Keto Confetti Birthday Cake
What better way to celebrate a birthday than with a Keto Confetti Birthday Cake! You will no longer have to feel left out on your birthday because you can have your cake and eat it, too, with this beautiful Keto dessert recipe. This cake is the best Keto recipes dessert! Delicious moist almond cake made with coconut oil and coconut milk is folded together with bright sugar-free sprinkles. The cake is baked to golden brown perfection, cooled and then frosted with a light, Keto buttercream. The buttercream is made with salted butter and powdered sweetener, which is whipped together for the lightest texture! It is all quite lovely. You will need to add this to your list of “best Keto dessert recipes.” This cake is very sweet so feel free to decrease the amount of sweetener in the cake from 3/4 cup to 2/3 cup.
How to Make It
Step 1
Begin by preheating your oven to 350 F. In a large mixing bowl, combine the dry ingredients (almond flour, ¾ cup Swerve, baking powder, and ¼ tsp kosher salt). Mix well to combine. Use ⅔ cup of Swerve if you don’t like cakes as sweet.
Step 2
Then to that mixture, add the coconut oil and eggs. Mix well, but it does not have to be perfect because in the next step you will add the milk.
Step 3
Add in the milk (you can use any milk of your choice here). Stir well making sure the mixture is relatively lump-free. Using a rubber spatula would be the best tool of choice here which helps to dig to the bottom of the bowl and incorporate any dry ingredients that still lay there.
Step 4
Add 2 tbsp of sprinkles and gently fold in. Once it is all mixed, set the batter aside and spray a 8” cake pan with nonstick cooking spray.
Step 5
Pour the batter in the prepared cake pan and smooth the top with the rubber spatula or offset spatula. Place the cake into the oven and bake for 30-35 minutes until the cake is golden brown and has some darker brown spots on it. Allow the cake to cool completely at room temperature before attempting to remove it from the cake pan.
Step 6
The final cake should look very golden brown and delicious with some darker brown spots. Allow to cool completely before attempting to remove it from the cake pan. Remove by running a butter knife around the edges and inverting the pan.
Step 7
It should look like this once inverted. Leave the smooth bottom side up so now the bottom of the cake is now the top. This will give a nice smooth surface to frost.
Step 8
In the meantime, prepare the frosting by combining completely room temperature salted butter and Swerve together in the bowl of a stand mixer. If you do not have a stand mixer you can use a hand mixer, it will only take several minutes longer. Place a paddle attachment on the stand mixer and mix well for several minutes until the mixture is light, fluffy and has gotten lighter in color. Remove the cooled cake from the pan inverting it onto a plate or cake stand so the bottom is now the top of the cake. This will give you an extremely smooth top to frost.
Step 9
Liberally dollop the frosting to the top and sides of the cake. Use an offset spatula to smooth the sides of the cake first. Use plenty of frosting to ensure no crumbs lift off from the cake in the white frosting. The sides do not need to be a perfect thickness of frosting at this point as you will go back through at the end and even it out. Once the sides are done, frost the top of the cake liberally. Now take a metal bench scraper and smooth the sides by placing the scraper vertically on the sides and turning the cake removing the excess amount of frosting. After moving the cake a few inches, you will collect the excess frosting on the bench scraper. Scrape it off back into the frosting bowl and repeat for the rest of the sides.
Step 10
Smooth the top of the cake by taking the bench scraper and scrape from the outside of the cake to the inside all around the cake. Now the sides and top of the cake are super smooth.
Step 11
Decorate the cake as you wish. For this cake, we used sprinkles on the outside edges of the cake. There should be extra frosting in the recipe if you wish to tint it with gel food coloring as we did here. Keep the cake chilled when not serving it as it makes it easier to cut. Cut the cake with a very sharp knife and wipe the knife off after every cut to make super clean cuts each time for beautiful slices.
Ingredients
- Almond Flour
3 cup
- The Ultimate Icing Sugar Replacement by Swerve
¾ cup
- Baking Powder
¼ teaspoon
- Coarse Kosher Salt by Morton
¼ tsp
- Coconut Oil
½ cup
- Raw Egg
2 large
- Vanilla Extract
2 teaspoon
- Coconut Milk, Plain Or Original, Unsweetened, Fortified
½ cup
- Good Dees Sugar Free Sprinkles
2 tablespoon
- Butter
1 cup
- The Ultimate Icing Sugar Replacement by Swerve
¾ cup