Baking The Perfect Keto Sheet Cake: Timing And Tips

Baking a keto sheet cake is a great way to make a dessert that is both indulgent and healthy. The bake time for a keto sheet cake depends on the recipe you are using and the size of the pan. For example, if you are using a 9 x 13 pan, you will need to increase the bake time by 20% to 40% compared to a layer cake recipe. The cake is done when the center feels springy to the touch and a toothpick inserted into the center comes out mostly clean.

How to make a keto cake without eggs

Ingredients:

• 1 1/2 cups blanched almond flour
• 1/2 cup coconut flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter
• 1 cup allulose
• 4 large eggs
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 serving keto vanilla frosting

Instructions:

• Preheat the oven to 180C/350F and line two 8-inch pans with parchment paper.
• In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
• In a stand mixer or hand mixer, cream your butter and allulose until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
• Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
• Once cool, frost the cakes with your favorite vanilla frosting.

How to make a keto cake without almond flour

Keto Cake (Vanilla Cake)

Ingredients:

• 1 1/2 cups blanched almond flour
• 1/2 cup coconut flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup butter (use dairy-free, if desired)
• 1 cup allulose (or monk fruit sweetener)
• 4 large eggs
• 1/2 cup almond milk (can use any milk)
• 1 teaspoon vanilla extract
• 1 serving keto vanilla frosting

Method:

• Preheat the oven to 180C/350F and line two 8-inch pans with parchment/baking paper and set aside.
• In a mixing bowl, combine the dry ingredients.
• In a stand mixer or hand mixer, cream your butter and allulose until fluffy, around 8 minutes. Add the eggs one at a time and beat until fully combined. Add the milk and vanilla extract until combined. Fold in the dry ingredients and beat until creamy.
• Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely.
• Once cool, frost the cakes with your favorite vanilla frosting.

How to make a keto cake without sweetener

Ingredients:

• 1 1/2 cups fine almond flour
• 1/4 cup cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 2 1/4 tsp baking powder
• 1/3 cup water or milk of choice
• 3 eggs (including the vegan option listed earlier in the post)
• 1/3 cup granulated erythritol or regular sugar
• 1 1/2 tsp pure vanilla extract

Instructions:

Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!

How to make a keto cake without cocoa powder

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup sour cream
• 1/2 tbsp vanilla extract
• 1 cup Dutch processed cocoa powder
• 3 cups keto chocolate frosting
• 1/2 cup butter softened
• 1/2 cup unsweetened almond milk
• 3/4 cup Besti Monk Fruit Allulose Blend
• 6 large eggs (at room temperature)
• 1 tbsp baking powder

Instructions:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
• In a large bowl, beat together the allulose and butter with a hand mixer, until fluffy.
• Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
• Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
• Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
• Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on the recipe card to 28 servings – this will make the 3 1/2 cups you need for this cake.
• Place one layer of cake onto a cake stand or platter. Using an icing spatula, frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.

How to make a keto cake without baking soda

Ingredients:

• 1 1/2 cups fine almond flour
• 1/4 cup cocoa powder
• 2 tbsp dutch cocoa or additional regular
• 2 1/4 tsp baking powder
• 1/3 cup water or milk of choice
• 3 eggs (including the vegan option listed earlier in the post)
• 1/3 cup granulated erythritol or regular sugar
• 1 1/2 tsp pure vanilla extract

Instructions:

• Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment.
• Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down.
• Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed).
• Let cool completely before frosting.

For a vegan keto cake, you can use a vegan egg substitute.

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