I turned a giant almond flour cookie with sugar free sprinkles and frosting into a Keto Cookie Cake and share the unexpected ingredient that makes the recipe work.

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I can’t resist a ridiculously big cookie that acts like a cake, so I built a Keto Cookie Cake that tastes like a treat you’d never expect from low carb. The crumb is tender because I used blanched almond flour and the frosting gets that tangy, smooth kick from cream cheese, so it feels rich not fake.

It’s perfect for Keto Birthday Ideas when you want something fun but still low carb, and it really changes the game if you’re craving a showstopper without the guilt. Trust me, you’ll be asking for a second slice.

Ingredients

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Almond flour gives nutty flavor, lots of healthy fats and some protein, low carbs.
Powdered erythritol sweetens without sugar, zero net carbs, can cool the mouth.
Butter adds richness, helps texture and browning, mostly saturated fat though.
Eggs bind the dough, add protein and moisture, flavor and color too.
Cream cheese makes frosting creamy, adds tang, extra fat and a little protein.
Heavy cream thins frosting, adds silkiness and calories, mostly fat not carbs.
Sugar free sprinkles bring color and crunch, often erythritol based so low carb.

Ingredient Quantities

2 1/2 cups blanched almond flour lightly packed (for cookie)

1/2 cup powdered erythritol confectioners style (for cookie)

1/2 cup unsalted butter melted (for cookie)

2 large eggs + 1 egg yolk (for cookie)

1 tsp vanilla extract (for cookie)

1/2 tsp almond extract (for cookie)

1 tsp baking powder (for cookie)

1/4 tsp xanthan gum optional (for cookie)

1/4 tsp fine salt (for cookie)

4 oz cream cheese softened (for frosting)

1/4 cup unsalted butter softened (for frosting)

3/4 cup powdered erythritol confectioners style (for frosting)

1 tsp vanilla extract (for frosting)

2 tbsp heavy cream (for frosting)

pinch fine salt (for frosting)

2 tbsp sugar free sprinkles keto friendly

How to Make this

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1. Preheat oven to 350°F (177°C) and line a 9 inch round cake pan with parchment, grease the sides lightly so the cookie can come out easy.

2. In a bowl whisk together 2 1/2 cups blanched almond flour (lightly packed), 1/2 cup powdered erythritol confectioners style, 1 tsp baking powder, 1/4 tsp xanthan gum (optional) and 1/4 tsp fine salt until even.

3. In a separate bowl combine 1/2 cup melted unsalted butter (cooled a bit), 2 large eggs plus 1 egg yolk, 1 tsp vanilla extract and 1/2 tsp almond extract; whisk until smooth.

4. Pour the wet into the dry and stir until a cohesive dough forms; it will be slightly sticky. If it seems too wet add 1 tbsp almond flour at a time, if too dry add a teaspoon of cream or an extra yolk.

5. Dump the dough into the prepared pan and press evenly to the edges using a spatula or your fingers (wet your hands or press with a piece of parchment to get a smooth top). If it cracks, just press it back together.

6. Bake 18 to 22 minutes until edges are golden and center is set but not overly brown; ovens vary so start checking at 17 minutes.

7. Let the cookie cool completely in the pan on a wire rack, then chill 20 to 30 minutes if you want cleaner slices and easier frosting application.

8. While it cools beat 4 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth, then add 3/4 cup powdered erythritol, 1 tsp vanilla, 2 tbsp heavy cream and a pinch of salt; beat until light and spreadable, add a little more cream if you need it.

9. Remove cookie from pan, spread the frosting over the cooled cookie, top with 2 tbsp sugar free sprinkles, then chill at least 30 minutes to set; store in the fridge in an airtight container up to 5 days.

Equipment Needed

1. Oven (set to 350°F / 177°C)
2. 9-inch round cake pan
3. Parchment paper and a little butter or nonstick spray for greasing the sides so the cookie comes out easy
4. Two mixing bowls (one large, one medium)
5. Whisk and rubber spatula for mixing and scraping
6. Electric hand mixer (or a sturdy whisk) for the frosting
7. Measuring cups and spoons
8. Wire cooling rack
9. Offset spatula or butter knife for spreading the frosting

FAQ

Q: What temp and time do I bake the cookie cake? A: Preheat oven to 350 F (175 C). Press the dough into a greased 9 inch round pan and bake about 16 to 20 minutes, until the edges look light golden and the center is set. Let it cool completely before frosting or the frosting will melt.

Q: Can I swap the powdered erythritol for another sweetener? A: Powdered erythritol works best for the smooth frosting. You can use an erythritol monk fruit blend made for baking, or pulse granular erythritol in a blender to make it powdered. Do not swap in honey or real sugar if you want to keep it keto.

Q: My cake is crumbly or dense what went wrong? A: Overbaking dries almond flour cakes so watch the time, also measure almond flour by weight if you can. The extra yolk adds richness, and 1/4 tsp xanthan gum will help binding. If you skip the xanthan the cake will be more tender and may fall apart easier.

Q: How should I store or freeze it? A: Because of the cream cheese frosting keep it covered in the fridge for up to 4 days. To freeze, wrap the unfrosted cake tight and freeze up to 3 months, thaw in the fridge overnight then frost. Frosted slices can be frozen too but texture may change a little.

Q: Can I make this dairy free or vegan? A: You can try swapping butter for coconut oil and use a dairy free cream cheese, but expect changes to texture and flavor. Coconut oil makes the crumb a bit softer and the frosting may be less stable at room temp.

