This sugar-free cake is the perfect keto birthday cake or cake for all celebrations. You can very easily change both the colour and flavours to suit almost all occasions.
A pink ombre keto cake with a slice slightly pulled out on the cake stand.

This sugar-free cake is the perfect keto birthday cake or cake for all celebrations. You can very easily change both the colour and flavours to suit almost all occasions.

Why You’ll Love this Recipe

Low carb – With just 4g net carbs per serve, you really can have your cake and eat it too!

Keto pantry basic ingredients – All of the ingredients will be staples in your keto pantry. This keto cake can also be made with our keto cake mix. Our low carb cake mix is available from selected suppliers or online.

Gluten free – My keto ombre cake recipe uses almond flour or almond meal and really is the perfect gluten-free cake.

Versatile – This recipe can be used as a base recipe and adapted to different flavours with the addition or substitution of flavouring ingredients. A keto layer cake has a real WOW element for all your friends!

Slices of a chocolate layer cake

Layered Keto Cake

This very easy keto cake makes for the best sugar free birthday cake recipe ever! This recipe is just a little bit more than a standard keto pound cake recipe but still so easy to make.

Related Keto Cake Recipes: The Easiest Keto Chocolate Cake / Keto Vanilla Cake

The Ingredients

Jump to the recipe card for the full list of ingredients to make this layered keto cake.

Ingredients in small bowls for a low carb keto cake.
  • Light-tasting olive oil – use an oil with a neutral flavour. Oils like extra virgin olive oil are too strong for this low carb cake.
  • Sweetener – I use either Sukrin:1 or Monkfruit sweetener. When choosing a keto sweetener choose one that you love. Adjust the level of sweetness to your taste. Monk fruit sweetener and erythritol based sweeteners are always my preferred ones to use.
  • Almond flour or almond meal – Almond meal and blanched almond flour are slightly different in consistency, with meal being a bit coarser. You can choose either for this recipe.
  • Eggs – I prefer to buy fresh, free-range, jumbo eggs whenever possible, and have them at room temperature before using them in a recipe.
  • Sour cream or Greek yoghurt. – Coconut cream can be used for a dairy free keto vanilla cake.
  • Baking powder – I use and recommend Bob’s Red Mill Double Acting Baking Powder for this recipe and for all low carb gluten-free baking. It really helps give a good rise and consistent baking results every time.
  • Food Coloring – I use a combination of Colour Mill oil based colours and simple gel colours from the supermarket. Low carb chocolate and cocoa or cacao will colour for a chocolate ombre cake.
  • Cream Cheese Frosting – we have a couple of low carb keto frosting recipes you can use. The pink ombre cake is made with our Whipped Cream Buttercream and the keto chocolate cake is iced with the Keto Frosting recipe.

How to Make It

Here are simple steps to make this cake. I am not a professional cake decorator so this is how to make it without any real skills lol. I have included a video of me creating the layers as well.

Step 1. Combine all the cake ingredients. You can do this with a whisk, hand mixer or stand mixer.

Step 2. Divide the batter into 3 (or more) bowls and colour and flavour however you prefer. Bake in a preheated oven at 160°C/320°F for 20-25 minutes. Allow the cakes to completely cool before frosting.

Step 3. If the cake has a rounded top you can trim it a little to flatten it down. Place the first cake onto a turntable or plate. Pipe the top of the first layer of the cake with the darkest frosting colour. Smooth over the top with an angled spatula. Don’t worry if it comes over the edge as you need the frosting to coat the outside too.

Step 4. Add the next cake layer and pipe some of your next coloured frosting around the outside of the cake surface. Pipe some of the white frosting into the centre. Top with the final layer of the cake. Pipe the top layer with the remaining white frosting.

Step 5. Starting from the outer edge of the bottom of the cake. Pipe around the outer edge of the bottom layer with the remaining darkest color frosting. Pipe the centre with the mid-level color and do the top with light color frosting. Using a cake scraper, angled spatula (or even a ruler – in a pinch) gently scrape and smooth the sides of the cake. Remove the excess frosting and place it into a bowl. Clean the spatula or smoothing scraper before starting again. Do this until the edges of the cake are smooth. If you have any holes or unevenness just add more of the frosting previously removed. Add any garnishes of preference and chill for a few hours before serving.

