Keto Coconut Pecan Cake

Keto Coconut Pecan Cake

About the Recipe:

A decadent, low-carb layered cake made with almond and coconut flours, enriched with flavors of pecan and coconut. Paired with a creamy cream cheese frosting, it's garnished with toasted coconut and pecans. Ideal for those on a keto diet, this cake offers a delightful blend of textures and flavors, ensuring a guilt-free dessert experience. Serve with coconut milk for a complete keto treat.

  • Servings: 10 - 12 Servings
  • Preparation Time: 60 Minutes

Cake:

  • 1/2 cup butter, softened

  • 1/4 cup Swerve Sweetener

  • 4 large eggs, room temperature, separated

  • 1/2 cup heavy cream, room temperature

  • 1 teaspoon vanilla extract

  • 1 1/2 cups almond flour

  • 1/2 cup shredded coconut

  • 1/2 cup chopped pecans

  • 1/4 cup coconut flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/4 tsp cream of tartar

Frosting:

  • 8 ounces cream cheese, softened

  • 1/2 cup butter, softened

  • 1 cup powdered Swerve Sweetener

  • 1 tsp vanilla extract

  • 1/2 cup heavy whipping cream, room temperature

Garnish:

  • Shredded coconut, lightly toasted

  • Chopped pecans, lightly toasted

Cake Preparation:

  1. Preheat the oven to 325F.

  2. Grease two 9-inch round cake pans thoroughly.

  3. Line the pans with parchment paper and then grease the paper to ensure easy release of the cake.

  4. In a large mixing bowl, cream together the softened butter and Swerve Sweetener until smooth.

  5. Gradually add the egg yolks to the butter mixture, beating well after each addition.

  6. Stir in the heavy cream and vanilla extract until well combined.

  7. In a separate bowl, whisk together the almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt.

  8. Gradually mix the dry ingredients into the butter mixture until just combined.

  9. In another bowl, whip the egg whites with the cream of tartar until stiff peaks form.

  10. Gently fold the whipped egg whites into the cake batter, ensuring it's well incorporated.

  11. Evenly divide the batter between the prepared cake pans and spread it to the edges.

  12. Bake for 35 to 45 minutes, or until the cake edges are golden and the center is firm to touch.

  13. Once baked, allow the cakes to cool completely in the pans before transferring them onto a wire rack. Remove the parchment paper.

Frosting Preparation:

  1. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

  2. Gradually add the powdered Swerve Sweetener and vanilla extract, continuing to beat until well combined.

  3. Slowly add the heavy whipping cream to the mixture, beating until a spreadable consistency is achieved.

Cake Assembly:

  1. Place one cake layer on a serving plate and generously spread 1/3 of the frosting on top.

  2. Carefully place the second cake layer on top.

  3. Use the remaining frosting to cover the top and sides of the assembled cake.

  4. Garnish the frosted cake with the toasted shredded coconut and chopped pecans.

  5. For best results, refrigerate the cake for at least half an hour to allow the frosting to set.

    • Cooking Time: 35 - 45 Minutes

Note: Pair this delicious dessert with a glass of coconut milk. Wondering if coconut milk is keto-friendly? Absolutely! Coconut milk is an excellent source of healthy fats and is a delightful complement to this cake, ensuring you remain in ketosis.
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