Keto Sour Cream Cake

Name: Keto Sour Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups almond flour ((280 g)); 2/3 cup low carb sugar (See menu bar for gram conversion); 1 tsp sea salt; 1/2 tsp baking soda; 3 large eggs ((I always use cold)); 1/2 cup sour cream; 1/4 cup salted butter, melted ((4 tbsp, 2 oz)); 2 tsp vanilla extract; 1/2 tsp stevia glycerite; 6 oz cold cream cheese; 1/3 cup low carb powdered sugar; 1/4 cup salted butter (very soft) ((4 tbps, 2 oz)); 3/4 cup heavy cream; 1 tsp vanilla extract; 1/4 tsp stevia glycerite ((or to taste)); 6 medium strawberries, halved; 36 small blueberries; 12 mint sprigs ((optional))

By Kim Hardesty

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Do you love serving a pretty patriotic dessert for the 4th of July? Dazzle them with this ultra-moist sour cream cake topped with a silky whipped cream cheese frosting. Made with almond flour and sour cream, this easy sheet cake cake is gluten-free, low carb, and feeds a crowd

For me, the best part of Independence day is wowing my family with a delicious red, white, and blue dessert. While traditional desserts like Blueberry Crumble Bars, Strawberry Shortcake, or Strawberry Cream Pie are always a hit, this sour cream cake festively decorated with strawberries and blueberries is as pretty as it is scrumptious!

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Keto Sour Cream Cake

Unlike other low carb cakes, this sour cream cake has minimal ingredients and is easy to prepare. Most keto dessert recipes use a blend of low carb flours but this cake only calls for almond flour. Sour cream and melted butter keep the texture moist and velvety while vanilla adds a delicious flavor.

Expect an incredibly moist almond flour cake with a delicate crumb and luscious texture. It’s topped with a light, whipped cream cheese frosting and fresh strawberries and blueberries. This low carb dessert recipe is absolutely delicious and so simple to make. I promise you’ll never miss the carbs in this keto cake.

Sugar-free Whipped Cream Cheese Frosting

This sugar-free whipped cream frosting is my husband’s favorite. You’ll find a hint of butter in the in the background and just enough vanilla to balance the tartness of the cream cheese. Starting with cold cream cheese ensures that the heavy cream will whip, producing a more stable frosting.

Erythritol based sweeteners will sometimes recrystallize after sitting in the refrigerator – especially in moist confections. We’ve all experienced “crunchy” frostings or cake fillings. To reduce this effect, I use a finely powdered sweetener like Sukrin Icing Sugar (Melis), Swerve Confectioners, Lakanto Powedered or Besti Monk Fruit with Allulose (Powdered).

To get the best results in your keto frosting recipes, make sure to beat the icing sugar with butter or cream cheese for several minutes to encourage it to dissolve. When completely dissolved, less/finer crystals form. Another trick is to use less erythritol and augment sweetness with stevia.

Tips for the perfect keto cream cheese frosting:

Start with cold cream cheese. This ensures that the heavy cream will whip well and produces a more stable frosting.
For the smoothest frosting, use a finely powdered sweetener.
Make sure to beat the icing sugar with the cream cheese first for several minutes so it completely dissolves. This helps prevent crystals from forming.
Then, beat in the softened butter.
Next add the heavy cream, a little at a time, whipping until the frosting is light and fluffy.

Low Carb Baking Simplified!

Have you ever felt overwhelmed by the steps required to make a cake? I know I have. I thought it all had to be done in one day. Then, I discovered the secret of professional cake decorators – don’t do it all in one day!

I make my cakes in advance and cool them completely before wrapping well in cling film and refrigerating until needed. Make this sour cream cake a few days ahead of time and park it in the fridge until you’re ready to frost it.

If you plan to frost this sour cream cake today and serve it tomorrow, store it uncovered in the fridge overnight or at least 6 hours without the fruit. Refrigerating it uncovered, ensures that the frosting chills and forms a thin skin that won’t stick to the cling film. Add the fruit to decorate just before serving or several hours before serving and lightly cover with cling film.

