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Low Carb/Keto Birthday Cake

494 kcal
30 minutes
494 kcal
30 minutes


  • Sprinkles:
  • Pulse in a food processor shredded coconut and gel food coloring for 20 sec. Let it dry in the oven for 20 minutes ate 200 F.
  • Sponge:
  • Melt the butter, add eggs whisk well with the fork. Add remaining ingredients, mix together and transfer batter in a microwave-proof bowl greased with cooking spray (4.5 inches).
  • Microwave on high for ~4-6 minutes. Check the sponge, the center should be firm. Cooking time highly depends on the power of the microwave. Let it cool completely. Slice into 3 layers with the sharp knife.
  • Frosting:
  • Using hand mixer beat on high soft butter, adding powdered sweetener.
  • Add cream cheese (room temperature) and beat for ~1 minute, adding vanilla extract and lime zest (optional).
  • Assemble the cake by layering sponge with frosting.
  • Decorate with sprinkles.
  • Refrigerate for 2 hours.
  • Preheat the oven to 350°F.
  • Using an electric mixer, beat the eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add erythritol and continue beating on high speed ~5 min.
  • The mixture will be thick and fluffy. Add soft coconut oil in thirds, and mix slowly.
  • Slowly fold in shredded coconut.
  • Pour the batter into the prepared pan. Bake for 20 minutes.
  • Dissolve gelatine according to instructions.
  • Mix together mascarpone, cream cheese, erythritol, and vanilla extract matcha powder and mix. Add dissolved room-temperature gelatine.
  • After the sponge is baked and cooled down, pour over the filling and refrigerate overnight.
  • Can be stored in a fridge up to 5 days, or frozen up to a month.
This is a recipe by
Tatyana Zinchenko
View all my recipes
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