A rich, moist, and creamy low-carb coconut cake layered with luscious coconut cream frosting, perfect for keto and gluten-free diets.

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)

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Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate bowl, beat the eggs, then add coconut milk, melted coconut oil, and vanilla extract; mix well.
Combine wet ingredients with dry ingredients and stir until just blended. Gently fold in shredded coconut.
Pour batter into the prepared pan and smooth the top evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack.
Prepare frosting by beating heavy whipping cream until soft peaks form.
In another bowl, beat cream cheese with powdered erythritol and vanilla until smooth.
Fold whipped cream into the cream cheese mixture until fully combined.
Once the cake is cool, remove it from the pan and frost evenly with the coconut cream frosting.
Sprinkle shredded coconut on top for garnish.
Refrigerate the cake for at least 1 hour before serving for best texture and flavor.

This cake is naturally gluten-free and grain-free, ideal for keto and low-carb diets.

For a dairy-free version, substitute coconut cream for heavy whipping cream and use dairy-free cream cheese.

Variations include adding lime zest or rum extract for a tropical twist.

Use different keto-friendly sweeteners like monk fruit or allulose if preferred.

Store refrigerated in an airtight container for up to 4 days; freezing is not recommended due to frosting texture.