You’ll love this fluffy and moist keto coconut cake with cream cheese icing made without sugar alcohols. It’s a delicious low carb dessert that is also very simple to make!
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I don’t eat desserts very often. I’ve found that the longer I eat keto, the less and less I crave sweets. I just no longer have much of a taste for them.
But every now and again, the cravings strike. And one day, I found myself craving cake.
So I went through my recipes to see what I could make. I came across a coconut pie I once made from yellow squash, which gave me an idea. I also had a bag of coconut chips sitting in my pantry.
That’s how I decided to try out a recipe for a keto coconut cake! And let me tell you, I’m so glad that I did.
Sugar free coconut cake
This cake is moist, fluffy, and just what I wanted to satisfy my sweet tooth. The coconut flavor makes it unique from a typical chocolate or vanilla cake. It tastes so indulgent, but only has 3.8 net carbs per serving.
I also wanted to make a sugar free coconut cake without sugar alcohols. While sugar alcohols are safe for a keto diet, they can cause weight loss stalls. Some people also have sensitivities to them.
Instead of my usual erythritol, this recipe uses a blend of stevia and monkfruit. No sugar alcohols to worry about!
On top of that, this healthy coconut cake might be one of the easiest cakes to make.
How to make a low carb coconut cake
If you’re looking for a delicious cake to satisfy a dessert craving that’s a breeze to make, look no further!
You simply combine the dry ingredients, stir in the wet ingredients, mix in the grated squash and coconut chips, then scoop the batter into a greased dish and bake in the oven for 25 minutes. How easy is that?
This recipe will produce a very thick batter. Once everything is mixed together, you will probably need a rubber spatula to scoop all of it into the baking dish.
What keeps this coconut flour keto coconut cake moist?
The most popular low carb cake recipe on this site is probably my German chocolate cake recipe. The secret ingredient for keeping it incredibly moist is none other than zucchini.
Squash is often used in baked goods to keep them from drying out. However, green zucchini is easier to hide in a chocolate cake. I wasn’t sure how it would look in a lighter cake.
That’s what led me to use my other favorite summer squash instead!
I’ve actually made a yellow squash cake before. However, that recipe requires you to cook the squash first.
This low carb coconut cake uses grated yellow squash, which doesn’t need to be cooked. By skipping that step, this keto coconut cake comes together with a little less effort.
Yellow squash is crucial for keeping your cake moist. Coconut flour is very dense and requires a lot of liquid. That’s why it pairs so well with squash for a cake with the perfect texture.
Keto cake with coconut flavor
I just love coconut. I could eat it every day!
This may be my Filipino blood coming out. I don’t think I’ve ever met anyone from the Philippines that didn’t love coconut. When I visited my family in the Philippines, there was a lot of food with coconut in it.
However, you can reduce the coconut flavor in your cake if you prefer. Simply omit the coconut flakes and replace the coconut stevia drops with another flavor of stevia drops.
The coconut flour and coconut oil do not have an overwhelming flavor. If you take out the other coconut ingredients, you probably won’t taste the flour or oil at all.
Keto cream cheese frosting
I wasn’t sure if I should frost this sugar free coconut cake or not. In the end, I thought it would look prettier so I topped it off with frosting and toasted coconut chips.
However, this cake would be super tasty eaten plain. You can choose to serve it either way.
Also, the keto cream cheese icing recipe is a nice one to have that doesn’t use a powdered bulk sweetener. I’m going to try it with my zucchini spice cupcakes next!
Other sweet low carb treats
Looking for a few other keto treats to satisfy your sweet tooth? Check out a few of these favorites:
- Keto Chocolate Cupcakes are deliciously moist and made with a sugar-free cream cheese hazelnut “Nutella” frosting.
- Sugar free cupcakes with Strawberry Cream Cheese Frosting use a sugar free icing that adds a natural pink color and fruity taste.
- Keto Cheesecake Balls with lemon and coconut flavors are a quick no bake snack that combines two great flavors.
- A coconut flour Keto Pumpkin Mug Cake whips up in less than 2 minutes for a yummy paleo friendly treat.
- Carrot cake Keto Muffins with Cream Cheese filling are like having a cheesecake inside a muffin!
I also love these no bake coconut cookies by Adrienne at Whole New Mom!
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📖 Recipe
Coconut Cake with Cream Cheese Frosting
Video
Ingredients
CAKE:
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs beaten
- ¼ cup coconut oil liquified
- 1 teaspoon vanilla extract
- 1 teaspoon coconut stevia drops
- 1 teaspoon monk fruit liquid extract
- 2 cups grated yellow squash
- 1 cup unsweetened flaked coconut
FROSTING:
- 8 ounces cream cheese softened
- ½ cup butter
- ½ teaspoon coconut stevia drops
- ½ teaspoon monk fruit liquid extract
- unsweetened flaked coconut toasted, optional
Instructions
CAKE:
- Stir together coconut flour, baking soda, baking powder, and salt.
- Mix in eggs, coconut oil, vanilla extract, and sweeteners until well blended.
- Stir in grated squash and coconut chips.
- Pour mixture into a greased 7×11 or 8×8 inch pan.
- Bake at 350F for about 25 minutes or until top is browned and toothpick inserted in center comes out clean.
- Place on a rack to cool.
FROSTING:
- Cream together cream cheese and butter.
- Add coconut stevia extract and monk fruit extract.
- Whip until light and fluffy.
- Frost cake and top with toasted coconut, if desired.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: May 16, 2016… Last Updated: March 12, 2020
Joan Mahon
What can I use instead of grated squash—can I make this cake by just eliminating that item ???
Lisa MarcAurele
You could use grated zucchini. It’s added for moisture and bulk.
Carol
Thank you for publishing sugar free desserts without sugar alcohols. I’m sensitive to them, even erythritol. I have a hard time finding recipes I like that don’t use them.
Dee
I’d like to make this into cupcakes. About how long should the be baked for?
Same temp?
Lisa MarcAurele
I’d do the same temperature and check them after 10-15 minutes for doneness.
Molli
In the recipe it says to stir in coconut chips but coconut chips are not listed in the ingredients list. Are the “chips” the flaked coconut? Thank you, this sounds yummy!
Lisa MarcAurele
Yes. Flaked coconut is often called coconut chips. Sorry about the confusion.
Karyn Chylewski
Every time I’ve used coconut flour, the end result is so dense and dry!! I’ve become very hesitant and mostly stick with almond flour. Do you think almond flour would work here?
Very excited to try this for my Easter dessert, thank you!
Lisa MarcAurele
The grated squash should ensure the cake isn’t dry. Did the other recipes include grated squash or zucchini? Almond flour could work if you make additional changes.