You’ll love that this low carb coconut cake with cream cheese frosting contains no sugar alcohols. It’s sweetened with a blend of stevia and monk fruit.
I’ve been doing really well staying away from sweets. But, last week I was craving some cake. So, I went through my recipes to see what I could make.
My most popular low carb cake recipe is probably the chocolate cake used in my German chocolate cake recipe. It’s the zucchini that makes it moist. I also used that chocolate cake as the base for my “Nutella” frosted chocolate cupcakes.
I wasn’t really in the mood for chocolate cake, but wondered how that recipe would do as a yellow cake. I thought about the green pieces of zucchini sticking out in the cake. Then, the idea struck to use yellow squash instead!
I’ve actually made a yellow squash cake before. You can find that recipe here. However, I used large cubed chunks of cooked yellow squash in that recipe.
Then, I remembered how I made a mock coconut pie out of yellow squash. And, I just happened to have a bag of coconut chips that had been sitting in the pantry for a while. So, I ended up getting the idea to make this low carb yellow squash coconut cake.
I was really excited about making a low carb coconut cake with some hidden yellow squash in it. I just love coconut and could eat it every day.
It must be the 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.
I wasn’t sure if I should frost this low carb yellow squash coconut cake or not. The cake would have been super tasty eaten plain. But, I opted to put on frosting so it would look prettier.
Pretty pictures seem to sell a recipe so that’s really the only reason I added it to the cake. You can serve it either way.
I’ve been moving away from sugar alcohols so I made the frosting without my usual powered erythritol blend. To keep it thick and fluffy without a powdered sweetener, I whipped up some butter and cream cheese together.
Then, I sweetened it with some coconut stevia blended with monk fruit. To enhance the flavor, I also added some vanilla extract. The cream cheese frosting was perfect. Just the right sweetness for me without any sugar alcohols!
I’m pretty sure that I’ll be eating this cake again. It’s a cake that full of healthy goodness. Now only is it loaded with coconut, but it’s got a veggie snuck in there.
There’s no need to feel guilty about eating this yummy low carb yellow squash coconut cake with cream cheese frosting. Heck, I was even eating it for breakfast.
I find that even erythritol can cause me digestive stress like other sugar alcohols if I eat too much of it. Fiber sweeteners give me bloating and gas. The only truly safe sweetener for me are stevia and monk fruit extracts.
If you prefer using a bulk sweetener like Sukrin or Swerve, the cake needs about 3/4 to 1 cup of sugar equivalent. The frosting needs about a half cup of sugar equivalent.
Of course, you may find that you like a little more or a little less. I find sweetness really varies by individual. As I move farther into the keto lifestyle, I like my food more savory than sweet.
I hope you enjoy this low carb yellow squash coconut cake as much as I do. The cream cheese frosting is also a recipe you’ll want to keep on hand.
The frosting 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! I know that’s another cake recipe that I can make without any sugar alcohols.
Have you ever made a cake with yellow squash?
Low Carb Coconut Cake with Cream Cheese Frosting
Coconut Cake with Cream Cheese Frosting
Ingredients
CAKE:
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs beaten
- 1/4 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
- 1/2 cup butter
- 1/2 teaspoon coconut stevia drops
- 1/2 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 7x11 or 8x8 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
Nutrition
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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.
