Keto Easter Egg Cake 🐣

Why You’ll Love This Recipe

1. Keto-Friendly & Low-Carb Delight — Indulge without guilt! This cake is made with almond and coconut flour, keeping it low in carbs while still deliciously satisfying.
2. Rich & Moist Texture — Thanks to the perfect combination of butter, egg whites, and whey protein, this cake is fluffy and moist.
3. Festive & Fun to Decorate — The soft blue frosting, chocolate speckles, and toasted coconut nest make it a stunning Easter centerpiece.
4. Easy to Make Yet Impressive — Despite its elegant look, this cake is simple to prepare and guaranteed to wow your guests!

A Sweet Easter Treat Without the Sugar!

Easter is all about celebration, family, and of course, delicious desserts! But if you’re following a keto or low-carb lifestyle, traditional Easter cakes can feel off-limits. That’s where this Keto Easter Egg Cake comes in! With its light, fluffy texture and rich frosting, it’s the perfect way to enjoy a festive treat without all the sugar.

This cake is not only visually stunning, with its soft pastel frosting and decorative speckles, but it also packs all the flavor and texture of a traditional cake. Whether you’re making this for an Easter brunch or a fun weekend baking project, it’s sure to bring joy to your table!

Ingredients You Need

Cake:

• 2 cups (210 g) almond flour
• 1/3 cup (36 g) coconut flour
• 1/3 cup (36 g) unflavored whey protein powder
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (113.5 g) butter, softened
• 3/4 cup (136.5 g) Swerve Granular
• 5 large egg whites, room temperature
• 1 tsp almond extract
• 1 tsp vanilla extract
• 2/3 cup (157.73 g) water

Frosting:

• 6 ounces (170.1 g) cream cheese, very soft
• 1/2 cup (113.5 g) butter, very soft
• 1 cup (182 g) powdered Swerve Sweetener, divided
• 1 tsp almond extract
• 1 tsp vanilla extract
• 3/4 cup (178.5 g) plus 2 tbsp heavy whipping cream, divided
• Natural blue food coloring

Speckles & Garnish:

• 1/2 tsp cocoa powder
• 1 1/2 tsp water
• 3 tbsp toasted coconut
• 3 sugar-free marzipan eggs

Step-by-Step Directions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round baking pans and line them with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.
3. In a large bowl, beat butter and Swerve until light and fluffy.
4. Add the egg whites, almond extract, and vanilla extract, mixing until smooth.
5. Gradually add the dry ingredients and water, alternating between the two until fully combined.
6. Divide the batter evenly between the two cake pans.

2. Bake the Cake

7. Bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Allow the cakes to cool completely in the pans before transferring to a wire rack.

3. Make the Frosting

9. Beat together cream cheese and butter until smooth.
10. Mix in 3/4 cup powdered sweetener, almond extract, and vanilla extract.
11. Add 2 tbsp heavy cream and a few drops of blue food coloring, beating until you reach the desired pastel shade.
12. In a separate bowl, whip the remaining heavy cream with the remaining sweetener until stiff peaks form.
13. Gently fold the whipped cream into the cream cheese mixture.

4. Assemble the Cake

14. Spread a generous layer of frosting between the two cake layers.
15. Cover the top and sides with the remaining frosting, smoothing it out.
16. Create a “nest” effect by placing toasted coconut in the center.
17. Decorate with marzipan eggs and cocoa speckles for the perfect finishing touch!

Presentation & Serving Ideas

• Classic Look — Keep the cake simple with the pastel blue frosting and delicate speckles.
• Easter Wonderland — Add fresh edible flowers or pastel-colored keto candies for an extra festive touch.
• Mini Egg Surprise — Serve each slice with a hidden keto chocolate egg inside!

Storage & Shelf Life

• Refrigeration — Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing — Wrap individual slices in plastic wrap and store in the freezer for up to 3 months.
• Room Temperature — Can stay at room temperature for up to 4 hours before needing refrigeration.

Frequently Asked Questions

1. Can I use coconut flour instead of almond flour?
   • No, coconut flour absorbs more liquid and will alter the texture.
2. What can I use instead of whey protein?
   • You can try egg white protein powder or more almond flour.
3. Can I make this dairy-free?
   • Yes! Substitute coconut oil for butter and dairy-free cream cheese.
4. Can I make this cake ahead of time?
   • Absolutely! Bake the cake layers a day ahead and frost before serving.
5. How do I make the speckled effect?
   • Mix cocoa powder and water, then flick small specks onto the cake using a brush.
6. Is there a way to make the frosting sweeter?
   • Add extra powdered Swerve to taste.
7. Can I use liquid food coloring?
   • Yes, but gel food coloring provides a more vibrant color.
8. What can I substitute for Swerve?
   • Monk fruit sweetener or erythritol work well.
9. Can I add a different flavor to the cake?
   • Yes! Try adding lemon zest or cinnamon for a unique twist.
10. What’s the best way to serve this cake?
    • Serve chilled with a cup of keto hot chocolate or a fresh berry garnish!

---

This Keto Easter Egg Cake is a showstopper that proves you don’t need sugar to enjoy a delicious and festive treat. Whether you’re celebrating with family or just want a sweet indulgence, this cake is the perfect addition to your Easter table! 🎂🐣