I doubled this recipe to make a taller four layer cake, with a vanilla layer, a chocolate layer and two red velvet layers.
🎂 Keto Birthday Cake (Allulose)
Keto, sugar-free, gluten-free, low carb, paleo-friendly
🍰 Prep Time: 15 minutes
🔥 Cook Time: 30–35 minutes
🍽️ Servings: 16 slices
⚡ Macros (per frosted slice): ~290 calories | 8g net carbs | 5g protein | 27g fat
✅ Cake Ingredients:
- 3 cups almond flour
- 1 cup coconut flour
- 4 tsp baking powder
- ½ tsp salt
- 1½ cups unsalted butter, softened
- 2½ cups powdered allulose (for equivalent sweetness and structure)
- 8 eggs
- 1 cup unsweetened almond milk (or whole milk)
- 2 tsp vanilla extract (or 1 tsp vanilla powder)
- 5 tbsp unsweetened cocoa powder (for half the batter if you want different flavor layers)
- Optional: Sugar-free or naturally dyed sprinkles
🧁 Vanilla Cream Frosting (Allulose-Sweetened)
Keto, sugar-free, low-carb, smooth and pipeable
🧾 Ingredients:
- 300 g unsalted butter (softened) – about 1⅓ cups
- 150 g powdered allulose – about 1¼ cups
- 10–12 drops stevia glycerite (adjust to taste)
- 2 teaspoons vanilla extract
- 2–3 tablespoons unsweetened almond milk or whole milk (add only as needed)
- Optional: Natural food coloring
👩🍳 Instructions:
-
Cream the butter
- In a large mixing bowl, beat softened butter for 2–3 minutes until fluffy and pale.
-
Add powdered allulose
- Add powdered allulose ½ cup at a time, mixing slowly at first, then on high for another 2 minutes.
-
Add stevia glycerite + vanilla
- Mix in stevia drops and vanilla extract until fully incorporated. Taste and adjust stevia if needed.
-
Adjust consistency
- Add 1 tablespoon of milk at a time until the frosting is spreadable but firm enough to hold shape.
-
Chill if needed
- If frosting feels soft, chill for 10–15 minutes, then re-whip before frosting or piping.
-
🎂 Use for:
- Crumb coats
- Final frosting layers
- Piping swirls or borders
- Layered cakes or cupcakes
Finally, decorate with fun cake toppers!
