This keto coconut cake is a cake that the whole family will surely love, even those who are not following the keto diet. Its delightful coconut flavor and moist texture are just so hard to resist. No one will ever notice that it’s sugar-free.
So, if you are looking for a keto-friendly dessert that everyone will love, this keto coconut cake recipe would be perfect. It’s from Dr Berg but he says the recipe was created by Carolyn Ketchum.
She calls it Italian Cream Cake but says it’s not Italian at all! This got me intrigued and I scoured the internet for an answer. I did learn that Oklahoma artist and avid cook Mary Beth White said she found this in a recipe book:
“Not much is known about the origin of the Italian cream cake. The recipe apparently first appeared in the southern part of the United States and was the creation of an Italian baker who had moved to the U.S.”
What ever it’s origins it’s very delicious and this version with a zero carb natural sweetener in place of refined sugar is ideal for a low carb or keto diet. She uses Swerve Granular but you could use whatever zero low carb sweetener you usually use.
Related reading: 4 Best Natural Low Carb Sweeteners
The great thing about Swerve is that it has no bitter after taste like some people find with stevia and monkfruit.
Carolyn recommends using Bob’s Red Mill almond flour as she gets the best results with it. Shredded coconut is known as desiccated coconut in the UK.
Related reading: 3 Best Low Carb Flour Alternatives
The recipe consists of three parts. First you prepare the cake. Secondly, you make the frosting and the third is the arranging of the cake. It might require a bit of time and effort, but this keto coconut cake will definitely be worth it in the end.
If you make this cake in 8″ pans the layers will of course be higher. They will need baking a little longer, probably about 5 – 10 minutes.
If you like coconut desserts you might like to try this delicious Ultimate Low-Carb Coconut Cream Pie
Keto Coconut Cake
Ingredients
Cake
· 1 1/2 cups almond flour
· 1/2 cup softened grass-fed butter
· 1 cup Swerve Sweetener
· 1/2 cup heavy cream, room temperature
· 1/2 cup unsweetened shredded coconut (desiccated coconut)
· 1/2 cup chopped pecans
· 1 tsp. natural vanilla extract
· 1/2 tsp. Himalayan salt
· 1/4 cup coconut flour
· 1/4 tsp. cream of tartar
· 2 tsp. gluten free baking powder
· 4 large organic eggs, separated, room temperature
Frosting
· 8 oz. cream cheese, softened, (organic is best)
· 1 cup powdered Swerve Sweetener
· 1 tsp. natural vanilla extract
· 1/2 cup grass-fed butter softened
· 1/2 cup heavy whipping cream (organic is best)
Garnish
· 2 tbsp. lightly toasted shredded coconut
· 2 tbsp. lightly toasted chopped pecans
Directions
1. Preheat oven to 325°F. (163°C approx)
2. Grease two cake pans that are around 8 – 9 inches in diameter (see note above). Line the pans with non bleached parchment paper and grease with a little melted coconut oil.
3. In a bowl, beat the butter and the sweetener together until well combined. Add in the egg yolks one at a time. Mix very well after every addition of yolk. Pour in the heavy cream and add the vanilla extract. Mix well.
4. In a separate bowl, whisk the almond flour, coconut flour, chopped pecans, shredded coconut, baking powder, and salt so they are well mixed. Add to the butter mixture and mix until just combined.
5. In another bowl, beat the egg whites. Add the cream of tartar until they produce stiff peaks. Gently fold into the cake batter.
6. Divide the cake batter into the two cake pans and spread into the edges. Bake for up to 35 – 45 minutes or until the Keto coconut cake produces golden color on its edges.
7. Remove the cake from the oven and leave it to cool while still in the pan. Then flip the cake onto a wire rack in order to cool completely. Take off the parchment paper if it remains on the cake.
Frosting
1. In a large bowl, beat the butter and cream cheese together until they produce a smooth texture. Add in the sweetener and the vanilla extract. Combine well.
2. Add the whipping cream slowly until it produces a spreadable consistency.
Assembly
1. Place one cake on a serving plate. Cover the top with 1/3-thick frosting and place the other cake on top.
2. Spread the remaining frosting over the top and the sides.
3. Sprinkle with the toasted pecans and coconut on the top.
4. Refrigerate the keto coconut cake for about half an hour to set.
5. Cut carefully into slices with a very sharp knife and serve. Enjoy!
Here’s Dr Berg’s video of the recipe:
Coconut Cake image by Kimberly Vardeman
