The Best Keto Coconut Cake
This delicious homemade creamy Keto Coconut Cake is the perfect low carb dessert for those following a keto diet.
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.
The sugar alcohols from the Lakanto Monkfruit are not included in the carb count as most subtract to calculate net carbs. Information is provided as a courtesy based on the exact ingredients that I used.
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.
Calories: 322kcal | Carbohydrates: 7g | Protein: 5g | Fat: 30g | Fiber: 4g | Sugar: 1g