A pretty gluten-free low carb birthday cake recipe with moist low carb cake and sugar free frosting. The cake is filled with sugar free raspberry jam and lemon whipped cream.
Since it’s my birthday today, I wanted to celebrate with a pretty birthday cake. I actually made the cake yesterday and since I had all of the other recipes ready (the sugar-free raspberry jam and the sugar-free French buttercream frosting) I only had to concern myself with preparing and assembling the cake.
I’ve made homemade birthday cakes for my family for over twenty years. It’s something I really enjoy. Eight years ago I started baking gluten-free low carb birthday cake recipes. They aren’t any harder to make than regular cakes and I enjoy them even more. Maybe you’ve seen the low carb chocolate birthday cake or the low carb peanut butter chocolate birthday cake I shared last year? They were fun.
When I first began my low carb journey I wasn’t sure I would ever eat baked goods again, let alone sugar free cakes. That changed the moment I saw the beautiful cover photo of Elana Amsterdam’s cookbook, “The Almond Flour Cookbook”, which featured a chocolate almond flour cake. I knew then, that enjoying the occasional low carb keto treat would be possible.
This is the first time I have shared a gluten-free low carb birthday cake recipe that was vanilla, although I do have a nice recipe for vanilla cupcakes. I usually post low carb chocolate cake recipes just because low carb vanilla cakes made with almond flour and coconut flour are so dark in color. There’s no way around it really. Of course, I could have used a cheaper butter (typically more pale in color) and egg whites instead of whole eggs, but I didn’t.
Like my other birthday cake recipes, this is a study in how combining a few basic recipes results in something unique. For another unique cake try the low carb sugar free coconut lemon curd cake (coming soon) – it’s perfect for spring.
[ABOUT THE RECIPE] Low carb baking can be simple with few ingredients or a little more complex with more ingredients. A few of us low carb bakers have found that combining several low carb ingredients results in the best possible texture – each ingredient has a purpose. It’s often the difference between a good recipe and a great recipe.
HOW TO PIPE ROSETTES: Watch how to pipe roses from this video clip from Charm de Bon Bon.
This pretty gluten-free low carb birthday cake recipe serves 12, at 4 net carbs per serving.
[This post and recipe contain affiliate links.]
A pretty gluten-free birthday cake recipe with moist low carb cake and sugar-free frosting. The cake is filled with sugar-raspberry jam and lemon whipped cream.
- 6 oz unsalted butter, softened
- 3/4 cup Sukrin :1 (or Swerve Granulated)
- 2 large eggs (cold)
- 2 1/2 tsp vanilla
- 1/2 tsp stevia glycerite or stevia drops to taste
- 1 1/2 cup almond flour (Bob's Red Mill Super Fine)
- 1/2 cup coconut flour
- 1/3 cup whey protein powder (or 1/4 cup oat fiber 500)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum (binds ingredients together)
- 1/2 tsp salt
- 3/4 cup buttermilk (cold)
- 3 large eggs (cold)
- 1 cup heavy whipping cream
- 1/4 cup Sukrin Icing Sugar (Swerve Confectioners)
- 1 tsp fresh lemon zest (optional)
- 1/16 tsp xanthan gum (about 3 small pinches)
1.) Prepare the Sugar-free Raspberry Jelly the day before or up to a week before assembly. 2.) Prepare the Sugar Free French Buttercream Frosting the morning of or up to a week before assembly. 3.) Prepare the cake the day before or up to 5 days before assembly. Wrap well in cling wrap.
Cake Preparation: Pre-heat oven to 350 degrees F and position rack to the lower third. Trace the bottoms of 6 X 2-inch cake pans on parchment and cut out the circles. Spray the pans with baking spray and line the bottoms with parchment. Measure the dry ingredients together in a small bowl and whisk to combine and break up any lumps.
Method: Place the butter, Sukrin :1 (or Swerve), vanilla, and stevia glycerite in a medium bowl and cream together until light and fluffy - about 1 1/2 minutes. Add 2 large eggs and beat until completely incorporated, making sure to keep that nice light texture. (The mixture may break or separate a little - it's okay.)
Add 1/3 of the dry ingredients and beat until fully incorporated and the batter is fluffy. Add 1 egg and 1/4 cup of buttermilk, beating until incorporated and until the batter is light and fluffy. Add 1/2 of the dry ingredients and beat as before, followed by 1 egg and 1/4 cup of buttermilk. The goal is to keep everything light and fluffy. Add the last of the dry ingredients, beating well, followed by the last of the wet ingredients, making sure to scrape down the sides and bottom of the bowl.
Divide the cake batter evenly between the two pans. The batter will be very thick - like a cookie dough, and will need to be spread into the pan with a small offset spatula or knife. Lift a pan a few inches off of the counter and let it fall onto the counter. Do this twice for each pan to help knock out any larger air bubbles.
Place the pans in the oven and turn the oven up to 400 for 8 minutes, then back down to 350 for 30 minutes or until the tops of the cakes are firm, but still springy to the touch. Remove the pans from the oven and let the cakes cool in the pans until cool enough to handle. Loosen the cakes by running a slender knife along the edge of the pan and turn out onto a cooling rack to cool completely. Wrap in cling film and refrigerate until needed.
Assembly: Whip the French buttercream frosting and refrigerate. Whip the heavy cream with sweetener and lemon zest until soft peaks form. Add the xanthan gum and beat until very stiff. Carefully slice off the tops of the cakes to level the tops. Slice the cakes in half, horizontally and place one on the serving plate.
Snip the corner off of a quart ziploc bag ( 1/2-inch up from the corner ) and insert a large round tip, if you don't have one, just use the bag. Starting on the inside edge of the sliced cake, squeeze concentric circles (one inside the other) to cover the cake. Top with a cake half and press gently to level it. Squeeze another circle of whipped cream along the outside edge of the new cake layer to form a dam. Spread half of the raspberry jam out to the whipped cream. Top with the third cake layer and level. Again, squeeze concentric circles to fill the cake layer. Top with the remaining cake layer and level.
Decorate: Remove any whipped cream that may have squeezed out from between the cake layers. Whip the frosting one more time and thinly frost the sides and top of the cake. Refrigerate the remaining frosting and cake for 20 minutes. Cut the tip of a quart ziploc bag about 1/2 inch from the corner. Insert a large closed star tip into the bag and fill with the remaining frosting. Pipe roses onto the top of the cake - see link in the post. Pipe stars in any space in between. Refrigerate the cake until the frosting has hardened before lightly covering in cling wrap.
To Serve: Remove the cling film from the cake and allow to come to room temperature for 20 minutes before cutting. The frosting will be soft and the cake still chilled. Serves 12.
Total Time: Sugar free jelly - 30 minutes, French buttercream - 30 minutes, Cake 40 minutes, Assembly 30 minutes. 2 - 2 1/2 hours total time.
1.) Use all of the raspberry jelly to fill 2 layers. Whip 1 1/2 cups of heavy whipping cream and use to fill one layer and frost the cake. (Make sure to sweeten and flavor to taste. Possible flavors (lemon zest, orange zest, lime zest, tangerine zest, any extract flavoring you like.)
2.) Skip the raspberry jam and whipped cream. Make a naked cake by filling and topping the cake with the French buttercream frosting and leaving the sides un-frosted.
3.) Use all of the raspberry jelly to fill 2 layers. Skip the whipped cream. Use the French buttercream to fill the middle layer and to frost and decorate the top.