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 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
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.
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: 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 Monkfruit Powdered, and vanilla. It only takes just a few minutes for the heavy whipping cream to form stiff peaks and double in size.
Can I Freeze Keto Coconut Cake
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: 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.
Don’t Miss Any New Recipes
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 Bobs
- 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
- 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
- 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.
Don’t forget to this recipe for later.