The Best Keto Coconut Cake: Creamy, Delicious & Homemade
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 task 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.
Don’t Miss Any New Recipes
If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook, where I post all my new recipes, you can join here and follow me on Pinterest here.
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
What size pan should I bake this in?
That information is included in step 1 of the instructions of the recipe. 9 X 9
Most keto recipes post the net carbs. Can you?
The nutritional info is located at the bottom of the recipe card along with carbs and fiber. All you have to do is subtract the fiber from the carbs to calculate net carbs as I have already subtracted the sugar alcohols as noted in the recipe notes. I use a nutritional plugin and it doesn’t give me an option to only post net carbs.
Can I use almond flour instead of coconut flour? If so, how much?
Yes. The conversion is 1/4 cup coconut flour equals 1 cup almond flour.
Do you have any idea if you can substitute in powdered Swerve instead of monkfruit? And what the substitution amount might be?
Swerve and Monkfruit are interchangeable as long as it is the same variety.
What is the purpose of adding syrup to the coconut cake?
To keep the cake moist.
This cake is awesome!!! I cannot believe how good this is and how the texture is like real cake. This one goes in the Keto favorite file.
Awesome! So glad you enjoyed it.
My syrup doesn’t seem to be thickening 😕
It doesn’t get super thick just a little thicker than it was before you boiled it.
I just made waffles with this cake recipe and they were incredible!!!!
Good to know! Glad you enjoyed them.
I made it for Easter and it was delicious!
Awesome! So glad you loved it.
In ur opinion what sweetener tastes the best? The monk fruit or the Swerve?
I used to use Swerve all the time but after using Monkfruit a couple of times, I actually prefer it personally.
can i use swerve granulated or is this specifically for a powdered sugar substitute?
I’ve only tested as is. If you substitute, make sure to substitute with like sweeteners.
I am making the cake and followed the recipe exactly. Put it in the oven and it came out like flan. Sugary crust on top and liquid underneath the thin crust. I reviewed the photos where you said the batter would be thick. So after taking out of the oven I added about 11 more tablespoons of coconut flour for the batter to look similar to yours. It is in the oven again now. Plus I added a bit more baking powder. Why wasn’t my batter thick? I used organic coconut flour.
I’m so sorry your cake didn’t turn out like it should have. I’m not sure what went wrong without being able to watch you make it. Trust the extra coconut flour and baking powder helped.
My batter was very runny. I followed the recipe exactly only substituting swerve for monk fruit. I wondered if the recipe actually needed more coconut flour than 9 tbsp. It did mot raise very much either. It is cooling now so not sure of taste.
My batter was thick. Coconut flour has to be measured very carefully as it takes just a small amount since it is so absorbent. If the measurement is off even just a little it will change the entire recipe. Also, coconut flour doesn’t rise like traditional flours.
The cake did bake fine and was very good. I will make again as both my husband and I love coconut, thank you
This cake is really amazing!!! O used normal sweetener instead powdered and the result was perfect. Just the syrup I made with coconut milk instead water. I just have a question about the. calories. Is that amount per piece or the whole cake? Thanks a lot.
The nutritional information provided is per serving. The number of servings is listed at the top of the recipe card.
Is there any way to substitute the dairy in this recipe? Thank you 🙂
I’m not sure. I’ve only made it as is and have not tested it dairy-free.
I made this last night and it’s delicious thank you! i had a hard time converting 2 teaspoons of cream cheese to oz (the wrap on the 8oz package has oz lines) I also thought 2 teaspoons was an odd measure — what does it do? could i leave it out in the future if i don’t have cream cheese? 🙂
It adds a little extra moisture to the recipe as coconut flour can dry out a cake very quickly.
The best ever!!
Glad you enjoyed, Robyn.