The Best Low Carb Cakes. 3 Delicious Recipes!

Written by Molly Becker, Director of KetoBars on October 5th 2020

Whether it's for a birthday celebration, holiday or just because, cake is always a favorite dessert. If you're following a keto lifestyle, you may think that your cake eating days are over but that is NOT true. We gathered some delicious keto cake recipes that are SO GOOD, you will fool any carb lover! Have your keto cake and eat it too. 🎂

Keto Lemon Cake with Blueberries

keto lemon cake buttercream frosting blueberries high fat low carb the original keto bars

Keto Carrot Cake

keto carrot cake cream cheese low carb frosting high fat keto bars

Keto Chocolate Cake

chocolate keto cake high fat low carb the original keto bars no sugar added

1. Keto Lemon Cake with Blueberries

By: Sweet As Honey



• 2 1/4 cup Almond Flour packed, fine
• 1/3 cup Coconut Flour
• 1 1/4 teaspoon Baking Powder
• 1/4 teaspoon Baking soda
• 6 large Egg - at room temperature
• 3/4 cup Erythritol monk fruit or erythritol or xylitol
• 2 tablespoons Lemon Zest
• 1/3 cup Lemon Juice at room temperature
• 1/2 cup Coconut oil lukewarm, not hot
• 1 teaspoon Vanilla essence
• 3/4 cup Blueberries fresh or frozen

Lemon Buttercream Frosting

• 3/4 cup Unsalted Butter soft, at room temperature, out of the fridge for 3 hours
• 12 oz Cream Cheese soft, at room temperature, out of the fridge for 1 hour
• 2 1/2 tablespoon Lemon Juice at room temperature
• 2 tablespoon Unsweetened Almond Milk at room temperature
• 2/3 cup Sugar-free powdered sweetener erythritol or Monk fruit

Blueberry Chia Coulis

• 3/4 cup Unsalted Butter soft, at room temperature, out of the fridge for 3 hours
• 12 oz Cream Cheese soft, at room temperature, out of the fridge for 1 hour
• 2 1/2 tablespoon Lemon Juice at room temperature
• 2 tablespoon Unsweetened Almond Milk at room temperature
• 2/3 cup Sugar-free powdered sweetener erythritol or Monk fruit



1. Before you start, make sure ALL the ingredients are at room temperature including eggs, lemon juice, unsweetened almond milk and flours.

2. Preheat oven to 180°C (350°F).

3. Grease two 9 inches round cake pans with coconut oil or butter. Set aside.

4. In a large mixing bowl, combine almond flour, coconut flour baking powder and baking soda. Set aside.

5. In another mixing bowl, add eggs (at room temperature) with sugar free crystal sweetener. Beat on high speed for 45 seconds until foamy and lighter in color.

6. Bring back the mixing bowl with the dry ingredients. Make a well in the center of the flour and add the lemon zest, lemon juice, melted coconut oil, vanilla and beaten eggs.

7. Beat gently on low speed to incorporate all the ingredients together and form a consistent cake batter.

8. Stop the electric beater and using a spatula fold in the blueberries into the batter.

9. Transfer half of the cake batter into one cake pan and the other half of the batter into the second cake pan. You now have two cake pans filled with roughly the same amount of cake batter.

10. Bake each cake layers for 20-25 minutes or until a skewer inserted in the center of the cake comes out clean. If you have a convection mode on your oven you can easily bake the two cake layers at the same time. Otherwise it is preferable to bake one cake layer at a time. You can keep the second layer at room temperature while the first cake layer is baking.

11. Let the cake cool down 10 minutes in the pan then release on a cooling rack.

12. Cool down at least 3 hours or until the cakes are at room temperature before frosting. Don't cool down in the fridge or the cakes will lose their moisture and become dense.

Lemon Buttercream Frosting 

1. In a medium size mixing bowl, add the soft butter and using an electric beater, beat soft butter for 1 minute. Stop beater, then add softened cream cheese.

