Sugar-Free Coconut Cake – Low-Carb, Moist, and Tropical AF

I’ve tried too many “keto coconut cakes” that were basically sand in disguise—dry, crumbly, and weirdly eggy. This version? Dense-but-moist, coconutty through and through, and topped with a tangy cream cheese frosting that makes it a legit contender for birthday cake status.

Bonus: It’s 100% sugar-free, gluten-free, and dairy-optional—but no one will ever know.

💡 The Secret Behind This Low-Carb Win

What makes this coconut cake actually worth baking:

• Coconut cream + desiccated coconut + coconut extract = full flavor, not just scent
• Coconut flour used precisely (¾ cup) = tender crumb, not sponge brick
• Sweetener balanced with real vanilla so it doesn’t taste “keto”
• Cream cheese frosting that’s tangy-sweet and spreadable—no weird chalky texture

Honestly, it feels like something you’d eat at a beach wedding in Hawaii.

🧾 What Packs Flavor Without the Carbs

Cake:

• 4 large eggs – Structure and lift
• 1 cup full-fat coconut cream – Rich and moist without dairy (or use heavy cream)
• ½ cup erythritol or allulose – Granulated, not powdered
• 2 tsp vanilla extract + 1 tsp coconut extract – Adds depth and real coconut flavor
• ¾ cup coconut flour – Needs to be fresh and sifted—no clumps!
• ½ cup unsweetened desiccated coconut – Texture and chew
• 2 tsp baking powder – Essential for lift

Frosting:

• 4.4 oz cream cheese (room temp) – Softens easily
• ¼ cup powdered erythritol – Smoothest texture
• ¼ cup coconut cream – Thins and blends beautifully
• 1 tsp coconut extract – Rounds it all out

🔁 What You Can (and Can’t) Change

Swap	Result
Heavy cream instead of coconut cream	Works great—more dairy flavor, less coconut
Dairy-free cream cheese	Totally fine—use Kite Hill or similar
Allulose instead of erythritol	Softer crumb, smoother frosting
Add lemon zest to batter	Brightens flavor—totally recommend it!

⚠️ How I Ruined It (And Recovered)

What Went Wrong	Why It Happens	How to Fix It
Cake was dry	Overbaked or didn’t measure flour right	Spoon-and-level flour, check at 20 mins
Frosting seized	Used cold cream cheese	Always bring to room temp first
Cake collapsed	Didn’t beat eggs long enough	Mix until slightly frothy before adding flours

👩‍🍳 How I Make It

1. Preheat oven to 350°F (180°C). Grease a 9″ round pan and line with parchment.
2. In a bowl, beat eggs with coconut cream, sweetener, vanilla, and coconut extract until pale.
3. Add coconut flour and baking powder. Beat again until smooth.
4. Stir in desiccated coconut by hand.
5. Pour batter into prepared pan and spread evenly.
6. Bake 30–35 minutes or until toothpick comes out clean.
7. Cool 5 minutes in pan, then transfer to wire rack to cool fully.
8. For frosting, beat all ingredients until fluffy. Spread over cooled cake. Garnish with toasted coconut if you’re feeling fancy.

🧠 Tricks That Made This Work Better

• Don’t chill the frosting before spreading—it stiffens too much
• Sift coconut flour—even one lump makes a dry pocket
• Toast extra coconut flakes for a pro-level finish and texture contrast

🧊 Keeping It Keto-Friendly All Week

• Fridge: Lasts up to 4 days covered
• Freezer: Slice and freeze individually; thaw overnight in fridge
• Macros per slice (1 of 12):
  • Calories: 199
  • Net Carbs: 3g
  • Fat: 17g
  • Protein: 5g

❓ Can I Eat This on Keto? (Yes, Here’s Why)

Is coconut flour keto?
Yes, but it’s absorbent. A little goes a long way—this cake uses just enough to bind without drying out.

Is the frosting optional?
Sure—but why skip joy? It’s still under 3g net carbs per slice with it.

Does it taste eggy?
Nope. The coconut cream and flavorings totally balance it out.

📊 FULL NUTRITION PER SLICE

Nutrient	Amount
Calories	199 kcal
Fat	17g
– Saturated Fat	13g
Protein	5g
Total Carbs	7g
– Fiber	4g
– Net Carbs	3g
Sugar	5g (natural from coconut + cream)
Cholesterol	73mg
Sodium	149mg
Potassium	122mg

Check out More Recipes:

• Sugar-Free Mocha Cupcakes – Low-Carb, Fudgy, and Coffee-Lover Approved
• Sugar-Free Lemon Cheesecake – Low-Carb, Creamy, and Zesty as Hell
• Sugar-Free Almond Flour Cake – Buttery, Low-Carb, and Glazed to Impress