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Keto Creamy Coconut Cake

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Keto Creamy Coconut Cake

Low-Carb & Sugar-Free!

This rich and decadent keto coconut cake is perfect for satisfying your sweet tooth while staying low-carb! It’s light, fluffy, and packed with coconut flavor, making it a great dessert for any occasion.

Ingredients:

  • Cake:
    • 2 cups almond flour
    • 1/4 cup coconut flour
    • 1/2 cup unsweetened shredded coconut
    • 1 cup granulated erythritol or monk fruit sweetener
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsweetened almond milk
    • 4 large eggs
    • 1/2 cup melted coconut oil
    • 1 tsp vanilla extract
  • Coconut Filling:
    • 1/2 cup unsweetened coconut cream
    • 1/2 cup unsweetened almond milk
    • 1/4 cup powdered erythritol or monk fruit
  • Topping:
    • 1 cup heavy whipping cream, whipped with 1 tbsp powdered erythritol
    • 1/2 cup unsweetened shredded coconut, toasted

Directions:

Step 1: Prepare the Cake

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together the almond flour, coconut flour, shredded coconut, sweetener, baking powder, and salt.
  3. In a separate bowl, combine the eggs, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until fully combined.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

Step 2: Make the Coconut Filling

  1. In a small bowl, mix the unsweetened coconut cream, almond milk, and powdered sweetener.
  2. Poke holes all over the cooled cake using a straw or the end of a wooden spoon. Slowly pour the coconut mixture over the cake, letting it soak in.

Step 3: Add Toppings

  1. Spread the whipped cream evenly over the top of the cake.
  2. Sprinkle the toasted coconut flakes over the whipped cream layer.
  3. Chill the cake in the fridge for at least 1 hour before serving. Enjoy this creamy coconut delight!

Pro Tips:

  • Sweetness: Adjust the sweetness of both the cake and filling to your taste with your preferred low-carb sweetener.
  • Toasting the Coconut: Toasting the shredded coconut gives it a golden, crunchy texture, enhancing the cake’s flavor.

Nutritional Information

(Per Serving – Makes 12 servings)

  • Calories: 245
  • Fat: 21g
  • Carbs: 6g (Net Carbs: 3g)
  • Fiber: 3g
  • Protein: 5g

This keto-friendly version is the perfect low-carb dessert option for coconut lovers, offering a creamy texture and tropical taste without the added sugar or carbs! Perfect for your keto lifestyle and easy to make ahead for special occasions.