Keto Coconut Cake

A moist, tender keto coconut cake built on coconut and almond flour, crowned with a fluffy cream cheese frosting and toasted coconut flakes. At just 4.2g net carbs per slice and ready in about an hour, it's the low-carb dessert that tastes like pure celebration.

Jordan Lee

Head of Nutrition · June 18, 2026

Nutrition per serving

Per serving · makes 12. Values are estimates; brands vary.

Ingredients

• 1 1/2 cups blanched almond flour
• 1/2 cup coconut flour
• 1/2 cup granulated erythritol (or monk fruit blend)
• 2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1/2 cup unsalted butter, melted
• 3/4 cup canned full-fat coconut milk
• 1 1/2 tsp coconut extract
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (for frosting)
• 1/2 cup heavy whipping cream (for frosting)
• 1/3 cup powdered erythritol (for frosting)
• 3/4 cup unsweetened shredded coconut, toasted

Instructions

1. 1

   Preheat oven to 350F (175C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. 2

   In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt until evenly combined and free of lumps.

3. 3

   In a separate bowl, beat the eggs, melted butter, coconut milk, coconut extract, and vanilla until smooth. Pour the wet ingredients into the dry and stir until you have a thick, uniform batter; let it rest 5 minutes so the coconut flour hydrates.

4. 4

   Spread the batter into the prepared pan and smooth the top. Bake 32-38 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out onto a rack and cool completely.

5. 5

   Make the frosting: beat the softened cream cheese with the powdered erythritol until smooth. In a separate chilled bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture until light and fluffy.

6. 6

   Frost the fully cooled cake, then press the toasted shredded coconut over the top and sides. Chill 20 minutes to set before slicing into 12 wedges.

Tips & notes

• Toast the shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden and fragrant; it burns fast, so don't walk away.
• The cake must be completely cool before frosting or the cream cheese topping will slide off. For a taller layer cake, double the batter and bake in two pans.
• Store covered in the refrigerator for up to 5 days. Unfrosted layers freeze well for up to 2 months; thaw before frosting.

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