Keto Coconut Cake

Name: Keto Coconut Cake
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 8 slices
Ingredients: 1 tablespoon unsalted butter; 4 large eggs; 1 cup canned coconut milk; 1 ½ teaspoon stevia glycerite; 1 teaspoon pure coconut extract; 1 cup unsweetened shredded coconut; ½ cup coconut flour; 2 teaspoons baking powder

User Reviews

5.0

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
55 mins
Servings
8 slices
Calories
184 kcal
Course
Dessert
Cuisine
American

Keto Coconut Cake

Winston Campbell

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This keto coconut cake is incredibly moist and coconutty, with just the right amount of shredded coconut in each delicious bite.

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Ingredients

Servings

1 tablespoon unsalted butter soft, for the pan
4 large eggs
1 cup canned coconut milk unsweetened, full fat; mix it well before using
1 ½ teaspoon stevia glycerite equals ½ cup of sugar
1 teaspoon pure coconut extract
1 cup unsweetened shredded coconut packed, not reduced-fat; 60 grams
½ cup coconut flour 56 grams
2 teaspoons baking powder fresh; gluten-free if needed

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Instructions

Preheat your oven to 325°F. Grease a 9-inch glass or ceramic pie plate with butter.
Add the eggs, coconut milk, stevia, coconut extract, shredded coconut, coconut flour, and baking powder to your food processor bowl. Process until smooth, for 30-60 seconds.
Pour the batter into the prepared pie plate. Use a rubber spatula to smooth the top out.
Bake the cake until it smells amazing (it will smell like toasted coconut), and a toothpick inserted in its center comes out clean, about 30 minutes.
Cool the cake in the pan on a cooling rack for 15 minutes, then slice it into eight slices and serve.

Notes

Since coconut flour is extremely absorbent and can easily dry out baked goods, I highly recommend that you measure it by weight and not by volume.
The same is true for the coconut. Shredded coconut brands greatly differ in their fluffiness and nutritional info, so it's best to go by weight, not by volume.
Please don’t use reduced-fat shredded coconut in this recipe. It’s too dry.
You can dust the cake with a powdered sweetener if you wish.
The amount of stevia I use in this recipe equals ½ cup of sugar, so you can use any granulated sweetener to equal ½ cup of sugar (¾ cup if you like your baked goods sweet). If the batter seems too thick (though it should be quite thick), add 1-2 tablespoons of water.
Once completely cool, you can keep the leftover slices in the fridge, in resealable bags, for up to 5 days. I briefly warm them up in the microwave prior to enjoying, 5-10 seconds per slice. You can also freeze individual slices in freezer bags.

Nutrition Information

Show Details

Serving 1slice Calories 184kcal (9%) Carbohydrates 7g (2%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 11g (55%) Sodium 182mg (8%) Fiber 3g (12%) Sugar 6g (12%)