Keto Coconut Cream Cake
A delicious low-carb cake that combines rich coconut cream and almond flour for a guilt-free indulgence.
Ingredients
Main Ingredients
- 2 cups Almond Flour Provides a tender texture.
- 1 tsp Baking Powder To help the cake rise.
- ½ tsp Salt Enhances flavor.
- 4 large Eggs At room temperature.
- 1 cup Coconut Cream Use full-fat for richness.
- ½ cup Erythritol or Stevia Sugar substitute for sweetness.
Toppings
- 1 cup Heavy Whipping Cream For making the frosting.
- ¼ cup Sweetener (Swerve or Allulose) For frosting sweetness.
- ½ cup Toasted Coconut Flakes For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together eggs, coconut cream, and your choice of sugar substitute.
- Gradually mix the dry ingredients into the wet mixture until smooth.
- Pour the batter into a prepared cake pan.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
Frosting
- In a mixing bowl, whip heavy cream with sweetener until fluffy.
- Spread whipped cream on cooled cake and sprinkle toasted coconut flakes on top.
Notes
Store the cake tightly wrapped in the refrigerator for up to a week or freeze individual slices for longer storage. Garnishing with fresh berries is a great serving suggestion.