THE BEST KETO COCONUT CAKE
This delicious homemade creamy Keto Coconut Cake is the perfect low carb dessert for those following a keto diet.
Provided by Kasey Trenum
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease a 9 X 9 baking pan.
- Melt butter and allow it to cool.
- Beat eggs, Lakanto Monkfruit Powdered, softened cream cheese, heavy whipping cream, vanilla, salt, and baking powder until combined.
- Add melted butter and coconut flour to the mixture and beat again until combined. Tip: Make sure to measure the coconut flour in level tablespoons. DO NOT heap as it only takes a small amount of extra coconut flour to make this recipe dry since coconut flour is so absorbent.
- Pour batter into a baking dish and bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 322 kcal, Carbohydrate 7 g, Protein 5 g, Fat 30 g, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
THE BEST KETO CHOCOLATE CAKE RECIPE
The BEST keto chocolate cake recipe! This low carb almond flour chocolate cake is rich, moist, and decadent, yet EASY to make in one bowl.
Provided by Maya Krampf
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
- In a large bowl, beat together the allulose and butter, until fluffy.
- Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
- Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
- Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
- Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
- Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.
Nutrition Facts : Calories 478 kcal, Carbohydrate 10.3 g, Protein 7.9 g, Fat 48.6 g, SaturatedFat 5.2 g, Cholesterol 65.5 mg, Sodium 85.5 mg, Fiber 5.1 g, Sugar 3.2 g, ServingSize 1 serving
KETO COCONUT CAKE
This moist Keto Coconut Cake is perfect for any occasion,100% gluten-free, dairy-free and sugar-free.
Provided by Carine Claudepierre
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- Grease a 9-inch cake pan with coconut oil or butter. Set aside.
- In a large bowl, using an electric beater on low/medium speed, beat the eggs with coconut cream, erythritol, coconut extract, and vanilla for 30-45 seconds or until slightly lighter in color.
- Beat in coconut flour and baking powder until the batter is shiny and has no lumps. Stop the beater and stir in the desiccated coconut.
- Transfer the coconut cake batter onto the prepared cake pan and spread evenly.
- Bake in center rack for 20-25 minutes on fan-mode or for 30-35 minutes or regular mode. I recommend you insert a pick in the center of the cake every 5 minutes from 20 minutes of baking. If it comes out clean or with a little bit of crumb, it's cooked! This is the best way to prevent a coconut flour cake from overbaking and getting dry (you want the crumb to be soft and moist!)
- Cool 5 minutes in the pan then transfer onto a cooling rack.
- Cool 1 hour on the rack, or wait until it reaches room temperature to frost. Only make the frosting 10 minutes before frosting the cake, or if you want to make the frosting ahead, don't store in the fridge, or it will get hard and difficult to spread.
Nutrition Facts : ServingSize 1 slice, Calories 199 kcal, Carbohydrate 7 g, Protein 5 g, Fat 17 g, SaturatedFat 13 g, Cholesterol 73 mg, Sodium 149 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 1 g
KETO POUND CAKE WITH SUGAR FREE ICING (2G CARBS)
Steps:
- Preheat your oven to 175C/350F. Prepare an 8in loaf tin by lining with parchment paper.
- Place the almond flour, coconut flour, sweetener, and baking powder in a large mixing bowl. Mix well.
- Add the butter, eggs, sour cream, milk and vanilla. Mix into a batter.
- Pour into your prepared loaf tin.
- Bake for 50 minutes-1 hour, until an inserted skewer comes out clean.
- Leave to cool in the tin for 20 minutes before turning out onto a cake rack.
- When the cake has cooled, mix together the glaze ingredients and pour over the cake.
- Serve straight away, or wait until the glaze has hardened.
Nutrition Facts : Calories 206 kcal, Carbohydrate 4 g, Protein 5 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 41 mg, Fiber 2 g, Sugar 1 g, ServingSize 60 g
KETO BIRTHDAY CAKE (VANILLA CAKE!)
This keto birthday cake recipe is the BEST sugar free birthday cake you'll ever have! Moist, fluffy and with a tender crumb, this keto vanilla cake is just like a classic yellow cake! Sugar free, gluten free, paleo and low carb.
Provided by Arman
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
- In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
- In a stand mixer or hand mixer, cream your butter and sugar until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
- Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
- Once cool, frost the cakes with your favorite vanilla frosting.
Nutrition Facts : ServingSize 1 slice, Calories 172 kcal, Carbohydrate 5 g, Protein 4 g, Fat 16 g, Sodium 209 mg, Fiber 3 g
CHOCOLATE KETO CAKE
This rich and decadent chocolate keto cake is shockingly delicious and secretly low carb.
Provided by Chocolate Covered Katie
Categories Dessert
Time 14m
Number Of Ingredients 9
Steps:
- *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts
Nutrition Facts : Calories 130 kcal, ServingSize 1 serving
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- In a separate bowl, add your egg whites and cream of tartar and beat together, until still peaks form and set aside. In another mixing bowl, add your coconut oil, sweetener, and egg yolks and whisk together, until combined and glossy.
- Add the dry ingredients into the sweetener and oil mixture, until combined. Gently fold through your egg whites until completely combined. Transfer the cake batter into the lined cake pan.
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- Line a 18 cm / 7 inch springform pan with parchment paper and grease the sides with butter. Preheat the oven to 180 C / 350 F.
- Separate the eggs and beat the egg whites until stiff, about 3 minutes. Take your time with this - it creates sturdier air bubbles which ensures your batter stays fluffy and the cake does not collapse.
- In a separate bowl, cream the egg yolks, vanilla extract and sweetener until pale and frothy. Add the melted, cooled butter and almond milk and beat.
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- Preheat the oven to 350°F. In a large mixing bowl, combine the almond flour, coconut flour, monk fruit sweetener, baking powder, baking soda, and salt.
- Make a well in the center (or use a separate bowl) and gently whisk together the olive oil, coconut milk, egg yolks, vanilla and coconut flavor. Incorporate the dry ingredients with the wet mixture, and mix until well-combined.
- Beat the egg whites in a standup mixer (or separate bowl with a hand mixer) for 2-3 minutes, until stiff peaks form and the egg whites are light and fluffy.
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- Preheat the oven to 350º Fahrenheit. Generously grease and flour 3 6-inch round cake pans and line it with parchment paper. (or use 2 8" round cake pans)
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- Keto mozzarella bagels (coconut flour or almond flour) Bagels are back on the menu with this mozzarella dough recipe. The basic recipe uses almond flour, but I have a coconut flour conversion for you in the recipe.
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