Coconut cake recipe is a perfect alternative for both low-carb dieters and coconut lovers. If you like coconut flavor, you will love this recipe. Just imagine a cake that doesn’t raise blood sugar and even keeps you full. This is that cake.
This coconut cake recipe, which is a perfect choice for those who love coconut, is both ketogenic and gluten-free.
The coconut flour is made by grinding the dried flesh of coconuts, which are naturally gluten-free, into a fine powder. At the same time, coconut flour does not contain grains, is low in carbohydrates, and is high in dietary fibre, potassium and iron. For this reason, it is also suitable for consumption by individuals who are sensitive to gluten.
Meet Your Dessert Needs While Feeding on Healthy Fats
The ketogenic diet is a diet based on low carbohydrate and high fat consumption. This diet helps in weight loss by allowing the body to burn fat. Coconut cake is a dessert alternative suitable for the needs of the ketogenic diet, with its saturated fats and low carbohydrate content.
As you know it is often difficult for those who follow keto diet to eat sweets. You can make this coconut cake recipe as a snack. Coconut cake is prepared with low carbohydrate content and healthy fats. In this way, you can meet your sweet needs and maintain your diet, too. Moreover, since this cake is very simple to make, anyone can easily make it. You can prepare it by combining the ingredients you need and mixing them quickly. Thus, you will have a good low carb alternative for a sweet snack.
Coconut is a superfood that provides many health benefits. The saturated fats it contains are an important source of energy for the body. It is also rich in fiber, protein and vitamins.
Therefore, coconut cake recipe is a nutritious dessert recipe with its energizing properties. I also used coconut cream in the cake batter. You can also use yoghurt instead if you want. These ingredients also help to provide a feeling of satiety.
Coconut Cake Recipe – Net Carbs
1 slice of coconut cake contains 3g net carbs. The entire cake was calculated as 12 slices.
You should check out the “Keto Coconut Macaroons | Only 3 Ingredients” recipe. Only 0.25g net carbs each!
Malzemeler:
- Egg
- Coconut flour: I do not recommend using almond flour or white flour instead. Because coconut flour has very high water retention. It absorbs approximately 3 times more water than white flour. They can’t substitute coconut flour properly.
- Butter: You can also use coconut oil instead.
- Sweetener: I used erythritol. Erythritol, monk fruit, stevia etc. can be used.
- Coconut cream or yogurt: With coconut cream, you have a sweeter and more beautiful golden brown cake. The yogurt version is also quite close in taste but the cake desn’t get golden, it looks a lot whiter.
- Vanilla
- Baking powder
- Xanthan gum: If you can’t find it, you can use corn starch instead.
- Unsweetened coconut powder
- Lemon zest
How to Make Coconut Cake?
1.Step: Beat the eggs in a mixing bowl.
2.Step: Then add the sweetener and continue whisking.
3.Step: Add melted butter, cream, lemon zest and vanilla.
4.Step: Mix all the ingredients thoroughly. Then add the remaining ingredients, namely coconut flour and coconut powder.
5.Step: Finally, add xanthan gum/starch and baking powder and mix until it becomes homogeneous.
6.Step: Pour the mixture into a greased cake mold.
7.Step: If you are going to bake it in the oven, bake it in a preheated oven at 170 degrees for 40-50 minutes.
8.Step: If you want to cook with an air fryer, cook at 180 degrees for 15 minutes.
9.Step: Be sure to check whether it is cooked thoroughly with a toothpick. If the toothpick comes out clean, remove the baked cake from the oven and let it cool.
10.Step: After cooling, slice and serve.
Coconut cake recipe will meet your sweet needs on keto diet with its healthy fats and low carbohydrate content. Additionally, it will delight your palate with its coconut flavor. By trying the coconut cake recipe, you can control your sweet cravings and maintain your diet. Bon Appetit!
Coconut Cake Recipe
Ingredients
- 2 eggs
- ⅓ cup sweetener 65g, I used erythritol
- ¼ cup melted butter 60g
- 1 cup coconut cream or yogurt 180g
- 1 tsp vanilla extract 5ml
- 1 large lemon zest
- ½ cup unsweetened coconut powder 45g
- ⅓ cup coconut flour 40g
- ¼ tsp xanthan gum
- 1 tsp baking powder
Instructions
- Beat the eggs in a mixing bowl. Add the sweetener and continue whisking.
- Add melted butter, cream, lemon zest and vanilla.
- Mix all ingredients thoroughly. Then add the remaining ingredients, namely coconut flour and coconut powder.
- Finally, add xanthan gum/starch and baking powder and mix until it becomes homogeneous.
- Pour the mixture into a greased cake mold.
- If you are going to bake it in the oven, bake it in a preheated oven at 170℃/340℉ for 40-50 minutes.
- If you want to cook with an air fryer, cook at 180℃/350℉ for 15 minutes. Be sure to check whether it is cooked thoroughly with a toothpick.