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Keto Sugar Cookie Cake


  • ½ cup butter softened
  • ⅔ cup Swerve Granular
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup white chocolate chips
  • 1 tablespoon sugar-free sprinkles


  • 1 ounce cream cheese softened
  • ¼ cup butter softened
  • ¼ cup powdered Swerve
  • ½ teaspoon vanilla extract
  • 2 tablespoon heavy cream room temperature
  • 1 tablespoon sugar free sprinkles
Keto Sugar Cookie Cake


Cookie Cake

  • Preheat the oven to 325F and grease a 9 inch springform pan. Line the bottom of the pan with a circle of parchment and grease the parchment.
  • In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg, egg yolks, and vanilla.
  • All at once, add the almond flour, baking powder, and salt. Beat until the dough comes together. By hand, gently stir in the white chocolate chips and the sprinkles.
  • Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until the center is puffed and the edges are golden brown. It will still be very soft.
  • Remove and let cool in the pan. Once cool, run a sharp knife around the edges to loosen and remove the sides of the pan.

Frosting and Garnish

  • In a medium bowl, beat the cream cheese and butter until smooth. Beat in the powdered sweetener, then beat in the vanilla extract. Beat in the cream until smooth.
  • Transfer to a piping bag fitted with a star tip. Pipe decoratively around the edges of the cookie cake. Sprinkle with sugar-free sprinkles.

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