The Best Keto Birthday Cake

8 Slices196 cals

Happy Birthday to me? Happy Birthday to you? Either way, it’s my birthday today so let’s do another birthday cake recipe! This time we’re gonna do a low carb or Keto Birthday Cake depending on what ingredients you use. Don’t worry, you can add protein to it too!

It’s hard to satisfy everyone but I think this keto birthday cake recipe can get most of you and if it doesn’t? At least I’m allowed to cry on my birthday! Now let’s get right into this super easy keto birthday cake recipe.

The Best Keto Birthday Cake Whole

Keto Birthday Cake

Start this one with a large bowl. Add into that bowl 4 large eggs, 2 tablespoons of melted butter or coconut oil, 1/4 cup of milk substitute, 1 1/2 teaspoons of vanilla extract, 1/2 cup of erythritol, 1 1/2 cups of almond flour, 1 scoop of optional vanilla protein powder, 1/2 teaspoon of salt, and 1 1/2 teaspoons of baking powder.

Mix all of those together until smooth. Next, take out our favorite 6” cake pan, line it with some parchment paper or non-stick cooking spray, and bake your cake on 350F/176C for around 15-20 minutes. Your time will depend on how big, small, and/or how many pans you used so just keep an eye on it!

The Best Keto Birthday Cake Cut

Keto Frosting

Every good cake needs an equally good frosting so let’s make that good keto frosting.

Take out a bowl and mix together 6 ounces of cream cheese and 3 tablespoons of butter until it starts to look fluffy. Next, add in 1/3 cup of erythritol, 1 teaspoon of vanilla extract, 1 scoop of optional vanilla protein powder, and 3 tablespoons of heavy cream.

Mix those together until it looks like frosting or you cave and start licking the mixer. This keto frosting is delicious and when you spread it over the whole cake, it really doesn’t hurt the macros too much. You can change it up by using full, reduced, or fat free cream cheese which I suggest below.

The Best Keto Birthday Cake Close

Want a lower fat frosting? Check this Protein Frosting recipe out!

If you didn’t eat all of your keto frosting go ahead and spread it over your future keto birthday cake! Top that cake with whatever you want. Today I’m using sprinkles (not keto friendly) because they look good in pictures and well, because I like sprinkles.

Cut your cake, serve it to yourself, and enjoy your birthday without having to sing to yourself…or a camera like I did earlier.

The Best Keto Birthday Cake Recipe

The Best Keto Birthday Cake

This is The Best Easy Keto Birthday Cake you can make! Simple ingredients, low carb, tons of flavor, and flexible for almost any diet.
4.67 from 12 votes
Print Pin Rate Save Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Keyword: birthday cake, keto, keto cake, keto frosting, low carb, low carb cake
Servings: 8 Slices
Calories: 196kcal
Cost: $4.50

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  • 4 Large Whole Eggs
  • 2 Tablespoons Butter - Unsalted (Melted) or Coconut Oil, Unsweetened Apple Sauce
  • 2 Ounces Milk Substitute
  • 1 ½ Teaspoons Vanilla Extract
  • ½ Cup Sweetener - I like Erythritol
  • 1 ½ Cups Almond Flour
  • 1 Scoop Protein Powder - Vanilla *Optional
  • ½ Teaspoon Salt
  • 1 ½ Teaspoons Baking Powder


  • 6 Ounces Cream Cheese - Full, Reduced, or Fat Free
  • 3 Tablespoons Butter - or Coconut Oil
  • Cup Sweetener - I like Erythritol
  • 1 Teaspoon Vanilla Extract
  • 1 Scoop Protein Powder - Vanilla *Optional
  • 3 Tablespoons Heavy Cream
  • Sprinkles - Your choice



  • Melt your butter
  • Add all of your Cake ingredients into a large bowl
  • Mix them together until smooth
  • Coat or line your favorite cake pan(s) with non-stick cooking spray or parchment paper
  • Evenly distribute your mix if you’re making multiple layers
  • Bake your cake on 350F/176C for around 15-20 minutes (this will change depending on your pan size so keep an eye on it)


  • Mix together your Cream Cheese and Butter until it starts to look fluffy
  • Add in the rest of your Frosting ingredients
  • Continue mixing those together until it looks like frosting
  • Spread your however you want!



