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Are you a fan of delicious cakes but also want to stay on track with your keto lifestyle?
Look no further! If you’ve been searching for low-carb, sugar-free, and truly satisfying cake options, coconut flour is your best friend.
Known for its unique texture and ability to hold moisture in keto-friendly baked goods, coconut flour is perfect for making fluffy, mouthwatering cakes that won’t kick you out of ketosis.
In this post, we’ve gathered 27+ keto coconut flour cake recipes to help you indulge in your sweet tooth without guilt.
Whether you’re craving rich chocolate cakes, fruity delights, or decadent layered treats, we’ve got a variety of cakes that will satisfy every craving while keeping your carbs in check.
Let’s dive in and explore some of the best coconut flour cake recipes that are as delicious as they are keto-friendly!
27+ Delicious Keto Coconut Flour Cake Recipes for Every Occasion
Whether you’re a seasoned keto baker or just beginning your low-carb dessert journey, coconut flour offers endless possibilities for creating delicious and satisfying cakes.
From rich chocolate cakes to light fruity options, these 27+ keto coconut flour cake recipes will provide you with all the inspiration you need to bake your way to keto success.
Coconut flour is not only keto-friendly but also a fantastic alternative for those looking for grain-free or gluten-free options.
And the best part? You don’t have to sacrifice flavor or texture for your health goals.
So, get your apron on, preheat that oven, and start exploring these delightful recipes that will surely become your new go-to keto dessert!
Keto Coconut Flour Chocolate Cake
A rich, indulgent chocolate cake that is perfect for satisfying your sweet cravings while staying within your keto macros.
With coconut flour as the base, this cake is gluten-free and packed with healthy fats, making it a great low-carb dessert option. Whether it’s for a celebration or a simple treat, this cake delivers both in taste and texture.
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 large eggs
- 1/2 cup unsweetened almond milk (or coconut milk)
- 1/2 cup melted coconut oil or butter
- 1/4 cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1/4 cup boiling water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
- In a medium bowl, whisk together coconut flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk the eggs and then add almond milk, melted coconut oil, erythritol, and vanilla extract. Mix until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until smooth.
- Add the boiling water to the batter and mix until the consistency is smooth and runny (this helps create a moist cake).
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This keto coconut flour chocolate cake is a game-changer for anyone following a low-carb or ketogenic diet. The combination of coconut flour and cocoa gives the cake a rich and moist texture, while the erythritol ensures a guilt-free sweet treat.
It’s perfect for special occasions or as an everyday dessert, and the simple ingredients make it easy to prepare. Enjoy it as is or with a sugar-free frosting for an extra indulgent experience!
Keto Coconut Flour Vanilla Cake
A delicate and fluffy vanilla cake that’s naturally sweetened and keto-friendly.
Made with coconut flour, this cake is perfect for those who crave a soft, tender dessert without the carbs. It’s a versatile base that pairs well with sugar-free frosting, berries, or whipped cream for a custom treat.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or your choice of keto sweetener
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line a round cake pan with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, and salt.
- In another large bowl, beat the eggs and then add almond milk, melted butter, erythritol, and vanilla extract. Stir well to combine.
- Gradually add the dry ingredients into the wet ingredients, mixing until the batter is smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This keto coconut flour vanilla cake is a light and airy dessert that’s perfect for those following a keto lifestyle. Its subtle vanilla flavor is enhanced by the coconut flour, giving it a lovely texture without being overly dense.
Whether served on its own or paired with a sugar-free frosting, this cake is ideal for birthdays, family gatherings, or simply as a sweet, low-carb treat. It’s a great option for satisfying your cravings without sacrificing flavor or texture!
Keto Coconut Flour Lemon Cake
If you love a refreshing citrus-flavored cake, this keto coconut flour lemon cake will become your go-to dessert.
The tangy lemon zest and juice add a burst of fresh flavor, while the coconut flour ensures a light and moist texture. It’s a perfect treat for warm weather or whenever you’re craving something bright and flavorful.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or sweetener of choice
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, and salt.
