Our Keto Funfetti Mermaid Cake is a rich vanilla loaf cake that is perfect for smaller gatherings. We use a surprising ingredient for our low carb sprinkles and top the cake with a cream cheese frosting.
Sprinkles
For our keto sprinkles we use unsweetened coconut flakes! These are naturally low in carbs coming in at 2g net carbs per 15 grams.
The night before making the cake, divide the coconut flakes into separate bowls and add few drops of desired food coloring. Note, if you’re looking for more “mermaid” colors, stick to blues, purples and pinks (different that what I’m showing in the images above). Allow the coconut flakes to dry overnight.
Natural Food Coloring
If you don’t want to use food coloring. There are a ton of options for natural food coloring. Options include:
Red & Pink: Strawberries (pink), Raspberries & Beets (red)
Orange & Yellow: Carrots & Turmeric
Green: Matcha Powder
Purple: Blackberries
Blue: Blueberries
The Method
Our loaf cake is very simple to make! Make sure all of your ingredients are at room temp. Using a hand mixer or stand mixer, beat the butter, eggs, vanilla, sweetener and heavy whipping cream. Whisk in the flours and finally fold in the sprinkles (colored coconut flakes).
Once the cake ingredients are combined. Add the filling to a lined baking sheet. Bake for 50-60 minutes at 350°F. Note, almond flour can burn quickly. Watch the cake at around 30-40 minutes. If its browning too quickly, loosely cover with aluminum foil.
Cream Cheese Frosting
Most funfetti cakes are served with a vanilla buttercream frosting. I’ve always favored cream cheese frosting, so this is what I’m going for our Keto Funfetti Mermaid Cake! While the cake is baking, prepare the cream cheese frosting. Combine the softened cream cheese, keto icing sugar, vanilla and butter with a hand mixer or stand mixer. To make pink frosting, add 1-2 drops of red food coloring.
Keto Funfetti Mermaid Loaf Cake
Equipment
- 5" x 9" Loaf Pan
- Stand Mixer or Hand Mixer
Ingredients
- 1/2 Cup Unsweetened Coconut Flakes For Sprinkles.
- 1.5 Cups Almond Flour
- 3 Tbsp Coconut Flour
- 85 Grams Cream Cheese Softened.
- 3/4 Cup Granulated Swerve or Erythritol
- 1.5 Tsp Baking Powder
- 1/2 Cup Butter Unsalted, Room Temperature.
- 3 Eggs Room Temperature.
- 1 Tsp Pure Vanilla Extract
- 1/8 Tsp Salt
- 3 Tbsp Heavy Whipping Cream
- 1/2 Tsp Xanthan Gum Optional, helps with texture.
Cream Cheese Frosting
- 113 Grams Cream Cheese Room Temperature.
- 1 Cup Swerve Confectioners Icing Sugar Or Equivalent.
- 1 Tsp Pure Vanilla Extract
- 2 Tbsp Butter Room Temperature.
- 2 Tbsp Unsweetened Coconut Flakes
- Food Coloring of Your Choice
Instructions
Keto Sprinkles
- A day before making the cake, divide up the coconut flakes (1/2 cup + 1 tbsp) into small bowls.
- In each bowl, use a few drops of desired food coloring. Tip: For more mermaid colors, use blues & purples.
- Mix in the color and let sit in the same bowl overnight.
- Option: To speed up the drying process, lay the colored coconut flakes on a paper towel.
- Once the coconut flakes are dry, combine them into the same bowl.
Loaf Cake
- Preheat oven to 350°F.
- Beat the butter and cream on low for about 3 minutes until light and fluffy.
- Meanwhile, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.
- Once the butter and cream is light and fluffy, continue beating the mixture and slowly add in the granulated sweetener.
- When the sugar is dissolved, beat in the eggs and vanilla.
- Gently whisk in the flour mixture and softened cream cheese until combined.
- Finally, gently fold in 1/2 cup of the colored coconut flakes.
- Scoop the mixture into a prepared loaf pan. Level and smooth out the mixture.
- Bake in the oven for 50-60 minutes. Insert a toothpick into the center of the cake to see if it's done. If the toothpick comes out with a few moist crumbs, it is done cooking.
- Check the cake after 30-40 minutes. If it is browning too quickly, cover loosely with aluminum foil.
- Cool the loaf in the pan for about 15 minutes. Afterwards, gently lift the cake out from the pan and allow to cool completely on a cooling rack.
Cream Cheese Frosting
- Beat together the softened cream cheese, icing sugar, butter and vanilla extract.
- Once the cake has cooled, top the cake with the cream cheese frosting and remaining coconut sprinkles.
- Enjoy!
Notes
- 432 Calories
- 8g Carbohydrates
- 4.4g Fiber
- 41.3g Fat
- 7.2g Protein
Let us know in the comments below if you’ve tried this Keto Funfetti Mermaid Cake! If you’re looking for more keto desserts, visit our recipe page.
