Description
This keto Easter Egg Cake is the ultimate low carb dessert for spring. Tender layers of sugar free cake with a creamy robin’s egg blue frosting. You can even decorate it with some mini keto Easter eggs!
Ingredients
Cake
2 cups (210 g) almond flour
1/3 cup (36 g) coconut flour
1/3 cup (36 g) unflavoured whey protein powder, (or egg white protein powder)
1 tbsp baking powder
1/2 tsp (0.5 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, room temperature
Natural blue food coloring
Speckles and other garnish
1/2 tsp (0.5 tsp) cocoa powder
1 1/2 tsp (1.5 tsp) water
3 tbsp toasted coconut
3 sugar free marzipan eggs, (see blog post for instructions)
Instructions
Cake
Preheat the oven to 350F and grease 2 8-inch round baking pans. Line the bottoms with parchment and grease the parchment.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter with the sweetener until lighter and fluffy, about 1 minute. Beat in the egg whites, almond extract, and vanilla extract until well combined.
Add the almond flour mixture in two additions, alternating with the water. Scrape down the sides of the bowl and the beaters as needed.
Divide the batter between the two prepared pans and spread evenly to the edges. Bake 25 to 30 minutes, until golden on the edges and the top is firm to the touch. Remove and let cool in the pans.
Run a sharp knife around the inside of the pans to loosen cake layers. Flip out onto a cooling rack and remove the parchment.
Frosting
In a large bowl, beat the cream cheese and butter together until smooth. Beat in 3/4 cup of the powdered sweetener, the almond extract, and the vanilla extract until well combined.
Beat in 2 tablespoons of the heavy whipping cream to lighten the mixture, then beat in blue food colouring until a robin’s egg blue is acheived.
In another bowl, beat the remaining 3/4 cup cream with the remaining 1/4 cup powdered sweetener until it holds stiff peaks. Fold the whipped cream into the cream cheese mixture until well combined.
To assemble
Place one cake layer on a cake plate and spread the top with about 1/3 of the frosting, spreading all the way to the edges.
Top with another cake layer and spread the top and sides with most of the remaining frosting, reserving 2 tablespoons for the “nest” on the top.
In a small bowl, whisk together the cocoa powder and water until smooth and liquid. Dip a small clean paint brush into the mixture and flick it lightly over the sides and top of the cake to create brown speckles (TIP: lay down some plastic or tea towels around the cake stand so you don’t get brown specks all over your kitchen!).
Use the remaining 2 tablespoons of frosting to create a small “nest” in the center of the top of the cake, with raised sides. Cover the nest with the toasted coconut. Place marzipan eggs in the nest.