Keto Coconut Cake Recipe
What could be better than this fluffy white Keto Coconut Cake? It's easy to make, and it's so light and airy, it's like biting into a fluffy coconut cloud. Nut-free and sugar free.
keto coconut cake
cup plus 2 tablespoon
granulated Swerve Sweetener
unflavored whey protein powder
(or egg white protein)
(liquified if it's too firm)
large egg whites
3 to 4
very well softened
heavy whipping cream, divided
powdered Swerve Sweetener
Preheat the oven to 350F and grease a large bundt pan (10 cup capacity) well.
In a large bowl, whisk together the coconut flour, sweetener, protein powder, shredded coconut, baking powder, and salt.
Stir in the melted butter, coconut cream, egg whites, eggs, and extracts. Whisk in water, 1 tablespoon at a time, until the batter is thick but pourable.
Spread in the prepared pan and even out the top. Bake 35 to 40 minutes, until the cake is risen and the top is firm to the touch.
Remove and let cool at least 30 minutes in the pan, then transfer to a wire rack to cool completely.
In a medium bowl, beat the cream cheese with 2 tablespoons of the heavy cream to lighten it up a bit.
Beat the remaining heavy cream with the sweetener and extracts until it holds soft peaks.
Dollop the cream cheese mixture around the bowl with the whipped cream. Start beating on slow, then increase speed slowly and beat until it holds stiff peaks.
Spread the frosting over the sides of the cake and sprinkle with the shredded coconut.
By Carolyn Ketchum of All Day I Dream About Food