Keto Dessert Recipes KETO DIET

Keto Coconut Butter Cake

Keto Coconut Butter Cake

Keto Coconut Butter Cake is a luscious dessert that captures the tropical flavors of coconut while keeping your carb intake in check. This cake is wonderfully moist and tender, with a rich coconut flavor that’s complemented by a creamy coconut butter frosting. Whether you’re on a ketogenic diet or simply looking for a delightful low-carb dessert, this Keto Coconut Butter Cake is sure to satisfy your sweet tooth without the sugar and excess carbs.

Recipe: Keto Coconut Butter Cake


For the Cake:
  • 1 1/2 cups almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/4 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
Coconut Butter Frosting:
  • 1/2 cup coconut butter, softened
  • 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
  • 2-3 tablespoons unsweetened coconut milk
  • 1/2 teaspoon vanilla extract
For Garnish:
  • Unsweetened shredded coconut (optional)


For the Cake:
  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, whisk together the almond flour, unsweetened shredded coconut, powdered erythritol, coconut flour, baking powder, and salt.
  3. In another bowl, whisk the eggs, unsweetened coconut milk, melted coconut oil, vanilla extract, and coconut extract (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until you have a smooth cake batter.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden.
For the Coconut Butter Frosting:
  1. While the cake is cooling, prepare the coconut butter frosting. In a microwave-safe bowl, gently heat the coconut butter until it’s softened and easy to stir. Be cautious not to overheat it.
  2. Stir in the powdered erythritol, unsweetened coconut milk, and vanilla extract until you have a smooth and creamy frosting. Adjust the thickness by adding more or less coconut milk as needed.
  1. Once the cake has cooled, spread the coconut butter frosting evenly over the top.
  2. If desired, sprinkle unsweetened shredded coconut over the frosting for garnish.
  3. Allow the frosting to set before slicing and serving.
Nutrition Facts:

(recipe makes 16 servings):

  • Calories: 191
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Cholesterol: 47mg
  • Sodium: 145mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 3g
  • Sugars: 1g
  • Protein: 5g

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