Go Back
–+ servings

Keto Cookies & Cream Cake

Enjoy a crowd-pleasing dessert that makes any celebration special. This rich treat is low carb and keto friendly.
Keto Cookies & Cream Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 537 kcal
Print Recipe Pin 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

Equipment

  • hand mixer
  • 8-inch round cake pans

Instructions
 

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

Nutrition

Serving: 1servingCalories: 537kcalCarbohydrates: 12gProtein: 12gFat: 49g
Keyword cookies and cream, keto cake, keto dessert, low carb
Tried this recipe?Let us know how it was!