Keto cake with coconut flour

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Today we prepare two recipes for homemade keto cake with low-carbohydrate coconut flour. Serve for dessert at family celebrations and birthdays or when you feel like eating something sweet.

Recipe for keto cake with coconut flour

This keto cake with coconut flour is light and airy. It has a sponge texture and a pleasant delicate taste of vanilla and coconut. Covered with cream or almond glaze, sweetened with vanilla and steviola powder.

Preparation time: 50 minutes

Servings: 12 pieces

Nutritional value in 1 piece: 1.7 g of carbohydrates, 10.8 g of fat, 4.1 g of protein and 124 calories.

Necessary products:

  • 6 large eggs at room temperature
  • 2 tsp vanilla extract
  • 100 g of steviol powder
  • 100 g ghee, melted + more for greasing (or coconut oil)
  • 2 tablespoons unsweetened almond milk
  • 60 g sifted coconut flour
  • 1 ½ tsp baking powder

For the keto glaze:

  • 4 tablespoons cooking cream (or almond milk) + more if necessary
  • 50 g of steviol powder
  • ½ tsp vanilla extract

Method of preparation:

  1. Cover the bottom of a round tray with a diameter of 18 cm with parchment paper.
  2. Grease the bottom and sides of the pan with ghee or coconut oil.
  3. Preheat oven to 180 degrees.
  4. Divide the egg whites from the yolks into two separate bowls.
  5. Beat the egg whites with a mixer until stiff until about 3 minutes. Healthy air bubbles should form. This will ensure that the dough stays fluffy and the cake will not crumble after we bake it.
  6. In a separate bowl, mix the yolks with the vanilla extract and steviola powder. Beat with a mixer until you get a pale and frothy cream.
  7. Add the melted and cooled ghee, almond milk and beat again.
  8. Mix the sifted coconut flour with the baking powder and pour them into the mixture with the egg yolks. Beat until mixed.
  9. Pour the whipped egg whites in batches into the bowl with the yolks. Using a spatula, gently stir the mixture to keep the air bubbles at bay.
  10. Pour the resulting dough into the prepared cake pan.
  11. Bake for about 40 minutes or until a stick comes out clean.
  12. Check the cake after 20 minutes to make sure you don’t burn it. If necessary, place aluminum foil on top to avoid burns.

The glaze:

  1. Mix the cooking cream (or almond milk) with the steviola powder and the vanilla extract.
  2. Stir and add more milk or cream if needed.
  3. Pour the icing over the cooled keto cake with coconut flour. Spread on top and sides with a spatula.
  4. Allow the icing to set before cutting and serve the delicious keto cake with coconut flour.

Keto glaze ideas

  1. Vanilla glaze

Mix 1/3 cup of steviol powder with about 2 tablespoons of almond milk (or 3-4 tablespoons of cooking cream) and ½ teaspoon of vanilla extract. Adjust to your taste by adding less steviol or adding more milk or cream if needed.

2. Glaze with cream cheese

Cut into small pieces 65 g of butter at room temperature. Beat it with 125 g of cream cheese until thick. Add 50 g of steviol powder and 1 tsp vanilla extract. Put the icing in the refrigerator for 10-15 minutes until firm, then spread with a spatula fragrant keto cake with coconut flour.

3. Lemon glaze

Mix 4 tablespoons melted butter, 4 tablespoons sour cream, 4 tablespoons steviol powder and juice of 1 lemon. Stir and allow the glaze to cool and thicken, then spread on the delicious keto cake with coconut flour.


  • If you want to make a keto cake with coconut flour and without dairy products, replace ghee with coconut oil. And the cream in the glaze with whole coconut milk (use only the thick part of the coconut cream).
  • You can turn this keto cake with coconut flour into a cake by cutting it in half and spread with whipped coconut cream and low-carb homemade raspberry jam. Beat the coconut cream with a mixer for 2-3 minutes until you get a consistency like whipped cream.
  • Decorate with a handful of blueberries or raspberries. Another option is to melt low-carb chocolate with stevia and garnish the cake with it.
  • You can also add unsweetened cocoa powder to the marshmallow mixture to make a chocolate keto cake with coconut flour.
  • Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Cut into pieces and store in the freezer for up to 3 months.

Keto healthy cake with coconut flour and chocolate

Homemade healthy cake with coconut flour and low carb chocolate.

Preparation time: 50 minutes

Servings: 12 pieces

Nutritional composition in 1 piece of cake: 6 g of carbohydrates, 14 g of fat, 5 g of protein and 160 calories.

Necessary products:

Dry ingredients:

  • 70 g coconut flour
  • 100 g of steviol powder
  • 25 g unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp instant espresso coffee (optional)
  • ½ tsp salt

Liquid ingredients:

  • 100 g of ghee, melted + more for greasing
  • 30 g chocolate with stevia, crushed + more for garnish
  • 6 eggs
  • ½ – 1 tsp steviola vanilla
  • 2 tsp vinegar

Method of preparation:

  1. Preheat the oven to 180 degrees and place the grill on the bottom row.
  2. Grease a metal rectangular cake pan with butter or coconut oil.
  3. Cover the bottom and sides of the dish with parchment paper.
  4. Pour all the dry ingredients into a medium bowl. Stir with a wire whisk and set aside.
  5. Melt the ghee and chocolate with the stevia in a small bowl in the microwave for about 1 minute. Remove every 10 seconds to stir.
  6. Add the eggs, steviola vanilla and vinegar to the dry ingredients and stir.
  7. Pour the melted chocolate with the butter. Continue to mix until you get a thick dough.
  8. Transfer the dough to the prepared cake pan. Tap the form several times so that the dough is evenly distributed and the formed air bubbles burst.
  9. Smooth the top with a spatula and sprinkle on top with pieces of crushed chocolate with stevia.
  10. Bake the chocolate cake without covering it for 30 minutes in an oven preheated to 180 degrees.
  11. Then cover with aluminum foil and bake for another 20-30 minutes or until a toothpick placed in the center of the cake comes out clean.
  12. Take the cake out of the oven and place a towel on it. Let stand for about 20 minutes so that the steam released from the heat can moisten it.
  13. You should transfer the cake to a rack to cool completely.
  14. Cut the fragrant chocolate keto cake with coconut flour into pieces and serve.

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