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Indulge in the delightful world of flavors with our Keto Coconut Cake! This delectable treat offers a perfect blend of rich coconut essence and a guilt-free, low-carb experience.
yield: 16 SERVINGS
prep time: 20 MINUTES
cook time: 25 MINUTES
total time: 45 MINUTES
INGREDIENTS
For the cake::
- 3 cups almond flour, loosely packed
- 1/2 cup coconut flour, loosely packed
- 2 tablespoons unsweetened shredded coconut
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup keto brown sweetener
- 3/4 cup butter, salted, softened
- 6 eggs
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
For the filling and frosting:
- 2 cups full-fat sour cream
- 1 1/2 cups unsweetened shredded coconut
- 1 1/2 cups keto confectioners sweetener
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup to 1 cup toasted coconut flakes (optional for garnish)
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
DIRECTIONS
1
To make the keto cake:
Preheat oven to 350 degrees. Prepare two 9-inch cake pans by lining them with parchment paper, then greasing with butter and a coconut flour coating.
2
In a medium-sized bowl, mix together almond flour, coconut flour, unsweetened shredded coconut, baking powder, and salt. Set aside.
3
Using a stand or hand mixer, cream together keto brown sweetener and softened butter.
4
Add in the eggs, one at a time, mixing well after each egg.
5
Next add in heavy cream, sour cream, and vanilla extract. Mix well, scraping down the sides as needed.
6
With the mixer on low, slowly add in the flour mixture. Mix to combine and then pour half the cake mixture into each of the prepared cake pans.
7
Bake in the middle rack of the oven at 350 degrees for 20 to 25 minutes, until golden, and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes and then flip the cakes out of the pans.
8
Once the cakes have cooled completely, carefully cut them in half lengthwise with a serrated bread knife.
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
9
To make the keto filling and frosting:
Make the filling and frosting while the cakes are baking and cooling. You can toast the coconut during this time as well.
10
In a medium-sized bowl, mix together sour cream, keto confectioners sweetener, and unsweetened coconut flakes. This is your filling. Reserve 1 cup to add to the frosting.
11
For the frosting, place the heavy whipping cream and vanilla extract in a mixer on high speed and beat until soft peaks form, about 2 to 3 minutes. Fold in the cup of reserved filling.
12
To toast the coconut, place the coconut flakes in a skillet over medium heat for about 5-10 minutes, stirring every few minutes to evenly brown the coconut. Remove from heat when golden colored. Let cool before using them to top the cake.
13
To assemble the cake:
Evenly spread a third of the filling on the first cake round and then top with the next cake round and a third of the filling. Do this with the third cake round and the remaining filling. Top with the fourth cake round and leave the top of the cake bare as this will get covered in frosting.
14
Cover the entire cake with the frosting. Top with toasted coconut flakes and enjoy!
ADDITIONAL NOTES
Nutrition information does not include toasted coconut topping.
NUTRITION INFORMATION
Yield: 16 slices, Serving Size: 1 slice
Amount Per Serving: 511 Calories | 47.3g Fat | 34.2g Total Carbs | 5.8g Fiber | 4.4g Sugar | 22.5g Sugar Alcohol | 9.4g Protein | 5.9g Net Carbs
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
