Jennifer Sprinkles - Ketogenic Baking - Moist Coconut Cake – Keto Version

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Moist Coconut Cake – Keto Version

Super moist coconut cake soaked in keto condensed milk, coconut creme, and whipped cream

My mom loves making this special coconut cake during Easter/springtime, and it’s a regular dessert in our household. She is practicing a low carb diet now, but really wanted to make our traditional coconut cake for Easter this year. Luckily, I pieced different keto recipes together to make this AMAZING coconut cake. Y’all, this cake is so moist, and I could eat the keto condensed milk right off the spoon. It’s perfect for any type of spring/summer gathering and best of all it’s only 2.25 g of net carbs per slice!

I took recipes from two different blogs to stay true to my mom’s original recipe. The cake recipe comes from Angela at DivaliciousRecipes.com. Her cake is so moist and tasty! I highly recommend checking out her blog for more keto recipes! She has great content. My coconut cake calls for a different “icing” though – mine is more like a tres leches syrup. I made sugar free keto condensed milk using the recipe from All Day I Dream About Food. She has amazing keto desserts! I love getting inspiration and trying recipes from both of these blogs – they’re both great for keto beginners.

Step 1: Preheat the oven to 400 degrees Fahreinheit and grease an 8X8 or 9X9 baking pan. I used the disposable pans with a lid so I could easily take to my parents house for Easter dinner and to not deal with a mess.

Step 2: Use a hand or kitchenaid mixer to beat the butter and swerve sweetener until well combined

Step 3: Mix in the egg yolks, vanilla extract and coconut cream. Mix thoroughly.

Step 4: Add the coconut flour, unsweetened shredded coconut, salt, and baking powder. Stir well.

Step 5: In a separate bowl, use your hand or kitchenaid mixer to whisk the egg whites until stiff.

This means the egg whites will turn white and bubbly. This took 2 minutes using high speed on my kitchenaid mixer. You can also get a great arm workout by doing this with a whisk!

Step 6: Gently add and mix in the egg whites to the cake batter.

Step 7: Pour the cake batter into the cake pan and bake for 18-20 minutes until golden around the edges and the center doesn’t appear liquidy. Remove from the oven and allow to cool.

For the Milk Syrup:

While the cake is baking, make the condensed milk to pour over the cake.

Step 9: Add the heavy whipping cream to a small pot over medium heat (7 or 8 on burner) and whisk continuously. Bring the milk to a boil, and continue simmering for 30 minutes. The milk should continuously show bubbles at the surface but never rise to a roaring boil to prevent the milk from curdling.

Step 10: After 30 minutes, remove the milk from the heat, and whisk the butter and swerve sugar for one minute. Then add 1/4 tsp of xantham gum and whisk vigorously. If the condensed milk does not thicken, add the additional 1/4 tsp of xantham gum and whisk vigorously until the xantham gum dissolves.

For the Milk Syrup:

Step 11: Poke holes in the cake using the round bottom of a kitchen utensil.

Step 12: Combine 1/2 cup condensed milk and 1/2 cup coconut cream together and pour over the top of the cooled cake.

Step 13: Spread whip cream on top of the cake and Enjoy!

Ingredients

For the Cake:

  • 1/2 Cup coconut flour
  • 4 tablespoons Unsweetened Coconut Cream
  • 5 egg yolks (separated from the egg whites)
  • 5 egg whites (separated from the egg yolk)
  • 1/2 cup Swerve Granular Sweetener
  • 1/2 cup Butter softened at room temperature
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Unsweetened Shredded Coconut
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt

For the Sugar Free Condensed Milk

  • 1 1/2 cups Heavy Whipping Cream
  • 1/2 cup Swerve Confectioner's Sweetener
  • 2 tbsp Butter
  • 1/4 to 1/2 tsp Xanthan Gum

For the Milk Syrup (Cake Topping)

  • 1/2 cup Sugar Free Condensed Milk (homemade above)
  • 1/2 cup Unsweetened Coconut Cream
  • Whip Cream

Instructions

For the Cake:

  • Preheat the oven to 400 degrees Fahreinheit and grease an 8X8 or 9X9 baking pan/tin
  • Use a hand or kitchenaid mixer to beat the butter and swerve sweetener until well combined
  • Mix in the egg yolks, vanilla extract and coconut cream. Mix thoroughly.
  • Add the coconut flour, unsweetened shredded coconut, salt, and baking powder. Stir well.
  • In a separate bowl, use your hand or kitchenaid mixer to whisk the egg whites until stiff. This means the egg whites will turn white and bubbly. This took 2 minutes using high speed on my kitchenaid mixer. You can also get a great arm workout by doing this with a whisk!
  • Gently add and mix in the egg whites to the cake batter.
  • Pour the cake batter into the cake pan and bake for 18-20 minutes until golden around the edges and the center doesn’t appear liquidy. Remove from the oven and allow to cool.

For the Keto Sugar Free Condensed Milk:

  • While the cake is baking, make the condensed milk to pour over the cake.
  • Add the heavy whipping cream to a small pot over medium heat and whisk continuously. Bring the milk to a boil, and continue simmering for 30 minutes. The milk should continuously show bubbles at the surface but never be at a roaring boil to prevent the milk from curdling.
  • After 30 minutes, remove the milk from the heat, and whisk the butter and swerve sugar for one minute. Then add 1/4 tsp of xantham gum and whisk vigorously. If the condensed milk does not thicken, add the additional 1/4 tsp of xantham gum and whisk vigorously until the xantham gum dissolves.

For the Milk Syrup:

  • Poke holes in the cake using the round bottom of a kitchen utensil.
  • Combine the condensed milk and coconut cream together and pour over the top of the cooled cake.
  • Spread whip cream on top of the cake and Enjoy!

Notes

Nutritional Info (1 slice per 9 serving sized cake)
Calories: 277.50
Fat: 27.4 g
Net Carbs: 2.25g
Protein: 4.5g

XOXO,

Jennifer Sprinkles

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