Keto Coconut CakeSoft, moist layers of coconut cake topped with luscious whipped cream and shredded coconut — a keto dessert that tastes just like the real thing!
Ingredients🧁
For the Cake:
2 cups almond flour
¼ cup coconut flour
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated erythritol or allulose
4 large eggs (room temperature)
1 tsp vanilla extract
1 tsp coconut extract
½ cup unsweetened coconut milk (or almond milk)🥥 For the
Topping:
1 cup heavy whipping cream
2 tbsp powdered erythritol
½ tsp coconut extract½ cup unsweetened shredded coconut
Instructions
Preheat the oven:Set to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.Prepare the cake batter:In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.In another large bowl, beat butter and sweetener until fluffy.Add eggs, vanilla, and coconut extract. Mix well.Gradually add the dry ingredients, alternating with the coconut milk, until smooth.Bake:Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.Cool completely before frosting.Make the whipped topping:Beat heavy whipping cream, powdered sweetener, and coconut extract until stiff peaks form.
Assemble:
Spread whipped cream evenly over the cooled cake.Sprinkle with shredded coconut on top.Chill for at least 1 hour before serving.
Nutrition (per serving, 12 servings):
Calories: 265
Net Carbs: 4g
Protein: 6g
Fat: 25g