Keto Coconut Cake

Posted by Ani Blinova on April 19, 2018

Keto Coconut Cake

Coconut cake - simple, light, and absolutely delicious.
Making a coconut cake with sugar, dairy or gluten? CHALLENGE ACCEPTED!

This coconut cake is 100% keto-friendly and low-carb. One addition I'd highly recommend - adding in shredded coconut to the batter before baking - it gives this coconut cake a delicious toasted-coconut flavor!!

 

INGREDIENTS:

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For the Cake:

  • 2.5 cups almond flour
  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon stevia
  • 5 eggs, room temperature
  • 1/2 cup coconut oil
  • 2 teaspoons Vanilla extract
  • 1/2 teaspoon Almond extract
  • 1/2 cup shredded coconut

For the Frosting:

  • 1 can coconut cream
  • 1/4 teaspoon stevia
  • 1 teaspoon Vanilla
  • 1/4 cup shredded coconut, for decorating 

DIRECTIONS:

  • Preheat oven to 350F. Grease 1 large 9inch cake round with coconut oil
  • In a large mixing bowl, combine the dry ingredients: almond and coconut flours, baking soda & powder, salt, and stevia.
  • In a separate bowl, beat the eggs with an electric mixer until frothy. Then, beat in the vanilla & almond extracts and coconut oil.
  • Once all the wet ingredients are well incorporated, mix the wet into the dry.
  • Add in the shredded coconut after this, making sure to mix well
  • Spoon the cake into the greased cake round, flattening as you go.
  • Bake for 25 minutes
  • While the cake is baking, make the frosting by beating together the frosting ingredients very well.
  • Once the cake is done cooking (an inserted toothpick comes out totally clean), let the cake cool COMPLETELY. Then, frost with frosting, and top with Vanilla Bean Wink! 

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Get The Wink Recipe Bible

 

NUTRITIONAL INFORMATION -

Serving Size - 1/16th of the cake with 1 scoop Vanilla Bean Wink!

Calories - 235

Fat - 18.6g

Carbs - 10.9g

Fiber - 3.7g

Sugar - 2.2g

Protein - 8.4g