Frosted cake with buttercream eggs on the top.

At the time of making this recipe, it was close to Easter. I made two versions of the pink cake and the chocolate cake recipe.

I had a little of the chocolate cake frosting leftover and I scraped it into egg moulds and froze it before serving. How cute do my little keto Easter eggs look? It is a great way to use up any of the leftover buttercream scrapings. To get the marbled effect I just didn’t mix it together.

How to Make a Chocolate Ombre Cake

To make a keto chocolate layer cake, I simply added 60-70g of melted chocolate to each layer. Dark for the base, milk chocolate for the centre and white chocolate for the top. The frosting I coloured with cocoa powder, and Colour Mill Food Gels.

FAQs and Baking Tips

What frosting is best for an ombre cake?

I have used a regular (but keto) frosting made with butter and powdered sweetener. Plus, I have of course used this stabilised whipped cream frosting and American buttercream frosting. You can also use Swiss Meringue Buttercream or even just coloured creams. I don’t think there is any hard and fast rule to this.

Can I freeze ombre cake with buttercream?

Yes! You sure can!

Can I make this cake in my thermal cooker?

Yes, you can. I have included a Thermomix Ombre Cake method as well. You can make this up to 1.5 times the mixture otherwise do in 2 or more batches if you want to make the cake bigger.

Slices of Keto Ombre Cake on a plate.

More Recipes To Try

We love making healthy recipes keto and keto cake recipes are always popular. I think you will love this easy keto cake but here are just a few more keto sweet recipes to try, just in case you need more inspiration.

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A pink ombre keto cake with freeze-dried raspberries on top.

Easy Keto Layer Cake

This sugar-free cake is the perfect keto birthday cake or cake for all celebrations. You can very easily change both the colour and flavours to suit almost all occasions.
5 from 86 votes!
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Calories: 210kcal
Author: Megan Ellam
Servings: 16
Tap or hover over number to scale ingredients
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Ingredients 

  • cup (0.3 cup) light-tasting olive oil 80g
  • 6 (6) large eggs at room temperature
  • 100 g (3.5 oz) Greek yoghurt coconut cream, or sour cream
  • 1/2 cup (0.5 cup) sweetener see notes (100g)
  • 3 cups (3 cups) almond meal 330g
  • 3 teaspoons (3 teaspoons) baking powder
  • 2 teaspoons vanilla extract
  • Pinch (Pinch) salt flakes

LAYER 1 Vanilla

  • I added nothing extra to the mixture.

LAYER 2 Lemon Coconut

  • 2 teaspoons (2 teaspoons) lemon extract
  • 2 tablespoons (2 tablespoons) desiccated coconut
  • A touch of yellow colour if desired

LAYER 3 White Chocolate Strawberry Mudcake

  • 60 g (2 oz) sugar-free white chocolate melted
  • A few drops of strawberry extract I use Lorann Strawberry flavour
  • Pink food colour

FROSTING

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 160°C/320°F. Line 3 x 15-17.5cm (6-7″) cake pans.
  • Place all the ingredients into a bowl; mix until smooth and combined.
  • Divide the batter into 3 equal portions. Flavour each per the recipe or as preferred.
  • Pour the batters into the prepared cake pans. Place the pans on the shelf in the centre of the oven. Bake, 20-25 minutes or until a skewer comes out clean. Leave to cool in the pan for 15 minutes before turning out to cool completely. Chill for at least 3 hours before frosting.
  • Divide the batter into 3 bowls. I used half of the batter as one colour (white) to include the layering between the cakes and the remaining half was halved.
  • Place the first cake onto a cake turntable or plate. Pipe a circle of the darkest frosting on the outer edge. If you have more of the lighter colour frosting then pipe that into the centre. Smooth over the top with an angled spatula. Don’t worry if it comes over the edge as you need the frosting to coat the outside too.
  • Add the next cake layer and pipe some of your next coloured layer around the outside of the cake surface(working from darkest colour up to light this would be your next lightest colour). Pipe some of the white frosting into the centre. Top with the final layer of the cake.
  • Pipe the top layer with the remaining white frosting.
  • Starting from the outer edge of the bottom of the cake. Pipe around the outer edge of the bottom layer with the remaining darkest colour frosting. Pipe the centre with the mid-level colour and do the top with light colour frosting. Using a cake scraper, angled spatula (or even a ruler – in a pinch) gently scrape and smooth the sides of the cake. Remove the excess frosting and place it into a bowl. Clean the spatula or smoothing scraper before starting again. Do this until the edges of the cake are smooth. If you have any holes or unevenness just add more of the frosting previously removed. Add any garnishes of preference and chill for a few hours before serving.