- In another bowl, whisk the eggs and then add almond milk, melted butter, erythritol, lemon zest, lemon juice, and vanilla extract. Stir until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
This keto coconut flour lemon cake is the perfect balance of tart and sweet. The lemon zest and juice bring a refreshing flavor to the cake, while the coconut flour keeps it moist and low-carb. It’s an ideal dessert for spring and summer gatherings, or whenever you’re craving something light and citrusy.
Enjoy it as is or top with a keto-friendly lemon glaze for an extra burst of flavor. This cake proves that a low-carb lifestyle doesn’t mean compromising on taste!
Keto Coconut Flour Carrot Cake
A healthier twist on the classic carrot cake, this keto version is made with coconut flour for a gluten-free and low-carb dessert.
Packed with freshly grated carrots and warm spices like cinnamon and nutmeg, it’s a moist and flavorful cake that will satisfy your carrot cake cravings without the excess sugar and carbs.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1/4 cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots (about 2 medium carrots)
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a round cake pan with parchment paper.
- In a medium bowl, combine coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate large bowl, whisk the eggs, almond milk, melted coconut oil, erythritol, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until smooth.
- Stir in the grated carrots and chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This keto coconut flour carrot cake is a fantastic low-carb alternative to the traditional carrot cake. The combination of warm spices and fresh carrots creates a flavorful, moist cake that’s rich in texture without the added sugar.
The addition of walnuts gives it a pleasant crunch, but it’s just as delicious without them if you prefer. Whether you serve it for dessert or as a treat with a cup of tea, this cake proves that eating low-carb doesn’t mean sacrificing flavor!
Keto Coconut Flour Strawberry Shortcake
A delightful twist on the traditional strawberry shortcake, this keto coconut flour version uses coconut flour to create a low-carb, gluten-free base.
Topped with fresh strawberries and a dollop of whipped cream, it’s a perfect summer dessert that satisfies your cravings while staying within your keto macros.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1/2 cup heavy whipping cream (for whipping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a small baking dish with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, and salt.
- In another large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until the batter is smooth.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean.
- While the cake is baking, whip the heavy cream until soft peaks form. You can add a touch of sweetener if you’d like the whipped cream to be sweeter.
- Once the cake has cooled, slice it into rounds or squares and top with fresh strawberries and a generous dollop of whipped cream.
This keto coconut flour strawberry shortcake is a refreshing and indulgent treat, perfect for enjoying during strawberry season or as a summer dessert. The light and fluffy coconut flour cake pairs perfectly with the sweetness of fresh strawberries, while the whipped cream adds a rich, creamy finish.
It’s a simple yet elegant dessert that will make you forget you’re even on a low-carb diet. Best of all, it’s easy to prepare and makes a great treat for gatherings or an everyday indulgence.
Keto Coconut Flour Pumpkin Spice Cake
This keto coconut flour pumpkin spice cake is the perfect fall dessert, bringing all the cozy flavors of pumpkin, cinnamon, and nutmeg into a low-carb, gluten-free treat.
With its rich texture and warm spices, this cake is a must-try for anyone looking for a keto-friendly way to enjoy pumpkin season.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger (optional)
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup canned pumpkin puree
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or butter
- 1/4 cup erythritol or your preferred keto sweetener
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a small cake pan with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, whisk the eggs, pumpkin puree, almond milk, melted coconut oil, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This keto coconut flour pumpkin spice cake is the epitome of fall flavors, delivering a warm, spiced cake that’s moist and flavorful while being completely low-carb. The pumpkin puree adds richness, and the combination of cinnamon, nutmeg, and ginger creates a comforting, aromatic cake.
It’s perfect for enjoying on crisp autumn days or for any occasion where you want to bring a little fall flavor to your dessert table. This cake is so satisfying that you’ll forget it’s keto-friendly!
