Keto White Christmas Cake – Low-Carb, Guilt-Free Holiday Dessert

Introduction

Holidays are a magical time filled with joy, family, and of course, festive treats. But let’s be honest—traditional Christmas cakes are loaded with sugar and carbs, which can throw anyone’s keto lifestyle off track. That’s why I created this Keto White Christmas Cake. It’s rich, creamy, and perfectly sweetened without all the sugar, so you can indulge guilt-free.

Whether you’re hosting a holiday gathering or just want a personal treat, this recipe is designed for keto lovers, low-carb enthusiasts, and anyone craving a festive dessert without the carb overload. Its fluffy texture, subtle sweetness, and creamy finish make it feel like a classic holiday cake—but with none of the guilt.

This Air Fryer Keto White Christmas Cake recipe will be your go-to dessert this season. It’s simple, festive, and incredibly satisfying.

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Why You’ll Love This Recipe

• 🎄 Festive & Creamy: Perfect for holiday celebrations with a rich, moist texture.
• 🥥 Low-Carb & Keto-Friendly: Made without sugar, wheat, or traditional flour.
• ⏱️ Quick & Easy: Air fryer method saves time without sacrificing flavor.
• 🍋 Subtle Sweetness: Sweetened naturally for a perfectly balanced dessert.
• 🍽️ Family-Friendly: Loved by kids and adults alike—no one will know it’s keto!

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My Personal Experience

The first time I made this cake, I was nervous. I had tried several keto cakes before, but they were often dry or had an odd texture. But the moment I sliced into this Keto White Christmas Cake, I knew I had something special. The creamy filling combined with the soft, moist cake layers instantly felt like a holiday miracle. It even became the centerpiece of my Christmas table, and everyone kept asking for the recipe—even non-keto friends!

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Required Equipment

Air Fryer

Essential for evenly cooking the cake without drying it out. Make sure it’s preheated for the best results.

Mixing Bowls

For whisking your wet and dry ingredients separately before combining.

Hand Mixer or Stand Mixer

Ensures a smooth, fluffy batter for the softest cake.

Spatula

For folding in ingredients gently without deflating the batter.

Parchment Paper

Prevents sticking and makes transferring the cake easy.

Measuring Cups & Spoons

Accurate measurements are crucial for keto baking since sugar substitutes behave differently.

Knife & Cutting Board

For slicing the cake cleanly once baked.

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Ingredients & Substitutions

Cake Layer:

• 1 ½ cups almond flour – base for low-carb structure.
• ½ cup coconut flour – adds lightness and absorbs moisture.
• 1 cup erythritol or preferred keto sweetener – natural sweetness.
• 1 tsp baking powder – helps the cake rise.
• ¼ tsp salt – balances flavors.
• 4 large eggs – provides structure and richness.
• ½ cup unsweetened almond milk – keeps the batter moist.
• ½ cup melted butter or coconut oil – adds richness.
• 1 tsp vanilla extract – classic flavor.

Creamy Filling:

• 8 oz cream cheese, softened – creamy texture and tangy flavor.
• ½ cup powdered erythritol – sweetens without sugar.
• 1 tsp vanilla extract – enhances flavor.
• ¼ cup heavy whipping cream – makes filling smooth and spreadable.

Optional Topping:

• Shredded unsweetened coconut – festive look.
• Keto-friendly white chocolate shavings – adds elegance.

Substitutions:

• Almond flour → hazelnut flour (slightly nuttier flavor).
• Coconut flour → more almond flour, but reduce liquid slightly.
• Erythritol → monk fruit or allulose (affects sweetness and texture slightly).
• Butter → coconut oil (adds subtle coconut flavor).

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How to Make Keto White Christmas Cake

Step 1: Preheat the Air Fryer

Preheat your air fryer to 160°C (320°F). Line a 7-inch round cake pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined.

Step 3: Mix Wet Ingredients

In another bowl, whisk together eggs, almond milk, melted butter, and vanilla extract.

Step 4: Combine Wet & Dry Ingredients

Slowly fold the wet ingredients into the dry, stirring gently until smooth. Don’t overmix; we want the batter light and airy.

Step 5: Pour into Cake Pan

Pour the batter into the prepared pan. Smooth the top with a spatula.