THERMAL METHOD

  • Preheat the oven to 160°C/320°F. Line 3 x 15-17.5cm (6-7″) cake pans.
  • Place all the ingredients into the mixer; mix 30 sec/speed 4.
  • Pour the batter into the cake pan. Place the cake on the shelf just below the centre of the oven. Bake, 25-30 minutes or until a skewer comes out clean. Leave to cool in the pan for 15 minutes before turning out to cool completely. Chill for at least 3 hours before frosting.
  • See above for frosting tips.

AIR FRYER METHOD

  • Preheat the air fryer to 170°C/350°F. Prepare the cake as per steps 1 and 2 above. Pour into the prepared pan.
  • Turn the air fryer down to 140°C. Place the cake pan into the centre of the basket and bake for 45-60 minutes or until a skewer comes out clean.

Video

Notes

My recipes are baked in a fan-forced oven. If you are baking in a conventional oven, you can increase the temperature by between 10 and 20 degrees, and monitor the cake to make sure it isn’t browning too quickly. Cover the top with foil if you see this happening, and continue to bake until cooked in the centre.
To make the chocolate ombre cake check the blog post for what I used to make mine you see pictured.
For layered cakes, like mine pictured, it is safe to double or triple the recipe in both a stand mixer and the Thermomix®.
Extra virgin olive oil (EVOO) has a very strong flavour that will overpower the delicate vanilla flavour. If you want to substitute with olive oil, choose a light tasting olive oil instead. 
Double-acting baking powder reacts and creates gas bubbles twice; once when moisture is added, and a second time when it’s heated. In comparison to a regular baking powder, this gives keto and gluten-free baking a better texture as the ingredients are denser and need a bit more help with rising. 
Use coconut cream (or yoghurt) in place of the Greek yoghurt for a dairy-free layer cake. The frosting can also be made with whipped dairy-free cream or coconut cream.
It is always better to line all your baking tins, as this ensures that the cake can be removed easily.
It is really important to allow the cake to cool completely before icing it, otherwise, the buttercream will melt.
You can store the keto ombre cake, in an airtight container in the fridge, for up to 1 week. You can also freeze it for up to 1 month.
This recipe yields approximately 16-20 servings. The actual number of servings will depend on your preferred portion sizes. 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 16-20. The result will be the weight of one serving. 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. 
All recipes have been tested using all of the cooking methods included by various recipe testers.
Store in an airtight container in the fridge for up to 5 days. Alternatively, store in an airtight container and freeze.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 210kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 27mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 4g
Tried this recipe?Mention @meganellam or tag #madcreations!

Share This Recipe

38 responses to “Layered Keto Cake | The Best Ombre Cake”

  1. Rebecca

    How do I make the chocolate layered cake that is on the photos too?

    1. Megan Mad Creations Hub

      Just scroll to it in the blog post it is under the heading “how to Make Chocolate Ombre Cake” use the recipe card the instructions there to cream the choc ombre.

  2. Ann

    5 stars
    Your cake is so pretty! Looks like you ordered it from a bakery! I hope mine turns out looking like your’s!

    1. Megan Mad Creations Hub

      Oh, I wish it looked that good but thank you. I hope yours turns out magnificent

  3. Jere Cassidy

    5 stars
    I have made ombre cakes before and love the look of them when cut. I love the flavors you combined for this cake, and the lovely frosting. Glad to have this keto cake recipe.

    1. Megan Mad Creations Hub

      Yay!

  4. Silvia

    5 stars
    This is a gorgeous cake, so delicious and moist. It also looks so beautiful that I already have it on my list for Easter and Christmas, why not?

