Oh, friends, let me take you on a delicious ride through my kitchen with this amazing Keto Coconut Cream Cake recipe! Picture this: moist coconut-flavored cake lovingly layered with a rich, creamy filling, all without the carb overload. This cake has won over hearts at countless gatherings, turning skeptics into raving fans of keto desserts. I love making it for celebrations or just an afternoon pick-me-up with my coffee.
What makes this cake even more special is the nostalgia it brings back from summer picnics where coconut treats were the highlight. I can just hear the laughter and see the smiles as everyone digs in for another slice. If you’re looking to indulge without the guilt, then buckle up, because this recipe is going to become a favorite in your kitchen too!
What’s in Keto Coconut Cream Cake?
Let’s break down the divine ingredients that come together to make this beauty:
Almond Flour: The star base of our cake, almond flour is packed with healthy fats, fiber, and protein while being low in carbs. I always opt for finely ground almond flour for that perfect texture.
Unsweetened Shredded Coconut: This adds that delightful coconut flavor and a lovely chewy texture to the cake. A must-have for coconut lovers!
Coconut Flour: A little goes a long way, helping to bind the cake while enhancing the coconut flavor. This flour is super absorbent, so you they need less!
Baking Powder and Salt: These two friends help our cake rise and balance the sweetness.
Large Eggs: They add richness and help the cake to hold together. I always make sure my eggs are at room temperature for the best results.
Erythritol: A popular keto-friendly sweetener that gives the cake sweetness without the calories of traditional sugar. You can also switch it for any sweetener you love.
Unsweetened Almond Milk: A great way to keep the cake moist and bring a slightly nutty flavor.
Vanilla Extract: Because who doesn’t love a hint of vanilla? It really elevates the flavor profile!
Melted Coconut Oil: This adds healthy fats and contributes to the moistness of the cake.
Heavy Whipping Cream and Coconut Cream: These two will form the luscious filling that’s light and rich all at once.
Toasted Shredded Coconut: For the finishing touch! Toasting it brings out a wonderful nutty aroma and adds a delightful crunch.
Is Keto Coconut Cream Cake Good for You?
Absolutely! Not only does this cake taste fantastic, but it also brings several health benefits to the table:
Low-Carb Delight: Since all the ingredients are low in carbs, it’s a perfect option for those following a keto lifestyle.
Healthy Fats: From the almond flour and coconut oil, you’re fueling your body with high-quality fats.
High in Fiber: The almond flour and coconut contribute to your daily fiber intake, supporting digestive health.
Just keep in mind that while this cake is low in sugar and carbs, moderation is key. It’s still a dessert, so enjoy that slice or two, but don’t overdo it!
Ingredients List
– 1 ½ cups almond flour
– ½ cup unsweetened shredded coconut
– 2 tbsp coconut flour
– 1 tsp baking powder
– ½ tsp salt
– 4 large eggs
– ¾ cup erythritol (or preferred keto sweetener)
– ½ cup unsweetened almond milk
– 1 tsp vanilla extract
– ½ cup melted coconut oil
– **For the Cream Filling:**
– 1 cup heavy whipping cream
– 1 cup unsweetened coconut cream
– ¼ cup erythritol (or preferred keto sweetener)
– 1 tsp vanilla extract
– ½ cup unsweetened shredded coconut (for texture)
– **For the Topping:**
– ½ cup unsweetened shredded coconut (toasted for garnish)
This will serve about 8 eager cake lovers!
How to Make Keto Coconut Cream Cake?
Now, let’s get to the fun part! Here’s how to whip up this delicious Keto Coconut Cream Cake:
1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish so the cake doesn’t stick.
2. In a large bowl, mix the almond flour, shredded coconut, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, erythritol, almond milk, vanilla extract, and melted coconut oil until everything is well combined.
4. Pour the wet ingredients into the dry mixture and mix gently until just combined. Then pour the batter into your prepared baking dish.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the baking dish.
6. While the cake is cooling, it’s time for the cream filling! In a large mixing bowl, whip the heavy whipping cream, coconut cream, erythritol, and vanilla extract until soft peaks form.
7. Once the cake has cooled, carefully spread the luscious cream filling over the top.
8. Sprinkle the toasted shredded coconut on top for that perfect finishing touch.
9. Pop the cake in the fridge for at least 2 hours to set – but trust me, the wait is worth it!
10. Slice, serve, and watch everyone fall in love with your creation!
Sweet Tips and Serving Suggestions
Now that your cake is all ready to go, here are a few delightful ways to enjoy it:
– Serve it with fresh berries for a burst of color and flavor.
– For an extra twist, drizzle some melted dark chocolate on top just before serving.
– If you want to really go overboard, a scoop of keto-friendly ice cream on the side will have you in dessert heaven!
I can’t wait for you to try this Keto Coconut Cream Cake. It’s perfect for any occasion or even a cozy night at home. And hey, if you make it, don’t forget to drop me a line or share a picture! Happy baking!