NOTE: When decorating, be sure to use the fruit sparingly. We low carb Keto dieters keep our fruit consumption to a minimum in order to keep blood sugars low. Using fresh berries as a garnish allows us to enjoy without overdoing it. And, it provides a pretty patriotic twist making this sour cream cake a winner for all the summer holidays.

Festive Sour Cream Cake (Keto, Low Carb)

Keto Sour Cream Cake

An incredibly moist almond flour cake topped with whipped cream cheese frosting and decorated with fresh berries. This Sour Cream Cake is perfect for July 4th and all summer.

5 from 6 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings:

Calories: 358kcal

Ingredients

Cake:

3 cups almond flour (280 g)
2/3 cup low carb sugar See menu bar for gram conversion
1 tsp sea salt
1/2 tsp baking soda
3 large eggs (I always use cold)
1/2 cup sour cream
1/4 cup salted butter, melted (4 tbsp, 2 oz)
2 tsp vanilla extract
1/2 tsp stevia glycerite

Frosting:

6 oz cold cream cheese
1/3 cup low carb powdered sugar
1/4 cup salted butter (very soft) (4 tbps, 2 oz)
3/4 cup heavy cream
1 tsp vanilla extract
1/4 tsp stevia glycerite (or to taste)

Garnish:

6 medium strawberries, halved
36 small blueberries
12 mint sprigs (optional)

Instructions

Cake Preparation:

Preheat oven to 350 degrees F and place rack in middle position. Spray a 1/4 sheet pan (small jelly roll pan) with baking spray. Line the bottom with parchment paper and spray the paper.

Cake Procedure:

Stir almond flour before measuring with a whisk to break up any lumps. Measure all of the dry ingredients into a medium-large bowl. Whisk to thoroughly combine.
Add all of the wet ingredients to the dry ingredients and mix thoroughly with a hand mixer. Scrape the thick batter into the prepared sheet pan and smooth evenly with an offset spatula for best results.
Bake for 20-30 minutes. The cake should spring back when lightly pressed with a finger, but still sound slightly moist. Remove from oven and let cool completely. (I place a clean tea towel over the cake while it cools to trap in the steam.)

Frosting:

Place the cold cream cheese in a small-medium bowl with the powdered sweetener, vanilla extract and stevia glycerite. Beat with a hand mixer until the cream cheese is completely smooth and fluffy, about 1-2 minutes, scraping down the sides to incorporate any stray lumps. Add the soft butter and repeat.
Incorporate the heavy cream, 1/4 cup at a time, whipping well between additions. Beat the frosting until it resembles whipped cream and the sweetener has dissolved.

Assembly:

Frost the cake. Garnish with fruit. Cut and Serve. Serves 12 at 4.5 net carbs each (including the fruit).

NOTES:

I always make my cakes in advance and cool completely before wrapping in cling film and refrigerating until needed. After frosting my cakes, I leave them uncovered in the refrigerator overnight. This helps the frosting "crust" a bit so cling film doesn't stick to it. (If using an all whipped cream frosting, I cover loosely with cling wrap use tooth picks to prevent the wrap from marring the cake. I don't leave it uncovered.)
I baked this cake two days before photographing. I frosted it the night before and left it in the fridge uncovered. Then, I carefully measured and cut my pieces. Lastly, I decorated it just before photographing. The strawberries were medium sized and the blueberries were very small. The biggest blueberries were medium sized with the others the size of small peas. I used mint from my garden, but you could use a larger single leaf of mint or very small triangles of lemon, too.
Always let a low carb cake sit on the counter for 10-20 minutes before enjoying. The fat solidifies in the fridge causing a firm texture which some mistake as being dry. I take my dessert out at dinner time and it is ready by the time we are finished.
This cake keeps well in the fridge for a week and can be frozen.

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