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Georgia's Keto Birthday Cake!

  • Writer: mom
    mom
  • Mar 10
  • 4 min read

Updated: Apr 7


Yesterday was Georgia's birthday, so I spent most of the weekend getting everything ready. The previous year, I made everything keto - cupcakes, bread, banana bread, mini pizzas, brownies, cookies, and more. I had to take the day off work do be able to do it.


This year, I decided that yes, giving people a window on Georgia's keto diet was great, but what was also great was to ensure the party food was as inclusive as possible. Also, we had lots of kids, with various degrees of pickiness, and I didn't want to create a food drama by forcing 20 odd preschoolers to fit into Georgia's specific lifestyle.


And so, I made Georgia's cake... only a little keto.


As you know, the theme of the party was from the 'Room on the Broom' book by Julia Donaldson (their website was great to get ideas for party activities! by the way!), so I made a cauldron cake.


I also had a special ally for the day: Georgia's super-aunt Katyanne, from TheCupcakery, who came with knowledge, skills, and a whole lot of professional equipment!


The main cake was based off this recipe, and I had a work-in-progress 2:1 ratio keto cake that was perfect for Georgia's flavour preferences: a Piña Colada witchy cauldron cake!


Reminder: 2:1 ratio means that for every 2 grams of fat, there can only be 1 gram of protein + carbs combined.

This made things a lot easier - Georgia was going to eat only a small portion of an overall big cake (we baked three 8inch cakes + the little keto one on top).


As long as the frosting was keto, we were game.


two of the three layers of the main cake, plus the mini keto cakes and mini cupcakes with the keto leftover mix
two of the three layers of the main cake, plus the mini keto cakes and mini cupcakes with the keto leftover mix

Here are some more shots of the cake prep, with a better picture of the "keto bubble" on top of the cauldron



Please note, nobody is stopping you from making the whole cake keto and choose whatever decorating style you prefer.


If you choose to make the whole cake keto, you will double the ingredients for the cake, and use it across three 8inch cake tins.

 

Georgia's Keto Birthday Cake Recipe

makes an 8inches cake (16 small servings)


An image of a plate with a simple frittata on the bottom left, and some eggs on the top right of the picture

Nutritional values per serving (of the base recipe)

Protein: 4.45g

Fat: 15.21g

Carbs: 3.01g

2:1 ratio


For the Cake


I ended up using 30ml of the pineapple essence + 15ml vanilla + 15ml coconut.

I wanted it bursting of flavour!


For the Frosting

 

Keto Cake Cooking Instructions

  1. Preheat the oven to 180C.

  2. In a mixing bowl, add your almond flour, coconut flour, baking powder, and salt. Mix well and set aside.

  3. In a stand mixer or hand mixer, medium-high speed, cream your coconut oil and sugar until it's well incorporated, around 6 minutes.

  4. Add the eggs in, medium speed, one at a time, and beat until whitened and fluffy

  5. Now it's time to lower the speed, add the flavour essences, then the milk. Take your time to adjust the flavour to suit your taste.

  6. Time to add the dry mix in - I keep the mixer at lower speed and add a spoonful at the time

  7. Add the pineapple juice as the final step

  8. Bake for around 35-40 minutes - insert a toothpick into the center of the cake and, if it comes out clean, it’s done.

  9. Allow the cake to cool completely, and pop it in the fridge for at least 30 minutes


Keto Frosting Cooking Instructions

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes.

  2. Add the icing sugar mix, pineapple juice, vanilla and coconut extract, and salt with the mixer running on low.

  3. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

  4. If you want the frosting a little thicker, add the extra 1/4 cup of the icing non sugar (I didn't have to).

  5. Pop it in the fridge for a good 1 hour before using it.


Assemble!

  1. Place 1 cake layer on your cake stand, cake turntable, or serving plate. I use and recommend an icing spatula to apply the frosting.

  2. Evenly spread a scant 1/2 cup of frosting on top.

  3. Top with 2nd cake layer and evenly cover the top with 1/2 cup of frosting.

  4. Carefully place the third cake layer on top.

  5. Spread a layer of frosting on top and all around the exterior of the cake, a bench scraper is helpful to smooth the sides.

  6. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting.


And now ENJOY!

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