Here it is, another glorious cake that is both low carb and gluten free! This keto coconut cake has a remarkable crumb. It is a delightful cake that is suitable for any time of the year.
I love cakes that can “stand alone”, meaning they are perfectly delicious all on their own without frosting or filling. However, adding flavors of your liking can certainly enhance the cake as well. Feel free to garnish it with fresh berries, my sugar free raspberry sauce, pastry cream, chocolate or anything else your taste buds might be craving.
How to make Keto Coconut Cake
The batter comes together in no time at all. Turn the oven to 350 degrees F. Make sure the eggs and butter are room temperature. I like using a tart pan when baking this cake because it gives it an additional visual appeal. The recipe is scaled to fit an 8” tart pan. Double the recipe for a 10” tart pan.
Combine all of the dry ingredients together in a bowl or a stand mixer. Add the butter to the dry ingredients and cream together. Combine all of the wet ingredients together in a bowl and mix well. Add the wet ingredients to the dry ingredients one-third at a time. Allow each addition to fully incorporate together and stop to scrape down the sides and bottom of the bowl before each new addition of wet ingredients. Once the batter is fully combined, transfer to a prepared baking pan, lined with parchment paper and top with sliced almonds.
Bake for 35 - 40 minutes.
This keto coconut cake comes out nice and level making it great for stacking to make a multiple layered cake to entertain for various occasions.
Let’s start baking! Enjoy!
PrintKeto Coconut Cake
- Prep Time: 15
- Cook Time: 35 - 40 minutes
- Total Time: 50 - 55 minutes
- Yield: 8 - 10 servings 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
Description
Coconut cake topped with with sliced almonds and garnished with blueberries. Low Carb and gluten free.
Ingredients
90 grams almond flour or 3/4 cup
40 grams unsweetened shredded coconut or 1/3 cup
140 grams erythritol or 2/3 cup
1/2 tsp. baking powder
60 grams butter or 4.5 tablespoons
60 grams plain greek yogurt (I use Organics) or 1/4 cup
1/4 tsp. almond extract
2 whole eggs + 1 egg yolk
2 tablespoons heavy cream
1/4 cup sliced almonds
Instructions
- Have eggs and butter at room temperature.
- Turn oven to 350 degrees F.
- Spray baking pan with non-stick spray and line with parchment paper.
- Combined all dry ingredients, except sliced almonds, in a bowl or stand mixer and combined well.
- Add butter, mix well.
- Combined all wet ingredients together in a separate bowl and mix well.
- Add wet ingredients to dry ingredients 1/3 at a time.
- Scrape down the sides and bottom of the bowl, with a rubber spatula, after each addition of wet ingredients.
- Tranfer batter in to prepared baking pan.
- Top with sliced almonds.
- Bake for 35 - 40 minutes or until a toothpick is inserted in to the center and comes out clean.
Notes
This recipe is scaled for an 8″ tart pan. Double the recipe for a 10″ tart pan.
Eggs and butter not at room temperature will yield a different result.
Measuring in grams will assure the best possible results.
Keywords: keto coconut cake, gluten free, low carb, healthy
Absolutely delicious To me it has a cheese cake like consistency so yummy❤
★★★★
Thank you Amy! So happy you enjoyed it so much!
This is so amazing. One of the best Keto desserts I have ever had!
Thank you Jami! That truly means so much to me!