Low-Carb Coconut Cake

Low-Carb Coconut Cake Recipe


  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsweetened shredded coconut
  • ½ cup unsalted butter, melted
  • 4 large eggs
  • 1 cup granulated erythritol (or other low-carb sweetener of choice)
  • 1 tsp vanilla extract
  • 1 cup unsweetened coconut milk
  • ½ cup sour cream
  • 1 tsp coconut extract (optional)

For the Frosting:

  • 1 cup heavy cream
  • 3 tbsp granulated erythritol (or to taste)
  • 1 tsp vanilla extract
  • ½ cup unsweetened shredded coconut, toasted


  1. Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and grease it.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, salt, and shredded coconut. Set aside.
  3. In a large mixing bowl, combine the melted butter and erythritol. Stir until all of the sweetener has dissolved.
  4. Add eggs, one at a time, to the butter and erythritol mixture, making sure to mix well after each addition. Stir in the vanilla extract and, if desired, coconut extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and sour cream. Begin and end with the dry ingredients, mixing until the batter is smooth.
  6. Pour the cake batter into the prepared pan and smooth the top.
  7. Bake for 30-35 minutes in a preheated oven, or until a toothpick inserted into the centre of the cake comes out clean.
  8. Remove the cake from the oven and leave it to cool for about 10 minutes in the pan. After that, place it on a wire rack to cool entirely.

For the Frosting:

  1. Whip the heavy cream in a mixing basin until it thickens slightly.
  2. Add erythritol and vanilla extract to the whipped cream. Adjust the sweetness to your desired level after tasting it.
  3. Once the cake has cooled, spread the frosting evenly over the top. Sprinkle toasted shredded coconut on top of the frosting for extra flavor and texture.

Nutrition Values (Per Serving):

  • Calories: 300
  • Total Fat: 27g
  • Saturated Fat: 15g
  • Unsaturated Fat: 11g
  • Cholesterol: 115mg
  • Sodium: 180mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 5g
  • Sugars: 2g
  • Protein: 6g

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Serving Size: 12

This low-carb coconut cake is a delightful treat for anyone looking to enjoy a keto-friendly dessert. It’s moist, flavorful, and easy to prepare. The full nutrition values provided here make it easier for you to stay on track with your low-carb lifestyle while indulging in a sweet, coconutty delight. Enjoy!

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