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.
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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
So easy and delicious!! I did make a couple of tweaks–instead of using water for the syrup, I used coconut milk. I also added a couple teaspoons of coconut extract to the cake batter. Yum!
Glad you enjoyed!!
I am so anxious to try this recipe…I did have a question about the dryness. When I used to make regular cakes before keto I always added sugarfree applesauce to make them super moist. Instead of the syrup do you think it might work to use some sugarfree applesauce before baking? I know it would add a tiny bit of extra carbs but divided up between pieces of cake it would be minimal?
I have never tried that. f you try it, let me know how it turns out.
This cake is amazing! I made it a couple of nights ago and my husband said it was so delicious. I did use Swerve confectioners sugar and I added 1 ounce of Phily Cream cheese to the batter. This is definitely a keeper.
Glad you enjoyed!!
My family loves this cake. I would like to convert it to a choc cake. Can I just add some cocoa powder or do I need to omit flour as well? How much cocoa would you recommend adding?
I’m not sure. I haven’t tried making it so I don’t know what you should sub.
Absolutely delicious 😋
Would I be able to make this into a two layer round cake? If so, what size pans should I use?
I’ve only made it as is so I’m not sure.
What is the serving size in respect to the nutritional information?
You would just divide your dish evenly by the number of servings, which is listed at the top of the recipe.
Does the nutritional information you provided include the simple syrup and whipped topping in the serving macros or no? Just curious because I track macros very carefully. Loved the recipe by the way, I subbed for almond flour and this was a great way to curve some cravings.
Yes, they are included.
Coconut cake is my favorite cake in the world! and I was so happy when I saw your recipe! I’m in the process of making it now and I just got my melted butter out and as I was testing how cool it was I tasted the butter on my finger and it was very salty! I was so surprised! do you use unsalted butter or regular salted butter, I had to use the salted butter becasue thats all I have! hope it turns out yummy, I’m also using the coconut milk which is nice and creamy and yummy~ can’t wait to taste it!!!
I use salted butter. I hope you love the cake!
Best coconut cake recipe I have tried.
Excellent!
I’m really glad you enjoyed it!
My family loves this cake. They don’t even know it’s Keto.
That’s so awesome! I’m glad y’all love it!
Is the unsweetened coconut milk mixed into hwc, monkfruit all at the same time.
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.
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! 😋
You’re so welcome! This will make a perfect Easter dessert.
hi! what if I dont have powdered monkfruit sugar? granulated ok?
You can grind your granulated sugar into powdered.
Can powdered Swerve be used instead of mink fruit?
Sure