Keto Coconut Chocolate Cake Recipe | With Cream Cheese Frosting

Keto Coconut Chocolate Cake Recipe | With Cream Cheese Frosting

This keto coconut chocolate cake recipe was made by request of one of my Facebook followers. His friend who loves chocolate and coconut cake had a birthday coming up so he asked if there was a way to make this dessert without breaking their keto diet. That said, this keto coconut chocolate cake is my response — wishing this chocolate-lover a happy and healthy birthday!

 

After making this recipe, I’m so thankful that my follower reached out because this is now one of my absolute favorite keto desserts. The coconut and cream cheese in the frosting brings out an incredible flavor. And when that frosting is smoothed out over two layers of chocolate cakes and topped with crunchy coconut chips, it’s a match made in heaven.

 

This keto coconut chocolate cake yields 16 servings. Each serving contains roughly 455.5 calories, 44.43 grams of fat, 10.25 total carbs, and only 4.55 net carbs. The net carbs are calculated by subtracting the carbs from fiber and erythritol from the total carbs.

Although this keto coconut cake is keto-friendly it is not low in calories so do eat in moderation if weight loss is your primary goal.  For more low-carb cake recipes like this one check out my keto cake category page!

Ingredients

Cake :

  1. 2 cups of almond flour
  2. 1 cup of chopped pecans
  3. 1 cup Swerve Granular
  4. 1/2 cup unsweetened cocoa
  5. 6 eggs at room temp
  6. 1 cup heavy whipping cream
  7. 4 oz of butter melted
  8. 2 Tsp baking powder
  9. 1 Tsp vanilla extract

Frosting:

  1. one 13.66 oz can of coconut cream ( Not coconut milk )
  2. 1 cup Swerve Confectioners
  3. 16 oz cream cheese softened
  4. 1 cup unsweetened coconut chips

Directions

  1. Place the can of coconut cream into the fridge. This will help to separate the coconut cream from the water so you can more easily drain the water later.
  2. Pre-heat the oven to 350 degrees Fahrenheit.
  3. Mix all of the cake ingredients into a blender and blend on high for 90 seconds.
  4. Next, pour the mixture evenly into two greased 9-inch non-stick cake pans. Place into the oven for 30 minutes.
  5. Place on a cooling rack while you prepare the frosting.
  6. After that, drain the water from the can of coconut cream the best you can. Then, pour the cream into a mixing bowl with the cream cheese and mix well with a mixer until smooth.
  7. Continue to mix as you add Swerve Confectioners 1/4 cup at a time. Mix until smooth.
  8. Frost the top of one of the cakes with about 1/3 of the frosting. Then, place the other cake on the top of the frosted cake.
  9. Use the remainder of the frosting to frost the top and sides of the cake.
  10. Finally, top the cake with 1 cup of unsweetened coconut flakes.
  11. Enjoy a slice of keto coconut chocolate cake!

Keto Coconut Chocolate Cake Recipe

This keto chocolate cake tastes amazing. Its a two-layered chocolate cake top with a coconut cream and cream cheese frosting and topped with crunchy coconut chips.

Course Dessert
Cuisine ketogenic, low-carb
Keyword keto coconut chocolate cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16
Calories 455.5 kcal

Ingredients

Ingredients

Cake :

  • 2 cups of almond flour
  • 1 cup of chopped pecans
  • 1 cup Swerve Granular
  • 1/2 cup unsweetened cocoa
  • 6 eggs at room temp
  • 1 cup heavy whipping cream
  • 4 oz of butter melted
  • 2 Tsp baking powder
  • 1 Tsp vanilla extract

Frosting:

  • one 13.66 oz can of coconut cream Not coconut milk
  • 1 cup Swerve Confectioners
  • 16 oz cream cheese softened
  • 1 cup unsweetened coconut chips

Instructions

Directions

  1. Place the can of coconut cream into the fridge. This will help to separate the coconut cream from the water so you can more easily drain the water later.
  2. Pre-heat the oven to 350 degrees Fahrenheit.
  3. Mix all of the cake ingredients into a blender and blend on high for 90 seconds.
  4. Next, pour the mixture evenly into two greased 9-inch non-stick cake pans. Place into the oven for 30 minutes.
  5. Place on a cooling rack while you prepare the frosting.
  6. After that, drain the water from the can of coconut cream the best you can. Then, pour the cream into a mixing bowl with the cream cheese and mix well with a mixer until smooth.
  7. Continue to mix as you add Swerve Confectioners 1/4 cup at a time. Mix until smooth.
  8. Frost the top of one of the cakes with about 1/3 of the frosting. Then, place the other cake on the top of the frosted cake.
  9. Use the remainder of the frosting to frost the top and sides of the cake.
  10. Finally, top the cake with 1 cup of unsweetened coconut flakes.
  11. Enjoy a slice of keto coconut chocolate cake!


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