KETO COCONUT POUND CAKE

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This sugar-free coconut cake is moist, light and fluffy with a rich coconut flavor that you simply won’t be able to get enough of.

I personally prefer ‘dry’ cakes instead of heavily iced creamy cakes. So for me, this cake is perfect with just a bit of powdered erythritol dusting but you can turn this cake into a beautiful cake with coconut icing as well. I much prefer the un-iced version with a cup of coffee though.

TIPS ON MAKING KETO COCONUT POUND CAKE

If you want to substitute coconut flour for almond flour you need to use more then 1/2 cup, as coconut flour absorbs more liquid then almond flour. But personally I would not recommend using almond flour for this cake as the cake wouldn’t taste of coconut anymore then.

You can not substitute coconut flour for desiccated coconut, as the texture would be too coarse and the cake wouldn’t be moist and fluffy anymore.

The coconut oil can be substituted for an equal amount of butter in the recipe.

I mainly use finely powdered Erythritol in my baking. You can use granulated Erythritol, Erythritol/ Stevia mix, and other keto-friendly sweeteners such as Xylitol or Allulose. Please remember that Xylitol adds more calories to the recipe and can raise blood sugar in some people. When I bake for my family I only use Erythritol but when I bake for friends I mix Erythritol with Xylitol as not everyone likes the cooling effect of Erythritol. You can not substitute the amount of sweetener with the same amount of Stevia.

If you do not want to use unsweetened coconut milk you can use other plant milk instead. Please remember that oat or rice milk contains more carbohydrates. You can also use heavy cream or cows milk.

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HOW TO MAKE KETO COCONUT FLOUR POUND CAKE

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KETO COCONUT POUND CAKE

A delicious and moist cake made from coconut flour
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Cake, Dessert
Cuisine: American, British
Keyword: coconutcake, coconutflour, gluten free, keto, lowcarb
Servings: 10
Calories: 150kcal
Author: Senna

Instructions

  • Pre heat oven at 180°c
  • Grease or line your cake tin with baking paper.
  • Using an electric whisk to beat the melted coconut oil and sugar together until pale and fluffy.
  • Crack the eggs in a separate bowl, one at a time to make sure that no egg is foul.
  • Add the eggs to the coconut/sweetener mixture.
  • Whisk everything well then add milk and vanilla.
  • Add coconut flour and baking powder
  • Whisk until well combined then fill the cake batter in your cake tin.
  • Bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle of each cake comes out clean.
  • After 10 mins remove the cake from the cake tin and leave to cool completely, on a wire rack.
  • Ice with confectioner erythritol and slice before serving.
  • store air tight. The cake will keep for up to 5 days at room temperature. You can also freeze the cake.

Notes

1 g NET CARBS PER SERVING, 
14 g SUGAR ALCOHOLS PER SERVING
 

Nutrition

Calories: 150kcal | Carbohydrates: 15g | Protein: 4g | Fat: 14g | Fiber: 2g | Sugar: 1g

I always try to provide the correct nutritional information for each of my recipes. Please note that the nutritional value may vary for you, depending on the use of different brands and ingredients. Please calculate the nutritional value with the ingredients you use at home, to archive accurate nutritional information.

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