdered Besti, and vanilla extract, until smooth.
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Let the keto 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 you like.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice, or 1/24 of entire recipe
- Tips: Check out my recipe tips above to help you avoid dense cake, keep your batter smooth, and options for different types of pans.
- Store or make ahead: You can make the whole keto cake birthday cake in advance and refrigerate until the day-of, or just store any leftovers. Either way, your cake will last up to 3 days in the fridge.
- Freeze: You can freeze this cake for up to 3 months. Place freeze it uncovered on a sheet pan first, uncovered to protect the frosting. Once solid, wrap in several layers of plastic wrap and foil to freeze long-term. Before serving, unwrap the layers and thaw in the fridge overnight.
- Note on nutrition info: The optional pecans are not included in the numbers below.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Cake
More Keto Cake Recipes
If you like this keto birthday cake, you might also like some of my other low carb cake recipes:
674 Comments
Sherry
0Will 12 ozs of sugar measure to 1 1/2 cups in volume?
Wholesome Yum A
0Not exactly, Sherry. 12 oz of sugar is about 1 3/4 cups by volume, not 1 1/2 cups.
Lilian
0Moist and delicious.
I don’t have springform pans, so I used very well-oiled regular pans and after removing from the oven I passed a paring knife several times, and when it was completely cold I removed without breaking.
Also, I made a slight adjustment; I used heavy whipping cream instead of almond milk. And for the frosting, between the layers, I used strawberry jam and outside whipped cream, and the top was covered with pecans, at my mom’s request.
The best cakes ever 😋
Sherry Moore
0Thank you. I just wanted to make sure I bought enough to make this cake and icing. I bought 2 12 oz bags. :). I’ll make it in a couple of weeks for my sister’s birthday.
Wholesome Yum D
0So glad it turned out so well for you, Lilian! Heavy cream is a great swap, and that strawberry-jam-and-whipped-cream combo with pecans on top… wow. What a beautiful way to finish it off. Love hearing it was such a hit!
darlene sanderson
0Can I use 1/2 &1/2 instead of almond milk? And what would the measurement be? I can also use the watered down cream…but what are the measurements for that substitution please. Thanks! Love your recipes
Darlene
Maya | Wholesome Yum
0Hi Darlene, Yes, you can! The measurement would be about the same, you could water it down a bit if needed. Hope you love it!
Lorraine
0I am attempting a keto cake for the first time. I live in Canada, where allulose is not available, which means I have to use a brand that contains erythritol. The substitution chart doesn’t really help because the sweeteners are combined. Will the cake turn out using a a monk fruit/erythritol blend?
Maya | Wholesome Yum
0Hi Lorraine, The cake will be a lot more dry using a monk fruit/erythritol blend. You can order Besti here to get moist results. Hope this helps!
Tamara Morgan
0Hello Maya, is it possible to bake this whole cake in one springboard cake pan? My birthday is coming up and I have been eyeing this recipe for months.
Maya | Wholesome Yum
0Hi Tamara, You can but I think it tastes a lot better with layers so you can put a layer of frosting between. If you wanted to bake it all in one layer, I would reduce the oven temperature so it doesn’t burn, and it will take much longer to bake through.
Tamara Morgan
0Thank you for your response. I decided to make it in 2 layers and it was delicious. We enjoyed it over the weekend
Maya | Wholesome Yum
0I’m so glad to hear that! Thank you for coming back to let me know. I’m sure this will help other readers, too!
Smith
0My sister is a type 1 diabetic (therefore keto) and she loved this as her birthday cake! Added fruit too!
Maya | Wholesome Yum
0Happy birthday to your sister! I’m so happy she loved this cake.
Janie
0Would whole or 2% cow milk work in this recipe?
Maya | Wholesome Yum
0Hi Janie, Yes, the carbs would just be higher.
Denise Reneau
0Hi Maya, I made your Keto cake this weekend, and I loved it. Instead of using your cream cheese frosting which I definitely think I will like, I used this cake as the shortcake for strawberry shortcake. I used your recipe for whipped cream and served it with strawberries and it was delicious. Unfortunately, we ate it before I took a photo of it (next time!). I had a question about the nutrition information; I’m assuming that the 5g of carbs you listed was including the frosting as well; is that correct? Thanks, Denise
Maya | Wholesome Yum
0I’m so happy you loved it, Denise! Thank you for sharing your strawberry shortcake variation, what a great idea. Yes, the nutrition info I have listed includes the frosting.
