Keto Funfetti Birthday Cake

Today we are celebrating reaching 10k on instagram along with 11k e-mail subscribers for MouthwateringMotivation.com! For that reason, I had to go all out and make this extravagant Keto Funfetti Birthday Cake. 

This cake is beautiful! Everyone that's keto or not strongly approved of it and said it tasted delicious! The Funfetti sprinkles really bring back all of my childhood memories of a boxed Duncan Heinz cake.

This cake may be just slightly healthier seeing as it is gluten free, grain free and there is no sugar added!

Though it's not my birthday, it sure feels like it. Even though we are in quarantine, I had to drive around and drop-off a piece of this Keto Funfetti Birthday Cake for each of my close friends to help celebrate.

This has been a milestone of mine for a while now! I started this blog originally when I was 15 because I just wanted to share my protein recipes with the world. LOL.  I had no intention of making this site a business. But thanks to you guys, my favourite past-time has slowly been able to become my career.

I LOVE baking and sharing my recipes with you. Your sweet comments and the times you tag me in your instagram posts after you've made one of my recipes mean the world to me. It's so cool seeing people really love something you came up with.

• 7.2K Pinterest Followers, 2.6M (current) Pinterest Monthly Viewers
• 10K Instagram Followers
• 2.5K+ Facebook Followers
• 11K+ E-mail Subscribers
• 524 Reddit Followers
• 80000K-100000K Monthly Blog Viewers

THANK YOU. 

I couldn't do this without you and I am forever appreciative of your support.

We are currently one little community, but I have big things planned for this little blog.. and I can't wait to see where the future takes us. For now, let's just all enjoy a piece of Keto Funfetti Cake and be grateful for where we are in this moment. : )

Ingredients in Keto Funfetti Birthday Cake

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time! **UPDATE** lately I've switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Xanthan Gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.
• Rainbow Sprinkles – Stoka makes fantastic sugar free sprinkles you can purchase to bake with. I personally used regular sprinkles in this cake as I typically don't eat a large portion of my baking goods and it was made for friends but Stoka spinkles are a great option 🙂

Tips For Making Keto Funfetti Birthday Cake

• Make sure you bake your cakes fully! These require ~40-45min in my oven which bakes a bit slow so just keep that in mind.
• You can make this in a smaller pan if you want, such as, 8-inch or 6-inch, just be sure to adjust cooking times and note that your cake will be thicker and servings will be more calorie dense.
• When greasing your cake pans, be sure to full coat them in a light amount of butter or oil and then flour them with coconut flour by adding a few tablespoons and knocking it around the pans to fully coat them.
• When removing the cakes from the pan, make sure to cool them fully first on a wire rack then gently run a knife around the sides before tipping them over onto a plate or wire rack. I recommend tipping one of them onto the cake stand or plate you are going to ice/display them on and the second one on another plate or flat tray that you can easily slide it off of when it comes time to layer it on top of the first cake.
• These cakes don't rise a lot but once layered with frosting they make quite a thick cake. And like I said, you can use a smaller cake pan for a taller cake.
• When mixing in powdered sweetener, I always recommend you stir it in partially first with a spoon or spatula before beating it to prevent it from flying up and out of the bowl!
• Lastly, if you want to add writing or a design to your cake, just make 1/4 of the frosting recipe and add food colouring, then place it in a piping bag!

Can I Lower the Calories of Keto Funfetti Cake?

This cake is meant to be decadent and is great for birthdays so I recommend making the full-calorie version BUT if you are just baking it for yourself then here's a few tips to lower the overall calories:

• If you'd like to keep the calories of your cake down, you can make it with regular light coconut milk, 1% milk or almond milk + 1 tsp vinegar in place of the 18% cream.
• You can also lighten the frosting by only making half and icing the inside and top but not the sides of the cake.
• OR you can just make 1/2 the cake recipe, 1/2 the icing and frost that as one single layer cake.

Keto Funfetti Birthday Cake

Serves: 12

Ingredients:

Cake

• 1 cup salted butter, softened, 240g
• 1 tablespoon vanilla extract
• 1 tsp almond extract, optional
• 1 cup + 5 tbsp powdered monkfruit/erythritol sweetener, 250g
• 6 egg whites, room temperature
• 2 cups almond flour, 224g
• 1 cup coconut flour, 112g
• 2 1/2 teaspoons baking powder
• 1 tsp xanthan gum
• 1/2 teaspoon salt
• 3/4 cup 18% cream + 1 tsp vinegar (I actually used 1/4 cup 1% milk and 1/2 cup 18% cream)
• 1/3 cup keto rainbow sprinkles, 53g

Frosting

• 1 cup salted butter, room temperature, 240g
• 1 cup cream cheese, room temperature, 240g
• ~1 3/4 cups powdered monkfruit/erythritol sweetener, 350-400g
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• sprinkles for decoration, optional
• Extra icing for decoration, optional (see tips)

Directions:

