The perfect keto birthday cake that everybody will love — even the carbivores. Amazingly moist chocolate cake with creamy peanut buttercream frosting. Let the party begin!
August 13 2018 recipe & photo by Jill Wallentin, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
The perfect keto birthday cake that everybody will love — even the carbivores. Amazingly moist chocolate cake with creamy peanut buttercream frosting. Let the party begin!
USMetric
10 servingservings
Ingredients
Chocolate cake
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ¾ cup (5½ oz.) 180 ml (160 g) granulated erythritol
- ½ cup (1½ oz.) 120 ml (45 g) unsweetened cocoa powder
- 1½ tbsp 1½ tbsp ground psyllium husk powder
- 1 tbsp 1 tbsp baking powder
- ¼ tsp ¼ tsp salt
- 4 4 large egglarge eggs
- 8 oz. (1 cup) 230 g (240 ml) cream cheese
- 4 oz. 110 g salted butter, melted
Peanut buttercream frosting
- 8 oz. 230 g butter, room temperature
- 8 oz. (1 cup) 230 g (240 ml) cream cheese
- ½ cup 120 ml unsalted and sugar free peanut butter
- ¼ cup (1¾ oz.) 60 ml (55 g) powdered erythritol
- 2 tsp 2 tsp vanilla extract
Decorations
- 10 10 cherrycherries (optional)
- ½ cup 120 ml heavy whipping cream
- 1 tbsp 1 tbsp chopped salted peanuts
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Making low carb simple
Instructions
Instructions are for 10 servings. Please modify as needed.
Position rack in middle of oven and preheat to 350°F (180°C).
Combine almond flour, sweetener, cocoa powder (sift to eliminate lumps), ground psyllium husk powder, baking powder and salt in a medium sized bowl. Whisk until thoroughly combined. Set aside.
In a big bowl, combine cream cheese and melted butter with an electric mixer. Add eggs, one at a time, while mixing continuously. Mix for a couple of minutes until combined and smooth.
Add flour mixture into egg bowl and whisk for a couple of minutes until cake batter is smooth.
Grease two 7-inch (18 cm) cake pans — or make one at a time if you only have one pan. Pour half of batter in each cake pan and spread out evenly. Bake in oven for 25–30 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool for at least 10 minutes in pan before transferring to a rack to cool. Wrap layers with plastic wrap and place in the refrigerator to cool completely, preferably overnight.
Peanut buttercream frosting
Combine room temperature butter, cream cheese and peanut butter in a bowl. Add sweetener (sift to eliminate lumps) and vanilla extract. Beat with electric mixer until smooth.
Assemble the cake
Place one layer with the flat side up on a plate or cake stand. Cover top with 1/4 of frosting with a spatula or knife. Place second layer on top and spread the rest of the frosting on top and sides of cake.
Whip heavy whipping cream until stiff and decorate top with piped rosettes. Put cherries on top — one for each piece of cake. Chop peanuts and sprinkle on top.
I don't have granulated erythritol — what should I do?
Don't worry, just mix regular erythritol in a food processor for a couple of minutes until granulated. You could also use a few drops of liquid stevia as a replacement.
Can I prepare the cake in advance?
If you're making a layered cake as we did, it's better to prepare the cake layers one day before serving. Make the frosting on the same day you're going to enjoy it.
Do I have to eat it all at once?
No, you don't have to. You could also surprise your neighbours with your tasty leftovers or cover it and it will stay fresh and moist in the refrigerator for at least 2–3 days. Put in the freezer to keep fresh up to 3 month. Thaw in refrigerator overnight.
I don't like peanuts — is there a substitute?
Feel free to exchange the peanut butter for any other nut butter of your liking. Hazelnuts and chocolate is another winning combination. You could also skip it completely and you'll have tasty vanilla frosting.
Can I make this without almond flour?
Yes, you can! But the taste and consistency will be very different. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
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93 comments
51
KW
March 25 2019
What can I use instead of the cream cheese? I have an allergy to cheese and yoghurt.
Reply: #52
52
Reply to comment #51 by KW
Kristin Parker Team Diet Doctor
March 26 2019
What can I use instead of the cream cheese? I have an allergy to cheese and yoghurt.
The best option, if you can find it locally would be an almond milk based cream cheese.
53
Alexandra Schneider
March 28 2019
Has anyone made this cake in cupcake form? outside of baking time, any changes you'd recommend? thanks!
