If you’ve been on the hunt for the perfect keto birthday cake recipe, you’re in for a treat. I’m sharing my recipe for a keto white funfetti birthday cake, and trust me when I say—this one’s a showstopper!
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Not only is this cake completely free from almond flour, but it also has the most gorgeous snowy-white color, making it the ideal canvas for celebrations of any kind. Whether you’re celebrating a birthday, anniversary, or just treating yourself, this cake is soft, fluffy, and dotted with sprinkles for a little extra magic. Oh, and each big slice has just 70 calories and 1 net carb (not including frosting)!
Why I Love This Cake
What makes this keto funfetti birthday cake stand out is its incredible lightness. Many keto cakes can feel dense or heavy, but this one is pillowy soft and airy. The coconut flour gives it the perfect texture without any almond flour. And with only a handful of simple ingredients, it’s easy to whip up anytime a craving strikes.
Let’s dive into the recipe and break down the magic behind each ingredient.
The Ingredients: What Makes This Cake So Special?
Coconut Flour
The star of this recipe is coconut flour. Unlike almond flour, coconut flour gives this cake its light and fluffy texture while keeping the snowy white appearance. Coconut flour is highly absorbent, which means you’ll need far less of it than traditional flours. It also happens to be packed with fiber, keeping this recipe low-carb and perfect for ketogenic diets.
Granulated Sugar-Free Sweetener
Since this is a funfetti birthday cake, sweetness is a must! For the sweetness, I use a granulated erythritol/monk fruit sweetener that measures 1:1 like sugar. It provides just the right amount of sweetness without adding carbs or spiking blood sugar. It also doesn’t add any browning element, keeping the cake perfectly white!
Baking Powder
A small but mighty ingredient, baking powder is the leavening agent that helps the cake rise and stay light and fluffy. It’s key to achieving the tender crumb you’d expect from any great cake recipe.
Salt
Just a pinch of salt balances the sweetness and enhances the flavor of the cake. It’s one of those subtle ingredients that makes a big difference.
Avocado Oil
I chose avocado oil as the fat for this recipe because it’s neutral in flavor and keeps the cake moist without weighing it down. You could also use another neutral flavored oil, such as canola or vegetable oil, but I prefer avocado oil for the health benefits. If you’re aiming for a true classic birthday cake taste, avocado oil is the way to go.
Egg Whites
Using egg whites instead of whole eggs is what keeps this cake beautifully white. They also help create a lighter texture, giving the cake that perfect fluffiness. If you’re worried about what to do with the leftover yolks, save them for another recipe (like keto custard or homemade mayonnaise).
Milk or Dairy-Free Milk
A little milk is essential to bring the batter together. You can use regular whole milk or an unsweetened dairy-free alternative like almond or coconut milk. The liquid keeps the cake moist and ensures the batter spreads evenly in the pan.
Vanilla Extract
No birthday cake would be complete without the warm, comforting flavor of vanilla. It adds depth to the cake’s sweetness and enhances the overall flavor. Make sure to use a high-quality vanilla extract for the best results.
Sprinkles (Optional)
Funfetti cakes are all about the sprinkles! While sprinkles aren’t technically keto, a small amount can be included if they’re sugar-free or used sparingly to keep the carbs low. You can also skip them entirely if you prefer a plain white cake—either way, it’ll still be delicious.
The Frosting: Whipped White Perfection
The frosting for this keto funfetti birthday cake is a dream. It’s creamy, fluffy, and just the right amount of sweet. Here’s what makes it so special:
Cream Cheese
Cream cheese gives the frosting its rich flavor and helps it stay thick and creamy. When combined with heavy cream, it creates a light, whipped texture that’s perfect for spreading or piping onto the cake.
Heavy Cream
Heavy cream is whipped into the frosting to create a fluffy, airy texture. It helps lighten the cream cheese and makes the frosting feel decadent without being overly heavy.
Powdered Sugar-Free Sweetener
For the frosting, I use a powdered sugar-free sweetener to achieve that classic frosting sweetness without the carbs. Unlike granulated sweeteners, powdered sweeteners blend seamlessly into the frosting for a silky-smooth finish.
Liquid Sweetener Drops
To fine-tune the sweetness, I use a few drops of liquid monk fruit or stevia. Adding too much powdered sweetener can make the frosting too thin, so the liquid drops are a great way to boost the sweetness without compromising the texture.
