Spectacular Keto: Easter Cake Innovative Recipes

Keto: Easter Cake Recipe

Are you looking for a delicious Easter dessert that is also keto-friendly? Look no further than this keto Easter cake recipe! With a few simple substitutions, you can enjoy all the sweetness of traditional Easter cake without the carbs.


– 2 cups almond flour
– 1/2 cup coconut flour
– 1/2 cup erythritol
– 1 tbsp baking powder
– 1/2 tsp xanthan gum
– 1/2 tsp salt
– 6 large eggs
– 1/2 cup melted coconut oil
– 1/2 cup unsweetened almond milk
– 1 tsp vanilla extract
– 1/2 cup unsweetened shredded coconut
– 1 cup whipped cream (for topping)


1. Preheat your oven to 350 degrees F.
2. Grease a 9-inch springform cake pan with coconut oil and set aside.
3. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, xanthan gum, and salt.
4. In a separate mixing bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
5. Add the dry ingredients into the wet ingredients and mix until smooth.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before removing it from the pan.
10. Once cooled, top the cake with whipped cream and sprinkle with extra shredded coconut.


– This keto Easter cake recipe is made with almond flour, coconut flour, erythritol, and shredded coconut.
– It also includes eggs, coconut oil, almond milk, vanilla extract, baking powder, xanthan gum, and salt.
– This cake can be made in a 9-inch springform cake pan and is baked for 45-50 minutes.
– Once cooled, the cake is topped with whipped cream and shredded coconut for extra flavor.
– Enjoy this keto-friendly dessert during this year’s Easter celebration!

Breathtaking Keto: Easter Cake Delectable Cuisine

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