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Keto Coconut Cream Cake

Indulge in a deliciously rich and creamy Keto Coconut Cream Cake that satisfies cravings without guilt, featuring a tender crumb and luscious topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Keto
Calories: 240
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 1/2 cups almond flour The base that offers a tender texture.
  • 1/2 cup unsweetened shredded coconut Retains moisture and adds delightful coconut flavor.
  • 2 tbsp coconut flour A vital player for a perfect crumb.
  • 1 tsp baking powder Ensures your cake rises beautifully.
  • 1/2 tsp salt Balances the sweetness and enhances flavors.
  • 4 large eggs Provides structure and richness.
  • 3/4 cup erythritol or your preferred keto sweetener Sweetens without the carbs.
  • 1/2 cup unsweetened almond milk Keeps the batter moist while staying dairy-free.
  • 1 tsp vanilla extract Infuses fragrant warmth into this cake.
  • 1/2 cup melted coconut oil Contributes to a moist texture and enhances coconut flavor.
Topping Ingredients
  • 1 cup heavy whipping cream Adds lusciousness to the topping.
  • 1 cup unsweetened coconut cream A rich, thick layer for indulgent creaminess.
  • 1/4 cup erythritol or your preferred keto sweetener Sweetens your cream to perfection.
  • 1 tsp vanilla extract Fulfills a longing for aromatic flavors.
  • 1/2 cup unsweetened shredded coconut for texture Adds delightful chewiness.
  • 1/2 cup unsweetened toasted shredded coconut for garnish A gorgeous and flavorful finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish generously.
  2. In a large bowl, mix the almond flour, shredded coconut, coconut flour, baking powder, and salt thoroughly.
  3. In another bowl, whisk together the eggs, erythritol, almond milk, vanilla extract, and melted coconut oil until creamy.
  4. Gently pour the wet ingredients into the dry mixture and combine until just incorporated.
  5. Transfer the batter into your prepared baking dish, smoothing the top.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the baking dish.
Topping
  1. While the cake cools, whip the heavy whipping cream, coconut cream, erythritol, and vanilla extract in a mixing bowl until soft peaks form.
  2. Once cooled, spread the whipped cream filling generously over the top of the cake.
  3. Finish by sprinkling the toasted shredded coconut on top.
  4. Refrigerate for at least 2 hours before serving.

Notes

Serve each slice with fresh berries or a drizzle of melted dark chocolate for an extra treat.