Keto coconut cake

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A moist coconut cake for any occasion, 100% gluten-free, dairy-free and sugar-free.


Prep Time:15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 12 slices
Calories: 199kcal


  • 4 large Egg at room temperature
  • 1 cup Coconut cream canned, full fat, shake the can before measuring, or use heavy cream
  • 1/2 cup Erythritol
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Pure coconut extract
  • 3/4 cup Coconut Flour fresh, no lumps, measure precisely
  • 1/2 cup Unsweetened desiccated Coconut
  • 2 teaspoon Baking Powder

Cream cheese frosting

  • 4.4 oz Cream Cheese soft, at room temperature, cubed
  • 1/4 cup Sugar-free powdered sweetener
  • 1/4 cup Coconut cream canned, full fat, shake the can before measuring, or use heavy cream
  • 1 teaspoon Pure coconut extract


  • Preheat oven to 180°C (375°F).
  • Grease a 9-inch cake pan with coconut oil or butter. Set aside
  • In a large bowl, using an electric beater on low/medium speed, beat the eggs with coconut cream, erythritol, coconut extract and vanilla for 30-45 seconds or until slightly light in color.
  • Beat-in coconut flour and baking powder until the batter is shiny and has no lumps. Stop the beater and stir-in the dessicated coconut.
  • Transfer the coconut cake batter onto the prepared cake pan and spread evenly.
  • Bake in center rack for 20-25 minutes on fan-mode or for 30-35 minutes or regular mode. I recommend you insert a pick in the center of the cake every 5 minutes from 20 minutes of baking. If it comes out clean or with a little bit of crumb, it’s cooked! This is the best way to prevent a coconut flour cake from overbaking and getting dry (you want the crumb to be soft and moist!)
  • Cool 5 minutes in the pan then transfer onto a cooling rack.
  • Cool 1 hour on the rack or wait until it reaches room temperature to frost. Only make the frosting 10 minutes before frosting the cake or if you want to make the frosting ahead don’t store in the fridge or it will get hard and difficult to spread.

Cream cheese frosting

  • To make the frosting, beat the cream cheese with coconut cream, coconut extract and powdered erythritol until fluffy. If too thick, add more coconut cream until it reaches a texture you love.
  • Spread the icing on top of the cake and serve with extra toasted desiccated coconut.


  • Store the cake in the fridge for up to 4 days or freeze, in an airtight box.
  • Defrost the cake on the counter.


Serving: 1slice | Calories: 199kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Cholesterol: 73mg | Sodium: 149mg | Potassium: 122mg | Fiber: 4g | Sugar: 5g |  Calcium: 65mg | Iron: 1mg | Net Carbs: 3g
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