Keto Gluten-Free Coconut Cake

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4 from 187 votes

Keto Gluten-Free Coconut Cake

50 minutes

Ingredients

  • 1/2 cup coconut (– Unsweetened, – shredded)
  • 1/2 cup coconut (– Unsweetened, – shredded)
  • 3/4 cup almond flour (– Unsweetened, – shredded)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 tablespoons Stevia In The Raw (or ¼ cup Coconut Sugar*)
  • 1 teaspoon psyllium husks (– Unsweetened, – shredded)
  • 1/4 cup butter oil (– Unsweetened, – shredded)
  • 3 eggs (– beaten)
  • 1 lemon juice (– Unsweetened, – shredded)
  • 1/2 cup cream cheese (– Unsweetened, – shredded)
  • 1/4 cup low-fat Greek yogurt
  • 1 tablespoon lemon (– Unsweetened, – shredded)
  • 2 teaspoons Stevia In The Raw (or 1 tsp liquid sweetener)

Instructions

  • Preheat oven to 350 degrees In large bowl combine flour, shredded coconut (not toasted), baking powder, baking soda, stevia, psyllium husk, until mixed.
  • Add eggs and lemon mixing well with wooden spoon.
  • Pour batter into prepared pan and bake for 30 minutes or until golden brown or inserted toothpick comes out clean.
  • Remove from pan and cool completely before you add icing and toasted coconut.
  • ~~Icing~~ With hand mixer blend – cream cheese, yogurt, lemon and sweetener until well combined and smooth.
  • Add food coloring and blend.
  • Frost cake and sprinkle with Toasted Coconut.
  • ~~Toasted Coconut~~ Heat in small skillet to med/low shredded coconut until golden brown.
  • Remove, let cool and sprinkle on top if icing on cake and serve with your favorite warm cup of tea.
  • Notes
  • *if using coconut sugar make sure to recalculate your carb count.
  • ** if you freeze your lemon and grate the whole lemon while frozen you can use this in the recipe.
  • I freeze 3 lemons and then grate them up and keep in the freezer for using in recipes

Originally posted 2019-02-20 18:48:39.

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Cuisine

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