Keto Cake Calories: Sugar-Free Indulgence

Sugar-free keto cakes are a great option for those who want to cut down on their sugar intake without compromising on taste. The number of calories in a sugar-free keto cake depends on the ingredients used and the portion size. For example, a slice of keto chocolate cake made with almond flour, erythritol, and unsweetened chocolate has around 2.5 grams of net carbs and 389 calories. On the other hand, a slice of keto vanilla cake made with almond flour, coconut flour, and butter has about 172 calories and 2 grams of net carbs.

How many calories are in a keto cake?

The calorie count of a keto cake depends on the ingredients used and the size of the cake. For example, a slice of keto chocolate cake with 2.5 net carbs has 389 calories. A slice of keto chocolate cake with 5.5 net carbs has 210 calories. A slice of keto chocolate cake with 9 net carbs has 389 calories. A slice of keto chocolate cake with 11 net carbs has 172 calories.

What ingredients can you use to make a keto cake?

• Eggs
• Butter
• Sugar substitute (such as erythritol, monk fruit sweetener, or allulose)
• Almond flour
• Coconut flour
• Baking powder
• Salt
• Milk
• Vanilla extract
• Cream cheese
• Heavy cream
• Cocoa powder
• Unsweetened chocolate
• Unsalted butter
• Sweetened condensed milk
• Sour cream
• Shredded carrots
• Chopped pecans

How do you make a keto cake?

Ingredients:

• 1 1/2 cups 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 for 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 double layer cake, simply double the recipe and bake in two 8-inch pans.

For the frosting, you can use your favourite vanilla or chocolate buttercream frosting, homemade or store-bought. You can also change up the flavour by topping the cake with cream cheese frosting, peanut butter frosting, whipped cream, ice cream, sliced strawberries, or coconut frosting.

How do you make a keto birthday cake?

Ingredients:

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

Method:

• Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
• In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well and set aside.
• In a stand mixer or hand mixer, cream the butter and sugar substitute until fluffy, around 8 minutes.
• Add the eggs one at a time and beat well until fully incorporated.
• Add the milk and vanilla extract, and mix until combined.
• Add the dry ingredients and beat until creamy.
• Divide the batter evenly between the two cake pans and smooth out the tops.
• Bake for around 22-25 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cakes to cool completely before frosting.
• Frost the cakes with your favourite keto-friendly frosting, such as keto cream cheese frosting, cashew cream cheese frosting, or chocolate frosting.
• For a keto chocolate cake, add two tablespoons of unsweetened cocoa powder to the batter.
• For a keto Funfetti cake, stir sugar-free sprinkles into the batter and frosting.

Storage:

Leftover cake can be stored in an airtight container in the refrigerator for up to five days or frozen for up to six months.

How do you make a keto chocolate cake?

Ingredients

• 10.5 oz unsweetened chocolate
• 10.5 oz butter, unsalted (1 1/3 cup melted)
• 6 eggs, room temperature
• 1/2 cup almond flour or ground almonds
• 1 cup powdered sweetener

Instructions

• Preheat the oven to 340°F.
• Melt the butter and chocolate in the microwave (90 seconds) and stir until dissolved. Alternatively, heat them in a water bath (a heatproof bowl placed over a pan of boiling water). Set aside.
• In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
• Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
• Line the bottom of a springform pan (8-inch) with parchment paper and grease the sides with butter. Pour in the cake batter and bake for approximately 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
• Let the cake cool completely before cutting.

Frequently asked questions