Baking Classic Keto Cakes—Moist and Delicious

Many cakes out there are considered to be classics. Luckily, we have recreated many classic types of cakes to fit into the keto diet, including a light lemon cake and New York cheesecake.

Making a classic cake keto-friendly doesn’t have to be hard either. We have tried and tested each recipe to ensure that it encapsulated the essence of the original cake (moist, sweet, and irresistible!) while using only keto ingredients. You’ll be pleasantly surprised when you love these keto cakes even more than their classic counterparts.

Baking as a science

• Flour: The flour you use is the primary structure builder of the cake, no matter you use almond flour, coconut flour, or any other type of keto flour. It’s the main ingredient and binds the cake, creates the fluffy texture, and provides the most nutrients.
• Sweetener: Sweeteners not only add that delicious taste you’re looking for in a cake recipe, but they also help soften it. Most sweeteners hold moisture, keeping the cake moist for several days after baking.
• Eggs: Eggs give the cake structure as well as flavor, moisture, and color. When eggs bake inside a cake, the proteins they carry coagulate and firm, allowing the cake to hold its shape after it’s baked. Eggs can also act as a leaven agent when they’re whipped before being added to a batter. The air mixed into the egg expands when cooking, puffing the cake up while the eggs set.
• Fats: Having fat in a cake is essential and fulfills several roles. First, the fat tenderizes the cake, making it moist and creating a smooth texture in your mouth. When the fat is creamed into the recipe (such as when you cream butter), you trap air inside the fluffy mix, which then acts as a leavening agent for the cake as well. Fat also adds lots of flavor, making the cake rich and tender.
• Milk: Milk adds richness and structure. Additionally, it can help the cake reach that perfect golden-brown color you’re seeking. Milk adds flavor and moisture, preventing your cake from being too dry.
• Flavorings: Adding a flavoring agent such as vanilla extract can make a massive difference in taste. Even half a teaspoon of vanilla has a noticeable impact, sweetening the cake and enhancing the other flavors without adding any extra sugars.

Lemon Cake

Whether you want to impress your guests or surprise a special someone, this Lemon Chiffon Cake is sure to steal the show.

Prep time: 30 minutes

Cook time: 25 minutes

Yield: 12 servings

Ingredients

1/2 cup coconut flour

1/4 teaspoon sea salt

1 teaspoon baking soda

1 teaspoon baking powder

4 whole eggs, room temperature

2/3 cup granular erythritol

2/3 cup butter, melted and cooled

1-1/2 tsp lemon extract

1/2 tsp vanilla extract

1/4 cup lemon juice

1 tablespoon lemon zest

1/2 cup unsweetened coconut milk, canned

Directions

1. Preheat your oven to 350 degrees F and prepare two 8-inch cake pans by greasing them thoroughly with butter.
2. Combine the almond flour, coconut flour, sea salt, baking soda, and baking powder in a large bowl and whisk together. Set aside.
3. In a separate bowl, combine the eggs, erythritol, melted butter, both extracts, lemon juice, and the lemon zest. Whisk together well. Add the coconut milk to the wet ingredients and whisk again. Add the dry ingredients to the wet mixture slowly, adding only about 1/2 a cup at a time and whisking well after each addition to ensure everything is well blended and no lumps form.
4. Divide the batter between the two cake pans and place in the preheated oven to bake for 30 minutes or until a toothpick comes out of the center of the cake cleanly. Allow the cakes to cool completely and then remove from the cake pans and assemble using your favorite icing. Decorate and enjoy.

In addition to the toothpick test in Step 4, you’ll know the cakes are finished baking when the tops of the cakes are golden brown.

Citrus Olive Oil Cake

Cook time: 30 minutes

Yield: 8 servings

Ingredients

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 eggs

1/2 cup erythritol

1/4 cup olive oil

1/2 teaspoon orange extract

1 teaspoon lemon zest

1/2 teaspoon lime zest

Directions

1. Preheat your oven to 325 degrees F. Grease a 9-inch cake pan with butter and set aside.
2. Combine the almond flour, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk together the eggs, erythritol, olive oil, orange extract, and lemon and lime zests. Combine the wet and dry ingredients and whisk until a smooth batter forms.
3. Pour the batter into the cake pan and then bake for 30 minutes in the preheated oven. The cake will be golden brown, and the center of the cake will spring back when touched. Let the cake cool in the cake pan before removing it from the pan. Slice and enjoy.

