Low Carb Birthday Cake For Your Party

Cake of low carb birthday is a topic that I see great meaning in posting about for a long time. Yes, they are cakes of special occasions and take some time and effort to prepare, but a low carb cake, pretty and layered is the perfect way to celebrate a special occasion!

I don't know about you, but the first thing I do when I arrive at a birthday party after greeting my host is check the birthday cake! The cake is important! A beautiful cake sets the tone for a celebration. It is usually decorated with some topping, flowers, or candles, and is proudly surrounded by other treats, making it the center of attention, standing out from the crowd.

I have friends who buy their cakes from bakeries, maybe because they don't know how to make a cake or they are pressed for time and are busy. There is nothing wrong with that – the cakes are beautiful! But they are not low carb and I end up refusing a piece or just taking a bite to be polite. It makes me a little sad because I love a well-made birthday cake – especially if it’s made with quality ingredients. (I think we can all agree that the overly sweet shortening frosting found in most supermarkets is inferior to good buttercream!).

Now, I’m no professional, but I make low carb birthday cakes several times a year for family birthdays. When the kids were younger, I would put little toys on the cakes instead of buying a fancy cake from the bakery. Now that they’re older and appreciate better tasting food, I’m a little more creative and creative. low carb, I have a little more difficulty decorating your cakes. I'm not a cake decorator yet – but I've discovered that A “beautiful” cake can be made from a few simple things.

Check out our low carb truffle recipe

LOW CARB CHOCOLATE BIRTHDAY CAKE

Cakes of birthdays are something I've been meaning to post about for a long time. Yes, they are cakes specials of occasion and they take some time and effort to prepare, but a beautiful layer cake is the perfect way to celebrate a special occasion!

I don't know about you, but the first thing I do when I arrive at a birthday party after greeting my host, is check out the cake! The cake is important! A beautiful cake sets the tone for a celebration. It’s usually decorated with flowers or candles, it sits proudly on top of the other food, it’s the center of attention, and everyone ooohs and ahhs. And sometimes when it’s cut open, you get a nice surprise!

I have friends who buy their cakes from bake shops, either because they don’t know how to bake a cake or are pressed for time. There’s nothing wrong with that – the cakes are beautiful! But they’re not low carb and I end up refusing a piece or only taking a bite just to be polite. It makes me a little sad because I love a good birthday cake – especially if it’s made with quality ingredients. (I think we can all agree that the overly sweet shortening frosting that we get in most supermarkets is inferior to a good buttercream!)

Now, I’m no professional, but I do make low-carb birthday cakes several times a year for family birthdays. When the kids were younger, I would put little toys on the cakes instead of buying a fancy character cake from the grocery store. Now that they’re older and appreciate better tasting food, I try a little harder with decorating their cakes. I’m still no cake decorator – but I’ve found that A “beautiful” cake can be made from a few simple things.

WHAT I USE TO DECORATE MY LOW CARB BIRTHDAY CAKES AND LAYER CAKES.

Equipment:

• Large round tip, large open star tip, large closed star tip (I have this one) Wilton's tip game )
• Plastic bags or bags pastry for making custom toppings and whipped cream
• Assorted Offset Spatulas

This low carb birthday cake features layers of moist chocolate cake filled with rich vanilla pastry cream. Both recipes are gluten free and sugar free . They are also easy to do ! I divided the work over a few days so as not to overwhelm myself.

Rich chocolate layer cake filled with vanilla pudding, then frosted with vanilla whipped cream. This low carb, gluten free cake recipe is divine!

Low carb birthday cake | Ingredients

• 2 coverage of vanilla (15 minutes cooking time – the instructions for the vanilla custard are very detailed so get the recipe click the link above.)
• 2 low carb chocolate cake (15 minutes preparation time)

Cream:

• 2 sticks (100 g) salted butter
• 2 cups powdered erythritol
• 2 large eggs

Low carb birthday cake | Dry ingredients:

• 4 cups almond flour
•  1/3 cup coconut flour
• 1/3 cup unsweetened cocoa powder
• 3 tablespoons whey protein powder
• 2 teaspoons instant coffee or espresso granules
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon xanthan gum
• 1 teaspoon salt

Low carb birthday cake | Wet ingredients:

• 6 large eggs
• 1 cup + 2/3 sour milk (or almond milk with 1/3 vinegar)
• 4 teaspoons vanilla extract
• 2 tsp Stevia

Vanilla whipped cream - preparation time 5-7 minutes

• 2 cups heavy cream
• 4-6 tablespoons oven and stove sweetener
• 1 teaspoon vanilla extract
• 2-4 pinches of xanthan gum, for stabilization

Instructions

1. Vanilla Frosting: Make up to 5 days in advance and store in the refrigerator until assembly.
2. Prep:Preheat oven to 350 degrees and position rack in lower third. Spray 2.6-inch round cake pans with baking spray and cut a piece of parchment paper to fit the bottom of each. I traced the bottom of the pans onto a piece of parchment and cut inside the line.
3. Measure all dry ingredients into a medium bowl and whisk together. Add all wet ingredients to a small bowl and whisk well.
4. Cream:In a large bowl, whip the butter until smooth and there are no lumps. Powder the erythritol and add to the butter. Whip with a hand mixer for 30 seconds to a minute on high speed until light, fluffy and cool. Scrape down the bowl. Add the egg and whip for another minute. Scrape down the bowl.
5. Combine:Add about 1/3 of the dry ingredients to the large bowl and mix until fully incorporated and still fluffy. Add half of the wet ingredients, mixing thoroughly and completely combined. Scrape down the bowl. Add half of the remaining dry ingredients, mixing until fully incorporated, then the rest of the wet ingredients, mixing until fully incorporated. Scrape down the bowl. Add the last of the dry ingredients, mixing well. The batter should be thick like a mousse.
6. Prepare the pans:Add half of the batter to each pan and spread the batter evenly with a small spatula. Lift each pan a few inches off the counter and drop it about 3 times. This will knock out any large air bubbles.
7. To roast:Place the pans in the oven and turn the oven temperature up to 200 degrees for 5 minutes. Then turn it back down to 180 degrees and bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. Remove the pans to a cooling rack and cover them with a clean tea towel until they are completely cool. They will sink in the middle a little after cooling. Cool completely before assembling. Can be made ahead and then thaw or made several days before assembly and keep refrigerated.
8. Creamwhipped cream : Pour the heavy cream into a small bowl and add the vanilla and sweetener. Whip on high speed until soft peaks form. Sprinkle the pinch of xanthan gum over the top and whip. It should be very stiff and almost start to pull or clump together. If not, add just a pinch more. It should be very thick, firm. Do it on the day of assembly.
9. Pre-Assembly:Remove the vanilla cream from the refrigerator and whip it with a hand mixer until it is nice and light. Place 1/3 of the whipped cream into a pastry bag or zip-loc bag fitted with a large round tip. Carefully cut the cakes in half horizontally.
10. Assembly:Place one half of the cake on a serving plate. Pipe a circle of whipped cream along the inside edge of the cake. Place 1/3-1/2 cup of the vanilla buttercream in the center of the cake and spread into the whipped cream with a small offset spatula. Top with a layer of cake and create another dam of whipped cream and fill with more vanilla buttercream. Repeat this process one more time, then top with the remaining cake layer. You will have vanilla buttercream left over.
11. Squeeze the remaining whipped cream onto the larger amount of whipped cream and starting with the sides using a larger spatula, frost the cake with the whipped cream. If desired, you can decorate the top of the cake with extra vanilla cream.
12. Refrigerate until ready to serve.

Discover the book 101 low carb recipes with tips and recipes to help you lose weight