Keto Chocolate Chip Birthday Cake

My birthday is just a couple of weeks away and I figured I’d change it up a bit this year and go with one of my childhood cake request faves! This cake takes me back to when my Mom would make a 9×13 yellow cake and top it with a can of chocolate frosting. *drool* Nothing complicated, but so tasty! My Husband isn’t a huge fan of chocolate and said this might be his favorite keto dessert. When I asked him to choose which was his favorite between the Berry Lemon Loaf I made over the weekend and this cake, he chose the cake, much to my surprise. It was basically a tie, but who can pass up a slice of nostalgia?


5 eggs

2 cups almond flour

2 tbsp coconut flour

3/4 cup lily’s dark chocolate chips

1 1/2 tsp baking powder

3 tbsp heavy whipping cream

1/2 cup sugar substitute

3 tbsp butter (softened)

1 tsp vanilla extract

1 tsp cake batter extract

pinch of salt


  1. Preheat oven to 350*. Grease an 8×8 baking dish or a loaf pan with cooking spray or butter or line it with parchment paper.
  2. In a medium sized bowl, add eggs, sweetener, vanilla extract and cake batter extract. Using an electric mixer, mix for 2-3 minutes or until the eggs look frothy.
  3. Add heavy cream and mix again.
  4. Combine the dry ingredients in a separate bowl and stir to combine.
  5. Combine the dry ingredients into the wet ingredients, then use the mixer to mix together. Add the butter and continue mixing.
  6. Fold in the chocolate chips and then transfer the batter to the baking dish.
  7. Bake for about 40-45 minutes at 350* or until cooked through.
  8. Let cool and ENJOY!

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