Use the cake ingredients for a base and customize the rest of it to fit your macros!
Calories Per Slice without Protein Powder and No Frosting (Use your own) (Makes 8):
  • Calories: 196
  • Fat: 16.6g
  • Saturated Fat: 3.2g
  • Sodium: 57.5mg
  • Carbs: 4.2g (Net Carbs: 2g)
  • Fiber: 2.2g
  • Sugar: .7g
  • Protein: 7.5g
Calories Per Slice with Protein Powder & Keto Frosting (Makes 8):
  • Calories: 312
  • Fat: 25.7g
  • Saturated Fat: 9.2g
  • Sodium: 202.5mg
  • Carbs: 5g (Net Carbs: 2.5g)
  • Fiber: 2.5g
  • Sugar: 1.7g
  • Protein: 15.2g


Calories: 196kcal | Carbohydrates: 4.2g | Protein: 7.5g | Fat: 16.6g | Saturated Fat: 3.2g | Sodium: 57.5mg | Fiber: 2.2g | Sugar: 0.7g


  1. Evdokia on March 26, 2022 at 4:08 am

    Hey there!
    Can I use coconut flour instead of almond? And if so, how much would the equivalent be?

    • Derek Howes on August 22, 2022 at 7:33 pm

      Coconut flour is hungry for moisture so I’d be cautious trying that here.

  2. chantel on August 15, 2020 at 10:26 pm

    4 stars
    Mine came out decent. Texture reminds me of wet sponge. I did put all my batter in one 6 in pan, not realizing until after I put it in the oven that I should’ve used 2 pans. So I had to bake a bit longer. I think its worth trying again though.
    How long would you say this cake lasts for? Out on the counter or in the fridge?

    • Derek Howes on October 23, 2020 at 6:52 pm

      I would say at least 5-7 days in the fridge. Not too sure how long it would last on the counter for! I hope this helps.

  3. Joanna Austin on July 9, 2020 at 3:00 pm

    5 stars
    so made this for the 1st time, yummy… so besides all the for the Erythritol is used Swerve the ultimate sugar replacement, with Erythritol and prebiotic oligosaccharides blend, and for the protein powder I used Keto meal Vanilla and its soo good blended together, I noticed the coconut oil I will learn to use it when I start mixing it up the batter, cause it sticks to the bottom of the bowl which is not fun, and the I used whipping cream for the frosting and it turned out perfect. Yesterday was my birthday and I didn’t get to make it but I am excited I got a chance to make it. and my older teens seam to like the taste too.

    • Derek Howes on October 23, 2020 at 7:18 pm

      I’m glad you liked it Joanna and happy SUPER belated birthday to you!

  4. Amy Lange on July 6, 2020 at 11:34 am

    Is the batter recipe per a layer? Thanks!

    • Derek Howes on October 24, 2020 at 10:19 am

      Great question Amy! This would be sufficient for 2 6” cake pans (I have the ones I use listed above in the recipe card).

  5. Mari Canto on June 18, 2020 at 12:05 am

    Hi, is the cake moist? If not can you use a simple syrup, will it absorb? Or will it sit at the bottom of cake making it soggy?

    • Derek Howes on October 23, 2020 at 6:53 pm

      Hi Mari! Yes, it’s definitely super moist!

  6. Sara on June 12, 2020 at 12:26 pm

    Hello, did you use two 6” pans?

  7. Joe on April 22, 2020 at 8:03 pm

    What do you use for a milk substitute.?

    • Derek Howes on May 27, 2020 at 6:04 pm

      Hey Joe. Almond, coconut, cashew, soy, etc would all be a great choice!

  8. kayla on March 11, 2020 at 12:00 am

    hello , just wondering what kind of milk substitute you used?:)

    • Derek Howes on May 27, 2020 at 7:07 pm

      Hi Kayla. I’ve used almond and coconut in this one. Any should work great!

  9. Raquel on February 17, 2020 at 12:00 am

    Is it really 8 servings from a 6″ cake? Tiny cuts, huh?

  10. Adriana on February 16, 2020 at 12:00 am

    Birthday happy!

    Ps: It’s my birthday, too!

    • Derek Howes on February 17, 2020 at 12:00 am

      Thank you. Happy birthday to you too!!!

  11. BrownEyes on February 16, 2020 at 12:00 am

    What are melted eggs? 🙂

    • Derek Howes on February 17, 2020 at 12:00 am

      Hahaha! Fixed that. Thank you

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