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Keto Cake

By November 4, 2018May 29th, 2023Desserts

Keto Cake

My son Kai turned 8 years old on October 21st! Time flies by too fast! I often look at old photos of when Kai was a baby and tears run down my cheek. It seems like yesterday that I had to hold him all the time or he would cry. Now I have an independent little boy who gets embarrassed when I give him a kiss in front of his friends which makes me sad, but Craig said I helped him gain confidence when he needed it most which helped him become the confident little boy that he is now.

For his birthday I asked him what flavor of keto cake he wanted me to make. He loves strawberry and he loves cream cheese. So I made a strawberry keto cake with cream cheese frosting.

Kai loves pancakes more than cake, so I also made a huge batch of my keto flappers from Keto Comfort Foods cookbook for breakfast and made that into a keto pancake-cake and had that sitting at the table when he woke up! He got a kick out of my decorating with sausages and strawberries around his breakfast cake!

I am not very artistic nor patient when it comes to decorating cakes. So I ordered some dried flowers to use for decorations, which turned out quite nice and easy!

Special equipment that I used for this Strawberry Keto Cake with Cream Cheese Frosting:

Dried Flowers: Click HERE to find.

2 5-inch cake pans: Click HERE to find.

Keto Cake

Maria Emmerich
Prep Time 15 mins
Cook Time 30 mins
Course Dessert, Vegetarian
Cuisine American
Servings 18
Calories 344



  • 3/4 cup butter or coconut oil softened
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon Redmond Real salt
  • 1 cup Natural Sweetener or equivalent
  • 8 large eggs
  • 1 1/2 teaspoons strawberry or vanilla extract
  • 1/2 cups sour cream


  • 1.5 cups butter
  • 1.5 cups Natural Sweetener
  • 1.5 8 ounce package cream cheese
  • 1 teaspoon strawberry extract or vanilla extract
  • 1/4 cup pureed strawberries or unsweetened almond milk


  • CAKE: Put oven rack in middle position and preheat oven to 300°F. Line 2 5-inch cake pans with parchment paper and grease well. Set aside.
  • Sift together coconut flour, baking powder, baking soda, and salt, into a large bowl. In another bowl, beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in extract. Reduce speed to low, then add flour mixture and sour cream alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
  • Spoon batter evenly into pans, smoothing tops, then rap pans once or twice to expel any air bubbles. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 40 to 45 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely. I put cakes into the freezer for easy frosting (frosting frozen cakes spreads easier).
  • FROSTING: Combine butter, confectioners Swerve, cream cheese, extract in small bowl. Beat at medium speed, gradually adding enough strawberry puree (or almond milk) for desired spreading consistency. Frost cooled or frozen cake.
  • ASSEMBLE: Slice each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting (about 3 1/2 cups) and garnish with dried flowers, gently pressing to help them adhere.


Calories: 344 | Fat: 33g | Protein: 5g | Carbohydrates: 5g | Fiber: 2g | P:E Ratio: 0.1


“Maria, I am truly grateful. I have been trying for so long to find the key to weight loss, and the first two weeks of your help, keto has changed my life. Between your recipes, the prep I do and the supplements you suggested, I feel good, I finally sleep and I am losing weight. I am a teacher,  and this September has been the smoothest one I have had! I am sleeping well and eating well. Life is good!”

“I have always struggled with my weight. At 28, I can say I tried every fad diet out there. Now with your help I am half way to my goal weight. Left I was over 300 pounds at my brothers wedding and on the right i am 236. Still a ways to go, but I know I got this now and can live this way for the rest of my life. Everyone notices how much happier I am and it’s true! Love the Emmerich Keto way!”

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto School!

Click HERE to check out my NEW Keto School!


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Fran Carmona says:

    Wonderful advice and recipes…that help a person stay the course

  • Oh my gosh this looks so incredibly Good! Happy birthday to Kai!

  • Sharnay Moultrie says:

    Hi, this recipe sounds awesome!! What is the carb count?
    Thank you!

  • Penny Vollmer says:

    Maria, what are the macros on this cake.
    Loved your talk Saturday in San Antonio

  • Suzanne says:

    Happy Birthday and thank you for the recipe!!!

  • Kaya says:

    How sweet! Happy belated birthday Kai!

    And I WILL be trying this cake recipe! The flowers are a beautiful touch!

    And the panCAKE is A GREAT idea! Love the sausage and berries around it! Looks super fun, and YUMMY!
    Have a great week y’all!

  • Sharon l Rose says:

    Thanks to you, Maria. I have lost 80 pounds on this plan. I am so thankful for the books you put out. I have 3 of them. I love that you share tips and education on keto. It is wonderful to have a variety of dishes to keep this plan interesting. I never feel like I’m missing anything. It’s a plan that I intend to use the rest of my life. My doctor checks my blood every 3 months and my numbers are always great. I feel great, my husband says I look great and at 68 years old, I cannot ask for anything else. Thank you again for sharing your knowledge.

  • Kindra Pladies says:

    What a beautiful cake! I am however shocked that you think you’re “not very artistic” when it comes to decorating cakes. Every cake I have seen in your books and on your blog looks so amazing! Thank you for sharing and happy birthday to your son.

  • Joann says:

    Is the cake very egg tasting like the bread? I hate eggs that I can taste. Would whipped egg whites work? And be less eggy? Looks beauty full and tasty , your sons cake!

  • Michelle Fulkroad says:

    Does it need to be refrigerated after iyiu add the icing or can it sit out like other reg cakes?

  • johanna d campbel says:

    I used to follow you years ago, I remember when you first got your boys! I have had made some poor choices and now am back to getting healthy. I decided to try keto – then remembered I followed you diligently. So here I am back to being healthy! I love seeing these photos of the baby boys no longer baby boys!

  • Sabrina says:

    The recipe sounds great and I would like to try and make it for my son’s birthday next week. I notice the recipe says it serves 18. Is this correct? It looks like maybe it would serve 8 not 18. Thanks

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