Ketogenic Birthday Cake!

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October is here which means... it’s my birthday month. I want to stay keto strong and in order to do that I will need a keto approved cake that doesn’t taste nasty and secondly is not filled with a hundred crazy steps. Not my style!


So after testing a few combinations, I am here to share the best of the best!

Ingredients

  • 1/2 cup of almond flour - 280 Cal, 2 g Net Carb, 24 g Fat, 10 g Protein
  • 1/4 cup of unsweetened cocoa powder - 40 Cal, 4 g Net Carb, 2 g Fat, 4 g Protein
  • 2 eggs - 154 Cal, 2 g Net Carb, 10.6 g Fat, 12.6 g Protein
  • 3/4 teaspoon of vanilla extract - 9 Cal, .4 g Net Carb, 0 g Fat, 0 g Protein
  • 1 cup melted butter - 700 Cal, .0g Net Carb, 77 g Fat, 0 g Protein
  • 3/4 swerve (or equivalent sweetener) -  0 Cal, 0 g Net Carb, 0 g Fat, 0 g Protein
  • Pinch of salt
  • Lily’s Chocolate Chips - optional 
  • Stevia drops - optional for extra sweetness

How to Make your Cake
  1. Preheat oven to 350 degrees F.
  2. Mix all of your ingredients in a box until all clumps are removed and the mixture is smooth. For me it was about 2 minutes of hand mixing. 
  3. Pour your mixture into a greased 5 x 8 baking dish (I used a butter spray). Add optional chocolate chips on top. 
  4. Bake for 22 minutes. Check with a fork that the cake is baked thoroughly - the fork after puncturing the cake will be clean when ready. 
  5. Let the cake cool before serving.
Tips - Sifting the flour, cocoa powder, and sweetener leads to a tastier cake.
Macros - you macros may differ slightly depending on the brand.
Whole Cake: 1,183 Cal, 8.4 Net Carb, 113.6 g Fat, 26.6 g Protein
1/6th of Cake: 197.17 Cal, 1.4 Net Carb, 18.93 g Fat, 4.43 g Protein

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