Keto Coconut Flour Blueberry Muffins
These keto coconut flour blueberry muffins are the perfect breakfast or snack for anyone following a low-carb diet.
Soft, fluffy, and bursting with juicy blueberries, these muffins are naturally sweetened and free from refined sugar, making them a wholesome, guilt-free treat.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or your preferred sweetener
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries (or frozen, thawed)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together coconut flour, baking powder, and salt.
- In a separate large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Gradually add the dry ingredients into the wet ingredients, mixing until fully combined.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
These keto coconut flour blueberry muffins are a deliciously light and fluffy option for anyone on a low-carb diet. The natural sweetness from the blueberries complements the coconut flour’s mild flavor, making them a great way to satisfy your cravings for a traditional muffin without the carbs.
Whether enjoyed as a morning treat or as a snack during the day, these muffins are not only keto-friendly but also a great source of fiber and healthy fats. They’re an excellent addition to any low-carb breakfast or brunch spread!
Keto Coconut Flour Cinnamon Roll Cake
A warm, comforting cinnamon roll cake that’s perfect for anyone looking for a sweet, keto-friendly breakfast or dessert.
This cake combines the rich flavors of cinnamon and vanilla in a moist, soft cake made with coconut flour. It’s an easy-to-make version of the traditional cinnamon rolls, offering all the flavor without the carbs.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 2 tablespoons melted butter (for cinnamon swirl)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, and salt.
- In a separate large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until fully combined.
- In a small bowl, mix together the cinnamon and melted butter.
- Pour half of the batter into the prepared baking dish and spread it out evenly. Drizzle the cinnamon butter mixture over the batter, then add the rest of the batter on top.
- Use a knife or toothpick to swirl the cinnamon mixture into the batter gently.
- Bake for 30-35 minutes, or until the top is golden and a toothpick comes out clean.
- Let the cake cool for 10 minutes before slicing and serving.
This keto coconut flour cinnamon roll cake is the perfect low-carb alternative to traditional cinnamon rolls. With its warm, spiced flavor and soft texture, it’s a decadent treat that feels indulgent while staying true to your keto goals.
The cinnamon swirl adds that classic cinnamon roll flavor without the hassle of rolling dough. Whether you’re serving it for breakfast, brunch, or as a dessert, this cake is a deliciously satisfying option that everyone will love—keto or not!
Keto Coconut Flour Cheesecake
A rich and creamy cheesecake made with coconut flour for a low-carb, gluten-free crust.
This keto cheesecake is the ultimate dessert for any occasion, delivering a smooth, velvety filling with the perfect amount of sweetness. It’s an indulgent yet guilt-free way to enjoy a classic favorite.
Ingredients:
- For the crust:
- 1 cup coconut flour
- 1/4 cup melted butter
- 2 tablespoons erythritol or sweetener of choice
- 1/2 teaspoon vanilla extract
- A pinch of salt
- For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup erythritol or sweetener of choice
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice (optional)
Instructions:
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a small bowl, mix together coconut flour, melted butter, erythritol, vanilla extract, and salt to form the crust mixture.
- Press the crust mixture into the bottom of the springform pan and bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- For the filling, in a large mixing bowl, beat together the softened cream cheese and sour cream until smooth and creamy.
- Add the erythritol, eggs, vanilla extract, and lemon juice (if using), and beat until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center slightly jiggles when you shake the pan.
- Turn off the oven, crack the oven door, and let the cheesecake cool for an hour before transferring it to the fridge. Refrigerate for at least 4 hours or overnight.
- Serve chilled and enjoy!
This keto coconut flour cheesecake is a rich and creamy dessert that rivals any traditional cheesecake, without the added carbs. The coconut flour crust provides the perfect balance to the silky smooth filling, and the sweetness from erythritol makes it a guilt-free indulgence.
