This delicious homemade creamy Keto Coconut Cake is the perfect low carb dessert for those following a keto diet.
Creamy & Delicious Homemade Keto Coconut Cake
My favorite dessert is my grandmother’s homemade coconut cake that I’ve been missing since we started following a keto lifestyle. I always make her recipe for Christmas and Easter, but this year I thought I’d tackle creating a keto version without all the carbs and sugar. Making a keto cake recipe that is moist is no easy taste due to keto-friendly sweeteners having such a different texture than regular white fluffy gluten-filled flour. I tried several different versions of this cake before I was satisfied with the finished product. I’m pretty sure I may have referred to the final version as dessert heaven.
KETO SPECIALTY INGREDIENTS USED IN THIS COCONUT FLOUR CAKE KETO RECIPE:
Here is a list of the Keto Speciality Ingredients that I used to make this delicious mouth-watering keto quick bread recipe.
- Coconut Flour – You can sub almond flour, but you’ll need four times as much.
- Lakanto Monkfruit Powdered or Swerve Confectioners Sweetener – These sweeteners measure the same so that you would use the same amount of either. I don’t recommend using Stevia as it tends to be very bitter in baked goods.
- Unsweetened Coconut – Make sure you purchase unsweetened coconut. Just a half cup of coconut has 13g of healthy fats and around 2.5g of carbs.
My Keto Coconut Cake recipe is such an easy recipe to follow. You don’t have to be a baker or have a lot of experience in the kitchen to pull off this fantastic recipe.
The cake batter will be very thick. Coconut flour is extremely absorbent, that is why recipes with coconut flour call for several eggs. The flour needs the added moisture so that it won’t be dry.
Once the cake is done, poke holes in it so that the simple sugar-free syrup you make can drip down into the cake to make it extra moist.
Low Carb Coconut Cake Recipe Helpful Tips
Tip 1: Once you spread the homemade keto whipped cream on top of the cake, add the unsweetened coconut. I prefer to wait until the next day to eat the keto coconut cake so that the simple sugar-free syrup has time to saturate the cake, and all the flavors have meshed overnight. If you don’t want to wait overnight, at least make sure that the Keto Coconut Cake has thoroughly chilled before serving.
Tip 2: If you have a hard time getting your homemade whipped cream to form stiff peaks for the frosting, chill the bowl and beaters a few minutes before adding the heavy whipping cream, Lakanto Monk fruit Powdered, and vanilla. It takes just a few minutes for the heavy whipping cream to form stiff peaks and double in size.
Tip 3: You can freeze Keto Coconut Cake, without the syrup layer, icing, and coconut. Simply wrap the cake tightly in aluminum foil or saran wrap. To defrost, place in the fridge or on the counter, then continue following the directions in the recipe for the sugar-free syrup, icing, and coconut topping.
Yum! This creamy Low Carb Coconut Cake turned out better than I imagined. It is moist, delicious, and full of coconut flavor.
Tip 4: Toast some of the coconut to give a nice depth of color to the cake. Spread the coconut on parchment paper on a cookie sheet and bake at 325 degrees for approx 5-10. Stir after 3 minutes. Make sure to check often as once it begins to brown, it can burn quickly.
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If you are just getting started following a keto diet and would like more information, there are tons of fantastic resources. Amazon has several excellent books you may want to check out here.
More Keto Dessert Recipes:
- Keto Strawberry Shortcake
- Lemon Berry Keto Cream Cheese Dessert
- The Best Ever Keto Friendly Low Carb Lemon Pie
- Lemon Fat Bombs
- Low Carb French Coconut Pie
- Chocolate Almond Keto Clusters
- Easy Keto Ice Cream Cake
How to Make Keto Coconut Cake:
The Best Keto Coconut Cake
Ingredients
- 6 eggs
- 9 tbsp butter, melted and cooled
- 2 tsp cream cheese, softened
- 1 tsp vanilla
- 2 tbsp heavy whipping cream
- 1/2 cup Lakanto Monkfruit, Powdered
- 9 tbsp coconut flour (level measurements)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
For the Syrup Mixture:
- 3/4 cup water
- 4 tbsp Lakanto Monkfruit Powdered
For the Icing:
- 3/4 cup Heavy Whipping Cream
- 4 tbsp Lakanto Monkfruit Powdered
- 1/2 tsp vanilla
- 1 cup unsweetened coconut
Instructions
- Preheat oven to 350. Grease a 9 X 9 baking pan.
- Melt butter and allow it to cool.
- Beat eggs, Lakanto Monkfruit Powdered, softened cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
- Add melted butter and coconut flour to the mixture and beat again until combined. Tip: Make sure to measure the coconut flour in level tablespoons. DO NOT heap as it only takes a small amount of extra coconut flour to make this recipe dry since coconut flour is so absorbent.
- Pour batter into a baking dish and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
For the Syrup:
- In a small saucepan add 3/4 cup water and 4 tbsp Monkfruit Powdered.
- Boil on medium/high until it reduces and thickens. It took about 6 minutes.
- Cut slits in the top of the cake with a knife then pour the syrup mixture all over the top of the cake. Set aside and allow to cool completely
For the Icing:
- In a small bowl, add heavy whipping cream, Lakanto Monkfruit Powdered, and vanilla.
- Beat until the heavy whipping cream forms stiff peaks and has almost doubled in size.
- Spread the homemade whipped cream mixture on top of the cooled cake.
