Keto Christmas Tree Cakes
Published December 9, 2023 • Updated November 28, 2025
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A homemade, low-carb version of Little Debbie Christmas Tree Cakes, featuring a sweet sugar free swiss meringue filling in between keto cake layers and finished with a white chocolate candy coating and sprinkles.
1 cake
20
Servings
231
Calories
21.3g
Fat
2.6g
Protein
3.8g
Net Carb
10.4g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
With layers of spongy keto cake surrounding a light, cream filling, it’s easy to enjoy a childhood favorite with these Keto Christmas Tree Cakes recipe. Like I did with my low-carb oatmeal crème pies, I took a Little Debbie snack cake recipe and turned it keto!
I remember these cherished cakes from my childhood, like it was yesterday. Let’s go back to December 1990.
The school cafeteria buzzes with the usual chatter as my best friend Rachelle opens her brown paper lunch bag to pull out the crown jewel of her midday feast: a Little Debbie Christmas Tree Cake. Like a beacon of Christmas magic, the chatter at the table stops as we dart our hungry eyes to the tiny cake shaped like a festive tree. My eyes widen as my friend unveils this seasonal treasure and sinks her teeth into the soft, tender cake. For a brief moment, I envied her.
Rachelle always had a Little Debbie snack cake in her lunch bag. My mom always told me they contained too much sugar. It wasn’t until 20 years later that I realized she was right. Each Little Debbie Christmas Tree Cake contains 32 g carbohydrates!
With this keto cake recipe, I no longer have to miss out on this classic snack cake. It’s easy to make your own Keto Christmas Tree cake using a boxed keto cake mix, sugar free Swiss meringue buttercream frosting and melted white chocolate. And this keto cake is only 3 g carbs!
Macros for this recipe were calculated based on the brands of ingredients used in the recipe card and reflect only half of the cake used since roughly half of the cake is discarded.
Keto Christmas Cakes Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Ingredients
1 box keto cake mix
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ingredients to make cake as listed on box (3 eggs, 1/2 cup water, 3 tablespoons melted coconut oil
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2 quarter sheet pans
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3 inch tree cookie cutter
Ingredients
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4 egg whites
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3/4 cup sugar free sweetener
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1/4 teaspoon salt
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1 1/2 cups unsalted butter, room temperature
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1 1/2 teaspoons vanilla extract
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instant read thermometer
Ingredients
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7 oz sugar-free white chocolate chips
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1 tablespoon coconut oil
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red food coloring
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green sprinkles
Step by Step Instructions
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Mix keto cake batter
Prepare keto cake batter according to package instructions with ingredients needed to make the cake batter. For this recipe, I used Ducan Hines Yellow Keto Cake Mix along with 3 eggs, 1/2 cup water and 3 tablespoons coconut oil.
Quick Tip
See recommendations below for other keto cake mix options. -
Pour cake batter into baking sheets
Spray two quarter sheet baking pans with cooking spray and line the bottom with parchment paper. Add roughly equal amounts of cake batter to both sheet pans, smoothing the batter out to fill the entire pan and to ensure even baking and a uniform cake.
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Bake the cake
Bake the cake according to the recommended temperature on the back of the box. For this recipe (using King Arthur Keto Cake mix), I bake the cakes at 375 °F for 10-12 minutes. Let cake cool for 1-2 minutes after removing from the oven. Slide a knife around the edges to loosen the cake the sides. Either remove the cake and transfer to a wire rack after 5 minutes to cool completely or let cool completely in the sheet pans.
Quick Tip
Be mindful that the cake will not take as long to bake as it is not very thick. I recommend checking the cake after 8-10 minutes if using a different brand. -
Swiss meringue filling: mix ingredients
Pour an inch of water in a medium saucepan and bring to a gentle boil. Select a heat proof, glass bowl that will fit over the saucepan without the bottom submerging into the boiling water. Add egg whites, sweetener and salt to the bowl and mix until combined.
Ingredients
- 4 egg whites
- 3/4 cup sugar free sweetener (measures cup for cup with sugar & will dissolve)
- 1/4 teaspoon salt
Quick Tip
You will be using the double boiler method to heat the meringue. -
Swiss meringue filling: heat meringue
Place the bowl over the saucepan ensuring the water doesn't touch the bottom of the mixing bowl. Stir mixture with a spatula until the sweetener dissolves and the mixture reaches a temperature of 160 °F (about 5 minutes).
Quick Tip
While you stir, scrap the sides of the bowl to make sure no sweetener granules are stuck to the edges on the sides of the bowl in order to get the smoothest frosting possible. -
Whip to stiff peaks
Carefully remove the bowl from heat. Using an electric mixer or stand mixer, whisk on medium high speed until stiff peaks form. They will be glossy. This can take up to 10 minutes.
Quick Tip
When you lift the whisk or beaters out of the mixture, the peaks that form stand up straight and hold their shape without collapsing or drooping. -
Make it a buttercream frosting
Reduce the speed of the mixer to low and add 1 to 2 tablespoons of butter at a time making sure to mix in thoroughly after each addition. After all the butter is incorporated, add vanilla extract and beat on low until incorporated.
Ingredients
- 1 1/2 cups unsalted butter, softened to room temperature
- 1 1/2 teaspoons vanilla extract
Quick Tip
Store frosting in the refrigerator if not assembling right away. -
Cut out trees
Using a cookie cutter, cut out as many trees as possible from each sheet cake. Start at one end and work to the other alternating between punching the tree upright and upside down. (see video)
Quick Tip
I was able to punch out 10 trees per quarter sheet pan. -
Slice trees in the middle
Using a serrated knife, slice each tree through the middle to reveal two trees from each.
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Pipe or spread the frosting
Add frosting to a piping bag and pipe or spread 2-3 tablespoons of frosting on one of the tree halves. Top with the other half to form a sandwich. Repeat with remaining trees.
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Melt white chocolate
In a small bowl, melt white chocolate and coconut oil in the microwave at 30 second intervals, stirring in between until melted and thin & running in consistency.
Ingredients
- 7 oz sugar-free white chocolate
- 1 tablespoon coconut oil
Quick Tip
If don't want to use a microwave, use the double boiler method from earlier. -
Coat the snack cakes
Dip the sides of each tree into the melted chocolate. Let excess chocolate run off over the bowl of chocolate to collect and save. Place tree on a wire rack. Repeat with remaining trees. Use a spoon to pour melted chocolate over the top of each cake to completely coat. Before chocolate dries, sprinkle with green sprinkles and pipe red frosting lines over the top. Using a spatula, carefully transfer the cakes to a parchment lined tray. Place in the refrigerator for 15-30 minutes or until chocolate is set.
Quick Tip
Make red frosting by mixing a small amount of leftover frosting with red food coloring.
These cakes turned out great and my favorite part was definitely the texture of the buttercream. I didn’t expect it to be so smooth and not overly sweet. Loved that they looked super festive too.
You just made my wife very happy with this recipe. As we were watching my first thought was about cake pops for the scraps. Then I thought I could make fool or trifle to use the egg yolks. Even putting the cake bits in your keto ice cream. Thanks.