It’s perfect for celebrations, family gatherings, or as an elegant treat to end a meal. Serve with fresh berries or a sugar-free fruit topping for added flavor. This cheesecake proves that you can enjoy indulgent desserts while sticking to your keto goals!
Keto Coconut Flour Pumpkin Muffins
These keto coconut flour pumpkin muffins are a perfect fall-inspired treat. Filled with the rich flavor of pumpkin and warm spices like cinnamon and nutmeg, they make for a deliciously moist, low-carb breakfast or snack.
They’re easy to prepare and perfect for anyone looking to indulge in pumpkin season while staying on track with their keto diet.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup canned pumpkin puree
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or your preferred sweetener
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a medium bowl, whisk together coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, pumpkin puree, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Gently fold in the chopped walnuts (if using).
- Divide the batter evenly between the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
These keto coconut flour pumpkin muffins are a delicious, low-carb way to enjoy the flavors of fall. The pumpkin puree keeps the muffins moist, while the spices create that cozy, comforting taste.
Whether served as a quick breakfast or a mid-afternoon snack, these muffins are packed with flavor and are perfect for anyone following a ketogenic lifestyle. The added walnuts provide a nice texture, but you can easily skip them if you prefer a smoother muffin. These are sure to be a hit for any occasion!
Keto Coconut Flour Zucchini Bread
This keto coconut flour zucchini bread is a savory-sweet treat that uses fresh zucchini to keep the bread moist and delicious while staying low in carbs.
It’s a perfect way to use up extra zucchini from your garden or farmers’ market haul, and it makes for a perfect snack, breakfast, or dessert.
Ingredients:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or your preferred sweetener
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (excess water squeezed out)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, salt, and cinnamon.
- In another large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Stir in the grated zucchini and fold in the chopped pecans or walnuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
- Let the zucchini bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
This keto coconut flour zucchini bread is a moist, flavorful option for anyone who loves a savory-sweet loaf that’s low in carbs. The zucchini not only adds moisture but also contributes to the bread’s light texture. The cinnamon gives it a warm, comforting flavor that pairs perfectly with a cup of coffee or tea.
The addition of nuts adds crunch and depth, though you can leave them out for a more delicate texture. This bread is perfect for anyone craving a healthy, keto-friendly snack or breakfast that doesn’t compromise on flavor!
Keto Coconut Flour Pecan Pie Cake
This keto coconut flour pecan pie cake is a low-carb twist on a beloved Southern classic.
The rich, caramel-like filling combined with crunchy pecans and a moist, fluffy coconut flour cake base makes for a delicious dessert that’s sure to satisfy your sweet tooth without the carbs.
Ingredients:
- For the cake:
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or your preferred sweetener
- 1 teaspoon vanilla extract
- For the pecan pie filling:
- 1/2 cup pecan halves
- 1/4 cup unsweetened almond butter (or peanut butter)
- 1/4 cup erythritol or sweetener of choice
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and grease or line a round cake pan with parchment paper.
- In a medium bowl, whisk together coconut flour, baking powder, and salt.
- In another large bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the pecan pie filling by placing all the ingredients into a saucepan over medium heat.
- Stir constantly until the mixture is smooth and heated through, about 5-7 minutes.
- Once the cake has cooled, pour the pecan pie filling over the top and spread it evenly. Bake for another 10-15 minutes to allow the filling to set.
- Let the cake cool before slicing and serving.
This keto coconut flour pecan pie cake is the ultimate combination of a rich, nutty pecan pie and a moist, fluffy cake. The pecan pie filling adds a decadent caramel-like sweetness, while the coconut flour cake provides a perfect, light texture.
This dessert is ideal for the holidays, special occasions, or whenever you’re craving something indulgent but low in carbs. The nuts give it a delightful crunch and flavor, making this cake an irresistible treat.
It’s sure to become a favorite in your keto dessert repertoire!
Keto Coconut Flour Banana Cream Cake
This keto coconut flour banana cream cake is a dreamy, sugar-free version of a classic favorite. While it doesn’t use real bananas (which are high in carbs), it captures that familiar banana flavor using banana extract.
