Buttery keto yellow cake with fudgey chocolate frosting is just like a boxed mix but sugar free, gluten free, and only 1.4 net carbs per piece! If you need a keto birthday cake, dessert for family dinner, or just miss baking easy cakes, you’re sure to love this keto yellow cake recipe.
You’re Going To Love This Keto Yellow Cake:
And here’s why:
- As easy to make as a boxed cake mix
- Comes out perfect every time
- Double or triple the recipe for a layered cake or a big sheet cake
- Tastes like the golden butter cake you’re already familiar with
- Perfect for birthday cakes
- Thick chocolate fudge frosting tops it off
- Gluten free
- Only 1.4 net carbs per piece
Making Your Own Keto Golden Butter Cake
I know people hate the word, but, this keto yellow cake is so moist! All of that butter guarantees this cake isn’t eggy or dry, promise. Best of all, there aren’t any special products in this keto butter cake recipe. You only need 6 basic low carb ingredients and one bowl to whip up this one up. Use a hand mixer or stand mixer to prepare the batter, bake in a prepared cake pan (see next section for cake pan sizing), and cool until you’re ready to frost.
What Size Cake Pan Should Be Used In This Keto Yellow Cake Recipe
I’ve made this keto yellow cake into a sheet cake with a 9×13 pan, cupcakes, and as a layer cake using an 8″ or 9″ round pan. You could even make it in a bundt pan and use it for pound cake.
Here are suggested bake times for various cake pan sizes:
- 8″ round– 25 to 30 minutes
- 9″ round– 20 to 25 minutes
- 12 cup muffin/cupcake- 12 to 15 minutes
- 8×8 square– 25 to 30 minutes
- 9×13 sheet– 15 to 20 minutes
- bundt– 25 to 30 minutes
Because this cake doesn’t rise very much since it is gluten free, the height of your cake will be dependent on the size of the pan you use. Also keep in mind that every oven bakes slightly differently so check for doneness (golden top, toothpick poke comes clean) at the shorter minute mark.
Can This Low Carb Cake Be Doubled For a Layer Cake
Absolutely, in fact, I recommend it! If you’re using this recipe as a birthday cake, double or triple the recipe and evenly divide the batter between two or three 9″ round cake pans for an ultra special sugar free birthday cake!
What Does The Sugar Free Chocolate Fudge Frosting Taste Like
Oh, the frosting…we haven’t even talked about the frosting yet! Remember the canned fudge frosting? Yeah, this sugar free chocolate fudge frosting tastes just like that. It’s thick, rich, and extremely chocolatey! And just like the cake, the ingredients are few and basic. I suggest mixing up the frosting while the cake is baking so that it is ready to spread on the cooled cake.
Ingredients and Substitutions For Your Keto Yellow Cake:
Want to know if you can substitute flours? Not sure which sweetener to use? Here’s a list of substitutions that should help answer those questions:
- Almond Flour– do not substitute coconut flour with almond flour. Unfortunately, coconut flour is not a congruent baking substitute for almond flour. Coconut flour has different properties and is not measured cup for cup like almond flour. If your almond flour baked goods have a nutty taste, I suggest trying a different brand like Anthony’s or Bob’s Red Mill (or Costco brand if you’re a member). Also, make sure your almond flour is super fine for the best crumb.
- Sweeteners– powdered and granular sweetener can be used in the cake portion of the recipe. Personally, I think powdered sweetener yields the best results but when using (most) powdered sweetener, you must remember to check the ratios on the bag and adjust accordingly. For example, 1 cup of granular sweetener is typically 1/2 cup powdered. Also, some brands vary in measurements (like Pyure) so be sure to check the ratio on your product’s bag. And always use powdered sweetener in frostings so you don’t have a gritty frosting.
Keto Yellow Cake with Chocolate Frosting
For the Cake:
- 2 cups almond flour
- 1 cup sweetener of choice I use this
- 1.5 teaspoons baking powder
- 8 tablespoons butter melted
- 4 eggs
- 1 tablespoon vanilla extract
For the Frosting:
- 2 ounces cream cheese softened
- 8 tablespoons butter softened
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sweetener of choice I use this
- 1/4 cup + 1 heaping tablespoon cocoa powder
- Preheat oven to 350 degrees. Grease a cake pan (see note) and set aside.
- In a stand mixer or large bowl, mix the dry ingredients.
- On low speed, add the eggs one at a time. Mix well after each egg.
- Add vanilla extract and mix again.
- Slowly add the melted butter continue mixing until well combined. Scrape the sides and mix again, if needed.
- Transfer the batter to the prepared pan. Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes on a wire rack before flipping out of pan. Let cool completely before adding frosting.
- In a medium bowl, beat the cream cheese and butter until fluffy.
- Add the powdered sweetener and mix.
- Add the cocoa powder and mix.
- Add the heavy cream and vanilla and mix until fully combined.
- Spread frosting over cake using an offset spatula.
9" round- 20 to 25 minutes
12 cup muffin/cupcake- 12 to 15 minutes
8×8 square- 25 to 30 minutes
9×13 sheet- 15 to 20 minutes
bundt- 25 to 30 minutes Keep cake covered in the refrigerator up to one week. The cake is best served room temperature. Let your piece of cake sit on the counter for 10 to 20 minutes for the best experience.