Keto Coconut Cream Cake
Keto Coconut Cream Cake is rich, fluffy, and full of coconut flavor. A sweet low-carb treat that’s easy to make!
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tbsp baking powder
- ½ tsp salt
- 4 large eggs
- ½ cup melted coconut oil or butter
- ½ cup granulated erythritol or monk fruit sweetener
- 1 tsp vanilla extract
- 1 cup unsweetened coconut milk
- ½ cup shredded unsweetened coconut
- For the cream topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sweetener
- 1 tsp vanilla extract
- Additional shredded coconut for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line a round 8-inch cake pan.
- In a large bowl, mix almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, beat eggs, sweetener, vanilla, and melted coconut oil.
- Add the dry ingredients to the wet mixture, then stir in the coconut milk and shredded coconut until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
- Whip the cream with sweetener and vanilla until stiff peaks form.
- Frost the cooled cake with the whipped cream and sprinkle with shredded coconut.
- Chill before serving for best texture.