Layered with a rich whipped cream topping, it’s light, creamy, and absolutely satisfying for banana dessert lovers.
Ingredients:
- For the cake:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1/2 cup unsweetened almond milk
- 1/4 cup erythritol or keto sweetener
- 1 tsp banana extract
- 1/2 tsp vanilla extract
- For the cream topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol
- 1/2 tsp banana extract
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, mix coconut flour, baking powder, and salt.
- In another bowl, beat eggs, almond milk, melted butter, erythritol, banana extract, and vanilla until smooth.
- Add dry ingredients to the wet mixture and stir until well combined.
- Pour the batter into the cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cake cool completely on a wire rack.
- While the cake is cooling, whip the heavy cream with powdered erythritol and banana extract until stiff peaks form.
- Spread whipped cream over the cooled cake and chill before serving.
This keto banana cream cake hits all the right notes—fluffy cake, luscious cream, and the nostalgic flavor of banana, all without the sugar. It’s a fantastic dessert for banana lovers on a low-carb diet. Plus, the coconut flour base keeps things light and fiber-rich.
Perfect for birthdays, celebrations, or anytime you want a creamy, dreamy treat without compromising your keto goals.
Keto Coconut Flour Lemon Pound Cake
Bright, tangy, and ultra-moist, this keto coconut flour lemon pound cake is perfect for spring or summer baking.
The zesty lemon flavor pairs beautifully with the richness of the buttery cake, making it ideal for pairing with tea or serving at brunch.
Ingredients:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/3 cup melted butter
- 1/4 cup lemon juice
- Zest of 1 lemon
- 1/4 cup erythritol or your preferred sweetener
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk coconut flour, baking powder, and salt.
- In a separate bowl, mix eggs, butter, lemon juice, zest, sweetener, and vanilla until smooth.
- Stir dry ingredients into wet until well combined.
- Pour batter into loaf pan and smooth the top.
- Bake for 40–45 minutes or until a toothpick comes out clean.
- Allow to cool completely before slicing. Optional: drizzle with a lemon glaze made from powdered erythritol and lemon juice.
This lemon pound cake is a refreshing twist on classic keto baking. The natural zing of lemon brightens up the dense, rich cake for a flavor that’s balanced and irresistible.
Thanks to coconut flour, it’s moist yet firm, perfect for slicing and enjoying with coffee or as a post-dinner dessert. Simple, elegant, and full of citrusy goodness!
Keto Coconut Flour Chocolate Mug Cake
When you’re craving something sweet but don’t want to bake a full cake, this single-serve keto chocolate mug cake is a lifesaver.
Made with coconut flour, it’s rich, fudgy, and ready in minutes—perfect for those late-night cravings or quick desserts.
Ingredients:
- 1 tbsp coconut flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp erythritol or keto sweetener
- 1/4 tsp baking powder
- Pinch of salt
- 1 egg
- 1 tbsp melted butter or coconut oil
- 2 tbsp unsweetened almond milk
- 1/4 tsp vanilla extract
Instructions:
- In a microwave-safe mug, mix coconut flour, cocoa powder, sweetener, baking powder, and salt.
- Add in egg, butter, almond milk, and vanilla. Stir until smooth.
- Microwave on high for 60–75 seconds, until the cake is set but still moist.
- Let it cool slightly before digging in. Optional: top with keto whipped cream or sugar-free chocolate chips.
This keto chocolate mug cake is the ultimate quick fix for chocolate lovers on a low-carb diet. It’s soft, rich, and satisfies your sweet tooth in under two minutes—without heating up the kitchen or making a mess.
With coconut flour as the base, it’s not only keto-friendly but also gluten-free and packed with fiber. A must-try recipe for those who love instant gratification with a healthy twist!
Keto Coconut Flour Mocha Cake
This rich and indulgent keto mocha cake brings together bold coffee flavor and decadent chocolate in one delicious, low-carb dessert.
