How to make a Keto Birthday Cake | Sugar Free, GF & Low Carb

A note on Keto baking: The Keto Cooks bake with Swerve because it has the lowest glycemic effect on the body of all artificial sweeteners currently available. Being on a Keto diet simply means being in a state of Ketosis. Because Ketogenic carb and sugar alcohols consumption can vary from person to person, some people will consume no sweeteners while on Keto, and some people can consume many different types of sweeteners while staying in Ketosis. Chose what works for you and enjoy life!



8oz Block Philadelphia Cream Cheese, sliced

1 stick unsalted Kerrygold Butter, sliced (4 oz)

1/2 cup heavy whipping cream

8 egg yolks/egg whites separated

1/3 cup Coconut flour

1/3 cup Arrowroot powder

1 cup Confectioner’s Swerve, divided

2 tsp vanilla extract

1/4 tsp cream of tartar

3 tbsp Cocoa Powder (OPTIONAL for Chocolate Cake)


1. Pre-heat oven to 325 degrees. In a saucepan, melt butter and cream cheese over medium heat. Add heavy cream when the cheese and butter begin to fully melt. Whisk frequently to ensure there is no burning. Once fully melted and mixed, remove from heat.

Sifting the Arrowroot and Coconut Flour for a good mix.
2. Add in Arrowroot powder while slowly sifting in while you whisk. Do the same with coconut flour until fully stirred. Set aside to cool.

3. Separate 8 eggs, placing egg whites into a medium bowl and egg yolks in a large bowl. Whisk egg yolks vigorously until frothy. Add 2 tsp vanilla extract to the egg yolks and whisk. Add 1/2 cup Confectioner’s Swerve. Whisk until smooth.

4. Pour your cream cheese mixture into the large bowl with your egg yolks and whisk together until fully incorporated and smooth. Set aside. Optionally, you can whisk 3 tbsp cocoa powder into the batter to make a chocolate cake. We made a chocolate cake with cream cheese frosting.

5. Add 1/4 tsp cream of tartar to your egg white bowl and beat vigorously with an egg beater or kitchen-aid mixer until the whites begin to thicken into a white fluffy consistency. Add the remaining 1/2 cup Confectioner’s Swerve and continue beating until the whites form stiff peaks.

Fold, don’t mix, to achieve the right consistency for the cake batter.
6. Scoop 1/3 of the egg-white mixture and fold – not mix – it into your cream cheese mixture. Continue folding until all egg white lumps are mixed. Continue adding and folding until the entire mixture is well incorporated.


7. Line bottom of your cake pan with parchment paper and pour in the batter. Place in a hot water bath (halfway up the pan) and bake at 325 degrees for 70 minutes.

NOTE: If using a spring-form type pan, wrap the bottom of your cake pan with foil before placing in water bath. 

8. Allow cake to cool before icing. Check out our Sugar-Free Cream Cheese Frosting recipe.




  1. Just gave this recipe a go last night, accompanied by the sugar-free cream cheese frosting, and it turned out wonderfully!! Very tasty and incredibly close to tasting just like regular birthday cake. Thank you so much for this recipe, I’ll definitely be making it again! 🙂


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