Holli
0Hi Maya, I did make this cake recipe as is in 3- 8” pans! It turned out great. I have to say this cake recipe is a keeper. So moist and delicious. I didn’t make the frosting yet, I was actually making a test cake. Now I want to make this cream cheese frosting but I am wondering if it will still b as good after 2 days in the fridge. I have a plastic cake cover carrier. I also want to try putting pink liqua gel in this frosting. This is new to me. Thank you for any advice. Your Pumpkin pie crust was the best I found after searching for a few years. 😊
Maya | Wholesome Yum
0That’s great, Holli! Thank you for coming back and sharing. Yes, the frosting is just fine after 2 days in the fridge. Enjoy!
Holli
0Hi Maya! I only have 3- 8” inch cake pans to make this cake for my daughter’s birthday! Please tell me if and how this could work? They’re not springform pans so will they come out of the pan when I flip them over onto a plate? I appreciate your advice and all your great recipes. 😊 I might have 13 people over for this cake and I’m worried there might not be enough. I like to give a regular size cake slice. So I’m wondering if I should make 12 cupcakes in case? Does this recipe make 12 cupcakes or would it be half? Thanks for your help. 💛
Maya | Wholesome Yum
0Hi Holli, Yes, you could use the 8-inch pans you have. I just prefer springform pans for easy removal but you should be able to flip the layers out too, as long as you grease the sides well and line the bottom with parchment paper. Let them cool before removing.
The cake layers will be taller if you make the same amount of batter in 8-inch pans instead of 9-inch, so will likely take longer to bake. If you want them the same height, scale down the recipe by 25% — the easiest way would be to change the servings on the recipe card from 24 to 18. I do think it would still be enough cake for 13 people, but that definitely depends on how big a slice you want for each person, so you could make extra cupcakes if you’re concerned about it. I have not made this specific recipe as cupcakes to know exactly how many it makes, I’m sorry.
Happy upcoming birthday to your daughter and please let me know how the cake turns out!
Holli
0Thank You!
Christine
0So this cake is actually the best keto cake!
I have tried so many other keto cakes, but they always had a funny taste, or they turn out dry. I used your recommended sweetener, and it was perfect. I made it for Easter tomorrow to have with whipped cream and berries. I highly recommend this cake!
Maya | Wholesome Yum
0Awww, thank you for saying that, Christine! That means a lot. I hope you had a great holiday.
Tammy West
0I made this cake for my son’s birthday because we’re both doing Keto. He was so excited because he had been missing cake. Everyone loved it, even my little grandkids and hubby. I halved the recipe for 8 of us. It was wiped out, haha! I did a single round cake and topped with toasted pecans. Highly recommend!
Maya | Wholesome Yum
0That’s wonderful, Tammy! Thank you for sharing. Happy birthday to your son!
Sharon
0Can you make this keto cake in a 9 x 13 pan? If so, how long would I bake it for? Thank you, Sharon Rudolph
Maya | Wholesome Yum
0Hi Sharon, Yes, you can. I would just check on it because the baking time can be a little different. I always bake it in the pans I have listed above, so don’t have a precise time for a 9×13 pan.
Bob
0I see no xanthan gum in this recipe, so I added out of habit. Probably a mistake as texture was not quite right and almond taste was a bit strong.
When do you decide to use xanthan gum, or not in your recipes?
Did not rate since I altered recipe without knowing the effect?
I did cut recipe in half to use in an 8×8 square pan for just 2 of us. Only other alteration was to use Fairlife 2% milk
Next time I will add some more vanilla extract to help balance out the almond taste a bit. I will rate next time when I do not use the xanthan gum.
Maya | Wholesome Yum
0Hi Bob, I only add xanthan gum when I feel like a recipe absolutely needs it when testing, and in my opinion this one doesn’t. I think the texture tastes better without. Feel free to add more vanilla if you’re not a fan of the almond flavor.