54
ELEE
March 31 2019
See AlsoAfrican Rice RecipesSimple Green Tea Latte | Quick & Easy Vegan Matcha Latte Recipe | Simply QuinoaHealthier Egg Nog RecipeEasy Instant Pot Spaghetti Squash RecipeI have made these in cupcake form and they turned out well. However, I do think that the 8 oz of butter for the frosting seemed a bit much as it overpowered the cream cheese. Also, the frosting was not as sweet as I would have liked.
Any suggestions regarding the frosting would be appreciated.
Reply: #55
55
Reply to comment #54 by ELEE
Kristin Parker Team Diet Doctor
April 1 2019
I have made these in cupcake form and they turned out well. However, I do think that the 8 oz of butter for the frosting seemed a bit much as it overpowered the cream cheese. Also, the frosting was not as sweet as I would have liked.
Any suggestions regarding the frosting would be appreciated.You can tweak the frosting as needed for your preferences.
56
Prashant
April 6 2019
I need a video for my dad please so I can make it for him
57
Corinna
April 23 2019
I agree that the frosting tasted more of a buttercream than a cream cheese frosting. This recipe link uses same ingredients except different proportions. Tastes like cream cheese frosting which is always my preference: https://www.wholesomeyum.com/recipes/low-carb-keto-cream-cheese-frost...
58
Reply to comment #16 by Julia Levy
C
May 3 2019
I got the psyllium husk in the pharmacy section in capsules, its fiber, the stuff in metamucil, etc. Just make sure you don't get the kind with added sweeteners/flavors. I got the generic brand plain and since I just needed a little bit for a recipe I got the capsules because it was less expensive than a big jar and I just opened as many as I needed.
59
Jane
May 29 2019
I'm weirded out by using Metamucil as a cooking ingredient. I remember using it and suffering intense intestinal discomfort. Will this amount cause any problems?
60
Jeri
July 13 2019
I made this as a special treat for DH's birthday and it was excellent. I was particularly impressed with the icing, which didn't have that cream-cheesy taste to me and was much more like real, unhealthy buttercream. I used granulated xylitol as the sweetener in the cake and being in the UK I can only find Sukrin Melis for the powdered erythritol to use for the icing. DH does not like peanuts so I subbed unsweetened pecan butter for the peanut butter and toasted pecans for decoration. The pecan butter was quite gloopy so I added a bit more Sukrin Melis than the recipe called for to give the icing more body. I didn't bother with the whipped cream and just piped with the icing, using fresh raspberries instead of cherries, which DH also doesn't like. I chilled the cake layers well before icing and then chilled the whole cake again before serving.
Thank you to the person(s) who developed this recipe. It is definitely a keeper. I would be hard pressed to tell that it wasn't full of sugar. Most importantly DH enjoyed it and agrees that it is difficult to tell it's sugar-free. Next time I think I'll try it with walnut butter & toasted walnuts. Thank you again for another wonderful recipe.
61
Annabella T
July 25 2019
Thanks so much for this recipe, I will get my bake on this weekend! In the meantime, I would just like to apologise for those that comment without so much as a please or thank you! Please keep up the good work, it makes our lives so much tastier!!
- 1 comment removed
63
Kim Isenor
August 5 2019
I made these in cupcakes this past weekend. They came out well, except I found both the cake and the frosting were way too salty for my taste. I think if I try these again, I'll use unsalted butter.
Reply: #64
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Reply to comment #63 by Kim Isenor
Kristin Parker Team Diet Doctor
August 6 2019
I made these in cupcakes this past weekend. They came out well, except I found both the cake and the frosting were way too salty for my taste. I think if I try these again, I'll use unsalted butter.
Just a heads up that you should always use unsalted butter unless the recipe specifies to use salted.
65
Elsie
August 15 2019
Does anyone know where I can get erythritol? Thank you!!!
Reply: #66
66
Reply to comment #65 by Elsie
Kristin Parker Team Diet Doctor
August 16 2019
Does anyone know where I can get erythritol? Thank you!!!
Availability will vary based on where you're located. You can ask at your local grocery or whole foods type store. If you can't get it locally, you may need to order it online.
67
Amanda
August 26 2019
Made this for my first birthday on keto. I really like this cake. After 9 months of keto, recipes with a lot of artificial sweetener taste overly sweet to me, and I am not a fan of stevia. For me, this cake had the right level of sweetness. The PB icing was the winning component however, really yummy. As the only person in the house eating this cake I froze individual slices between parchment paper, then I warm on low briefly in the microwave. The cake keeps much better this way than in the fridge. I know I will be making this again!
