Have your birthday cake and eat it, too! We created a recipe for a festive vanilla birthday cake with sprinkles and creamy, tangy cream cheese frosting! Share this with your loved ones, don’t forget the candles!
Prep Time: 15 minutes
Cooking Time: 30 minutes
1 ½ cups almond flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon sea salt
½ cup brown erythritol
4 large eggs
½ cup plain & unsweetened almond milk
2 teaspoons pure vanilla extract
½ cup butter, melted
Optional: ¼ cup Keto-Friendly rainbow sprinkles
4 tablespoons butter
16 tablespoons plain cream cheese
1 teaspoon pure vanilla extract
½ cup Swerve confectioners’ sugar replacement
Topping: Optional: ¼ cup Keto-Friendly rainbow sprinkles
Preheat your oven to 350 degrees Fahrenheit.
Whisk dry cake ingredients in one bowl and wet cake ingredients in another. Gently combine in one large bowl. If using rainbow sprinkles, gently fold them into the cake batter.
Grease the bottom of two 8” cake tins with butter spray.
Spoon half of the cake batter into each cake tin and spread evenly.
Bake in the oven for 25-30 minutes, or until a toothpick entered into each cake comes out clean.
While cakes are baking, prepare your frosting by blending until very creamy in a food processor or with a hand mixer.
Allow to completely cool before frosting each cake, stacking them like a sandwich and spreading the top layer completely with frosting.
If using rainbow sprinkles, spread them evenly over the top of the cake.
Serve between 12, storing any leftovers in an airtight container in the fridge for up to 7 days.
*Nutrition does not include rainbow sprinkles
Net Carbs: 17