5 Interesting Keto Cake Recipes

Ketosis is a normal metabolic process that occurs when the body does not have enough glucose for energy, it burns stored fats instead. The process results in the formation of substances called ketones that build up in the blood and are eliminated in urine.

What is a Ketogenic Diet?

The Ketogenic diet is a very low-carb, high-fat diet that involves reducing carbohydrate intake and replacing it with fat. It puts your body in the metabolic state of ketosis. The Ketogenic diet makes your body efficient at burning fat for energy and helps lose weight. It causes massive reductions in blood sugar and insulin levels, which results in several health benefits.

Different Types of Ketogenic Diets:

Standard Ketogenic Diet (SKD) - It is a very low-carb, moderate-protein and high-fat diet that contains 75% fat, 20% protein, and only 5% carbs.

Cyclical Ketogenic Diet (CKD) – This diet involves adhering to standard ketogenic diet 5-6 days followed by 1-2 days of higher carb intake.

Targeted Ketogenic Diet (TKD) – It is a regular ketogenic diet with the exception of eating carbs around your workout times. For example, the day you exercise, you can consume carbohydrates.

High-protein Ketogenic Diet – It is similar to the standard ketogenic diet that includes more protein. The ratio is 60% fat, 35% protein, and 5% fat.

Cakes are the much-loved desserts relished by people on several occasions. People who are on a diet have to wait for their cheat days to relish these lip-smacking sweet treats. Guess what? It is possible to have cake on a ketogenic diet. There are some delicious yet healthy low-carb and low-sugar keto cakes that one can relish without feeling guilty. Read further to know 5 interesting keto cake recipes.

Chocolate Buttercream Keto Cake Recipe

Ingredients Required:

• 4 ounces chopped sweetened dark chocolate
• 1/2 cup coconut cream
• 2 large eggs
• 30 drops liquid stevia
• 1/2 cup almond flour
• 2 tbsp cacao powder
• 2 tbsp baking soda
• ¼ tbsp fine salt
• ½ pound softened gold butter
• 3 scoops vanilla MCT powder
• Chocolate chips

Instructions:

• Pre-heat the oven to 350F.
• Microwave the chopped chocolate in a microwave-safe bowl for 30-40 seconds. Whisk it until smooth, then mix the coconut cream and keep whisking until it becomes smooth.
• Once it has cool down, add eggs and stevia to it and mix until fully combined and then set aside.
• Mix all the dry ingredients in a separate bowl and then add them into the wet mix.
• Transfer the cake batter to a greased pan and bake for 25-30 minutes.
• Let the cake cool completely. Once it has cooled down, cut the cake into two halves.
• Whip the butter and vanilla MCT powder until smooth. Spread the buttercream over the first half. Now stack the second half over it and apply on it one thin coat of buttercream. Keep the cake in the freezer for about 20 minutes to harden the butter.
• Remove the cake from the freezer. Apply the remaining buttercream with a spatula and garnish with chocolate chips. Your cake is ready to serve.

Keto Lemon Poppy Seed Cake Recipe

Ingredients Required:

• 3/4 cup softened butter
• 3/4 cup sour cream
• 3 cups blanched almond flour
• 4 large eggs
• 1 cup Erythritol
• 2 tbsp lemon extract
• 2 tbsp vanilla extract
• 2 tbsp gluten-free baking powder
• 3 tbsp Poppy seeds
• 1/2 tsp sea salt

For Lemon Glaze:

• 1/4 cup lemon juice
• 3/4 cup powdered Erythritol
• 1/4 tsp vanilla extract

Instructions:

• Preheat the oven to 350 degrees F and grease the pan.
• Take butter and sweetener in a large bowl and mix them using a hand mixer until fluffy.
• Add eggs, sour cream, lemon extract, and vanilla extract to the mixture and beat until smooth.
• In another bowl, stir together the almond flour, baking powder, poppy seeds, and sea salt. Once done, beat the dry ingredients into the wet ingredients, little by little, about a cup at a time.
• Now transfer the batter to the pan and make the top smooth and even.
• Bake it for 40 minutes or until the top of the cake turns dark golden brown.
• Cover the cake with foil and bake it for next 30-35 minutes.
• Let it cool for at least 15 minutes in the pan and then turn on onto a cooling rack to let it cool completely.
• To prepare the glaze, whisk together the powdered sweetener, lemon juice, and vanilla extract and then drizzle over the cake.

