Keto Gluten-Free Coconut Cake

Keto Gluten-Free Coconut Cake

50 minutes


  • 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)
  • icing ,
  • 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)


  • 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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