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Delicious Keto Cake (FM)

Recipes | May 04, 2020

Ingredients:

1/2 cup butter, softened
6 tbsp granulated monk fruit sweetener
1/4 cup granulated brown monk fruit sweetener (I use Lakanto)
4 large eggs
1 1/2 cup blanched almond flour
Pinch of salt
3/4 tsp ground cinnamon
2 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp vanilla extract
1/2 cup and 2 tbsp coconut cream from can (condensed coconut milk)
1/4 cup shredded unsweetened coconut
1/2 cup finely chopped (crushed) pecans

Frosting:

4 oz cream cheese (philladelphia), softened
1/4 cup unsalted butter, softened
1/3 cup powdered monk fruit sweetener or erythritol
1/4 tsp vanilla extract (no sugar added)

1/2 cup unsweetened shredded coconut to toast for garnish
7 macadamia nuts for garnish

Instructions:

  1. Preheat oven to 325F degrees
  2. Prepare a 9 inch cake pan by greasing the sides and lining the bottom with a parchment paper (this way your cake won’t stick to the bottom). It’s easy to line a springform pan. If you don’t have a springform pan, then just cut out a round shape to fit the bottom.
  3. Add the softened butter and the sweetener into a mixer bowl and cream it together until smooth. I use the Kitchen Aid Stand Mixer.
  4. Add the rest of the ingredients for the cake and mix until well combined batter has been formed.
  5. Transfer the batter into the greased cake pan and smooth out the top. Make sure it’s even.
  6. Place into the middle of the preheated oven and bake for 38-45 minutes or until the top is golden and a toothpick inserted into the middle of the cake comes out clean. Allow the cake to cool down for 30 minutes.
  7. While the cake is baking, you can work on the frosting.  Add the ingredients into a bowl and mix and whisk until smooth and well combined.
  8. Add the 1/2 cup of unsweetened shredded coconut into a dry pan and turn on the heat to medium/high. Stir until the all the coconut turns golden brown. It takes about 3-5  minutes. Transfer into a small bowl.
  9. Run a knife carefully around the rim to release the cake.  You can turn it out onto a cake plate. If you used a springform you can leave the cake on top of it instead of turning it. That’s what I did. It’s much easier and you don’t risk that it will fall apart when you turn it.
  10. Use a warm knife to spread the frosting all around the cake. Leave about 7 teaspoons of the frosting for garnish.
  11. Sprinkle the toasted coconut on top of the cake and the sides. Then make 7 small evenly spread dollops out of the rest of the frosting and top each dollop with a macadamia nut.
  12. You can pretty much cut into it at this point and have a piece. Place the rest of the cake covered into the fridge. It will last covered and refrigerated up to a week.

 

Macros:

Calories in the whole cake (16 portions): 4032 cal 
Fat: 544g
Protein: 68g
Net Carbs: 34.4g
Fiber: 25.4g

1 portion: 252 cal 
Fat: 34g
Protein: 4.3g
Net Carbs: 2.2g
Fiber: 1.6g

Comments Add Comment

  1. private avatar image

    Private Member  | 

    I am so trying this one this upcoming weekend!

  2. private avatar image

    Private Member  | 

  3. private avatar image

    Private Member  | 

    All these recipes look so good. I have tried keto and had great results but so hard to maintain in general but with small children and allergies almost impossible. So many recipes use almond flour and I have a kid with nut allergies so almost impossible to do the desserts. Coconut flour just doesn’t come out the same. 🤨

    • private avatar image

      Private Member  | 

      I believe Carolyn Ketchum from “All Day I Dream About Food” says that you can replace almond flour 1:1 with sunflower flour if you have nut allergies. I’ve tried it (mostly out of curiosity), and I thought it was great.

      • private avatar image

        Private Member  | 

        good to know. I have never tried it. It would be worth a go. Thanks for the suggestion!

        • private avatar image

          Private Member  | 

          Good luck! If you try it, let me know how you like it.
          I made this one yesterday, and it’s a winner, it’s delicious!

  4. private avatar image

    Private Member  | 
    switzerland/, france

    Zuzka, would you add recipes based off coconut flour (instead of almond flour) please? it is cheaper and more commonly found. It looks like quite keto-friendly. I am using it with ground flaxseed to make my keto mug cakes, but I am sure you’d have something tastier:)

    • private avatar image

      Private Member  | 
      lake tahoe, nv, usa

      I’ll try to find some good recipes. I personally don’t like coconut flour only recipes because I prefer the taste of almond flour and the coconut flour is really dry. That said, I’ll give it a shot. It’s a challenge 🙂

      • private avatar image

        Private Member  | 
        switzerland/, france

        Thanks a lot for looking into that (2nd birthday present 🎂)Oh yes, coconut flour soaks up a lot, and I do mix it with ground flaxseed , collagen, hemp flour (dont like the taste though) , cacao powder,…whatever I have , grated carrots or zucchini and cinnamon, but I had enough of that option /flavor ( I do mug cake for myself, just one portion is great and quick)

        • private avatar image

          Private Member  | 
          lake tahoe, nv, usa

          That sounds good.

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