Moist Vanilla Keto Pound Cake Recipe

Ingredients Required:

• ¼ cup coconut flour
• 1 ½ cup almond flour
• 2 scoops Perfect Keto Vanilla Collagen Powder
• 1/3 cup stevia powder
• 1 tbsp baking powder
• 3 large whole eggs
• 1/4 cup sour cream
• 1 cup milk
• 1 tbsp vanilla extract
• 1/4 cup melted butter
• 1/4 tbsp salt

Instructions:

• Preheat the oven to 350 degrees and coat an 8×4 loaf pan with non-stick spray, butter, or coconut oil.
• Add the dry ingredients to a bowl- almond flour, coconut flour, collagen powder, baking powder, sweetener, and salt. Whisk to combine.
• Add eggs and vanilla to another bowl or stand mixer and beat for 1 minute until light and fluffy.
• Add sour cream, melted butter, and milk to the mixture and beat on high speed for 30-45 seconds.
• Now, slowly add dry ingredients to wet ingredients little by little in 2 to 3 batches.
• Mix them well and let it sit for 2 minutes. Mix it one more time on low speed.
• Pour the batter into the pan and bake for 50-60 minutes until the top of the cake turns golden brown or a toothpick comes out clean when poked through the center of the cake.

Keto Sugar-free Carrot Cake Recipe

Ingredients Required:

• ¾ cup softened butter
• ¾ cup Erythritol
• 4 large eggs
• 1 tbsp vanilla extract
• ½ tbsp pineapple extract (optional)
• 1 tbsp blackstrap molasses (optional)
• 2 ½ cups blanched almond flour
• 2 tbsp gluten-free baking powder
• 2 ½ cup grated carrots
• 1 ½ cup chopped pecans
• 2 tbsp cinnamon
• ½ tbsp sea salt

For cream cheese frosting:

• 4 oz. softened cream cheese
• ½ cup powdered erythritol
• 2 tbsp softened butter
• 1 tbsp vanilla extract
• 1 tbsp heavy cream

Instructions:

• Preheat the oven to 350 degrees F and line two 9 inches round cake pans with parchment paper. Grease the bottom and sides.
• In a large bowl, mix butter and erythritol well until fluffy.
• Add molasses, vanilla extract, and pineapple extract to the mixture and beat it well.
• Now add eggs to the mixture, one at a time and beat them well.
• In another bowl, add all the dry ingredients- almond flour, baking powder, cinnamon, and sea salt.
• Add the dry ingredients into the first bowl with the wet ingredients.
• Add in grated carrots and 1 cup of chopped pecans.
• Divide the batter equally among the two baking pans and bake for 30-35 minutes until the top of the cake turns brown.
• Let the cakes cool in the pans for about 10 minutes and then transfer them to a wire rack to cool completely.
• For sugar-free frosting preparation- Use a hand mixer to beat together cream cheese and butter until they become fluffy.
• Beat in the vanilla extract and sweetener, until well combined.
• After the cake has cooled down to room temperature, place the bottom layer on a cake stand and frost it. Add the top layer and frost again and garnish the top with the remaining chopped pecans.

Low Carb Keto Cheesecake Recipe

Ingredients Required:

For Crust:

• 4 tbsp butter
• ¼ cup monk fruit sweetener
• 1 ½ cup almond flour

For Filling:

• 24 oz. softened cream cheese
• 3 large eggs
• 1 cup monk fruit sweetener
• ¼ cup whipping cream
• ¾ tbsp vanilla extract
• 1/3 cup frozen raspberries
• 2 tbsp whipping cream

Instructions:

• Preheat oven to 350 degrees and melt butter in microwave.
• Add all crust ingredients in a bowl and mix them well using your hand until well-combined.
• Press crust mixture at the bottom of 9 inches springform pan and bake the crust for 8 minutes.
• Now remove crust from oven and reduce the oven heat to 325 degrees.
• Add filling ingredients to a mixing bowl and mix using a hand mixer until well-combined.
• Bake the mixture at 325 degrees for 60-70 minutes.
• Open the oven door a little and allow cheesecake to cool down in the oven for 1 hour.
• Remove the cheesecake from oven, cover it with foil, and chill in the refrigerator for 4 hours before serving.
• For preparing Raspberry Cream Sauce, microwave the frozen raspberries for about 45 seconds. Add raspberries and whipped cream to blender and blend until smooth. When prepared, pour over the cheesecake before serving.