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Keto Coconut Cake

This keto coconut cake is nut free and used canned coconut cream for a whipped topping, perfect for all coconut lovers!
Course Dessert
Cuisine American
Keyword keto coconut cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 slices
Calories 257kcal


  • 9 inch baking pan


Coconut Cake

Coconut Whipped Cream


Coconut Cake

  • Preheat the oven to 350 degrees F. Spray a 9-inch square cake pan with nonstick spray or line with parchment paper and set aside.
  • In a large bowl, combine coconut flour, baking soda, and salt. Whisk well and set aside.
  • In another bowl, add the cooled butter, eggs, erythritol, stevia, vanilla, and coconut milk. Whisk until fully combined.
  • Pour the wet ingredients into the bowl with the dry ingredients and whisk well until well- combined. Pour batter into the prepared pan, smoothing the top with a spatula.
  • Bake for 26 to 30 minutes, until a toothpick inserted into center of the cake comes out clean, the cake is deeply golden at the edges, and the center springs back lightly when touched.
  • Place the pan on a wire rack and let cool in the pan completely.

Coconut Whipped Cream

  • While the cake cools, prepare the frosting.
  • When ready to whip, scrape chilled coconut cream into a medium bowl and discard the water. Use a hand mixer to beat for 30 seconds until creamy, then add vanilla and stevia and whip 1 minute until creamy and smooth. Taste and adjust sweetness as needed.
  • Spread in an even layer on top of cooled cake immediately. Keep leftover cream covered in refrigerator.
  • Slice into 9 and serve. Best stored in an air tight container in the fridge up to one week.



Net Carbs: 4g per slice
Serving Size: 9 slices


Calories: 257kcal | Carbohydrates: 8g | Protein: 6g | Fat: 23g | Fiber: 4g