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Keto Coconut Flour Funfetti Cake

 

Enjoy a keto funfetti cake made out of coconut flour the next time you want an excuse to celebrate.

This keto coconut flour funfetti cake recipe is sugar-free, gluten-free, nut-free, and just fun to make and enjoy.

Celebrate your next birthday with a delicious coconut flour funetti cake that has a tender crumb and is frosted with a vanilla cream cheese frosting.

This keto cake features some sugar-free sprinkles that are baked inside the cake batter as well as sprinkles that adorn the top of the cake, making it ideal for any special occasion.

The perfect sugar-free cake recipe to make with kids.

Or any time you are craving birthday cake but don’t want to ruin your keto diet goals.

For the almond flour version of this cake be sure to check out our keto Birthday cake recipe.

If you’re a fan of cake, be sure to check out our entire collection of keto cake recipes for more tasty options!

Keto Coconut Flour Funfetti Cake

Keto Coconut Flour Birthday Cake Pinterest Pin
Keto Coconut Flour Birthday Cake, Funfetti Cake

This easy keto coconut flour birthday cake recipe is made with simple ingredients such as butter, eggs, cream cheese, sugar substitute, and of course coconut flour.

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The use of coconut flour is great for anyone who needs it to be both gluten-free and tree-nut-free. 

Plus, it’s naturally high in fiber and a good source of protein.

I have a keto almond flour birthday cake that inspired this recipe.

I wanted to give you all a funfetti option that used coconut flour too. Because everyone should be able to enjoy their birthday cake!

Do you know what else is great about coconut flour? It could help stabilize blood sugars, assist in digestion and even heart health

It has a much lower glycemic index than traditional white flour making it ideal for anyone watching their carb intake.

This means that coconut flour will not cause a sudden spike in blood sugar levels like white flour does.

It’s what makes it a great choice for people who are trying to lose weight or improve their health.

Low Carb Coconut Flour Birthday Cake Ingredients 

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The following is a list of materials and ingredients you’ll need to make this coconut flour keto birthday cake allowing you to enjoy a treat with just a few easy steps and ingredients.

Note that the full printable recipe card is at the bottom of the page.

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

keto-friendly coconut flour birthday cake
keto-friendly coconut flour birthday cake

Ingredients Needed To Make A Coconut Flour Funfetti Cake

baked coconut flour keto funfetti cake
baked coconut flour keto funfetti cake

Keto Vanilla Frosting

Flavor Substitutions

If you want to change the flavor of the cake, you can easily do so by swapping out the vanilla extract for your favorite extracts.

Some great substitutions are almond extract, lemon extract, or orange extract.

These extracts will give the cake a different flavor profile giving you many variations.

Best Sugar Substitutes For A Keto Funfetti Birthday Cake

When it comes to choosing your sweetener for this coconut flour, sugar-free birthday cake recipe, I have several low-carb options that work well.

I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste.  Plus it uses only natural ingredients.

This is a great one especially if you are new to sugar substitutes because it mimics sugar the most in my opinion.

I’m also partial to Swerve an erythritol blend. Although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike. 

Alternatively, you could also use a stevia and erythritol-based brand like Pyure.  This is if you prefer to use stevia in your baked goods. If you go this route you need to reduce the amount by half since it is twice as sweet. 

Lastly, if you can’t easily find a more natural sugar substitute you can also use Splenda with great success.

I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar.

However, when it comes to the keto vanilla frosting you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones. 

Keto coconut flour funfetti birthday cake
Keto coconut flour funfetti birthday cake

How To Make A Keto Coconut Flour Birthday Funfetti Cake

Here’s how to make a delicious and sugar-free birthday cake that everyone will love! I am including instructions on how to bake it in a 13×9 pan and a 3-layer cake baked in 6-inch cake pans so you have options.

Instructions For A 13X9 Inch Cake

You’ll start by preheating the oven to 350°F. Grease a 13×9-inch baking pan with butter.

Then in a medium bowl, combine the sifted almond flour, baking powder, and salt. Then set it aside.

Next, in a large bowl, use an electric mixer, or stand-up mixer and cream the butter with the granulated sugar substitute until the mixture is light and fluffy, and well incorporated.

Now add the softened cream cheese and vanilla extract and continue to process until they are well mixed.

Add the eggs one at a time, making sure to mix well after each addition.

Next, add the dry ingredients to the wet ingredients and mix well until the batter is fully combined.

At this point, you’ll want to fold in two tablespoons of sugar-free sprinkles for a funfetti cake.

Spread the batter into the prepared pan and bake for 30-35 minutes until golden brown on top and an inserted toothpick comes out clean.

Instructions For A Layer Cake

Preheat the oven to 350°F. Generously grease with butter and line the bottom of the (3) 6-inch cake pans. with parchment paper.