It’s perfect for coffee lovers who want a sweet treat without breaking ketosis. The coconut flour gives the cake a soft, dense crumb that pairs perfectly with a creamy chocolate-coffee frosting.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup brewed strong coffee (cooled)
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or keto sweetener
- 1 tsp vanilla extract
Frosting:
- 1/2 cup cream cheese, softened
- 2 tbsp butter, softened
- 2 tbsp unsweetened cocoa powder
- 1 tbsp strong coffee
- 2 tbsp powdered erythritol
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, mix coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs, cooled coffee, melted butter, erythritol, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour into the cake pan and bake for 25–30 minutes, until a toothpick comes out clean.
- Let cake cool completely. Meanwhile, mix all frosting ingredients until smooth.
- Frost the cooled cake and chill before serving.
This mocha cake is a heavenly fusion of coffee and chocolate in a keto-friendly form. The coconut flour keeps it light yet satisfying, while the frosting adds that creamy, indulgent touch.
It’s great for a dinner party dessert or as an afternoon treat with a cup of espresso. Bold, rich, and perfectly low-carb, this cake is a coffee lover’s dream!
Keto Coconut Flour Almond Joy Cake
Inspired by the classic Almond Joy candy bar, this keto cake version layers chocolate, coconut, and almonds in a beautiful and decadent treat.
It’s sweet, nutty, and has just the right balance of textures and flavors—all while keeping carbs to a minimum.
Ingredients:
Cake:
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup erythritol
- 1 tsp vanilla extract
Coconut Layer:
- 1/2 cup unsweetened shredded coconut
- 2 tbsp coconut cream
- 1 tbsp powdered sweetener
Chocolate Ganache:
- 1/4 cup sugar-free chocolate chips
- 2 tbsp heavy cream
Instructions:
- Preheat oven to 350°F (175°C) and grease a loaf or square pan.
- Combine coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, coconut oil, sweetener, and vanilla.
- Stir dry ingredients into wet and pour into the pan.
- Bake for 25–30 minutes, then cool completely.
- Mix coconut layer ingredients and spread on top of cooled cake.
- Melt chocolate chips with cream, stir smooth, and pour over coconut layer.
- Chill for 30 minutes before slicing.
This Almond Joy-inspired keto cake is a total win for coconut and chocolate lovers. The layered flavors make it feel special and decadent, yet it’s simple to make and totally sugar-free.
The coconut filling is rich and chewy, while the ganache adds a silky finish. It’s ideal for celebrations or whenever you want to treat yourself to something truly satisfying and keto-friendly.
Keto Coconut Flour Matcha Cake
Green tea lovers, rejoice! This keto coconut flour matcha cake is a beautiful and flavorful dessert that combines the earthy, vibrant flavor of matcha with the softness of coconut flour cake.
It’s not overly sweet, making it a refined and elegant treat perfect for tea time or light desserts.
Ingredients:
- 1/2 cup coconut flour
- 1 1/2 tsp matcha green tea powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1/2 cup unsweetened almond milk
- 1/4 cup erythritol
- 1/2 tsp vanilla extract
Optional Matcha Cream Glaze:
- 1/4 cup sour cream or Greek yogurt
- 1 tbsp almond milk
- 1 tbsp powdered erythritol
- 1/2 tsp matcha powder
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch cake pan.
- Whisk together coconut flour, matcha powder, baking powder, and salt.
- In another bowl, beat eggs, almond milk, melted butter, erythritol, and vanilla.
- Combine wet and dry ingredients and stir until smooth.
- Pour into cake pan and bake for 25–30 minutes, or until done.
- Let cool completely. If using, mix glaze ingredients and drizzle over the top.
This matcha cake is a delightfully unique keto dessert—light, gently sweet, and full of matcha’s signature flavor and health benefits. The coconut flour provides a moist base without overpowering the matcha, and the optional glaze adds a creamy, tangy finish.