    1. Megan Mad Creations Hub

      I hope you enjoy it Silvia

  5. sara

    This looks great. I am not keto, but I would not snub my nose at a slice of this! I love inclusive desserts everyone can indulge with.

    1. Megan Mad Creations Hub

      Thanks Sara

  6. Moop Brown

    5 stars
    I’ve been looking for more keto recipes to try and this one looks really tasty and visually nice as well.

    1. Megan Mad Creations Hub

      Enjoy!

  7. Loreto and Nicoletta

    5 stars
    This is truly a visually stunning cake. My mouth is watering! I love the layers and frosting and to think it is keto froendly is unbelievable. Well done!😋🥰👍👌🙏

    1. Megan Mad Creations Hub

      Thanks

  8. Leslie

    5 stars
    I am astounded that this cake only has 4 net carbs per serving! What an amazing recipe!!

    1. Megan Mad Creations Hub

      It really is a great recipe isn’t it/

  9. Amanda

    5 stars
    I’m so glad I found this keto cake recipe… there are just not a lot of tasty cake options out there for keto cakes and this one is super tasty! I’ve shared this recipe with so many friends!!!

    1. Megan Mad Creations Hub

      Yay! That is so cool Amanda. Thanks for giving it a go and sharing with your friends.

  10. veenaazmanov

    5 stars
    This is definitely a healthy cake option. Delicious flavors and yummy frosting too.

    1. Megan Mad Creations Hub

      So happy you like it Veena

  11. Mikayla

    5 stars
    Thank you for this keto and diabetic friendly cake. We opted for layer flavors of Chocolate, vanilla and coffee. Terrific texture and flavors!

    1. Megan Mad Creations Hub

      Oh, I love the additional of coffee too!

    2. Megan Mad Creations Hub

      Enjoy!

  12. Nora

    5 stars
    I’ve never made a keto cake before but this cake looks so delicious! I have to try it! Thanks for the recipe!

    1. Megan Mad Creations Hub

      You are very welcome Nora

    2. Megan Mad Creations Hub

      You are welcome

  13. Devan

    5 stars
    Hey Megan,

    This 3 layer Keto cake looks pretty impressive, and I know firsthand how difficult it is to make a GOOD keto cake. I’ve never tried the monkfruit sweeteners but I’ve heard good things. Is that your favourite sweetener for keto cakes?

    Keep up the great work,

    Devan

    1. Megan Mad Creations Hub

      Thanks so much Devan.

  14. anna

    5 stars
    Such a stunning and delicious bake! I loved the addition of soured cream, it creates such soft and moist crumb!

    1. Megan Mad Creations Hub

      So happy you enjoyed it Anna.

  15. Marcellina

    5 stars
    Oh wow, Megan, this cake is so appealing! I just want to dive straight into it! Cakes with almond flour are the best – so moist and tasty. Plus both versions looks super pretty!

    1. Megan Mad Creations Hub

      I hope you love it Marcellina!

  16. Freya

    5 stars
    I Made the chocolate version for my boyfriend and he went crazy for it! He said he wants want one every week now, yikes!! Great recipe and easy to follow!

    1. Megan Mad Creations Hub

      Yay!

  17. Nina

    5 stars
    Made this cake in pink ombre for my birthday as I was lucky enough to be one of the testers. Wow! Everyone loved it! Cake was light but full of flavour, looked beautiful. It was much easier to do then expected. Buttercream filling was divine. Definitely adding to my go-to celebration cakes! Next time will try chocolate ombre 👍🌟😀

    1. Megan Mad Creations Hub

      I saw your cake and it looked amazing. Happy Birthday Nina. I hope you day was super special! xx

  18. Lynda

    5 stars
    This cake is a showstopper. Not only does it look awesome it tastes every bit as good as it looks. The three different layers all complement each other and the frosting was light and creamy and not overly sweet. I served it to 6 of my neighbours for dessert, who aren’t doing a keto or lowcarb lifesyle and they were blown away with it.
    Another winner and wonderful, easy recipe you have created

    1. Megan Mad Creations Hub

      Yay! So happy that everyone enjoyed you delicious looking cake Lynda xx

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