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–+ servings

Keto Coconut Cake

This low carb and keto friendly coconut cake is pure tropical bliss in every soft, fluffy slice. Perfect for celebrations or anytime you want a special dessert.
Keto Coconut Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 277 kcal
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Ingredients
  

For the Cake

  • 1 1/2 cups Almond Flour
  • 1/2 cup Coconut Flour
  • 3/4 cup Granulated Erythritol
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 5 Large Eggs
  • 1/2 cup Coconut Cream
  • 1/3 cup Coconut Oil, melted
  • 1 1/2 tsp Coconut Extract
  • 1 tsp Vanilla Extract

For the Frosting

  • 8 oz Cream Cheese, softened
  • 1/4 cup Unsalted Butter, softened
  • 1 cup Powdered Erythritol
  • 1/2 tsp Coconut Extract
  • 3/4 cup Unsweetened Shredded Coconut, toasted

Equipment

  • 8-inch round cake pans
  • wire racks

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
  • In a separate bowl, whisk the eggs, coconut cream, melted coconut oil, coconut extract, and vanilla extract until smooth. Pour into the dry ingredients and stir until a thick batter forms with no lumps.
  • Divide the batter evenly between the two pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks and cool completely.
  • While the cakes cool, toast the shredded coconut in a dry skillet over medium-low heat, stirring frequently, for 3 to 4 minutes until golden. Transfer to a plate to cool.
  • Make the frosting by beating the cream cheese and butter together until fluffy. Add the powdered erythritol and coconut extract and beat on medium-high until smooth and creamy.
  • Place one cake layer on a serving plate and spread frosting over the top. Set the second layer on top and frost the top and sides of the entire cake.
  • Press the toasted shredded coconut onto the sides and top of the cake. Refrigerate for at least 30 minutes before slicing to let the frosting set.

Nutrition

Serving: 1servingCalories: 277kcalCarbohydrates: 5gProtein: 7gFat: 25g
Keyword coconut cake, keto cake, low carb, sugar free dessert
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