This Low Carb Cookie Cake recipe is a great alternative to a classic birthday or celebration cake. It’s easy to make and taste delicious!
This Low Carb Cookie Cake recipe makes 16 serves. 1 serving is 1 slice of cookie cake and has 3g net carbs.
Store leftover Low Carb Cookie Cake in the fridge for up to 2 days, though we recommend eating on the day it is made as the cookies will soften over time.
Low Carb Cookie Cake Ingredients
- Cookie Ingredients
- 2 cups of Almond Flour
- ½ cup of Coconut Flour
- ⅔ cup of Erythritol, granulated
- 2 teaspoons of Baking Powder
- Pinch of Salt
- 1 teaspoon of Vanilla Extract
- 1 cup of Unsalted Butter, melted
- 2 large Eggs
- Filling Ingredients
- 1 cup of Mascarpone Cheese
- 1 cup of Heavy Cream
- ⅔ cup of Erythritol, powdered
- 1 teaspoon of Vanilla Extract
- 18 Raspberries
- Decorations of your choice; we used berries, colored chocolate, and mini cookies made from offcuts
How to Make Low Carb Cookie Cake
Want to make colored chocolate to decorate your Cookie Cake? Just melt Sugar-Free White Chocolate, add food coloring, mix well, and set in chocolate molds or drizzle over a sheet of parchment paper and leave to set.
- Preheat your oven to 180C/355F.
- In a large mixing bowl, add the almond flour, erythritol, coconut flour, baking powder, and salt. Mix well.
- Add the butter and eggs, and mix to a sticky dough.
- Split the dough in half, place one half between 2 sheets of parchment paper and roll our 5mm/0.25in thick. Using a saucepan lid and a circle cutter, cut out a thick ring and remove the excess dough. Repeat to make a second cookie ring. Use the leftover dough to make mini cookies for decorating your cake.
- Transfer the rings to cookie sheets and bake for 12-15 minutes until the edges are firm.
- Place the cookies on cooling racks and leave to cool completely.
- In a mixing bowl, add the mascarpone and heavy cream, whip with a hand mixer until combined.
- Add the vanilla and turn the mixer to medium speed, then add the powdered erythritol a spoonful at a time until it is all mixed in. Whip until the mixture reaches stiff peaks.
- Spoon the cream mixture evenly into 2 piping bags.
- Place one of the cooled cookies onto a cake board or serving platter.
- Pipe 1 bag of the cream mixture on the cookie, using any technique or design your like. Place the raspberries evenly around the edge.
- Top with the second cookie and pipe over the remaining cream mixture.
- Decorate your cake with mini cookies, fresh berries and colored chocolates and shards, if desired.
- Chill in the fridge for at least 1 hour before serving to help soften the cookies.
- Cut into 16 pieces and enjoy!
Low Carb Cookie Cake
This Low Carb Cookie Cake recipe is a great alternative to a classic birthday or celebration cake. It’s easy to make and taste delicious!
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Print Pin Share EmailServings: 16 servings
Calories: 321kcal
Unit Conversion
Ingredients
Cookie Ingredients
- 2 cups Almond Flour
- ½ cup Coconut Flour
- ⅔ cup Erythritol granulated
- 2 teaspoons Baking Powder
- Pinch Salt
- 1 teaspoon Vanilla Extract
- 1 cup Unsalted Butter melted
- 2 large Eggs
Filling Ingredients
- 1 cup Mascarpone Cheese
- 1 cup Heavy Cream
- ⅔ cup Erythritol powdered
- 1 teaspoon Vanilla Extract
- 18 Raspberries
- Decorations of your choice; we used berries colored white chocolate, and mini cookies
Instructions
- Preheat your oven to 180C/355F.
- In a large mixing bowl, add the almond flour, erythritol, coconut flour, baking powder, and salt. Mix well.
- Add the butter and eggs, and mix to a sticky dough.
- Split the dough in half, place one half between 2 sheets of parchment paper and roll our 5mm/0.25in thick. Using a saucepan lid and a circle cutter, cut out a thick ring and remove the excess dough. Repeat to make a second cookie ring. Use the leftover dough to make mini cookies for decorating your cake.
- Transfer the rings to cookie sheets and bake for 12-15 minutes until the edges are firm.
- Place the cookies on cooling racks and leave to cool completely.
- In a mixing bowl, add the mascarpone and heavy cream, whip with a hand mixer until combined.
- Add the vanilla and turn the mixer to medium speed, then add the powdered erythritol a spoonful at a time until it is all mixed in. Whip until the mixture reaches stiff peaks.
- Spoon the cream mixture evenly into 2 piping bags.
- Place one of the cooled cookies onto a cake board or serving platter.
- Pipe 1 bag of the cream mixture on the cookie, using any technique or design your like. Place the raspberries evenly around the edge.
- Top with the second cookie and pipe over the remaining cream mixture.
- Decorate your cake with mini cookies, fresh berries and colored chocolates and shards, if desired.
- Chill in the fridge for at least 1 hour before serving to help soften the cookies.
- Cut into 16 pieces and enjoy!
Video
Low Carb Cookie Cake Recipe – Creamy & Crunchy (3g Carbs)
Nutrition
Serving: 80g | Calories: 321kcal | Carbohydrates: 6g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 32mg | Potassium: 77mg | Fiber: 3g | Sugar: 1g | Vitamin A: 796IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
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To make a larger batch of this Low Carb Cookie Cake recipe adjust the servings above.
This looks amazing and you make it look easy to make, I’m definitely going to try this for Easter weekend – let’s hope I have the same result