Keto Coconut Cake
This moist and fluffy Keto Coconut Cake is a low-carb dream come true. Made with almond flour, shredded coconut, and a creamy coconut frosting, it's perfect for anyone following a ketogenic, gluten-free, or low-sugar lifestyle. Whether it's a celebration or a weeknight treat, this cake satisfies your sweet tooth without breaking your macros.
Ingredients
Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup unsweetened shredded coconut
- 1/2 cup erythritol or your preferred sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened coconut milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine almond flour, shredded coconut, baking powder, and salt.
- Whisk Wet Ingredients: In a separate bowl, beat the eggs, then mix in coconut milk, melted butter, vanilla and coconut extracts, and sweetener.
- Combine: Slowly stir the wet ingredients into the dry until well mixed.
- Bake: Divide the batter evenly between the pans and bake for 25–30 minutes, or until golden and a toothpick comes out clean.
- Cool: Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Add sweetener and coconut extract. Mix in heavy cream gradually to achieve desired consistency.
- Assemble: Frost the first cake layer, stack the second, and cover the entire cake with frosting. Optionally, sprinkle shredded coconut on top.
Notes
- For a dairy-free version, substitute coconut oil for butter and use coconut cream in the frosting.
- Store cake in the fridge for up to 5 days or freeze individual slices for up to 2 months.
- Toasting the shredded coconut before adding enhances flavour and adds a slight crunch.