- Sprinkle unsweetened coconut on top then refrigerate. The Keto Coconut Cake is best if allowed to sit overnight before serving.
Video
Notes
Nutrition
Barbara Stout says
My family loves this cake. They don’t even know it’s Keto.
.Kasey says
That’s so awesome! I’m glad y’all love it!
Susan says
Is the unsweetened coconut milk mixed into hwc, monkfruit all at the same time.
.Kasey says
There is unsweetened coconut in this recipe, not unsweetened coconut milk. In the recipe card, there are step by step instructions to make the icing, which has the coconut in it.
Ev says
Awesome recipe. At last a keto cake that tastes like cake.
When adding the sugar substitute syrup don’t make slits right to the bottom of the cake. I did that and found the cake stuck to the pan more. Nevertheless it was delicious and going to make it again for Easter. Thanks for this wonderful recipe! 😋
.Kasey says
You’re so welcome! This will make a perfect Easter dessert.
diwa says
hi! what if I dont have powdered monkfruit sugar? granulated ok?
.Kasey says
You can grind your granulated sugar into powdered.
Rachel says
Can powdered Swerve be used instead of mink fruit?
.Kasey says
Sure
Simoni says
Indeed the best easy and fluffy keto cake I have tried!
.Kasey says
That’s awesome! Glad you enjoyed it!
Jenny P says
Cake was great. Will definitely make it again.
.Kasey says
I’m really glad you liked the coconut cake!
Jess Parrington says
Thank you! This is fantastic!
.Kasey says
You’re welcome! I’m glad you enjoyed it!
Alex says
This is soo good
.Kasey says
Wonderful! I’m really glad you liked it!
Sam says
I’m so happy I found this recipe!! My family loves it and finally a keto cake that actually tastes good!
Kasey says
Awesome! I’m so glad you loved it! Thanks so much for your feedback.
Shelly Swafford says
My Lakanto Powdered Monkfriut is 2x sweet. Is this the same type that is used in this recipe? Just making sure if I use as printed or cut the amounts in half? (Ex. 1/2 c would really be 1/4 c) Thank you for your help and this recipe!!! So excited to make this!
Kasey says
Yes, it is the same. No need to cut it in half although I would suggest always adjusting the amount of sweetener to suit your personal taste.
Jeanne says
Is there any other sweetener that could be used other than monk fruit?
Thank you!
Kasey says
You could also use swerve.
Mariana says
Can I substitute cream cheese with anything else?
Kasey says
Sour cream might work.
Donna says
Fantastic! I made this for my husband’s birthday as he loves coconut. It’s a hit! So moist! He couldn’t wait until the next day so had a piece. Did say , that it was even better the next day. Thanks for the recipe. Will definitely make again!
Kasey says
Awesome! So glad you loved it.
Theresa says
Can I double the recipe so I can use a 9×13 pan. And how long would you bake it for?
Kasey says
Sure. I’m not sure as I haven’t tested it for a bake time.
Helen says
This is the best! So moist. Everyone LOVED it. Thank you for sharing this recipe. I will definitely make it again!
Kasey says
Awesome! So glad you enjoyed it!
Paula says
I love the cake. I’m on carb manager trying to figure out what to put this under. I ate 2 ozs. I’m know the cake is 9 servings, but I don’t know how much a serving is and your cake unfortunately is not posted on carb manager. It should be because the cake is delicious. It’s 7 carbs per serving. How much is a serving?
Kasey says
I’m glad you enjoyed it. Individuals post recipes on Carb Manager and other apps. I don’t use any of them, personally. I divide the cake into 9 equal-sized servings.
Asma says
This is the best sponge keto cake I have ever tried, I love it.
I have a question regarding the nutrition section, is it for all the cake or for just one serving.
Thank you
Kasey says
So glad you loved it. It is per serving.
Silva says
Sweet and Moist
I did not have yogurth and coconut flour.
So I used heavy cream and unsweetened coconut flakes instead.
It was super tasty.
Kasey says
Glad you enjoyed it.
Gemma says
Do you bake at 350F or 350C
Kasey says
350 F
Melanie Smith says
My mom makes me coconut cake full of sugar each year for my birthday. I told her not to this year. I made this for myself and I am loving it!!! What’s even better is that I won’t feel like I need a nap afterwards. Thank you for sharing this recipe.
Kasey says
So glad you loved it.
Sandra says
I don’t normally comment unless a recipe is really bad or really good. This one is off the charts amazing! One of the best keto cake recipes I’ve ever made.
Kasey says
YAY!! I’m so glad you loved it. Thanks so much!
Brinda Calkins says
Excellent! I was surprised how light and “cakey” the texture was. I’m the worlds most challenged cook and this turned out perfect. Thank you for an easy recipe to help satisfy my sweet tooth.
Kasey says
Yay! So glad you loved it and it turned out great.
Anh says
I don’t have monk fruit sweetener right now. Can I use truvia? Or how about erythritol?
Kasey says
You could sub either, although I’m not 100% sure of the conversion. If you google Keto sweetener conversion chart, you should be able to find out the appropriate measurements for either. I’ve only made it as is and don’t use the two sweeteners you mentioned, so I don’t know from personal experience.
Trish says
I tried as written then I added 1 cup crushed pineapple and 1/2 cup coconut and 9 Tbsp coconut flour. That was a little more moist. Both were delicious. No Icing!