Keto Coconut Cake
User Reviews
5
Keto Coconut Cake
Description
This cake combines coconut flour and shredded coconut with eggs, full-fat coconut milk, and stevia glycerite to create a smooth batter processed until even. Coconut extract adds pronounced flavor. Baking in a greased 9-inch dish at 325°F develops a toasted aroma indicative of cooked coconut, while baking powder ensures rise and lightness. The cake is baked until a toothpick comes out clean, signaling doneness.
The resulting texture is firm yet tender, with the rich presence of coconut throughout. The flavor is naturally sweet with a subtle nuttiness. It suits those following keto or gluten-free diets seeking coconut-flavored desserts without traditional wheat flour or sugar.
After cooling, the cake can be sliced into portions and served plain or dusted lightly with sweetener powder if desired. Refrigeration preserves leftovers for several days. Adjusting stevia amounts or adding a little water can be done to achieve preferred sweetness and batter consistency.
Ingredients
- 1 tablespoon butter soft, for the pan, unsalted
- 4 egg large
- 1 cup coconut milk unsweetened, full fat; mix it well before using, canned
- 1 ½ teaspoon stevia glycerite equals ½ cup of sugar
- 1 teaspoon coconut extract pure
- 1 cup coconut packed, not reduced-fat; 60 grams, unsweetened, shredded
- ½ cup coconut flour 56 grams
- 2 teaspoons baking powder fresh; gluten-free if needed
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
- Measure coconut flour and shredded coconut by weight for accuracy; avoid reduced-fat shredded coconut as it is too dry.
- The amount of stevia glycerite used equals ½ cup sugar; substitute with another granulated sweetener accordingly.
- If batter seems too thick, add 1-2 tablespoons of water to reach desired consistency.
- Store leftover slices in the refrigerator up to 5 days; warm briefly in microwave before serving.
- Individual slices can be frozen in bags for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 184 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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