Indulge in the tropical delight of a Low-Carb Coconut Cake—a moist, fluffy, and keto-friendly dessert that satisfies your sweet tooth without compromising your dietary goals. Whether you’re following a ketogenic lifestyle or simply seeking a healthier alternative to traditional cakes, this recipe delivers rich coconut flavor and a satisfying texture.
🥥 Why You’ll Love This Low-Carb Coconut Cake
- Keto-Friendly: With only 9g of total carbs and 5g of dietary fiber per serving, this cake fits seamlessly into a low-carb or ketogenic diet.
- Rich Coconut Flavor: Combining almond flour, coconut flour, shredded coconut, and coconut milk, this cake offers a deep, authentic coconut taste.
- Moist and Fluffy Texture: The blend of flours and the addition of sour cream ensure a tender crumb that’s both moist and airy.
- Simple Ingredients: Utilizing common keto pantry staples, this recipe is straightforward and easy to prepare.
📝 Ingredients
For the Cake:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsweetened shredded coconut
- ½ cup unsalted butter, melted
- 4 large eggs
- 1 cup granulated erythritol (or preferred low-carb sweetener)
- 1 tsp vanilla extract
- 1 cup unsweetened coconut milk
- ½ cup sour cream
- 1 tsp coconut extract (optional)
For the Frosting:
- 1 cup heavy cream
- 3 tbsp granulated erythritol (adjust to taste)
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut, toasted
👩🍳 Instructions
1. Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Line an 8-inch round cake pan with parchment paper and grease it lightly.
2. Mix Dry Ingredients
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, and shredded coconut. Set aside.
3. Combine Wet Ingredients
- In a large mixing bowl, combine melted butter and erythritol. Stir until the sweetener dissolves.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and coconut extract (if using).
4. Incorporate Dry and Wet Mixtures
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk and sour cream. Begin and end with the dry ingredients, mixing until the batter is smooth.
5. Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Prepare the Frosting
- In a mixing bowl, whip the heavy cream until it begins to thicken.
- Add erythritol and vanilla extract, continuing to whip until stiff peaks form.
- Adjust sweetness to taste.
7. Assemble the Cake
- Once the cake has cooled, spread the whipped cream frosting evenly over the top.
- Sprinkle toasted shredded coconut over the frosting for added flavor and texture.
📊 Nutrition Information (Per Serving)
- Calories: 300
- Total Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Cholesterol: 115mg
- Sodium: 180mg
- Total Carbohydrates: 9g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 6g
Nutritional values are approximate and may vary based on specific ingredients used.
🌟 Tips for Success
- Use Fresh Ingredients: Ensure your baking powder and flours are fresh for optimal rise and texture.
- Don’t Overmix: Mix the batter just until ingredients are combined to avoid a dense cake.
- Customize the Frosting: For a dairy-free option, consider using whipped coconut cream in place of heavy cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
🎉 Serving Suggestions
This Low-Carb Coconut Cake is perfect for various occasions:
- Dessert: Serve as a delightful end to a meal.
- Tea Time: Pair with a cup of herbal tea for a relaxing treat.
- Celebrations: Ideal for birthdays, anniversaries, or any special event where a keto-friendly dessert is desired.
Embrace the tropical flavors and enjoy a slice of this delightful Low-Carb Coconut Cake, knowing it’s aligned with your health-conscious lifestyle.