Whether you’re serving this at a gathering or enjoying it solo with a cup of green tea, it’s a sophisticated, carb-conscious choice.
Keto Coconut Flour Raspberry Lemon Cake
This keto coconut flour raspberry lemon cake is the perfect balance of tart and sweet, with the zesty flavor of lemon paired with the burst of fresh raspberries.
It’s a light, moist, and refreshing cake that’s ideal for summer gatherings or as a lovely afternoon treat.
Ingredients:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup unsweetened almond milk
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1/2 cup fresh raspberries (or frozen, thawed)
Instructions:
- Preheat oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
- In a medium bowl, whisk together coconut flour, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, erythritol, vanilla extract, lemon juice, and lemon zest until smooth.
- Add the dry ingredients to the wet mixture and stir to combine.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before slicing and serving.
This keto coconut flour raspberry lemon cake is a burst of fresh flavors, perfect for anyone who enjoys fruity desserts on a low-carb diet.
The tangy lemon pairs beautifully with the sweet raspberries, while the coconut flour keeps the cake light and airy. It’s a refreshing treat that’s perfect for picnics, family gatherings, or as a healthy dessert for those warmer months!
Keto Coconut Flour Churro Cake
If you love churros, then this keto coconut flour churro cake is for you. It brings the same delicious cinnamon-sugar flavor of churros into a cake form, making it an easy and irresistible low-carb dessert.
The combination of spices and sweetness in this cake will remind you of the classic fairground treat, minus the carbs!
Ingredients:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 1/4 cup unsweetened almond milk
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
For the cinnamon-sugar topping:
- 2 tbsp erythritol
- 1 tbsp cinnamon
- 1 tbsp melted butter
Instructions:
- Preheat oven to 350°F (175°C) and grease or line a round cake pan.
- In a bowl, combine coconut flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk the eggs, melted butter, almond milk, erythritol, and vanilla extract.
- Add the dry ingredients to the wet mixture and stir until fully combined.
- Pour the batter into the cake pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the cinnamon and erythritol for the topping.
- Once the cake is done, allow it to cool slightly, then brush the melted butter over the top and sprinkle the cinnamon-sugar mixture evenly.
- Let the cake cool completely before slicing.
This keto coconut flour churro cake is the perfect treat for anyone who craves the comforting flavors of churros but wants to stay on track with their keto lifestyle.
The soft, moist cake is spiced with cinnamon, and the buttery cinnamon-sugar topping provides that delightful crunch. It’s an indulgent dessert that is surprisingly low-carb and easy to prepare—ideal for satisfying your cinnamon cravings!
Keto Coconut Flour Gingerbread Cake
This keto coconut flour gingerbread cake brings the warm, spicy flavors of gingerbread into a low-carb, keto-friendly version.
Packed with aromatic spices like ginger, cinnamon, and cloves, it’s a perfect cake for the holiday season or any time you want to enjoy the cozy flavors of winter without the carbs.
Ingredients:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
- In a bowl, combine coconut flour, baking powder, salt, ginger, cinnamon, and cloves.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir to combine.
- Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before slicing.
This keto coconut flour gingerbread cake is the ultimate dessert for those who love the warming, spicy flavors of gingerbread. With its blend of cinnamon, ginger, and cloves, it’s a cozy, festive treat that’s perfect for the holiday season or whenever you need a comforting, low-carb dessert.
The coconut flour keeps the cake light and tender while the spices offer that rich, aromatic flavor you love in traditional gingerbread. It’s a must-try for spice lovers on a keto diet!
Keto Coconut Flour Pina Colada Cake
This keto coconut flour Pina Colada cake is a tropical dream! With the rich flavors of coconut and pineapple, this cake is a guilt-free version of the classic Pina Colada drink.
It’s perfect for a summer party, a tropical-themed gathering, or simply when you want to enjoy the taste of vacation without the carbs.