2. Beat on medium speed for about 1-2 minutes or until fluffy and light in color.

3. Stop the beater and add in lemon juice, unsweetened almond milk and powdered sugar-free sweetener.

4. Beat again, on low speed first, to avoid the powdered sugar to burst outside of the mixing bowl, then on medium speed until the frosting is thick.

4. Use the frosting to assemble the 2-layer cake.

TIP: You can make the frosting ahead of time and store in the fridge in an airtight container while the cake layers are cooling down.

Blueberry Chia Coulis 

1. In a small sauce pan, add blueberries, lemon juice, chia seeds and sugar free powdered sweetener.

2. Bring to a boil, smash the blueberries with a fork, then simmer 2-3 minutes, stirring constantly until it forms a slightly thick coulis.

3. Use the coulis between the cake layer, preferably add on top of the first layer of buttercream.

2. Keto Carrot Cake

By: Green And Keto 



• 2 cups grated carrots
• 3/4 cup unsalted butter
• 3/4 cup granulated sweetener, like Swerve
• 4 eggs
• 2 tsp vanilla extract
• 2 cups almond flour
• 2 tbsp coconut flour
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 2 tsp baking powder
• 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

• 8 oz cream cheese, room temperature
• 1/2 cup butter, room temperature
• 3/4 cup powdered sweetener, like Swerve
• 1 tsp vanilla extract
• 2 tbsp heavy cream, or more as needed


1. Preheat oven to 350 F. Line the bottoms of two 8-inch cake pans with parchment paper. Grease the sides of the pans with non-stick spray.

2. Using an electric mixer, cream the butter and sweetener together for 5 minutes on medium-high speed, until light and fluffy. On medium speed, add the eggs, one at a time. Add vanilla extract.

3. In a separate bowl, whisk together the almond flour, coconut flour, cinnamon, nutmeg, salt, xanthan gum, and baking powder -- breaking up any lumps. Mix the dry ingredients into the butter/egg mixture on low speed until just combined.

4. Stir in the carrots and nuts, if using.

5. Divide the batter between the two pans. Bake for 25-30 minutes, until the tops are set and an inserted toothpick comes out clean.

6. Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely before frosting.

7. To assemble the cake, place one cake layer on a serving plate. Use an offset spatula to spread 1/2 of the frosting on top of the first layer. Top with the second cake layer. Spread the remaining frosting on top. (I like to leave the sides of this cake unfrosted. If you want to frost the sides, you may want to make 1.5X the frosting recipe to have enough.)

Cream Cheese Frosting

1. Using a stand mixer with a paddle attachment, or an electric hand mixer, beat together the cream cheese and butter until smooth and fluffy.

2. Add the sweetener and vanilla on low, and then increase the speed and beat until well incorporated.

3. Add heavy cream and beat until the frosting is creamy and spreadable. You can add more or less cream to achieve your desired consistency.

3. Keto Chocolate Cake

By: Chocolate Covered Katie



• 1 1/2 cups fine almond flour
• 1/4 cup unsweetened cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup water or milk of choice
• 3 eggs  
• 1/3 cup granulated erythritol 
• 1 1/2 tsp pure vanilla extract

Chocolate Frosting

• 1/2 cup unsweetened cocoa powder
• Optional 2 oz melted chocolate
• 8 oz cream cheese or vegan cream cheese
• 1/4 cup butter  
• 1 1/2 – 3 cups erythritol  
• 1 1/2 tsp pure vanilla extract
• 2 – 4 tbsp milk of choice



1. Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment.

2. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down.

3.  Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed).

4. Let cool completely before frosting.

Chocolate Frosting

1. Let cream cheese and butter spread come to room temperature.

2. Beat all ingredients with an electric mixer or stand mixer (or by hand, which won’t be as whipped and fluffy but still works). If too thick, very slowly add more milk of choice. If too thin, add additional powdered sugar.

3. Cover and refrigerate leftover frosting for up to a week.

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