You won’t believe how delicious and satisfying this keto coconut cream cake can be! If you’re looking for a dessert that fits your low-carb lifestyle but still tastes amazing, you’ve come to the right place.
This cake is a perfect blend of coconut flavor and creamy goodness, all while keeping those carbs in check.
Making this cake is easier than you might think. With just a few simple ingredients and some basic baking skills, you’ll be able to whip up a dessert that will impress your family and friends. The best part? They might not even realize it’s keto-friendly!
This keto cake is sure to become a favorite in your recipe collection. It’s a great way to satisfy your sweet tooth without derailing your health goals. So, let’s get started and make something delicious!
👍 Why You’ll Love This Recipe
Coconut Paradise: This cake is a coconut lover’s dream come true. It uses coconut in multiple forms – shredded coconut, coconut cream, and coconut extract – giving you a rich, tropical flavor in every bite.
Texture: One of the best things about this cake is its amazing combination of textures. You get a soft, moist cake base, a creamy pudding layer that soaks into the cake, and a fluffy whipped cream topping.
Low-Carb Luxury: Despite tasting like a decadent treat, this cake is surprisingly low in carbs. By using almond flour instead of wheat flour and sugar-free sweeteners instead of regular sugar, you can enjoy a generous slice without worrying about getting kicked out of ketosis.
Freezer-Friendly: If you can resist eating it all at once, this cake freezes well. You can make a batch and freeze individual slices for a quick and easy dessert whenever the craving strikes.
✨ Recipe Ingredients
For The Cake
- 1/2 cup Shredded Coconut (Amazon)
- 2 1/2 cups Almond Flour (I recommend this one – amazon)
- 1/3 cup Almond Milk
- 2/3 cup Swerve Sugar Free Sweetener
- 1/3 cup Egg White Protein Powder / Whey Protein Powder (unflavoured)
- 1/3 cup Avocado Oil
- 4 Egg Whites (large)
- 3/4 teaspoon Pure Vanilla Extract
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
For The Pudding Layer
- 3 Egg Yolks (large)
- 1 cup Coconut Cream
- 1/4 cup Allulose
- 3/4 teaspoon Coconut Extract
For The Topping
- 1/4 cup Shredded Coconut
- 1 cup Heavy Whipping Cream
- 2 1/2 tablespoon Swerve Confectioners (this one – amazon)
- 3/4 teaspoon Pure Vanilla Extract
👨🍳 How To Make
Follow this easy recipe:
Step 1
We will first start by making the cake. Preheat the oven to 325°F and grease a metal baking pan with butter (I used a 9×9 inch pan).
Step 2
Then whisk these ingredients together in a large bowl: shredded coconut, almond flour, protein powder, sweetener, salt, and baking powder. Once mixed, add the oil, vanilla, and egg whites and whisk until combined. Add just enough almond milk for a thick batter that is pourable.
Step 3
Spread the batter in the baking pan and bake for about 25 minutes, or until the edges are golden brown. The top should become a bit firm to the touch. Don’t overbake! Once ready, remove from the oven and let it cool in the pan for at least 20 minutes. Then, take a fork and poke holes in the cake (all over it).
Step 4
Now we will make the pudding layer. Place a medium saucepan over medium heat. Add the sweetener and coconut cream and bring to a gentle simmer.
Step 5
Take a medium bowl and whisk the egg yolks. Then, start stirring in half of the hot coconut cream mixture, whisking non-stop. Once combined, whisk the egg mixture back into the coconut cream mixture that remained in the pan.
Step 6
Cook for 4-5 minutes (don’t forget to whisk) until the mixture thickens. Once it does – stir in the coconut extract.
Step 7
You can remove the saucepan from the heat and let it cool for 5 minutes. Then – pour the mixture over the cake and place in the fridge for at least 1.5 hours.
Step 8
We are almost done – let’s make the topping. Combine the cream, vanilla extract, and sweetener in a large bowl – whipping until the mixture holds stiff peaks. Then, spread the mixture over the cake and add shredded coconut. And… that’s it! Slice and enjoy this delicious cake.
