Would you believe this keto coconut cake is an easy low-carb dessert to pull together? It’s a keto dessert recipe that only requires 15 minutes of prep, a bake in a Bundt pan, and a quick drizzle of glaze. Perfect for any special occasion, this delightfully sweet yet sugar-free cake will certainly be a hit!
keto coconut cake, a dreamy dessert
I’ve made this several times in the past couple of weeks, mostly to get the recipe just right, and you know what? We never seemed to have an overabundance of coconut cake. It was happily enjoyed by my family of taste testers and tiny food critics. And I love how easy it is to make!
Here’s what makes this keto coconut cake such a dreamy dessert:
- it’s not too sweet and is lightly flavored with coconut
- it’s incredibly tender and moist
- you can bake it as a Bundt cake or pour the batter into a standard cake pan
- it’s gluten-free, grain-free, dairy-free, and of course keto-friendly, so it’s a cake that works for all different types of eaters
- with only 2 grams of net carbs per serving, it’s a healthier take on cake, and we all need more of that
how to make keto coconut cake
There are a few secret ingredients to making this keto coconut cake. My obsession with canned coconut milk continues, as it’s a key ingredient to making this cake ultra moist. While it requires mostly almond flour, you’ll need a small amount of coconut flour, too. Perhaps surprisingly, this keto coconut cake is technically an olive oil cake, and while it gives the cake a nice, tender consistency, the taste of olive oil goes unnoticed.
Here are the ingredients you’ll need:
- superfine almond flour
- granulated monk fruit sweetener, plus powdered sweetener for the glaze (if you don’t have powdered monk fruit, you can blend the granulated kind for a minute to make your own)
- baking powder (gluten-free and aluminum free like this one)
- baking soda
- coconut flour
- olive oil
- canned, full-fat coconut milk
- eggs, separated
- vanilla extract
- coconut flavor (optional)
- lemon juice (optional)
- coconut oil (for bundt pan)
- unsweetened shredded coconut for topping
An electric mixer is necessary to make this recipe, whether it’s a standup mixer or hand-held mixer (I use this one). You just need something to whip the egg whites until they’re fluffy. I also use a non-stick Bundt pan, but not one that has too intricate of a design. Almond flour cakes are heavier and more dense, so there’s a higher risk of your Bundt cake breaking when you remove it from the pan (more tips on that later). Too intricate of a design only makes cake removal more difficult.
Here’s a quick rundown of how to make it- find the full recipe (plus a video!) in the recipe card at the bottom of the page:
- Combine the dry ingredients in a large bowl. Make a well in the center and add the olive oil, coconut milk, vanilla, optional coconut flavor and egg yolks. (Or stir the wet ingredients together in a separate bowl, then add to the dry mixture).
- Combine the wet and dry mixtures. Set aside. Whip the egg whites until they’re fluffy. Gently fold them into the cake batter and combine until it’s smooth.
- Pour the batter into the prepared bundt cake pan.
- Bake and then allow it to cool for 10 minutes before you remove the bundt cake from the pan.
- Cool the cake completely. Make the glaze by combining coconut milk with powdered monk fruit and a touch of coconut flavor. Drizzle it onto the coconut cake and top with shredded coconut.
tips for the perfect keto Bundt cake
If you’re intimidated by a Bundt cake, don’t be! I’ve had my fair share of broken cakes and sad, stuck-to-the-pan cakes, and there are a few tricks I can now recommend to prevent that.
how to prepare the Bundt pan
- Use a brush to completely coat the pan with melted coconut oil. A brush makes sure that you’re getting oil into every little crevice of the pan, so take the time to carefully brush it on!
- Sprinkle the oiled pan with almond flour. This is an extra non-stick measure that works really well. Some of the coconut oil might pool at the bottom and take the almond flour with it, so you can be generous with the almond flour. I usually sprinkle about two tablespoons onto the pan, then tap and turn the pan to toss the almond flour around inside.
- Don’t oil and flour the pan early– do it right before you need to pour the cake batter into it. If you oil it too soon, the coconut oil will drip down the sides of the non-stick pan and you’ll end up with too much oil pooled at the bottom.
- After baking, let the cake sit and cool for about 10 minutes (and no longer than 15 minutes) before you try to remove it from the pan. I also gently run a small spatula around the edges (and inside edge) to make sure the cake isn’t sticking to the pan.
how to get Bundt cake out of the pan
- When it’s time to remove the keto coconut cake, place a cooling rack or a plate over the top of the Bundt cake pan. In one swift motion, holding the rack and pan together, flip it over. The cake should fall out of the pan onto the plate or cooling rack. If it doesn’t immediately, you can gently hit the pan onto the rack to help loosen the cake.
