Low carb yellow squash coconut cake with cream cheese frosting

Coconut Cake with Cream Cheese Frosting

Course: Dessert, Snack
Cuisine: American
Keyword: coconut cake, keto cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9
Calories: 331kcal
Author: Lisa MarcAurele
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.
Print Recipe






  • 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.


  • 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.



3.8g net carbs per serving subtracting fiber


Serving: 109g | Calories: 331kcal | Carbohydrates: 7.1g | Protein: 6.3g | Fat: 31.2g | Saturated Fat: 21.5g | Cholesterol: 137mg | Sodium: 402mg | Fiber: 3.3g | Sugar: 1.9g

Additional Info

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