68
z
August 29 2019
actually u dont have to use cream cheese. since I didn't have it I used heay cream or yoghurt
- 1 comment removed
70
Theresa
November 10 2019
I batter was extremely thick and the cake didn't have much flavor to me.
71
heidi
November 12 2019
Anyone who made it as cupcakes who can inform how long you bake them for?
72
Charlotte Bester
November 22 2019
what brand peanut butter would you recommend
Reply: #73
73
Reply to comment #72 by Charlotte Bester
Kristin Parker Team Diet Doctor
November 22 2019
what brand peanut butter would you recommend
Any brand without added sugar will be good. Brand availability varies widely be location.
- 1 comment removed
75
Sandra Giles
January 17 2020
I LOVE your free recipes but being on a pension. I can’t afford to join, thank yo so much for the free recipes. My doctor had taken me off my insulin and one of the two diabetic tablets that I was on. So far I’ve lost almost 12 kilos. My blood pressure is amazing
And so are my kidneys and liver 🤣😂🤗💕76
gayolanski
February 14 2020
Well I just took this out of the oven, and the batter didn't spread out and the cake is clumpy. I checked to make sure I actually used 4 eggs and I did, 4 eggs, one cup of cream cheese and 1/2 cup of butter melted. Not sure why it didn't work. Any ideas? has anyone else made this and found that it was too thick a batter.
- 1 comment removed
78
Katarzyna
April 11 2020
I made the chocolate cake and it tastes very bitter - I now realise 15g baking powder might have been much too much. Isn't it a mistake in the recipe?
79
Madelein
April 18 2020
I've made this often and I love this cake, but in lockdown with just me and hubby at home I chose 2 portions instead of 10 and ended up with a salt cake. The salt scales completely wrong when you choose two portions. Quarter teaspoon for 10 portions becomes 8ml for two, scaling the wrong way. I know I should have suspected something is wrong but if you can please fix.
80
John
May 22 2020
My family made this for my birthday. Loved it! Not too sweet.
81
Cris
June 11 2020
I made this cake for my husband's birthday today. It was incredible! I followed the recipe to the letter and it came out great. not too sweet, very chocolatey and gooey and yummy. The buttercream frosting was sensational.
It is however not the same as a carbivore chocolate cake, if that's what you're expecting you'll be disappointed. The texture is more dense and it is very rich, not light and fluffy like a sponge made with wheat flour . Having said that I totally recommend trying this recipe, it's amazing we can eat something like that in Keto.Reply: #82
82
Reply to comment #81 by Cris
Kristin Parker Team Diet Doctor
June 12 2020
I made this cake for my husband's birthday today. It was incredible! I followed the recipe to the letter and it came out great. not too sweet, very chocolatey and gooey and yummy. The buttercream frosting was sensational.
It is however not the same as a carbivore chocolate cake, if that's what you're expecting you'll be disappointed. The texture is more dense and it is very rich, not light and fluffy like a sponge made with wheat flour . Having said that I totally recommend trying this recipe, it's amazing we can eat something like that in Keto.I'm glad you enjoyed it, thank you for taking the time to let us know!
83
lauramb1994
June 25 2020
I made this cake for my bday and served it with the mocha ice cream that is on the DD website. I was so nervous about it. I don't generally make cakes or even eat them, but this was my first bday after being diagnosed diabetic. My extended family gets together for birthdays and has cake and ice cream as a family tradition for each bday. So this was a time for me to try to enjoy my birthday as a diabetic. I followed the recipe exactly. I used Swerve as the sweetener. Along with the heavy whipping whipped cream, I topped it with peanuts and Lilly's Dark Chocolate Chips, which gave it a really nice "Reese's" feel to it. The cake was denser than most cakes, but that was fine. My family knew that this was a Keto cake (and ice cream) and they were all fascinated to try it. All the adults were VERY impressed and said they enjoyed it. The kids turned their noses up at it (except my 16yo son who is cutting out all regular sweets for athletic/health reasons) and ate the store-bought cupcakes and ice cream that my mom had gotten "in case" the Keto offerings were a disaster. :) The cake itself was very rich and we could only each eat a very thin slice. Unfortunately, I am not a cake eater and so I now have about 2/3 of a cake that will not get eaten. Maybe next time, I can half the recipe and make a smaller version. It was a hit for the moment. Great job DD!!
84
suximena14
July 9 2020
Hi everyone it's my first time baking this cake, it looks delicious. I read all comments and I'm wondering if I can use stevia sugar instead of erythritol??
