Site navigation and social media links
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:
- Preheat oven to 325F degrees
- 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.
- Add the softened butter and the sweetener into a mixer bowl and cream it together until smooth. I use the Kitchen Aid Stand Mixer.
- Add the rest of the ingredients for the cake and mix until well combined batter has been formed.
- Transfer the batter into the greased cake pan and smooth out the top. Make sure it’s even.
- 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.
- 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.
- 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.
- 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.
- Use a warm knife to spread the frosting all around the cake. Leave about 7 teaspoons of the frosting for garnish.
- 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.
- 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
Private Member |
I am so trying this one this upcoming weekend!
Private Member |
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 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 Member |
good to know. I have never tried it. It would be worth a go. Thanks for the suggestion!
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!
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 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 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 Member |
lake tahoe, nv, usa
That sounds good.