1. Pre-heat oven to 350*F and grease then flour two 9-inch cake pans (I used coconut flour to flour the pans, you can also use two 8-inch pans).
2. Add your 18% cream to a measuring cup along with 1 tsp of vinegar and set aside.
3. In a large bowl, beat together your butter and sweetener until light and fluffy. (Stir first to partially combine and prevent it from flying everywhere, then beat in until smooth).
4. Next add in your vanilla extract and your 6 egg whites and beat until well-incorporated.
5. In another medium bowl, whisk together your almond flour, coconut flour, baking powder, xanthan gum and salt.
6. Add these dry ingredients along with your vinegar/cream mixture and beat until everything is incorporated (try not to over-mix the batter).
7. Finally gently fold in your sprinkles and then divide the batter between the two cake pans, using a spatula to smooth out the tops as best as possible.
8. Bake for 40min or until the cakes have golden brown edges and the centres are not wet to the touch (note that these will set-up more as they cool, keep an eye on the cakes as my oven tends to bake on the slow side).
9. Cool the cakes on a wire rack for 15-20min before gently flipping them onto plates to remove and cool further. While the cakes are cooling, you can prepare the frosting.
10. Whip your butter and cream cheese together using a kitchen aid stand mixer with the whisk attachment or a hand held mixer until light and fluffy, scraping down the sides occasionally.
11. Add your sweetener, salt and vanilla extract and beat again, starting very slow then increasing the speed to prevent the sweetener from flying everywhere. Beat until smooth.
12. Spread a thick layer of frosting over the top of one cake, reserving about 2/3 of frosting for the rest of the cake.
13. Stack your 2nd cake on top of the first one (if you get a crack don't worry, just put it back together and ice it! No one will know, that's the beauty of frosting). Ice the top layer as well as the sides of the whole cake now until fully covered.
14. Add sprinkles or writing using additional frosting (see tips) and a piping bag and then serve! Enjoy your Keto Funfetti Birthday Cake! This is also great chilled if you have the time to place it in the fridge overnight!

Nutrition Facts for 1/12th of cake: 461 calories | 43.9g fat | 4.7g NET carbs | 7.7g protein | 4.6g fibre

Disclaimer: This post contains some affiliate links

Print Recipe

5 from 1 vote

Keto Funfetti Birthday Cake

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Keyword: cake

Servings: 12 slices

Calories: 461kcal

Ingredients

Cake

• 1 cup salted butter softened, 240g
• 1 tablespoon vanilla extract
• 1 tsp almond extract optional
• 1 cup + 5 tbsp powdered monkfruit/erythritol sweetener 250g
• 6 egg whites room temperature
• 2 cups almond flour 224g
• 1 cup coconut flour 112g
• 2 1/2 teaspoons baking powder
• 1 tsp xanthan gum
• 1/2 teaspoon salt
• 3/4 cup 18% cream + 1 tsp vinegar I actually used 1/4 cup 1% milk and 1/2 cup 18% cream
• 1/3 cup keto rainbow sprinkles 53g

Frosting

• 1 cup salted butter room temperature, 240g
• 1 cup cream cheese room temperature, 240g
• ~1 3/4 cups powdered monkfruit/erythritol sweetener 350-400g
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• sprinkles for decoration optional
• Extra icing for decoration optional (see tips)

Instructions

• Pre-heat oven to 350*F and grease then flour two 9-inch cake pans (I used coconut flour to flour the pans, you can also use two 8-inch pans).
• Add your 18% cream to a measuring cup along with 1 tsp of vinegar and set aside.
• In a large bowl, beat together your butter and sweetener until light and fluffy. (Make sure to partially stir in your sweetener before beating it to prevent it from flying everywhere).
• Next add in your vanilla extract and your 6 egg whites and beat until well-incorporated.
• In another medium bowl, whisk together your almond flour, coconut flour, baking powder, xanthan gum and salt.
• Add these dry ingredients along with your vinegar/cream mixture and beat until everything is incorporated (try not to over-mix the batter).
• Finally gently fold in your sprinkles and then divide the batter between the two cake pans, using a spatula to smooth out the tops as best as possible.
• Bake for 40min or until the cakes have golden brown edges and the centres are not wet to the touch (note that these will set-up more as they cool, keep an eye on the cakes as my oven tends to bake on the slow side).
• Cool the cakes on a wire rack for 15-20min before gently flipping them onto plates to remove and cool further. While the cakes are cooling, you can prepare the frosting.
• Whip your butter and cream cheese together using a kitchen aid stand mixer with the whisk attachment or a hand held mixer until light and fluffy, scraping down the sides occasionally.
• Add your sweetener, salt and vanilla extract and beat again, starting very slow then increasing the speed to prevent the sweetener from flying everywhere. Beat until smooth.
• Spread a thick layer of frosting over the top of one cake, reserving about 2/3 of frosting for the rest of the cake.
• Stack your 2nd cake on top of the first one (if you get a crack don't worry, just put it back together and ice it! No one will know, that's the beauty of frosting). Ice the top layer as well as the sides of the whole cake now until fully covered.
• Add sprinkles or writing using additional frosting (see tips) and a piping bag and then serve! Enjoy your Keto Funfetti Birthday Cake! This is also great chilled if you have the time to place it in the fridge overnight!

Notes

• Make sure you bake your cakes fully! These require ~40-45min in my oven which bakes a bit slow so just keep that in mind.
• You can make this in a smaller pan if you want, such as, 8-inch or 6-inch, just be sure to adjust cooking times and note that your cake will be thicker and servings will be more calorie dense. 
• When greasing your cake pans, be sure to full coat them in a light amount of butter or oil and then flour them with coconut flour by adding a few tablespoons and knocking it around the pans to fully coat them. 
• When removing the cakes from the pan, make sure to cool them fully first on a wire rack then gently run a knife around the sides before tipping them over onto a plate or wire rack. I recommend tipping one of them onto the cake stand or plate you are going to ice/display them on and the second one on another plate or flat tray that you can easily slide it off of when it comes time to layer it on top of the first cake.
• These cakes don't rise a lot but once layered with frosting they make quite a thick cake. And like I said, you can use a smaller cake pan for a taller cake. 
• When mixing in powdered sweetener, I always recommend you stir it in partially first with a spoon or spatula before beating it to prevent it from flying up and out of the bowl!
• Lastly, if you want to add writing or a design to your cake, just make 1/4 of the frosting recipe and add food colouring, then place it in a piping bag!

Nutrition

Fiber: 4.6g | Calories: 461kcal | Fat: 43.9g | Protein: 7.7g | Carbohydrates: 4.7g

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