In a medium bowl, combine the sifted almond flour, baking powder, and salt

In a large bowl, using an electric mixer, cream the butter with the granulated sugar substitute until the mixture is light and fluffy, and well incorporated.

Add the cream cheese and vanilla extract and mix well. Add the eggs one at a time, making sure to mix well after each addition. Add the dry ingredients to the wet ingredients and mix well until the batter is thoroughly combined.

At this point, you’ll want to fold in two tablespoons of sugar-free sprinkles for a funfetti cake.

Spread the batter evenly into the prepared cake pans. Bake for 25 to 25 minutes, until golden brown on top. The cakes will be done once a toothpick inserted in the center comes out clean.

Cool the cakes on a baking rack for 10 minutes before removing them from the pans. Then cool for another 25 minutes on a rack until fully cooled before frosting.

Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Keto Vanilla Cream Cheese Frosting

To make this vanilla keto cream cheese frosting, mix in a large bowl using an electric mixer the softened cream cheese and butter for about 5 minutes until it is light in color.

To this mixture add the vanilla extract and mix well.

Next, you’ll add the powdered sugar-free substitute a few tablespoons at a time at a low setting until all the sweetener has been added to the mixture.

Then mix at medium-high and add a couple of tablespoons at a time for up to 1/4 cup of heavy cream and beat until well incorporated. Start with 2 tablespoons of cream and add more if needed.

Frosting A 13×9 In Cake

Spread the frosting over the cooked cake. Be sure the cake is fully cooled before frosting.

Next, you’ll add the sugar-free sprinkles over the top of the cake.

Frosting The Layer Cake

Something to keeping mind is that it’s crucial to frost the cake layers only after they are completely cooled otherwise the frosting will melt.

You’ll have to resist the urge to frost the cake too early otherwise the frosting will just slide right off

Before frosting brush off any loose crumbs and then spread 1/3 cup of frosting over the top of the first layer. Spread evenly from the middle to the edges of the cake.

Then add the second layer, being sure to align the edges. Place rounded side down, on top of the first layer, and press gently the cake layer in place.

Add another 1/3 cup of frosting over the top of the second layer spreading evenly and gently pushing the frosting toward the cake edges.

Try to keep the frosting level so that each layer is consistent and you have even layers when you cut the cake.

Next, add the final third layer rounded side down and once again spread 1/3 cup of frosting over the top spreading to the edges of the cake.

Once the inside cake layers of frosting are done, it’s time to make a crumb coat of frosting. A crumb coat layer is simply a thin layer of frosting over the side and top of the cake that helps seal in crumbs before adding the rest of the frosting.

To do so, use a spatula to spread a small amount of frosting across the top of the cake, then scoop about 2 tablespoons of frosting at a time onto the edge of the spatula and gently smear an even coat onto the sides of the cake and cover the entire cake.

At this point, I recommend you place the coconut flour cake in the freezer for about 15 minutes to ensure the crumb coat adheres to the cake making it easier to frost.

Once the cake has chilled, apply a thick layer over the crumb coat. Start by placing 1/2 cup to 3/4 cup of frosting in the center of the cake.

Use the spatula to gently pull the frosting from the center to the edges of the cake. Then make sure to frost evenly the sides of the cake as well.

To create a smooth surface, dip your spatula in warm water, shake off the excess water and glide the bottom of the spatula until the entire surface of the cake has a smooth even finish.

If you do not want a smooth cake, you can add slight swirls using the back of a spoon or use a frosting tip.

Keto funfetti coconut flour cake being frosted with cream cheese frosting
Keto funfetti coconut flour cake being frosted with cream cheese frosting

Cake Storage Instructions

This keto cake can be stored in an airtight container in the fridge for up to a week. If you want to freeze it, wrap it tightly in plastic wrap and then place it in a freezer-safe bag. 

It will keep in the freezer for up to 3 weeks. When you’re ready to eat it, thaw it overnight in the fridge and then let it come to room temperature before serving. Enjoy!

Where can I buy sugar-free sprinkle jimmies? 

After testing a couple of options I found that the Sprinkle Company had the best tasting and brightest colors. They have an Etsy shop with lots of fun color options. 

You’ll have fun choosing the best color and shape depending on what you are celebrating.

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I sure hope you will give this keto-friendly coconut flour funfetti cake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.

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low carb coconut flour funfetti birthday cake

Keto Coconut Flour Funfetti Cake

Yield: 20
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This keto coconut flour funfetti birthday cake is a delicious, moist cake that features cream cheese frosting and sugar-free sprinkles. Made with coconut flour, it is low in carbs, gluten-free, tree nut free, and sugar-free.

