Low Carb Classic Three-Tier Wedding Cake

Celebrate your special day with this stunning Low Carb Classic Three-Tier Wedding Cake, a masterpiece designed for the health-conscious couple without sacrificing elegance or flavor. This show-stopping dessert combines a moist almond and coconut flour base with the richness of silky cream cheese frosting, all sweetened with keto-friendly erythritol for a guilt-free indulgence. Perfectly tiered layers—12-inch, 9-inch, and 6-inch—come together beautifully, offering a classic wedding cake look while remaining entirely low-carb and gluten-free. Ideal for keto dieters or those avoiding refined sugar, this recipe is a true labor of love with its balance of wholesome ingredients, customizable decorations, and irresistible texture. Serve up slices of this decadent treat to wow up to 80 guests, ensuring that everyone at your celebration feels both indulged and nourished!

Nutriscore Rating: 55/100

Prep Time:90 mins

Cook Time:60 mins

Total Time:150 mins

Servings: 80

Ingredients

• 6 cups almond flour
• 1 cup coconut flour
• 2 tablespoons baking powder
• 1.5 teaspoons salt
• 3 cups unsalted butter, softened
• 2.5 cups erythritol sweetener
• 18 large eggs
• 4 tablespoons vanilla extract
• 3 cups almond milk, unsweetened
• 2 cups heavy cream
• 4 cups cream cheese, softened
• 2 cups powdered erythritol
• 2 tablespoons lemon juice
• 2 teaspoons gelatin
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line three sets of cake pans (12-inch, 9-inch, and 6-inch).

Step 2

In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.

Step 3

In a separate large bowl, beat the softened butter and erythritol sweetener using an electric mixer until light and fluffy. This should take about 5 minutes.

Step 4

Add eggs to the butter mixture one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

Alternate adding the dry flour mixture and the almond milk to the egg mixture, beginning and ending with the flour mixture, until fully combined and smooth.

Step 6

Divide the batter evenly among the prepared cake pans according to their size, ensuring each pan is filled to the same height.

Step 7

Bake each tier until a toothpick inserted in the center comes out clean: approximately 25 minutes for the 6-inch, 35 minutes for the 9-inch, and 40 minutes for the 12-inch cake.

Step 8

Remove from the oven and let each layer cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 9

For the frosting, in a large bowl, beat the cream cheese and heavy cream together until smooth and fluffy, about 5 minutes.

Step 10

Gradually add the powdered erythritol and continue to beat until smooth. Beat in the lemon juice.

Step 11

In a small bowl, mix the gelatin with water and allow to bloom for 5 minutes. Heat slightly until dissolved, then slowly pour into the cream cheese mixture, beating continuously.

Step 12

Spread the frosting between each cake layer, stacking from largest to smallest while ensuring each tier is level. Apply a thin crumb coat around the entire cake and refrigerate for 30 minutes.

Step 13

Apply a final thicker layer of frosting to cover the entire cake smoothly.

Step 14

Decorate as desired with low carb decorations or fresh berries to personalize for your special occasion.

Nutrition Facts

Serving size	(5696.8g)

Amount per serving	% Daily Value*
Calories	15453.5

Total Fat 1473.5g	0%
Saturated Fat 725.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 6428.8mg	0%
Sodium 11414.2mg	0%
Total Carbohydrate 1363.4g	0%
Dietary Fiber 111.2g	0%
Total Sugars 72.4g
Protein 326.3g	0%

Vitamin D 983.5IU	0%
Calcium 4140.5mg	0%
Iron 51.3mg	0%
Potassium 3505.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 6.5%

Carbs: 27.2%