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keto coconut chocolate cake with cream cheese frosting

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!