Q: Do I need that xanthan gum listed? A: It is optional. A tiny amount helps give chew and hold the cake together, but if you dont have it the cake will still work, just more tender and a bit more fragile.

Keto Sugar Cookie Cake Recipe Substitutions and Variations

Almond flour: swap for almond meal (use same volume, just expect a slightly coarser crumb), or coconut flour (use about 1/4 to 1/3 the amount so 2 1/2 cups almond flour ≈ 2/3 cup coconut flour and add 2 extra eggs or 1/4 cup more butter since coconut flour soaks up liquid).
Powdered erythritol (confectioners): use powdered monk fruit sweetener 1:1 for similar sweetness and texture, or powdered allulose about 1:1 too but note it browns more and makes cookies a bit softer and stickier.
Unsalted butter (melted): swap for melted coconut oil 1:1 (different flavor and lower melt point so chill dough before baking), or ghee 1:1 for nuttier flavor and less water which can give a slightly crisper edge.
Cream cheese (for frosting): use mascarpone 1:1 for almost identical texture and a milder flavor, or make a buttercream style frosting by replacing 4 oz cream cheese with 3 tbsp softened butter plus 1 tbsp heavy cream and adjust powdered sweetener to taste.

Pro Tips

1) Measure the almond flour carefully. Spoon it into the cup then level it off, dont pack it down hard or your cookie will be dense. If the dough seems wet after mixing, add almond flour a tablespoon at a time instead of guessing.

2) Keep the erythritol from making the frosting gritty. Pulse powdered erythritol in a small blender or coffee grinder for 10 to 20 seconds, then sift into the cream cheese mix. If it still feels grainy, beat a little longer and add a splash more cream until it feels silky.

3) Mind your fat temps. Melted butter for the dough should be cooled so it does not cook the eggs, but cream cheese and butter for the frosting should be soft not melting, or the frosting will be runny. If the frosting gets too soft, chill it 10 to 15 minutes then rewhip.

4) Tricks for smooth top and clean slices. Press the dough into the pan with wet hands or a piece of parchment for a neat finish, and dont stress about small cracks, just press them back together. Let the cookie cool completely and chill before frosting, then for clean slices warm a knife under hot water, wipe it dry between cuts.

Keto Sugar Cookie Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I turned a giant almond flour cookie with sugar free sprinkles and frosting into a Keto Cookie Cake and share the unexpected ingredient that makes the recipe work.

Servings

servings

Calories

272

kcal

Equipment: 1. Oven (set to 350°F / 177°C)
2. 9-inch round cake pan
3. Parchment paper and a little butter or nonstick spray for greasing the sides so the cookie comes out easy
4. Two mixing bowls (one large, one medium)
5. Whisk and rubber spatula for mixing and scraping
6. Electric hand mixer (or a sturdy whisk) for the frosting
7. Measuring cups and spoons
8. Wire cooling rack
9. Offset spatula or butter knife for spreading the frosting

Ingredients

2 1/2 cups blanched almond flour lightly packed (for cookie)
1/2 cup powdered erythritol confectioners style (for cookie)
1/2 cup unsalted butter melted (for cookie)
2 large eggs + 1 egg yolk (for cookie)
1 tsp vanilla extract (for cookie)
1/2 tsp almond extract (for cookie)
1 tsp baking powder (for cookie)
1/4 tsp xanthan gum optional (for cookie)
1/4 tsp fine salt (for cookie)
4 oz cream cheese softened (for frosting)
1/4 cup unsalted butter softened (for frosting)
3/4 cup powdered erythritol confectioners style (for frosting)
1 tsp vanilla extract (for frosting)
2 tbsp heavy cream (for frosting)
pinch fine salt (for frosting)
2 tbsp sugar free sprinkles keto friendly

Directions

Preheat oven to 350°F (177°C) and line a 9 inch round cake pan with parchment, grease the sides lightly so the cookie can come out easy.
In a bowl whisk together 2 1/2 cups blanched almond flour (lightly packed), 1/2 cup powdered erythritol confectioners style, 1 tsp baking powder, 1/4 tsp xanthan gum (optional) and 1/4 tsp fine salt until even.
In a separate bowl combine 1/2 cup melted unsalted butter (cooled a bit), 2 large eggs plus 1 egg yolk, 1 tsp vanilla extract and 1/2 tsp almond extract; whisk until smooth.
Pour the wet into the dry and stir until a cohesive dough forms; it will be slightly sticky. If it seems too wet add 1 tbsp almond flour at a time, if too dry add a teaspoon of cream or an extra yolk.
Dump the dough into the prepared pan and press evenly to the edges using a spatula or your fingers (wet your hands or press with a piece of parchment to get a smooth top). If it cracks, just press it back together.
Bake 18 to 22 minutes until edges are golden and center is set but not overly brown; ovens vary so start checking at 17 minutes.
Let the cookie cool completely in the pan on a wire rack, then chill 20 to 30 minutes if you want cleaner slices and easier frosting application.
While it cools beat 4 oz softened cream cheese with 1/4 cup softened unsalted butter until smooth, then add 3/4 cup powdered erythritol, 1 tsp vanilla, 2 tbsp heavy cream and a pinch of salt; beat until light and spreadable, add a little more cream if you need it.
Remove cookie from pan, spread the frosting over the cooled cookie, top with 2 tbsp sugar free sprinkles, then chill at least 30 minutes to set; store in the fridge in an airtight container up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.