Keto Coconut Yogurt Snack Cake
This coconut snack cake delivers tender, moist texture with rich coconut flavor. It is low carb and keto friendly, making it a satisfying everyday treat.
Ingredients
For The Cake
- 1 1/2 cups Almond Flour
- 1/3 cup Unsweetened Shredded Coconut
- 3 tbsp Coconut Flour
- 2 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 3 Large Eggs
- 2/3 cup Granulated Allulose
- 3/4 cup Full-Fat Plain Greek Yogurt
- 1/3 cup Melted Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 tsp Coconut Extract
For The Topping
- 1/4 cup Unsweetened Coconut Flakes
- 2 tbsp Powdered Allulose
- 1 tbsp Heavy Cream
Instructions
- Preheat the oven to 325°F. Grease an 8-inch square baking pan and line it with parchment.
- Whisk the almond flour, shredded coconut, coconut flour, baking powder, and salt in a medium bowl.
- In a large bowl, whisk the eggs and granulated allulose until smooth. Whisk in the Greek yogurt, melted coconut oil, vanilla extract, and coconut extract.
- Stir the dry ingredients into the yogurt mixture until the batter is thick and evenly combined.
- Spread the batter in the pan and sprinkle the coconut flakes over the top. Bake for 28 to 34 minutes, until the top is golden and the center is set.
- Cool completely. Stir the powdered allulose and heavy cream into a thin glaze and drizzle lightly over the cake.
Nutrition
Serving: 1servingCalories: 269kcalCarbohydrates: 7gProtein: 8gFat: 23g
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