This keto coconut cake makes a beautiful keto dessert, and here’s another tip: it also doubles as a good breakfast cake, snacking cake, and whenever-you-need-cake cake. Gotta love those multi-purpose recipes, am I right? 😉
If you try it out, let me know by dropping a comment below or leaving a rating! I hope you love it.
you might also love…
- Keto coffee cheesecake with an Oreo-inspired chocolate crust. This simple and creamy keto cheesecake recipe is AMAZING and must-try!
- These delicious keto blueberry muffins with crumb topping are soft and tender, and bursting with blueberries!
- Need some keto dinner inspo? Might I suggest this low-carb chicken shawarma plate! Grilled and seasoned chicken with roasted vegetables and garlic tahini make the best combination of flavors!
keto coconut cake
- 4 cups almond flour, packed
- 3/4 cup granulated monk fruit sweetener
- 2 teaspoons baking powder, gluten-free/aluminum-free
- 1 teaspoon baking soda
- 1 teaspoon salt (optional)
- 1/3 cup coconut flour
- 2/3 cup olive oil
- 1 cup unsweetened, full-fat coconut milk (canned)
- 6 eggs, separated (pasture-raised if possible)
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut flavor (optional)
- 1/3 cup unsweetened, shredded coconut (for topping)
- 1 tablespoon melted coconut + 2 tablespoons almond flour (for preparing the Bundt pan)
- 1/3 cup unsweetened, full-fat coconut milk (canned)
- 2-3 tablespoons powdered monk fruit sweetener*
- 1/2 teaspoon coconut flavor
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
keto coconut cake
- Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, coconut flour, monk fruit sweetener, baking powder, baking soda, and salt.
- Make a well in the center (or use a separate bowl) and gently whisk together the olive oil, coconut milk, egg yolks, vanilla and coconut flavor. Incorporate the dry ingredients with the wet mixture, and mix until well-combined.
- Beat the egg whites in a standup mixer (or separate bowl with a hand mixer) for 2-3 minutes, until stiff peaks form and the egg whites are light and fluffy.
- Add large spoonfuls of egg white to the cake batter, gently folding the whites in. Repeat until all the egg whites have been combined, but be careful not to over-mix.
- Melt the coconut oil and use a pastry brush to generously brush the oil on the inside of your Bundt pan (I use one that's about 9-10 inches in diameter and holds 10-12 cups). Make sure to get every crevice of the pan with the oil. Sprinkle about 2 tablespoons of almond flour into the pan, turning it and gently tapping the pan to toss the flour around until it's evenly coating the inside of the pan.
- Pour the batter into the Bundt pan and spread it around, if needed, to make sure it's even across the top. Hit the pan onto the countertop a couple of times (this gets rid of air bubbles and helps the cake batter settle).
- Bake at 350°F for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cake to cool for 10 minutes. You can use a small spatula and run it along the edges of the cake to help loosen the edges from the pan.
- After it has cooled for 10 minutes, place a cooling rack or plate over the top of the Bundt pan. In one swift motion, holding the cake and plate/rack together, flip it over. The cake should easily fall onto the plate. If it doesn't immediately, lightly hit the pan down onto the plate to help it fall out.
- Allow the cake to cool completely before glazing.
- Once it has cooled, place the cake on parchment paper (or keep on the cooling rack and place parchment below it). Slowly drizzle the glaze onto the cake using a spoon. You want to pour it onto the very center of the Bundt cake shape- it will drip down both the inside and outside edges of the cake.
- Sprinkle the shredded coconut onto the cake.
- To make the glaze, combine the coconut milk, vanilla and coconut extracts, and powdered monk fruit sweetener. (Make sure you use powdered sweetener and not granulated monk fruit sweetener because the latter will make your glaze gritty.)*
- Whisk the mixture until it's well-combined. Taste and adjust, adding more sweetener or coconut flavor if desired. If you want a lemon-coconut glaze, add a teaspoon of lemon juice. Refrigerate until you're ready to glaze the cake.
*If you don't have a powdered monk fruit sweetener for the glaze, you can easily make your own by running 2 tablespoons of granulated sweetener through the blender or coffee grinder. It will become very fine, which is what you want.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gCholesterol: 93mgSodium: 42mgCarbohydrates: 4.4gNet Carbohydrates: 2.3gFiber: 2.1gSugar: 1gProtein: 5.4g
This nutritional information is approximate and is provided for convenience as a courtesy.