Keto Easter Egg Cake Recipe
This Keto Easter Egg Cake is a delicious, festive dessert perfect for Easter. Made with almond flour, cocoa powder, and a rich, creamy frosting, it’s low-carb and keto-friendly, satisfying all your sweet cravings without the guilt.
Equipment
- Mixing Bowls
- Cake Pans
- Hand mixer or stand mixer
- Spatula
- Cooling rack
- Decorating tools
Ingredients
- Almond flour 2 cups
- Baking powder 1 ½ teaspoons
- Erythritol ¾ cup
- Cocoa powder ½ cup
- Eggs 4 large
- Butter ½ cup
- Vanilla extract 1 teaspoon
- Heavy cream 1 cup
- Cream cheese 8 oz
- Powdered erythritol ½ cup
- Food coloring optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two round cake pans with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, baking powder, and erythritol.
- In a separate bowl, whisk together eggs, melted butter, vanilla extract, and heavy cream.
- Gradually add the wet ingredients to the dry mixture, stirring gently until combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
- Beat together cream cheese and powdered erythritol until smooth. Gradually add the heavy cream and beat until fluffy.
- Once the cakes are cooled, frost with the prepared frosting.
- Chill the cake in the fridge for at least 30 minutes before serving.