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Keto Dot Cake Recipe (Low Carb Funfetti Sprinkle Cake)

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling & Decorating 1 hour
Total Time 1 hour 55 minutes
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • For the Keto Sheet Cake
  • 3 cups finely ground blanched almond flour
  • ⅓ cup coconut flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated keto-friendly sweetener
  • 6 large eggs at room temperature
  • ½ cup unsalted butter melted and slightly cooled
  • ¾ cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • ⅓ cup keto-friendly rainbow sprinkles optional for the batter
  • For the Keto Buttercream Frosting
  • 1 cup unsalted butter softened
  • 2 cups powdered keto-friendly sweetener sifted
  • 2 teaspoons vanilla extract
  • 2 to 4 tablespoons heavy cream
  • Pinch of salt
  • For Decorating
  • ¾ to 1 cup keto-friendly rainbow nonpareil sprinkles

Equipment

  • Sheet Cake Pan
  • Parchment paper
  • Mixing bowls
  • Hand or stand mixer
  • Cooling rack
  • Offset spatula

Method
 

  1. Prepare the Pan
  2. Preheat the oven to 350°F.
  3. Grease a 9×13-inch baking pan and line the bottom with parchment paper, leaving a little overhang for easier removal.
  4. Mix the Dry Ingredients
  5. In a medium bowl, whisk together:
  6. Almond flour
  7. Coconut flour
  8. Baking powder
  9. Salt
  10. Break apart any visible lumps.
  11. Mix the Wet Ingredients
  12. In a large bowl, whisk the eggs, granulated sweetener, melted butter, almond milk, and vanilla until smooth.
  13. Make the Batter
  14. Add the dry ingredients to the wet mixture and stir just until combined.
  15. Let the batter rest for two to three minutes so the coconut flour can absorb some of the liquid.
  16. For a funfetti-style center, gently fold in ⅓ cup of keto-friendly sprinkles.
  17. Bake
  18. Spread the batter evenly in the prepared 9×13-inch pan.
  19. Bake for approximately 22 to 28 minutes, or until the center is set and a toothpick comes out clean or with a few moist crumbs.
  20. Allow the cake to cool completely before removing it from the pan.
  21. Make the Keto Buttercream
  22. Beat the softened butter for approximately three minutes until light and fluffy.
  23. Gradually add the powdered keto sweetener.
  24. Mix in the vanilla and salt.
  25. Add the heavy cream one tablespoon at a time until the frosting is smooth, fluffy, and firm enough to hold its shape.
  26. If the frosting becomes too soft, refrigerate it for 10 to 15 minutes.
  27. Cut the Individual Dot Cakes
  28. Lift the completely cooled cake from the pan.
  29. Use a round biscuit cutter, small ramekin, or wide-mouth jar to stamp out individual cake rounds.
  30. A 2½- to 3-inch cutter should produce approximately 10 to 12 mini cakes, depending on how closely the rounds are cut.
  31. Save the remaining cake scraps for parfaits, cake cups, or keto cake pops.
  32. Frost the Cakes
  33. Spread or pipe an even layer of buttercream over the top of each cake round.
  34. Bring the frosting fully to the edges so the sprinkles can cover the entire surface.
  35. Add the Dot Sprinkles
  36. Pour the keto-friendly nonpareil sprinkles onto a shallow plate.
  37. Carefully turn each cake round frosting-side down and gently press it into the sprinkles.
  38. Lift the cake straight up and place it upright on a serving plate or inside a small ramekin.
  39. Chill and Serve
  40. Refrigerate the finished dot cakes for approximately 20 to 30 minutes so the frosting can firm up.
  41. Serve as individual mini celebration cakes.

Notes

  • Use buttercream instead of cream cheese frosting because it holds up better when pressed into the sprinkles.
  • Use a light touch when pressing the frosted cake into the nonpareils.
  • The cake must be completely cool before cutting and frosting.
  • Keto sprinkles vary widely in ingredients and carbohydrate content.
  • The final yield depends on the diameter of your cutter.

Estimated Nutrition Per Mini Dot Cake

  • Calories: approximately 445
  • Total fat: approximately 42 g
  • Saturated fat: approximately 17 g
  • Protein: approximately 10 g
  • Total carbohydrates: approximately 10 g
  • Dietary fiber: approximately 4 g
  • Net carbohydrates: approximately 6 g
  • Sugar: approximately 2 g
  • Sodium: approximately 270 mg
Estimated nutrition is based on 12 individual dot cakes. Values may vary significantly depending on the sweetener, almond flour, almond milk, frosting amount, sprinkle brand, and size of the cake rounds. Sugar alcohols are not included in the estimated net carbohydrate calculation.

Allergy Notice

Contains: Tree nuts, eggs, and milk. Almond flour, almond milk, butter, heavy cream, sweetener, baking powder, and sprinkles may contain additional allergens or be processed in shared facilities.

Nutrition Notice

Nutrition information is an estimate and may vary based on ingredient brands, cutter size, serving size, sweeteners, and the amount of frosting and sprinkles used.