Keto Cookies & Cream Cake

I always loved cookies and cream treats growing up, so making a keto cookies and cream cake was high on my list.

Traditional versions are loaded with refined sugar and white flour, which can easily spike your blood sugar and knock you out of ketosis.

This version is completely low carb and keto friendly, so you can enjoy a thick slice of cake without leaving your routine.

You get soft vanilla cake layers, crunchy chocolate cookie crumbs, and a rich whipped frosting that tastes like the real thing.

It is perfect for birthdays, family parties, or just when you want a special dessert on the weekend.

Why You’ll Love This Recipe

Classic Cookie Flavor – You get the iconic taste of chocolate sandwich cookies mixed into every bite without any added sugar.

Ultra Moist Crumb – Sour cream and real butter keep the vanilla cake layers tender, rich, and never dry.

Crunchy Texture – Homemade dark chocolate crumbs bake up delightfully crisp to bring an amazing crunch to the cake.

Fluffy Mousse Frosting – Heavy cream and cream cheese whip together into a velvety, cloud-like frosting that holds its shape.

Recipe Ingredients

For the Chocolate Cookie Crumbs

• 3/4 cup Superfine Blanched Almond Flour
• 1/4 cup Dark Unsweetened Cocoa Powder
• 1/4 cup Powdered Erythritol Monk Fruit Sweetener
• 3 tbsp Unsalted Butter, Melted
• 1 pinch Salt

For the Cake

• 2 1/2 cups Superfine Blanched Almond Flour
• 1/4 cup Coconut Flour
• 3/4 cup Granulated Erythritol Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Softened
• 4 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 1/4 cup Unsweetened Almond Milk
• 2 tsp Vanilla Extract

For the Cookies & Cream Frosting

• 8 oz Cream Cheese, Softened
• 1/2 cup Powdered Erythritol Monk Fruit Sweetener
• 1 3/4 cups Heavy Whipping Cream, Cold
• 2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 325°F (165°C) and line a small baking sheet with parchment paper. Stir together the almond flour, cocoa powder, powdered sweetener, melted butter and salt until it looks like damp, clumpy sand.

Spread on the baking sheet and bake for 12-14 minutes, stirring once. Cool completely until crisp, then crumble into small pieces.

Step 2

Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.

Step 3

In a large bowl, beat the softened butter and granulated sweetener for 2-3 minutes until fluffy. Beat in the eggs one at a time, then mix in the sour cream, almond milk and vanilla extract.

Add the dry ingredients and mix on low just until combined. Fold in 1/3 cup of the cookie crumbs.

Step 4

Divide the batter between the pans and bake for 25-30 minutes, until golden and a toothpick comes out clean. Cool in the pans for 15 minutes, then turn out onto a wire rack and cool completely.

Step 5

For the frosting, beat the cream cheese and powdered sweetener until completely smooth. With the mixer on low, gradually pour in the cold heavy cream and vanilla extract, then whip on high until stiff peaks form. Fold in 1/2 cup of the cookie crumbs.

Step 6

Place one cake layer on a serving plate and spread with about one third of the frosting. Add the second layer and cover the top and sides with the remaining frosting.

Step 7

Sprinkle the remaining cookie crumbs over the top and around the bottom edge of the cake. Chill for at least 1 hour before slicing.

Tips

Choose Dutch-Processed Cocoa Powder

For the cookie crumbs, I recommend using Dutch-processed or black cocoa powder instead of standard natural cocoa. This gives you that classic deep, dark Oreo color and rich chocolate taste.

Regular cocoa powder is more acidic and lighter in color, which makes your crumbs look light brown instead of dark chocolate.

Let the Cookie Crumbs Crisp Up

When the cookie crumbs first come out of the oven, they will still feel soft and tender. Do not worry, because they will become perfectly crisp as they cool on the baking sheet.

If you mix them into the frosting or the batter while they are still warm, they will turn into mush instead of staying crunchy.

Bring Wet Ingredients to Room Temperature

You’ll get the best results if your eggs, sour cream, and almond milk sit on the counter for a bit before you start mixing.

Cold liquids will make your creamed butter harden and curdle into little lumps. Room temperature ingredients blend together smoothly and create a much softer cake texture.

More Recipes

• Keto Cookies & Cream Brownie Bars
• Keto Cookies & Cream Cheesecake Bites
• Keto Cookies & Cream Muffins
• Keto Cookies & Cream Mug Cake
• Keto Triple Chocolate Cake

Frequently Asked Questions

Can I leave out the coconut flour and use only almond flour?

Yes, you can replace the 1/4 cup of coconut flour with about 1 cup of extra almond flour.

Coconut flour absorbs a large amount of liquid, so sticking to almond flour alone will make the cake slightly more tender and delicate.