BobT
0If I wanted to make this an ALL almond flour cake without the coconut flour, could I simply sub in an additional cup or two of almond flour for the full recipe? I read elsewhere the sub ratio should be 4:1 would any other changes be needed to the eggs, liquids or leavener? My wife is not a big fan of the coconut flour flavor, so I thought I would try to eliminate it.
Maya | Wholesome Yum
0Hi Bob, I’ve only tested this recipe with the blend of flours because it produces a better texture. I can’t detect the coconut flavor in it at all. You can probably replace the coconut flour with 1 1/2 to 2 cups of almond flour, but you’d have a lot of batter so then might need to scale it down and without testing I don’t have specific amounts to suggest. I’d encourage you to try it as written first and then see if you need to make adjustments. But if you try something else, let me know how it goes!
Mike
0Can I make this with 8oz or 16oz of cream cheese? If I go how would I adjust the frosting recipe in term of butter and sweater?
Maya | Wholesome Yum
0Hi Mike, I assume you’re asking about reducing the cream cheese in the frosting? If so, you can just replace it with the same amount of butter. It will obviously be more buttery and less tangy, closer to buttercream, but not quite since you’re still including some cream cheese.
Donna Miller
0Would this work in a bundt pan?
Maya | Wholesome Yum
0Hi Donna, I haven’t tried that. It should work, but the baking time would be different, and the amount of batter you need might vary depending on the size of your bundt pan. Let me know how it goes if you try it!
Lyndsey
0Hi Maya, I’m just wondering if it would be possible to turn this cake into a several (6/7) layers in the style of a rainbow cake? or would I need to increase the ingredients used?
I was planning to reduce the size of cake tin’s down to about 7 Inches too so they would be smaller layers. I’m looking forward to trying this one for my birthday next week, even though I’m not very handy in the kitchen.
Maya | Wholesome Yum
0Hi Lyndsey, Yes, you could probably make 6 or 7 layers if you make them very thin. The baking time would be much quicker and you’d need 6 pans and double ovens, though. If you don’t have all that, you can cut the recipe in half, bake 3 layers, and then make a halved version again for 3 more layers. I don’t recommend letting the batter sit, which is why I suggest doing it this way. Let me know how it goes if you try it!
Lyndsey
0Thank you so much for replying Maya, I’ll make sure I’ve got plenty/double the ingredients required then.
I’m so sorry to be greedy, but If possible could I ask a second question too?
This time It’s regarding the sweetener’s used, I’m from the UK where both Monk Fruit & Allulose aren’t technically approved for sale here. In regards to that I’ve managed to find a stockist here that sells Allulose on it’s own, would it be suitable alone or should I try subbing it with another sweetener too? for e.g. Erythritol.
Many thanks again, Lyndsey.
Maya | Wholesome Yum
0I’d definitely use allulose over erythritol. You’d need to increase the amount, so just use my sweetener conversion chart.
Sory
0If I want to make a strawberry cake using puree, how much should I put in it? or do you have a recipe for strawberry cake?
Maya | Wholesome Yum
0Hi Sory, Sorry, I haven’t done a strawberry version using puree. I’ve lined fresh strawberries with the frosting before and that turned out pretty good. Let me know how it goes if you experiment with puree.
Sallie Hudson
0Since it has a cream cheese icing, do you need to store it in the refrigerator??
I’m making the cake for my husband’s birthday party tomorrow.
Thanks you,
Sallie
Maya | Wholesome Yum
0Hi Sallie, Yes, you’d need to store it in the fridge due to the frosting.
Janet
0Why does this recipe call for erythritol? That is a sugar alcohol I am trying to avoid, and I thought this was the purpose of allulose and monk fruit? I am also wondering about the allulose monk fruit blend. Is there a reason for that, or can I use all of one or the other?
Maya | Wholesome Yum
0Hi Janet, This recipe does not use any erythritol, though some readers have made it using that. My recipe uses Besti as the sweetener, which contains no sugar alcohols and makes the cake more moist.
Carolyn Jorgensen
0Could this be made in a 9x 13 pan? I have a silicone one also. I do keto
Maya | Wholesome Yum
0Hi Carolyn, Yes a 9×13 pan would work, but the baking time may be different. Let me know how it goes if you try it!
