Indulge in the sumptuous delight of this homemade creamy Keto Coconut Cake, meticulously crafted for those who relish the flavors of a low-carb dessert while adhering to a ketogenic diet.

Ingredients Needed:

Butter: Embrace the richness of unsalted butter to grace your baking pan, ensuring a delectable texture.

Eggs: Harness the wholesome goodness of large eggs, a staple ingredient infusing richness into every recipe.

Canned Coconut Milk: Elevate your culinary creation with the lusciousness of full-fat canned coconut milk, a quintessential element in this keto cake.

Sweetener: Embrace the sweetness with stevia, or opt for a granulated alternative to suit your preference.

Coconut Extract: Introduce an explosion of flavor with coconut extract, a crucial component enhancing the essence of your cake.

Unsweetened Shredded Coconut: Embark on a journey of authenticity with unsweetened shredded coconut, ensuring each bite exudes pure coconut bliss.

Coconut Flour: Achieve perfection in texture by meticulously measuring coconut flour by weight, unlocking its absorbent nature to amplify your cake’s consistency.

Baking Powder: Elevate your baking experience with fresh baking powder, ensuring optimal rise and a gluten-free option for discerning palates.

How to make:

Embark on a culinary adventure as you effortlessly craft this coconut cake to perfection. Follow these simple steps to create a decadent dessert that tantalizes the taste buds:

Prepare Your Ingredients: Gather all the ingredients, except for the butter, and place them in your food processor.

Blend to Perfection: Process the ingredients until a smooth and creamy batter forms, infusing each element with harmonious flavor.

Pan Preparation: Grease a 9-inch glass pie plate with unsalted butter, ensuring the perfect foundation for your cake.

Bake to Golden Perfection: Transfer the batter to the prepared pie plate, using a rubber spatula to spread it evenly.

Bake Until Fragrant: Allow the cake to bake in a preheated oven at 325°F until it emanates an irresistible aroma and a toothpick inserted in the center comes out clean.

Slice and Serve: Let the cake cool for 15 minutes before slicing it into eight delectable servings, ready to be savored and enjoyed.

Expert Tips:

Unlock the secrets to culinary mastery with these expert tips:

Opt for precision by weighing coconut flour, ensuring the ideal consistency without compromising on flavor.

Store leftover slices in the refrigerator for up to five days, preserving their freshness and flavor.

Prior to indulging, briefly warm the slices in the microwave for a delightful treat that melts in your mouth.

Keto Coconut Cake

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Keto Recipes

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

184

kcal

Resting time

15

minutes

Total time

55

minutes

Elevate your dessert experience with this divine Keto Coconut Cake, boasting an irresistible blend of moistness and coconut goodness in every bite.

Ingredients

• 1 tablespoon of softened unsalted butter for greasing the pan

• 4 large eggs

• 1 cup of unsweetened, full-fat canned coconut milk (ensure thorough mixing before use)

• 1 ½ teaspoon of stevia glycerite (equivalent to ½ cup of sugar)

• 1 teaspoon of pure coconut extract

• 1 cup (packed) of unsweetened shredded coconut (approximately 60 grams)

• ½ cup of coconut flour (approximately 56 grams)

• 2 teaspoons of baking powder (gluten-free, if required)

Directions

• Preheat and Prepare: Preheat your oven to 325°F and generously grease a 9-inch glass or ceramic pie plate with butter.
• Blend with Precision: In a food processor, combine all remaining ingredients until a smooth batter forms, ensuring harmonious integration of flavors.
• Pour and Spread: Transfer the batter into the prepared pie plate, using a rubber spatula to evenly spread it across the surface.
• Bake to Perfection: Place the pie plate in the preheated oven and bake for approximately 30 minutes, or until the cake emanates a tantalizing aroma and a toothpick inserted in the center comes out clean.
• Cool and Serve: Allow the cake to cool in the pan for 15 minutes on a cooling rack before slicing it into eight equally delightful servings, ready to be savored.

Nutrition Facts

• Calories: 184kcal
• Fat: 15g
• Carbohydrates: 7g
• Fiber: 3g
• Sugar: 6g
• Protein: 5g