Keto Coconut Cake
Ingredients
Cake Batter:
1 1/2 cups almond flour
1/2 cup unsweetened shredded coconut
1/4 cup coconut flour
1/2 cup powdered erythritol (or monk fruit sweetener)
1 tsp baking powder
1/4 tsp salt
4 large eggs
1/2 cup coconut milk (unsweetened, canned)
1/4 cup melted coconut oil (or butter)
1 tsp vanilla extract
Optional Glaze:
1/4 cup powdered erythritol
2 tbsp coconut milk
1/4 tsp vanilla extract
Instructions
Preheat oven
Set oven to 350°F (175°C). Grease and line a round cake pan.
Mix dry ingredients
In a bowl, combine almond flour, shredded coconut, coconut flour, erythritol, baking powder, and salt.
Mix wet ingredients
In another bowl, whisk eggs, coconut milk, melted coconut oil, and vanilla.
Combine
Slowly add dry mixture into wet mixture, stirring until smooth and thick.
Bake
Pour batter into the cake pan. Bake for 25–30 minutes until golden and a toothpick comes out clean.
Glaze (optional)
Mix powdered erythritol, coconut milk, and vanilla until smooth. Drizzle over the cooled cake
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