AJ
0The Very Best!!
I made this cake for my husband’s birthday. It was fantastic!!
I followed the recipe exactly and it was perfect! He loved it so much, it has been a weekly request. Initial, the ingredients were costly but now that I have most of them, it’s not too bad.
Thank you so much for sharing your knowledge of low carb recipes!
Ann
0Just made this cake. My husband’s A1C had gone up; he is diabetic. We were trying to ensure that everything we eat is very low carb/ no sugar. This cake is delicious!!!! I’m finding it hard to save it for him. It is so moist. We love it! Thank you so much for your recipes!
And….it had no impact on his sugar after eating. Win/Win!
Deborah
0My husband is a diabetic and he says that this cake tastes like a homemade cake. He is happy to be able to eat a cake without fear of raising his blood sugar. Thanks
Valerie
0Can these be made into cupcakes? If so, how long would I bake them?
Maya | Wholesome Yum
0Hi Valerie, Yes, feel free to make cupcakes if you like! They’ll probably take about 25-30 minutes, but I would start checking at 20 minutes just in case.
Sean E
0Nice base recipe! I modified for banana cake… cake recipe: added 2 ripe bananas, replaced butter with coconut oil and reduced almond milk by half; icing recipe, reduced cream cheese and butter by half and added a combo of greek yogurt and raw coconut butter to replace.
—
Modified Cake Recipe
1.50 cup (28g), Unblanched Almond Flour
0.25 cup(s), Organic Coconut Flour
0.50 cup(s), Monk Fruit Erythritol Blend
2.50 tsp, Baking Powder0.25 tsp, Sea Salt
4 large, Egg
2 medium, Banana
0.125 cup, Almond Milk – Vanilla – Unsweetened
4 tbsp, Virgin Coconut Oil
15 gram, Vanilla Bean Paste
Icing Recipe
0.33 container (16 tbsp ea.), Organic Cream Cheese
2 tbsp, Raw Coconut Butter
1.50 tablespoon, Butter, salted
0.5 cup, Greek Nonfat Yogurt Plain
0.33 cup(s), Powdered Monkfruit Sweetener
Serving size 1/9 of 8×8 square pan: calories 322, fat 26g, carb 31g (fiber 4g), protein 10g
Maya | Wholesome Yum
0Thank you for sharing, Sean! Just a note for other readers, this modified recipe sounds delicious but would no longer be keto friendly.
Nadia
0Why so many eggs? Will additional milk substitute for some of the eggs?
Maya | Wholesome Yum
0Hi Nadia, This recipe uses a lot of eggs because there is a lot of flour, and particularly because one of the flours is coconut flour, which requires a lot of eggs. You might get away with replacing 1 or 2 of them with milk, but I wouldn’t do more or your cake will taste wet and fall apart.
Dilia
0Best keto cake I had. It’s soft and moist.
Linda Blaksley
0I love this cake. I made it for my birthday with only one addition. Blue food coloring for a “Frozen” cake as per my granddaughter. There were 2 cakes mine and a regular one for my nephew. My son and daughter in law ate mine and liked it. I cut the rest into serving slices and froze them so I could enjoy them when ever I craved something sweet.
Will
0Hi, Omg. That’s soooo many eggs… and cream cheese. I can’t afford that in just one recipe.Can I halve the recipe? And make a small cake? Or can I use less eggs? Coconut oil, I’ve discovered, is great in keto cookie and cake recipes so they’re not so dry. Perhaps I can replace some of the eggs with coconut oil? Thank as always, for replying.
Maya | Wholesome Yum
0Hi Will, Yes, feel free to make a smaller cake by scaling down the recipe. I don’t recommend replacing the eggs with coconut oil. You can change the number of servings at the top of the recipe card that will reduce the amount of ingredients used.
Michelle McHugh
0Can this be baked as a sheet pan cake?
Maya | Wholesome Yum
0Hi Michelle, Yes, you can. The baking time can vary, so you’ll need to check on it.
Kayla
0Hi, I accidentally ordered the Wholesome Yum Allulose powdered form instead of the Monk Fruit Allulose Blend. Would that work with the same or similar results?