Reply: #85
85
Reply to comment #84 by suximena14
Crystal Pullen Team Diet Doctor
July 9 2020
Hi everyone it's my first time baking this cake, it looks delicious. I read all comments and I'm wondering if I can use stevia sugar instead of erythritol??
Do you mean powdered stevia? It would not be recommended as it would not provide enough bulk in the recipe. Perhaps using a sweetener that is a blend of stevia and erythritol? You would not want to use a blend that includes sugar.
86
suximena14
July 11 2020
Thank you Crystal I'll wait to buy the erythritol to make this cake and try it
87
daniela
August 5 2020
I do not have erythritol in country. I only have stevia or splenda. What can I use?
Reply: #88
88
Reply to comment #87 by daniela
Crystal Pullen Team Diet Doctor
August 6 2020
I do not have erythritol in country. I only have stevia or splenda. What can I use?
Stevia will not provide the bulk the recipe needs and splenda contains ingredients that don't work well for everyone. Are you able to access monk fruit? https://www.dietdoctor.com/low-carb/keto/sweeteners
89
Nina James
January 26 2021
I made this today for my son’s birthday. The cake had a beautiful rise to it and cooked wonderfully. I’m not sure why but both the cake are icing are super salty- to the point where it overpowers everything else. Followed recipe to the letter with the exception that I added less salt than specified because it seemed like too much. Has anyone else experienced this? Obvs I’ll make next time without the salt and use unsalted butter. Cake looks fab though 😊
Reply: #90
90
Reply to comment #89 by Nina James
Kristin Parker Team Diet Doctor
January 26 2021
I made this today for my son’s birthday. The cake had a beautiful rise to it and cooked wonderfully. I’m not sure why but both the cake are icing are super salty- to the point where it overpowers everything else. Followed recipe to the letter with the exception that I added less salt than specified because it seemed like too much. Has anyone else experienced this? Obvs I’ll make next time without the salt and use unsalted butter. Cake looks fab though 😊
The salted butter may be the culprit. Standard recipe convention calls for unsalted butter in baking because there is not a standard amount of salt in salted butter so it can vary a lot between brands.
91
Nina James
January 27 2021
Ah ok - yes that probably explains it. My husband loved the cake though so perhaps it’s just me! ☺️
92
Denise
February 16 2021
I was legitimately shocked by how quickly this cake comes together, how easily it bakes, how nicely it sets up and how absolutely fantastic it tastes! I do very little keto baking because I'm not a fan of the sweeteners, but I am entirely thrilled that I took a chance on this one. I must admit I decreased the sweetener in the cake to 1/2 cup, and the butter in the frosting to 4 oz. I don't think either of these edits affected the overall outcome, they were just a personal preference. This is a fantastic celebration cake and I highly recommend it!
Reply: #93
93
Reply to comment #92 by Denise
Kristin Parker Team Diet Doctor
February 17 2021
I was legitimately shocked by how quickly this cake comes together, how easily it bakes, how nicely it sets up and how absolutely fantastic it tastes! I do very little keto baking because I'm not a fan of the sweeteners, but I am entirely thrilled that I took a chance on this one. I must admit I decreased the sweetener in the cake to 1/2 cup, and the butter in the frosting to 4 oz. I don't think either of these edits affected the overall outcome, they were just a personal preference. This is a fantastic celebration cake and I highly recommend it!
I am glad that the result was a very pleasant surprise! Thank you for letting us know.
94
Rebecca Stevens
February 19 2021
Tasted this frosting and literally gagged. The taste of butter overpowered even the peanut butter! Then I read someone comment maybe the ratio was off so I added another package of cream cheese, another 1/4 cup of powdered sweetener, and 2 teaspoons of vanilla. Perfect.
95
laura
March 19 2021
would there be a way to change this to a coffee and walnut cake? so change the peanut butter frosting to coffee, and changing the cocoa in the cake to walnut?
Reply: #96
96
Reply to comment #95 by laura
Kristin Parker Team Diet Doctor
March 19 2021
would there be a way to change this to a coffee and walnut cake? so change the peanut butter frosting to coffee, and changing the cocoa in the cake to walnut?
We have not tested this as a coffee and walnut cake. The cocoa powder in this recipe represents a significant percentage of the volume of the dry ingredients so a coffee/walnut cake would be a completely different recipe, not just a few substitutions for this one.
97
Adrian Naznean
March 29 2021
I have made this a couple of times, mind blowing to say the least! I usually bake two layers and halve them, so in the end there are four layers. The frosting is never sweet enough, though.
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