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Best Keto ”Oreo” Cake

This Keto “Oreo” Cake exceeded all my expectations and it is absolutely amazing!

This is an easy-to-make keto cake recipe that you can prepare for your loved ones anytime and I can bet, it will be loved by all!

Keto “Oreo” Cake is the perfect birthday or celebration cake.

Best Keto Oreo Cake

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Oreo Chocolate Cake recipe:



Cream Cheese Frosting:

Chocolate glaze:


  1. Preheat oven to 350 degrees F
  2. Butter and flour two 9″ cake pans
  3. Sift the unsweetened cocoa powder, almond flour, baking soda, baking powder, and salt, and set aside.
  4. In a separate bowl, combine the eggs, coconut oil, almond milk, sweetener, and vanilla extract.
  5. Mix the flour mixture and egg mixture until well incorporated then pour in the boiling water slowly while mixing
  6. Divide the batter evenly between the prepared pans and tap the pans on the counter to get rid of any air bubbles
  7. Bake the cakes for about 28-30 minutes or until fully cooked through
  8. Allow the cakes to completely cool, once cooled frost the cakes
  9. Make the frosting. While heating almond milk over low heat, whisk raw egg, 1/4 cup of sweetener, and salt together in a bowl. Once the milk is heated, slowly stream just a bit into the egg mixture while whisking to temper the eggs (so they don’t scramble) then combine the egg mixture into the pot of warm almond milk. Sprinkle in xanthan gum and whisk in. Bring to a gentle boil and remove from heat. Add in butter and vanilla extract and whisk together. If your xanthan gum seems to be sitting on top of the pudding, use an immersion blender to completely mix and thicken. Cover and place in the fridge.
  10. In another bowl mix together cream cheese and 1/4 cup of sweetener until smooth and creamy.
  11. In a separate bowl beat Whipped Cream until soft peaks form.
  12. Mix pudding into the cream cheese mixture and gently fold in the whipped cream.
  13. To make chocolate glaze add all ingredients to your microwave-safe bowl and microwave on medium for 30 seconds. Stir the ingredients and repeat. Continue doing this until you reach your desired consistency- usually 1 1/2- 2 minutes total.
  14. Enjoy!

Photo Credit: Femke (Flickr)

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Serena Temp

Saturday 17th of July 2021

First thing I used Nutiva Organic Shortening to replace the 1/3 cup coconut oil in the batter. And for the pudding portion of the frosting I used Milkadamia Macadamia Milk, Unsweetened instead of almond milk. Also, when ever Erythritol here was used I either used a 50/50 of Truvia sweet complete (my all time fav keto sweetener) and some, newly acquired, Sukrin Icing Melis. I completely omitted the chocolate glaze, probably out of frustration. For the 3/4 cup of unsweetened cocoa powder I used half black and the other regular cocoa; Don't know why. lol. I suppose all was well enough until I added the cup of boiling water to the batter. It was soooo soupy watery whatever. I was freaked. It baked up O.K. I just should have buttered and floured as instructed, Because the edged stuck to the foil but the other portion didn't stick horribly because the cake was so moist. Also, as it was baking it smelled like it was burning. I was so sad. It wasn't burnt tho.

Overall, the instruction weren't great with the frosting. I think that you maybe could highlight the fact that there is 3 parts to the frosting: The pudding, the creamed cream cheese and then the whipped cream. And you could give a heads up on the batter being so watery after the water is added and not to panic at that.

When all done it was ok but I wouldn't make again. Thanks anyways:)

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