Yaidy Santiago This keto cake is so good that you’ll wish it was your birthday! It’s a keto birthday cake filled with cookie dough and delicious light buttercream. I couldn’t wait to make this keto chocolate chip cookie cake to celebrate my birthday this year.
Exactly a year ago I started making layer cakes when I decided to challenge myself to learn something new. My motivation was to make something delicious, and fully customizable. Well, let’s just say it didn’t turn out this pretty, but for my first cake ever, it was a very decent try.
Keto Chocolate Chip Cookie Cake Ingredients
Cake
- 1 1/2 cup Heavy Cream
- 3 Eggs
- 2/3 cup Lakanto Confectioner’s Sweetener
- 7 Whole Egg Yolks
- 1 1/2 tsp. Baking Powder
- 1 1/2 tsp Vanilla Extract
- 1 1/2 cup Almond Flour
- Pinch of Salt
Vanilla buttercream:
- 2 cup unsalted butter, room temperature
- 1 1/2 cup powdered monkfruit sweetener
- 8 tbsp heavy cream
- pinch of salt
- 4 teaspoon Vanilla Extract (or other extracts)
For the cookie dough:
- 1/2 cup unsalted browned butter
- 1 1/2 cup almond flour
- 3/4 cup powder monkfruit sweetener
- 1 tsp vanilla extract
- Pinch salt
- 1/3 cup sugar-free chocolate chips or chopped chocolate bar
After having made cakes for a year, and keto layer cakes for about 11 months, I’ve learned a couple great simple tips that make all the difference! Here they are:
Make sure the cake is not too dry.
Although this recipe takes care of that for you, you should still make sure that it doesn’t over bake in the oven. As soon as you feel that the cake is firm in the center, take it out immediately.
If you are using a cake pan, you should make sure to grease it well before putting it in the oven.
Lining the bottom with parchment paper and buttering the edges high on each side has worked for me every time. This ensures that the cake will not stick to the pan.
Use a kitchen scale.
Using a kitchen scale has made my process better by making my measurements more precise. This helps me make the same recipe accurately each time!
I’m not the only one who likes our scale. My boyfriend is crazy about it! Ever since we got a nutritional kitchen scale, he’s been using it to carefully track his carb intake!
The Keto Cookie Dough
Having made keto chocolate chip cookies before, I decided to use the dough from the recipe with some slight changes. Specifically, I added brown butter to the keto cookie dough, which added so much depth of flavor that I couldn’t believe I was eating low carb cookie dough.
I have to admit, I was a bit skeptical when I first started baking keto cakes. I mean, you’d think that a keto diet would be all about reducing sweets, but after I saw how you can combine such delicious low carb ingredients into an amazing tasty masterpiece, I was absolutely convinced.
This is a true art form that not many know about and that you can easily master in no time.
I’ve been making keto vanilla sponge cake for a few months now. After making it a couple of times, this variation is very moist and fluffy. It’s so easy to make that you’ll wonder why you haven’t done it before.
It’s so hard to decide what to eat for a birthday, but I know this cake is going to be a hit. I love the combination of keto chocolate chip cookie dough and buttercream. The low carb vanilla buttercream is so good that I couldn’t help but eat it as I was decorating the keto chocolate chip cookie cake.
Eating this Keto Chocolate Chip Cookie Cake
This keto chocolate chip cookie cake is so moist and delicious! It is the best keto cake I’ve ever had! You can even pair it with your favorite keto ice cream brand, just be warned, you likely won’t be able to stop eating it!
Sweet recipes you might like:
- Keto Friendly Crepes
- Low Carb Panna Cotta with Mascarpone
- Cinnamon Keto Chia Pudding
- Keto Tiramisu Layer Cake
- The Best Keto Chocolate Chip Cookie Recipe!
Don’t forget to leave a comment and share your picture with me on Instagram @sweetketolife I love seeing your creations. Tag me!
Keto Chocolate Chip Cookie Cake
Equipment
- 6" round cake pans
- mixing bowl
- electric mixer
Ingredients
Vanilla Cake Sponge
- 1½ cup heavy cream
- 3 large eggs
- 7 egg yolks
- 1½ tsp vanilla extract
- ⅔ cup Monkfruit Sweetener
- 1½ cup almond flour
- 1½ tsp baking powder
- Pinch of salt
Vanilla Butter Cream
- 2 cup unsalted butter room temperature
- 1 ½ cup powdered monkfruit sweetener
- 8 tbsp heavy cream
- 4 tsp vanilla extract
- Pinch of salt
Cookie Dough
- ½ cup unsalted butter browned
- ¾ cup powder monkfruit sweetener
- 1 tsp vanilla extract
- 1½ cup almond flour
- Pinch of salt
Instructions
For the cake
- Preheat the oven to 350F
- Line with parchment paper and butter your 6” round cake baking pans.
- Divide all 10 of your egg yolks. Keep 3 egg whites in a separate bowl.
- Beat your 3 egg whites until stiff peaks.
- In a separate bowl, beat the heavy cream until stiff peaks. Combine both the beaten egg whites and the heavy cream by carefully folding it together. Keep aside.
- In a separate large bowl, beat your egg yolks with the monkfruit sweetener. Whisk until well combined, then add vanilla extract, almond flour, baking powder, and salt. Combine well.
- Fold the egg white and heavy cream mixture with the rest of your ingredients in small increments until all is nice and smooth.
- Pour into your baking pans and bake for about 30 min or until the center is slightly firm. Let them cool completely before taking out of the pan.
Buttercream
- Cream your room temperature butter by whisking it.
- Add the powder monkfruit sweetener and beat it until well combined.
- Add the vanilla, heavy cream, and a pinch of salt. Whisk until you reach a smooth consistency.
Cookie Dough
- In a small sauce pan in medium heat, add the butter and stir constantly until it reaches a golden brown color. Let it cool for 5 minutes.
- In a mixing bowl, add the almond flour, vanilla extract, pinch of salt, and powder monkfruit sweetener. Combine well.
- Add the butter to the mixture and mix with a spatula until smooth. Let it cool for 5 minutes.
- Fold in the sugar-free chocolate chips.
- Using your 6” round pans as measure, cover the inside of the pan with cling wrap and scoop the cookie dough on top of the wrap. Flatten the dough and cover with more cling wrap before putting it in the fridge. Do the same with the other half.
- Let the cookie dough harden for about 2-3 hours.
Assembly
- On a flat surface, spread a small amount of butter cream and place the first layer of cake on top of it.
- Add butter cream on top of the cake and place the first layer of cookie dough. Repeat the process until done.
- Cover the cake with more butter cream and add the decorations you want.
