Name: Keto Coconut Cream Cake
Prep time: 15 min
Cook time: PT-485688H3M9S
Total time: 45 min
Cuisine: American / Keto
Ingredients: 2 cups almond flour; 1/4 cup coconut flour; 1/2 cup erythritol or preferred keto sweetener; 1 tablespoon baking powder; 1/4 teaspoon salt; 4 large eggs; 1/2 cup unsweetened coconut milk; 1/4 cup melted coconut oil; 1 teaspoon vanilla extract; 1/2 cup shredded unsweetened coconut; 1 cup heavy whipping cream; 4 oz cream cheese, softened; 1/4 cup powdered erythritol; 1/2 teaspoon vanilla extract; 1/2 cup unsweetened shredded coconut (for topping)

I love creating desserts that fit perfectly into a keto lifestyle, and this Keto Coconut Cream Cake is one of my favorites. It’s a rich, moist, and creamy low-carb coconut cake layered with luscious coconut cream frosting. It brings that tropical flavor without the sugar overload, making it ideal for anyone who wants to enjoy something sweet and satisfying without breaking their diet.

Ingredients

For the Cake:

2 cups almond flour

1/4 cup coconut flour

1/2 cup erythritol or preferred keto sweetener

1 tablespoon baking powder

1/4 teaspoon salt

4 large eggs

1/2 cup unsweetened coconut milk

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1/2 cup shredded unsweetened coconut

For the Coconut Cream Frosting:

1 cup heavy whipping cream

4 oz cream cheese, softened

1/4 cup powdered erythritol

1/2 teaspoon vanilla extract

1/2 cup unsweetened shredded coconut (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the oven to 350°F (175°C) and prepping an 8-inch round cake pan by greasing it and lining the bottom with parchment paper.

In a large bowl, I whisk together almond flour, coconut flour, erythritol, baking powder, and salt.

In a separate bowl, I beat the eggs, then add coconut milk, melted coconut oil, and vanilla extract, mixing well.

I combine the wet ingredients with the dry ingredients and stir until just blended. Then, I gently fold in the shredded coconut.

Pouring the batter into the prepared pan, I smooth the top evenly.

The cake bakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. I let it cool completely in the pan on a wire rack.

While the cake cools, I prepare the frosting by beating the heavy whipping cream until soft peaks form. In another bowl, I beat the cream cheese with powdered erythritol and vanilla until smooth. I fold the whipped cream into the cream cheese mixture carefully until fully combined.

Once the cake is cool, I remove it from the pan and frost it evenly with the coconut cream frosting. I finish by sprinkling shredded coconut on top for garnish.

To get the best texture and flavor, I refrigerate the cake for at least 1 hour before serving.

Servings and timing

This recipe yields 8 servings. It takes about 15 minutes to prepare, 30 minutes to bake, and a bit of extra time for chilling—about 45 minutes total before it’s ready to enjoy.

Variations

I sometimes like to add a little lime zest or a splash of rum extract to the batter for a tropical twist. Using different keto-friendly sweeteners like monk fruit can also subtly change the flavor. For a nut-free version, swapping almond flour for sunflower seed flour works well, but the texture might differ slightly. If I want a lighter frosting, I use just whipped cream without cream cheese, though the cream cheese adds nice stability.

Storage/reheating

I keep this cake refrigerated, covered tightly with plastic wrap or stored in an airtight container, and it stays fresh for up to 4 days. Because of the coconut cream frosting, I don’t recommend freezing it as the texture can change. If the frosting softens too much at room temperature, I just pop it back in the fridge for 30 minutes before serving.

FAQs

Can I make this cake dairy-free?

Yes! To make it dairy-free, I substitute coconut cream for the heavy whipping cream and use a dairy-free cream cheese alternative for the frosting.

What sweeteners work best for this recipe?

I usually use erythritol because it doesn’t affect blood sugar and has a clean taste, but monk fruit or allulose are great keto-friendly options too.

Can I bake this cake in a different pan size?

Absolutely. Just keep an eye on the baking time. If you use a smaller pan, the cake might take longer to bake, and if the pan is larger, it may bake faster.

How do I know when the cake is done?

I check by inserting a toothpick or cake tester in the center. If it comes out clean or with just a few crumbs, the cake is ready.

Can I make this cake ahead of time?

Definitely! I often bake it a day in advance and keep it refrigerated. The flavors develop nicely overnight.

Conclusion

Making this Keto Coconut Cream Cake is one of my favorite ways to satisfy a sweet tooth without compromising my low-carb goals. Its moist texture, rich coconut flavor, and creamy frosting come together in a dessert that feels special yet fits seamlessly into a keto lifestyle. Whether for a celebration or just a weekend treat, it’s a recipe I return to again and again.

Recipe: