Keto Coconut Flour Cake (Vanilla)

Name: Keto Coconut Flour Cake (Vanilla)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12 serving
Ingredients: 6 eggs; ½ cup / 114g butter; 2 teaspoon vanilla extract; 2 tbsp almond milk; ½ cup / 60g coconut flour; ⅔ cup / 107g powdered sweetener; 1 ½ teaspoon baking powder; ⅓ cup / 50g powdered sweetener; 4 tablespoon Double cream (heavy cream); ½ teaspoon vanilla extract

User Reviews

4.9

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
12
Calories
124 kcal
Course
Dessert
Cuisine
British

Keto Coconut Flour Cake (Vanilla)

Raiden Walker

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This keto coconut flour cake is great for birthdays, family celebrations and any day when only a proper low carb cake will do! It's a vanilla flavoured sponge cake with a light and airy crumb, topped with a sweet sugar free icing.

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Ingredients

Servings

6 eggs large, separated, room temperature
½ cup / 114g butter melted and cooled
2 teaspoon vanilla extract
2 tbsp almond milk unsweetened
½ cup / 60g coconut flour
⅔ cup / 107g powdered sweetener
1 ½ teaspoon baking powder

Sugar Free Vanilla Icing (optional)

⅓ cup / 50g powdered sweetener
4 tablespoon Double cream (heavy cream) or 2 tablespoon almond milk
½ teaspoon vanilla extract

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Instructions

Line a 18 cm / 7 inch springform pan with parchment paper and grease the sides with butter. Preheat the oven to 180 C / 350 F.
Separate the eggs and beat the egg whites until stiff, about 3 minutes. Take your time with this - it creates sturdier air bubbles which ensures your batter stays fluffy and the cake does not collapse.
In a separate bowl, cream the egg yolks, vanilla extract and sweetener until pale and frothy. Add the melted, cooled butter and almond milk and beat.
Mix together the sifted coconut flour and baking powder and add to the egg yolk mix. Blend until combined.
Last, fold in the egg whites in batches using a spatula. Carefully stir and fold until well-combined, ensuring you’re keeping the air bubbles intact.
Pour the batter into the springform and bake for about 40 minutes or until a skewer inserted comes out clean. Check the cake after 20 minutes to make sure it does not over-brown. If necessary, place aluminium foil over the top to avoid burning.

Icing

For the optional icing, mix together the ingredients, adding more cream/milk or more sweetener as necessary until it is spreadable. Pour over the top of the fully cooled cake and spread around the sides. Let the icing set before cutting.

Notes

NET CARBS: 0.8g net carbs per slice. Makes 12 servings.
If you add the frosting, the net carbs increase to 0.9g, calories are 148 and fat increases to 13.4g.
Let cool fully before cutting or decorating.
I used a 18cm / 7 inch springform. If you use a larger (20cm) springform pan, the cake will be slightly flatter. You may also need to decrease the oven time to 30 minutes in total.