Strawberry Almond Cake

Cook time: 30 minutes

Yield: 8 servings

Ingredients

4 eggs, separated

1/2 cup granular erythritol

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 teaspoon baking powder

1/4 teaspoon salt

1-1/2 cups finely ground, blanched almond flour

1 cup diced strawberries

Directions

1. Preheat your oven to 325 degrees F. Grease an 8-inch cake pan with butter and then sprinkle 1 tablespoon of granular erythritol in the pan and shake the pan to coat the bottom and sides of the pan with the sweetener.
2. Place the egg yolks and 1/4 cup of the granular erythritol in a mixer fitted with a whisk attachment and whip until fluffy. Add the vanilla extract and almond extract and mix to combine. Set the mix aside for now.
3. In a separate bowl, whip the egg whites with the remaining erythritol until stiff peaks form. Set aside as well. Combine baking powder, salt, and almond flour in a bowl and then stir into the egg yolk mixture to make a thick batter.
4. Gently fold the whipped egg whites into the yolk mix carefully to keep the egg whites nice and fluffy. Fold in the strawberries and then pour the batter into the prepared pan.
5. Bake the cake for 30 minutes or until it’s golden brown and a toothpick comes out cleanly from the center. Take the cake out of the oven and run a spatula around the edge of the pan to loosen the cake from the sides. Let cool completely before removing from the cake pan. Garnish with extra strawberries or sugar-free whipped cream.

Shaking the greased pan sprinkled with granular erythritol helps the cake batter cling to the pan and rise nicely.

New York Cheesecake

Cook time: 90 minutes

Yield: 12 servings

Ingredients

1/4 cup butter, room temperature

1 cup powdered erythritol

3 eggs, room temperature

3/4 cup sour cream

1/2 tablespoon vanilla extract

Directions

1. Preheat your oven to 300 degrees F. Grease a 9-inch, springform cake pan and place a round piece of parchment in the bottom. Wrap the outside of the pan with aluminum foil and then set the pan aside.
2. Beat the cream cheese and butter together until light and fluffy in a medium bowl. Add the powdered erythritol to the bowl and beat to combine well. Add the eggs one at a time, scraping down the sides of the bowl after each one. Add the sour cream and vanilla extract and stir until a smooth batter forms. Pour the batter into the prepared pan and then place the pan in a water bath.
3. Bake in the preheated oven for about 50 minutes. After 45 minutes, start checking to see if the cheesecake has already set (the center should jiggle slightly but be firm around the edges).
4. Remove the cheesecake from the oven and let cool to room temperature. Then set in the fridge and let the cheesecake cool completely and then run a knife or spatula around the edge of the pan and remove the cake. Slice and serve.

Top the cheesecake with some homemade whipped cream, a few fresh or frozen berries, or a drizzle of unsweetened chocolate.

Butter Cake

Cook time: 30 minutes

Yield: 12 servings

Ingredients

1/2 cup sour cream, room temperature

8 tablespoons butter, melted

3 eggs, room temperature

2/3 cup granular erythritol

1 teaspoon vanilla extract

1 teaspoon baking powder

4 tablespoons unsalted butter

1/3 cup granular erythritol

3 teaspoon vanilla extract

2 tablespoons water

Directions

1. Preheat your oven to 350 degrees F. Grease a Bundt pan and set aside.
2. In a large mixing bowl, whisk together the almond flour, sour cream, melted butter, eggs, 2/3 cup erythritol, 1 teaspoon vanilla extract, and baking powder. Whisk until the batter is smooth. Pour the batter into the prepared Bundt pan and bake in the preheated oven for 30 minutes or until golden brown.
3. While the cake is baking, add 4 tablespoons butter, granular erythritol, and vanilla extract to a small sauce pan along with water. Bring the mixture to a boil, stirring to dissolve the erythritol. Remove from the heat and set aside.
4. Remove the baked cake from the oven and poke holes in the bottom of the cake using a knife or skewer. Pour the butter mixture from the saucepan over the cake, letting it soak into the holes. Allow the cake to cool completely in the pan before flipping it out and enjoying.