Keto Halloween Cake
This layered cake is a deliciously spooky dessert perfect for Halloween. It consists of 2 vanilla cake layers and lots of Keto buttercream frosting. This cake is ideal for kids’ parties but will also lighten the mood for adults. We recommend adding this colorful cake to this year’s list of keto Halloween recipes.
How to Make It
Step 1
Preheat your oven to 350F/180 C. Line two 6-inch pans with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
Step 2
To another bowl, add the sour cream, granulated erythritol, vinegar, and vanilla extract. Whisk well. Add the eggs, oil, and almond milk, and whisk again until you have a homogeneous mixture.
Step 3
Add the dry ingredients to the wet and fold. The batter should be thick and fluffy. Divide into the 2 lined pans.
Step 4
Bake for 35-45 minutes until an inserted toothpick comes out clean. Remove the cakes from the pans and let them cool on a rack for 2-3 hours. Meanwhile, start preparing the buttercream frosting.
Step 5
To a bowl, add the room temperature butter, powdered erythritol, and 1 tsp vanilla extract. Beat using a hand mixer until light and fluffy—Transfer ¼ cup of the frosting to a bowl and 2 tbsp to another bowl.
Step 6
To the largest amount of buttercream frosting, add red and blue food coloring and mix until you have a cotton candy gradient. To the bowl with the 2 tbsp of frosting, mix in the cocoa powder. Transfer the ¼ cup plain buttercream and chocolate buttercream to separate piping bags.
Step 7
Place 1 layer of cake onto a flat plate or cake stand a spread a layer of colored buttercream. Place the second cake layer on top and spread the remaining colored buttercream on the top and sides. To maintain the color gradient effect, you can add a few drops of red and blue food coloring and smear slightly.
Step 8
Snip ½ inch (1 cm) off the white buttercream piping bag and 1/8 inch (1-2 mm) of the chocolate buttercream piping bag. Pipe different sizes of circles across the cake using the white buttercream and smear them using a teaspoon to create flying ghosts. Pipe 2 small dots as eyes and an oval for the mouth using the chocolate buttercream.
Step 9
Transfer the cake to the fridge to set. Slice into 8 or 12 pieces. Serve!
Ingredients
- Almond flour
2 cup
- Coconut flour
0.25 cup
- Baking powder
2 tsp
- Salt
1 dash
- Sour cream
0.67 cup
- Erythritol Granulated
0.5 cup
- Vinegar
1 tsp
- Vanilla extract
2 tsp
- Raw egg
2 large
- Oil
0.25 cup
- Almond milk, vanilla or other flavors, unsweetened
0.25 cup
- Butter
1 cup
- Powdered Erythritol (Icing Sugar)
2.5 cup
- Red Food Coloring
10 Drop
- Blue food Coloring
4 Drop
- Dark Chocolate Cocoa Powder
1 tbsp