Step 6: Bake in Air Fryer

Place the cake pan in the air fryer basket. Cook at 160°C (320°F) for 25–30 minutes. Check doneness with a toothpick—it should come out clean.

Step 7: Cool Completely

Allow the cake to cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.

Step 8: Prepare Cream Cheese Filling

Whip cream cheese, powdered erythritol, vanilla extract, and heavy whipping cream until smooth and fluffy.

Step 9: Assemble the Cake

Slice the cooled cake horizontally. Spread the cream cheese filling between layers. Stack and frost the top and sides.

Step 10: Decorate

Sprinkle shredded coconut or keto white chocolate shavings on top. Chill for at least 1 hour before serving.

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Common Mistakes to Avoid

• ❌ Overmixing batter → dense cake
• ❌ Not preheating air fryer → uneven cooking
• ❌ Removing cake too early → collapsing
• ❌ Using liquid sweeteners → alters texture

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Pro Tips for Best Results

• Use room-temperature eggs and cream cheese for smoother mixing.
• Sift almond and coconut flours to avoid lumps.
• Air fryer pans vary—check cake at 25 minutes and adjust if needed.
• Chill before slicing to get clean layers.

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Keto Benefits of Almond & Coconut Flour

Almond flour is rich in protein and healthy fats, low in carbs, making it perfect for keto. Coconut flour is high in fiber, which helps regulate blood sugar and adds structure without gluten.

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Variations You Can Try

• Chocolate Layer: Add 2 tbsp cocoa powder to cake batter.
• Berry Filling: Fold in keto-friendly raspberries for a fruity twist.
• Nutty Crunch: Add crushed pecans or walnuts between layers.

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Tips for This Recipe

• Make ahead: Can be prepared a day in advance for flavors to meld.
• Storing: Keep in fridge for up to 5 days.
• Freezing: Wrap tightly, freeze up to 2 months.

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Optional Additions

• Sugar-free caramel drizzle
• Cinnamon or nutmeg in cake batter
• Keto-friendly white chocolate curls

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Serving Ideas

• Perfect for Christmas brunch or dinner dessert
• Pair with keto coffee or chai
• Great for gifting to keto friends and family

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Storage & Reheating

• Fridge: 5 days, keep covered.
• Freezer: 2 months, wrap in foil and store in airtight container.
• Reheat: Serve chilled or warm slightly in oven at 120°C (250°F) for 5–7 minutes.

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Frequently Asked Questions

1. Can I bake this in a regular oven?
Yes, bake at 160°C (320°F) for 30–35 minutes.

2. Can I use a different sweetener?
Monk fruit or allulose work; adjust sweetness to taste.

3. Can I make it dairy-free?
Yes, substitute butter with coconut oil and cream cheese with a coconut-based cream.

4. How do I prevent the cake from sinking?
Don’t overmix batter and avoid opening air fryer mid-bake.

5. Can I make mini cupcakes instead?
Yes, bake 15–18 minutes at same temperature for individual servings.

6. Is this recipe nut-free?
Almond flour is used, so it’s not nut-free. Substitute with sunflower seed flour for nut-free version.

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Nutritional Breakdown (Per Serving, 12 servings)

• Calories: 250
• Protein: 6g
• Fat: 22g
• Total Carbs: 5g
• Net Carbs: 3g

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Recipe Snapshot

• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min + chilling
• Course: Dessert
• Cuisine: Keto Holiday
• Servings: 12
• Calories: 250 per serving

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Short Ingredients List

• Almond flour – 1 ½ cups
• Coconut flour – ½ cup
• Erythritol – 1 cup
• Eggs – 4
• Almond milk – ½ cup
• Butter – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Vanilla extract – 1 tsp
• Cream cheese – 8 oz
• Powdered erythritol – ½ cup
• Heavy cream – ¼ cup
• Optional: shredded coconut, keto white chocolate

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Recipe Card Instructions

1. Preheat air fryer to 160°C (320°F), line 7-inch pan with parchment.
2. Whisk dry ingredients together.
3. Mix wet ingredients in a separate bowl.
4. Combine gently, pour into pan.
5. Air fry 25–30 min, check doneness with toothpick.
6. Cool completely on wire rack.
7. Whip cream cheese, erythritol, vanilla, and heavy cream.
8. Slice cake, layer with cream filling, frost top and sides.
9. Decorate with coconut