Easter Bunny Cake { keto, gluten free }

This year for Easter my mum jokingly told me I should bring a bunny cake, which is the dessert my brother and I often made for Easter as kids. Little did she know, I was going to take her up on that suggestion. 😂

This cake was as much fun to make as I remembered, though I did have to put a bit of an adult twist on it – both my parents and in-laws do their best to eat low carb, so the bunny was goin’ keto!

This cake is traditionally decorated with sweetened coconut and candy, so to make it low carb friendlier, in addition to low carb cake, I decorated with unsweetened flaked coconut and minimal candy. I also left large areas of the cake without any candy for those of us who were on the most strict diets.

To make the bunny shape I cut two ovals out of each side of one of the cakes to use as ears, leaving the excess for the bow tie. I then arranged all of the pieces on a tray, and frosted them together with the icing. Working quickly, I sprinkled a layer of coconut over the entire cake.

For the details I tinted a small amount (about 1/2c each color) of the coconut flakes with a little red and green food coloring and sprinkled it over the ears and around the edge of the bunny to create a border. As a final touch, I added chocolate chips and candy coated chocolates to outline a face and the bow tie.

I had a great time making this as an adult, but I know kids would have a blast with this as well! Another option would be to split the recipe into 6″ pans (this recipe should make four 6″ cakes) and let the kids each make bunnies of their own! 🐰

Keto Chocolate Cake
Ingredients
Cake
  • 8 eggs large
  • 1 cup baking Stevia
  • 1 cup whole milk
  • 3 cups almond flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 7 Tbsp cocoa powder
  • 1/2 cup salted butter melted
  • 2 tsp vanilla extract
Icing
  • 16 oz cream cheese
  • 1 cup salted butter softened
  • 3/4 cup powdered erythritol
  • 1/8 tsp liquid sucralose or saccharin
  • 1 Tbsp vanilla extract
Decoration
  • 3 cups unsweetened flaked coconut
Instructions
Cake
  1. Grease and line two 8″ cake pans with parchment.

  2. Beat eggs in a large mixing bowl. Add remaining ingredients and mix until well combined.

  3. Divide batter evenly between prepared pans and bake at 350 for 25-30 minutes or until just set.

Icing
  1. Cream together cream cheese and butter. Add vanilla extract. Continue to mix while gradually adding powdered erythritol until the desired consistency is reached.

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