How to Make Keto Birthday Cake
Now that we’ve covered the ingredients, let’s talk about the process. Don’t worry—it’s easier than you think!
- Preheat Your Oven
Start by preheating your oven to 350°F. Line an 8×8-inch baking dish with parchment paper to ensure your cake doesn’t stick. - Mix the Dry Ingredients
In a large mixing bowl, combine the coconut flour, sweetener, baking powder, and salt. Whisk everything together to ensure it’s evenly distributed. - Combine the Wet Ingredients
In a separate bowl, whisk together the egg whites, milk, avocado oil, and vanilla extract. Make sure the ingredients are well-blended for a smooth batter. - Mix the Batter
Gradually add the dry ingredients into the wet ingredients, stirring until a smooth batter forms. Be sure not to overmix, as this can make the cake dense. If you’re adding sprinkles, gently fold them into the batter at this stage. - Bake the Cake
Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting. - Make the Frosting
To make the frosting, beat the softened cream cheese and heavy cream together with an electric mixer until thick and fluffy. Add the powdered sweetener and beat again until smooth. Adjust the sweetness with liquid sweetener drops to taste. - Frost and Decorate
Once the cake has cooled, spread the frosting evenly over the top. You can decorate with more sprinkles, sugar-free chocolate shavings, or whatever your heart desires. - Slice and Serve
Slice the cake into 12 pieces and enjoy! Each piece is a celebration in itself—soft, fluffy, and perfectly sweet.
Tips for Success
- Don’t skip the parchment paper. It makes removing the cake from the pan so much easier and ensures clean slices.
- Cool completely before frosting. If the cake is even slightly warm, the frosting will melt and become runny.
- Customize it! If you’re not a fan of sprinkles, you can leave them out or add a different mix-in, like sugar-free chocolate chips or chopped nuts.
Why You’ll Love This Keto Cake
This keto birthday cake isn’t just for birthdays. It’s versatile enough to be enjoyed at any celebration—or even as a midweek treat! Here’s why I’m so obsessed:
- Low-Calorie & Low-Carb: Each slice has just 70 calories and 1 net carb, so you can indulge guilt-free.
- No Almond Flour: Perfect for those with nut allergies or anyone looking for a lighter cake.
- Soft & Fluffy: The texture is spot-on, with a tender crumb that melts in your mouth.
- Easy to Make: With simple ingredients and minimal steps, this cake comes together in no time.
Let’s Celebrate!
I hope this keto funfetti birthday cake becomes a staple in your celebrations. Whether you’re making it for yourself or someone special, it’s guaranteed to be a hit. If you give it a try, I’d love to hear from you!
Don’t forget to rate the recipe, leave a comment below, and share a photo on Instagram. Be sure to tag me so I can see your beautiful creations.
XO,
Sarah
Keto Funfetti Birthday Cake
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Cake:
- 1/2 cup coconut flour 56g
- 1/2 cup granulated sugar-free sweetener 96g
- 2 tsp baking powder 8g
- 1/4 tsp salt 1.5g
- 1/4 cup avocado oil 60ml
- 4 large egg whites about 2/3 cup egg whites
- 1/3 cup whole milk or unsweetened dairy-free milk 80ml
- 1 tsp vanilla extract 5ml
- 2 tsp sprinkles optional
Whipped White Frosting:
- 1/2 cup cream cheese softened (112g)
- 1/2 cup heavy cream 120ml
- 2 tbsp powdered sugar-free sweetener 24g
- Liquid monk fruit or stevia drops to taste
Instructions
- Preheat oven to 350°F. Line an 8×8-inch square baking dish with parchment paper.
- In a bowl, stir together all dry ingredients. In a separate bowl, whisk together egg whites, milk, oil, and vanilla. Add dry ingredients into wet, and stir until combined. Fold in optional sprinkles, if using.
- Spread batter evenly into pan, and bake for 25-28 minutes. Allow to cool.
- To make frosting, add cream cheese and heavy cream to a large bowl and beat with electric mixer until thick and fluffy.
- Add sweetener and beat again until combined, then add liquid sweetener drops to taste.
- Note: The reason for using liquid sweetener drops here is that adding additional powdered sweetener will make the frosting thinner and more liquid-y in texture, not thick and whipped.
- Frost cooled cake with whipped white frosting, or frosting of choice.
- Slice, and enjoy!
So moist!
Can’t believe how low calorie it is!
Perfection!
I love funfetti birthday cake!