This easy keto cake recipe has a wonderful caramelized coconut topping. It's the low carb, sugar free version of Danish Dream Cake, and it's delicious!
Preheat the oven to 350ºF and grease a 9x9 inch metal baking pan. Line the pan with parchment so that the sides overhang for easy removal. Grease the parchment.
In a large bowl, whisk together the eggs, sweetener, and vanilla until well combined.
Stir in the almond flour, protein powder, baking powder, and salt. Then stir in the butter and almond milk until well combined.
Spread the batter in the prepared baking pan and bake 20 to 25 minutes, until just barely firm. While it is baking, start preparing the coconut topping.
Coconut Topping
In a medium saucepan over medium heat, combine the butter and the sweeteners. Bring to a boil, then reduce the heat to a simmer. Cook 4 to 5 minutes, until it deepens in color.
Remove from heat and add the heavy cream. Once the mixture stops bubbling, stir in the coconut.
Once the cake comes out of the oven, pour the topping evenly overtop. Return to the oven and bake another 10 to 15 minutes, until golden brown.
Remove and let cool completely before removing from the pan and cutting into squares.
Notes
Storage Information: Store the cake in a covered container on the counter for up to 4 days or in the fridge for up to 10 days. You can also freeze it for several months.