Ingredients:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1/4 cup pineapple extract or 1/4 cup unsweetened pineapple juice (for a stronger flavor)
For the whipped topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol
- 1/4 tsp vanilla extract
- 2 tbsp unsweetened shredded coconut (optional for garnish)
Instructions:
- Preheat oven to 350°F (175°C) and grease or line an 8-inch cake pan.
- In a bowl, mix coconut flour, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted coconut oil, erythritol, vanilla extract, and pineapple extract or juice.
- Add dry ingredients to wet and mix until smooth.
- Fold in shredded coconut for texture.
- Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- While the cake cools, whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
- Once the cake has cooled, spread whipped cream on top and garnish with shredded coconut for a tropical touch.
This keto coconut flour Pina Colada cake is a wonderfully tropical treat that will take your taste buds to the islands! The coconut and pineapple flavors combine to create a refreshing and indulgent dessert, while the whipped topping adds a luscious creaminess.
It’s perfect for a special occasion or when you just need a little escape in cake form. Refreshing and sweet, with none of the carbs!
Keto Coconut Flour Chocolate Mint Cake
For fans of chocolate and mint, this keto coconut flour chocolate mint cake is the perfect dessert.
The rich chocolate flavor is complemented by the cool and refreshing taste of mint, making it an ideal treat for mint lovers. With a low-carb twist, it’s a decadent yet guilt-free indulgence.
Ingredients:
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
For the frosting:
- 1/2 cup cream cheese, softened
- 2 tbsp butter, softened
- 2 tbsp cocoa powder
- 1 tbsp heavy cream
- 1/2 tsp peppermint extract
- 1 tbsp powdered erythritol
Instructions:
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, whisk together coconut flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk the eggs, almond milk, melted butter, erythritol, vanilla extract, and peppermint extract.
- Add the dry ingredients to the wet mixture and stir until smooth.
- Pour the batter into the cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, beat together cream cheese, butter, cocoa powder, heavy cream, peppermint extract, and powdered erythritol until smooth.
- Frost the cooled cake and chill for 30 minutes before serving.
This keto coconut flour chocolate mint cake is the perfect dessert for mint chocolate enthusiasts. The minty, creamy frosting pairs beautifully with the rich, fudgy chocolate cake, creating a dessert that is both satisfying and refreshing.
It’s a wonderful option for a keto-friendly treat after dinner or for a special celebration. Sweet, minty, and decadent—without the sugar!
Keto Coconut Flour Carrot Cake
If you’re a fan of classic carrot cake but want to keep it keto-friendly, this coconut flour carrot cake is a fantastic choice.
Packed with warm spices, shredded carrots, and a deliciously creamy frosting, it’s a perfect dessert for Easter, birthdays, or any time you’re craving a rich and flavorful cake.
Ingredients:
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted butter or coconut oil
- 1/4 cup erythritol or sweetener of choice
- 1 tsp vanilla extract
- 1/2 cup finely shredded carrots (about 2 medium carrots)
- 1/4 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 1/2 cup cream cheese, softened
- 2 tbsp butter, softened
- 1/4 cup powdered erythritol
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
- In a bowl, whisk together coconut flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, almond milk, melted butter, erythritol, and vanilla extract.
- Stir in the dry ingredients until smooth.
- Fold in the shredded carrots and chopped nuts (if using).
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- To make the frosting, beat together cream cheese, butter, erythritol, vanilla, and a pinch of salt until smooth and creamy.
- Frost the cooled cake and refrigerate before serving for a firmer texture.
This keto coconut flour carrot cake is a beautifully spiced and moist dessert that’s perfect for those on a low-carb diet. The coconut flour provides a great texture, while the warm spices make each bite a comfort.
Topped with creamy cream cheese frosting, this cake is sure to be a crowd-pleaser at any event, whether it’s a holiday celebration or a casual get-together. Enjoy the flavors of a classic carrot cake without any of the carbs!
