Keto Birthday Cake

It’s our birthday! Keto Pint is officially two years old! If you are interested in reading more about our founding, check out this blog post

If you are looking for an easy to make keto-friendly cake recipe, then this one's for you. This recipe requires only six ingredients and takes just a few minutes to mix together. Our recipe calls for one pint of Cake Batter Keto Pint ice cream, but you can use any Keto Pint flavor that you want. 

(Makes Two 6 Inch Cakes)


  • 2/3 Cup Almond Flour
  • 1/3 Cup Coconut Flour
  • 1 and 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 2 Eggs

Swiss Meringue Buttercream Frosting:

  • 2 Egg Whites
  • 1 Stick Softened Butter (Conversion: 1/2 Cup or 8 Tablespoons)
  • 1/2 Teaspoon Vanilla
  • Optional: Food Dyes


  • Cooking Spray to Coat the Cake Pan



Step 1: Place one pint of Keto Pint ice cream on the counter to melt. This should take approximately two hours. If you forgot to leave the ice cream out, you can melt the ice cream in the microwave. Microwave for only 10-15 second intervals at a time, mix the ice cream in between, and carefully pour out any melted ice cream from the carton into a separate bowl before putting the ice cream back in the microwave. By carefully following this process, you will make sure that none of the ice cream ends up cooked before going in the oven. 

Step 2: Once you have a pint of melted ice cream, pre-heat your oven to 325 degrees Fahrenheit. Take a large piece of parchment paper (not wax paper) and fold it in half. Trace one of your 6 inch cake pans and cut out two circles. Place the parchment paper circles in the bottom of your cake pans and spray the sides with cooking spray. This process ensures that your cakes will not stick to the bottoms and sides when you try to remove them from the pans.

Step 3: Mix together your dry ingredients (2/3 cup of almond flour, 1/3 cup of coconut flour, 1 and 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt). Make a well (small hole) in the center of the dry ingredients.

Step 4: Pour the melted ice cream into the well and use a rubber spatula to make sure you get all of the ice cream out of the carton or bowl. Then, add two eggs.

Step 5: Use a hand or stand mixer to mix the ingredients until fully combined. If you notice that your batter is grainy and does not settle, add 1 tablespoon of avocado oil or any vegetable oil.

Step 6: Pour your cake batter into two 6 inch cake pans, making sure to divide the batter as evenly as possible. You can gently shake the pans from side to side to smooth out the batter.

Step 7: Allow the cakes to bake for approximately 25-30 minutes. To check if they are done baking, take a tooth pick or skewer like item and gently poke the center of the cake. If your tooth pick comes out clean, the cakes are done baking. If your tooth pick has gooey cake batter on it, continue baking for a few minutes and then check again.

Step 8: Once your cakes are done baking, set them on a cooling rack to completely cool.

Step 9: Once the cakes and cake pans are cool enough for you to handle, carefully flip the cake pans over onto the cooling rack and gently remove the parchment paper. Allow to cool even more. 

Step 10: While the cakes are cooling, prepare your frosting. This frosting recipe is a Swiss Meringue Buttercream. It is significantly more stable than a regular American Buttercream and is a lot less sweet. If you prefer an American Buttercream, follow the recipe in our Keto Vanilla Cupcakes Blog. First, start by placing a pot of 1-2 cups of water on the stove at low to medium temperature. Allow the water to begin simmering, but do not let it boil. 

Next, place a heat safe bowl on top of the pot of water (double-boiler). Add two egg whites and 1/2 cup of Swerve Confectioner’s Sweetener or powdered allulose to the bowl. Gently whisk the two together until the sweetener has completely dissolved and the mixture is frothy. Check the temperature with a candy thermometer or instant read thermometer. If the temperature is 150 degrees Fahrenheit, then you are done.

Take your bowl of egg whites and sweetener off of the stove. Use a stand or hand mixer to mix the two at medium to high speed until the mixture has thickened and cooled. The bottom of your bowl should no longer be warm. Once thick and cool, add one tablespoon of softened butter at a time and continue mixing until you have added the entire stick of butter (conversion: 1/2 cup or 8 tablespoons). Then, add 1/2 teaspoon of vanilla and mix until fully combined. If you wish, you may also mix in food dye at this stage.

If you feel your frosting is too thin, you can either place the bowl in the fridge for 20 minutes or gently sift in more confectioner’s sweetener until you reach your desired consistency. This frosting is meant to be airy, creamy, and soft, but it should still be able to hold its shape when you pipe/frost with it.

Step 11: Now that your cakes are cooled and you have prepared your buttercream, you are ready to frost. Since we have two cakes, I recommend stacking them on top of one another with a 1/8 to 1/4 inch thick layer of frosting in between them. Then, you will want to make a crumb coat. A crumb coat is a thin layer of frosting all around your cake that catches any crumbs. This helps to prevent crumbs from appearing on the outside of your finished cake. This layer should be a very thin layer of frosting, and it is not meant to look pretty. Once you have your crumb coat, place the cake in the fridge or freezer for 15-30 minutes. 

After the crumb coat has set, take your cake out of the fridge or freezer and finish frosting your cake. This can be a simple smooth layer of frosting or you can add fancy borders and piping. We recommend searching for “how to” tutorials for more ideas and explanations on how to use different piping tips. If you wish, you can also top your cake with some keto-friendly sprinkles.

Step 12: Slice your cake and enjoy!


If you notice your batter is grainy and does not settle, add one tablespoon of oil (avocado or vegetable oil should work just fine). 

You can use any Keto Pint ice cream flavor for this recipe. However, our nutrition facts were calculated using the Cake Batter Keto Pint ice cream. If you use another flavor, simply add up all of the nutrition facts from the ingredients you used and divide by how many slices you cut your cake into.

If you choose a different Keto Pint ice cream flavor and want a flavorful frosting to match, switch out the vanilla for unsweetened cocoa powder, other flavor extracts, or even sugar-free jams and jellies. Start by adding a little bit at a time and continue tasting until you get the flavor you want.

For frosting tips and tricks, we recommend searching for “how to” tutorials on the internet. 

For the photos on this blog, we doubled this recipe and made a four layer cake out of two pints of Keto Pint ice cream. 

If you use alternative ingredients or different brands, the nutrition facts may change.

Nutrition Facts:
(Per Frosted Slice, if sliced into 8)

268 Calories

7 g. Protein

23 g. Fat

24 g. Total Carbs.

        3.4 g. Fiber

        2 g. Sugar

        16.4  g. Sugar Alcohols

= 4.2 g. Net Carbs.


Nutrition Facts:
(Per Frosted Slice, if sliced into 12)

180 Calories

4.7 g. Protein

15.2 g. Fat

16 g. Total Carbs.

        2.3 g. Fiber

        1.4 g. Sugar

        10.9  g. Sugar Alcohols

= 2.8 g. Net Carbs.


Nutrition Facts:
(Per Frosted Slice, if sliced into 16)

135 Calories

3.5 g. Protein

11.4 g. Fat

12 g. Total Carbs.

        1.7 g. Fiber

        1 g. Sugar

        8.2  g. Sugar Alcohols

= 2.1 g. Net Carbs.

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