Keto Coconut Cake with Vanilla Cream Cheese Frosting

 

Keto Coconut Cake with Vanilla Cream Cheese Frosting

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 people
Calories: 344kcal

Ingredients

Cake:

  • ½ cup coconut flour
  • 4 tablespoons full fat coconut milk
  • 5 egg yolks
  • ½ cup monk fruit sweetener
  • ½ cup butter softened
  • ½ teaspoon vanilla extract
  • ½ cup shredded unsweetened coconut
  • ½ teaspoon baking powder
  • Pinch of salt

Frosting:

  • 3 tablespoons full fat coconut milk
  • 18 oz packet cream cheese softened
  • 2 tablespoons monk fruit sweetener
  • 1 teaspoon vanilla extract

Instructions

Cake:

  • Preheat the oven to 400°Line two 9-inch cake pans with parchment paper, and grease lightly.
  • In a bowl, cream butter and monk fruit sweetener until thoroughly combined.
  • Add the egg yolks, vanilla extract, and coconut milk and continue to mix.
  • Slowly add coconut flour, salt, and baking powder.
  • In a separate bowl, whisk the egg whites until stiff peaks form.
  • Fold the egg whites into the coconut milk mixture, gently making sure to not over mix.
  • Pour the batter evenly into the cake pans. Bake for 20 minutes or golden brown.
  • Remove from the oven and allow to cool completely.

Frosting:

  • Beat together cream cheese, vanilla, and monk fruit sweetener.
  • Add coconut milk to thin out slightly and mix until smooth.

Assembly:

  • Ensure cakes are cooled completely before frosting. Generously frost the top of one cake.
  • Place the second cake on top. Press down slightly to remove air bubbles in the frosting.
  • Frost the top and sides with remaining frosting.
  • Sprinkle additional shredded coconut on top and sides of the cake.
  • Slice and serve.

Nutrition

Calories: 344kcal | Carbohydrates: 7g | Protein: 8g | Fat: 2g | Fiber: 3g