Maya | Wholesome Yum
0Hi Kayla, You could try but the results would not be the same. Powdered sweetener won’t create as much air when creaming with butter, so the cake would be more dense. You’d also need to use more plain allulose than monk fruit allulose blend – see the sweetener conversion chart here if you still want to use it. I’d recommend getting Besti to use for the cake an you can still use the powdered allulose for the frosting.
Anna Medvedeva
0Will this work if I split the sugar into half cup of the allulose and half cup of golden monk fruit with erythritol sweetener? I want more of a caramel flavour.
Maya | Wholesome Yum
0Hi Anna, I don’t recommend erythritol as it’s drying and has a cooling effect. If you want a caramel/brown sugar flavor, I would instead recommend replacing 1/4 of the regular Besti (which contains allulose but is not the same as plain allulose) with Besti Brown sweetener.
Judie
0How do I adjust this recipe for two layers instead of three? Will using 2/3’s of the ingredients work properly?
Maya | Wholesome Yum
0Hi Judie, Yes, feel free to make 2 layers. You could try scaling down the ingredients to 2/3 (the easiest way is to scale down the number of servings on the recipe card above), or you could just divide the batter into 2 pans and bake a bit longer. Let me know how it turns out!
Gen
0Oh wow, this cake was fantastic! The taste was wonderful and the texture was just perfect. Thank you for the recipe!
Sarita
0This was SO good – love the almond flavour and even my picky kids loved it!
jennifer fisher
0what a BEAUTIFUL and DELICIOUS celebration cake for spring!!! That keto-friendly cream cheese frosting was EVERYTHING . . I licked the bowl clean!
Addison
0This cake was so moist and flavorful! I appreciate that it is made with healthier ingredients.
Lisa
0My friends loved this birthday cake and couldn’t even tell it was low-carb.
brenda
0Cake batter does not go flat while waiting for three baking times??
Maya | Wholesome Yum
0Hi Brenda, I recommend baking all 3 layers at once to avoid this issue.
Jane
0It was perfect, I do love much sweeter icing so I added more confectioners sugar and a little cream! Perfect cake!!!! Thank you!!!
Songangel20
0Can you make a roll cake out of this?
Maya | Wholesome Yum
0No, sorry this batter won’t work for a roll cake, as it’s too fragile and will break if you try to roll it. Keto cake recipes like this don’t have the gluten of regular ones, so you’d need a recipe specifically designed for rolling, like my keto pumpkin roll.
Carolyn
0Can you make this cake in a 9×13-inch pan instead of 2 round cake pans? I would like also to know if you can bake your other cakes in this size pan?
thank you
Wholesome Yum D
0Hi Carolyn, You should be able to do that. Monitor closely for doneness and tent it with foil if it looks too brown.
Ediith
0Is that 32 oz cream cheese….
Wholesome Yum D
0Hi Edith, Yes, there is 32oz of cream cheese in this recipe.
Tinisha Dodier
0Real nice pattern and wonderful articles, nothing else we want : D.
Nancy Dearing
0Could this cake be made as one layer in a 9 by 13 baking dish?
Maya | Wholesome Yum
0Hi Nancy, Yes, definitely! You’ll need to watch the baking time, as it might be different.
Jennifer Sadler
0I do not have spring form pans. Can I use cake round pans?
Maya | Wholesome Yum
0Hi Jennifer, Yes, you can use regular round cake pans. I just prefer springform pans to get the cakes out of the pans more easily.
Lisa
0Am I able to use granulated coconut sugar? No worries about keto or sugar free over here.. thanks!
Maya | Wholesome Yum
0Hi Lisa, Yes, that should work if you aren’t concerned with carbs.
Jen
0Can I make this in one pan (like the keto french almond cake)? Will it bake properly?
Wholesome Yum D
0Hi Jen, I have not tried this, but you’d need a pretty tall pan and the baking time would take much longer. You’d also risk the top browning too much before the inside is done; lowering the oven temperature may help with this, but then the oven time would be even longer.
Ro
0I do not see the length of time these cake layers are cooked in the recipe that goes to print do you?
Maya | Wholesome Yum
0Hi Ro, Yes, the baking time is on the recipe card as well as the print version. Please make sure you read the recipe card above to not miss a step. Hope you love this keto cake!