Ingredients

Keto Vanilla Frosting

Instructions


Instructions For A 13X9 Inch Cake

  1. Preheat the oven to 350°F. Grease a 13x9-inch baking pan with butter.
  2. In a medium bowl, combine the coconut flour, baking powder, and salt. Set it aside.
  3. In a large bowl, using an electric mixer, cream the butter with the granulated sugar substitute until the mixture is light and fluffy, and well incorporated.
  4. Add the softened cream cheese and vanilla extract and mix well.
  5. Add the eggs one at a time, making sure to mix well after each addition. Note that the number of eggs in the mixture will not fully combine until the dry ingredients are added.
  6. Next, add the dry ingredients to the wet ingredients and mix well until the batter is fully combined.
  7. Once the wet and dry mixtures are combined you'll fold in the sour cream until just combined.
  8. At this point, you'll want to fold in two tablespoons of sugar-free sprinkles into the cake batter for a funfetti cake.
  9. Spread the batter into the prepared pan and bake for 30-35 minutes until golden brown on top and an inserted toothpick comes out clean.

Instructions For A Layer Cake

  1. Preheat the oven to 350°F. Generously grease with butter and line the bottom of the (3) 6-inch cake pans. with parchment paper.
  2. In a medium bowl, combine the sifted coconut flour, baking powder, and salt
  3. In a large bowl, using an electric mixer, cream the butter with the granulated sugar substitute until the mixture is light and fluffy, and well incorporated. Add the cream cheese and vanilla extract and mix well. Add the eggs one at a time, making sure to mix well after each addition. Add the dry ingredients to the wet ingredients and mix well until the batter is fully combined.
  4. Once the wet and dry mixtures are combined you'll fold in the sour cream until just combined.
  5. At this point, you'll want to fold in two tablespoons of sugar-free sprinkles for a coconut flour funfetti cake.
  6. Spread the batter evenly into the prepared cake pans. Bake for 25 to 25 minutes, until golden brown on top. The cakes will be done once a toothpick inserted in the center comes out clean.
  7. Cool the cakes on a baking rack for 10 minutes before removing them from the pans. Then cool for another 25 minutes on a rack until fully cooled before frosting.
  8. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Keto Vanilla Cream Cheese Frosting

  1. To make the vanilla keto cream cheese frosting, mix in a large bowl using an electric mixer the softened cream cheese and butter for about 5 minutes until it is light in color. To this mixture add the vanilla extract and mix well.
  2. Next, add the powdered sugar-free substitute a few tablespoons at a time at a low setting until all the sweetener has been added to the mixture. Then mix at medium-high and add a couple of tablespoons at a time for up to 1/4 cup of heavy cream and beat until well incorporated. Start with 2 tablespoons of cream and add more if needed.


Frosting A 13x9 In Cake

  1. Spread the frosting over the cooled cake.
  2. Add the sprinkles over the top of the cake.

Frosting The Layer Cake

  1. Frost the cake only after the cake layers are completely cooled otherwise the frosting will melt.
  2. Before frosting brush off any loose crumbs and then spread about 1/3 cup of frosting over the top of the first layer. Spread evenly from the middle to the edges of the cake.
  3. Next, add the second layer, being sure to align the edges to ensure the cake is straight. Place the rounded side down, on top of the first layer, and press gently the cake layer in place.
  4. Then add another 1/3 cup of cream cheese frosting over the top of the second layer spreading evenly and gently pushing the frosting toward the cake edges. Try to keep the frosting level so that each layer is consistent and you have even layers when you cut the cake.
  5. Next, add the final third layer rounded side down and once again spread 1/3 cup of frosting over the top spreading to the edges of the cake.
  6. Once the inside cake layers of frosting are done, it's time to make a crumb coat of frosting. A crumb coat layer is simply a thin layer of frosting over the side and top of the cake that helps seal in crumbs before adding the rest of the frosting. To do so, use a spatula to spread a small amount of frosting across the top of the cake, then scoop about 2 tablespoons of frosting at a time onto the edge of the spatula and gently smear an even coat onto the sides of the cake and cover the entire cake.
  7. At this point, I recommend that you place the cake in the freezer for about 15 minutes to ensure the crumb coat adheres to the cake making it easier to frost.
  8. Once the cake has chilled for a minimum of 15 minutes, apply a thick layer over the crumb coat. Start by placing 1/2 cup to 3/4 cup of frosting in the center of the cake. Use the spatula to gently pull the frosting from the center to the edges of the cake. Then make sure to frost evenly the sides of the cake as well.
  9. To create a smooth surface, dip your spatula in warm water, shake off the excess water and glide the bottom of the spatula until the entire surface of the cake has a smooth even finish. If you do not want a smooth cake, you can add slight swirls using the back of a spoon.
Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 26.9gSaturated Fat: 12.9gCholesterol: 125mgSodium: 195mgCarbohydrates: 3.4gNet Carbohydrates: 1.9gFiber: 1.5gSugar: 0.2gProtein: 7.1g

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