💡Tips
1. Cool It Down
After you take the cake out of the oven, don’t immediately poke holes in it and add the pudding layer. Let it cool in the pan for at least 20 minutes.
This cooling time is crucial – it allows the cake to set and makes it less likely to fall apart when you add the pudding. If you add the pudding while the cake is too hot, it might make the cake soggy or cause it to collapse.
2. Serve It Right
This cake is best served cold, straight from the fridge. The cold temperature helps all the flavors and textures shine.
When you’re ready to serve, use a sharp knife to cut clean slices. Wipe the knife clean between cuts for the neatest presentation.
If you want to get fancy, you can toast some extra coconut to sprinkle on top just before serving.
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FAQ
1. Can I use coconut flour instead of almond flour?
It’s not recommended to substitute coconut flour for almond flour in this recipe. Coconut flour absorbs much more liquid than almond flour, so it would completely change the texture of the cake.
If you used the same amount of coconut flour, your cake would end up very dry and crumbly.
2. What if my pudding layer is too runny?
First, make sure you’ve cooked it long enough on the stove – it should be thick enough to coat the back of a spoon. If it’s still runny after cooling, you can try putting it back on the stove and cooking it a bit longer, whisking constantly.
You can also try adding a small amount of xanthan gum (about 1/4 teaspoon) to help thicken it.
3. What if I don’t have coconut extract?
If you don’t have coconut extract, you can still make this cake, but it won’t have quite as strong a coconut flavor. You could substitute vanilla extract in its place – it won’t give you the same coconut taste, but it will add a nice flavor.
Keto Coconut Cream Cake
Print RecipeIngredients
For The Cake
- 1/2 cup Shredded Coconut (Amazon)
- 2 1/2 cups Almond Flour (I recommend this one – amazon)
- 1/3 cup Almond Milk
- 2/3 cup Swerve Sugar Free Sweetener
- 1/3 cup Egg White Protein Powder / Whey Protein Powder unflavoured
- 1/3 cup Avocado Oil
- 4 Egg Whites large
- 3/4 teaspoon Pure Vanilla Extract
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
For The Pudding Layer
- 3 Egg Yolks large
- 1 cup Coconut Cream
- 1/4 cup Allulose
- 3/4 teaspoon Coconut Extract
For The Topping
- 1/4 cup Shredded Coconut
- 1 cup Heavy Whipping Cream
- 2 1/2 tablespoon Swerve Confectioners (this one – amazon)
- 3/4 teaspoon Pure Vanilla Extract
Instructions
- We will first start by making the cake. Preheat the oven to 325°F and grease a metal baking pan with butter (I used a 9×9 inch pan).
- Then whisk these ingredients together in a large bowl: shredded coconut, almond flour, protein powder, sweetener, salt, and baking powder. Once mixed, add the oil, vanilla, and egg whites and whisk until combined. Add just enough almond milk for a thick batter that is pourable.
- Spread the batter in the baking pan and bake for about 25 minutes, or until the edges are golden brown. The top should become a bit firm to the touch. Don’t overbake! Once ready, remove from the oven and let it cool in the pan for at least 20 minutes. Then, take a fork and poke holes in the cake (all over it).
- Now we will make the pudding layer. Place a medium saucepan over medium heat. Add the sweetener and coconut cream and bring to a gentle simmer.
- Take a medium bowl and whisk the egg yolks. Then, start stirring in half of the hot coconut cream mixture, whisking non-stop. Once combined, whisk the egg mixture back into the coconut cream mixture that remained in the pan.
- Cook for 4-5 minutes (don’t forget to whisk) until the mixture thickens. Once it does – stir in the coconut extract.
- You can remove the saucepan from the heat and let it cool for 5 minutes. Then – pour the mixture over the cake and place in the fridge for at least 1.5 hours.
- We are almost done – let’s make the topping. Combine the cream, vanilla extract, and sweetener in a large bowl – whipping until the mixture holds stiff peaks. Then, spread the mixture over the cake and add shredded coconut. And… that’s it! Slice and enjoy this delicious cake.