Coconut Flour Cake
Ingredients
-
1
cup
Unsalted butter (softened)
-
2
cups
Besti Monk Fruit Allulose Blend
-
6
large
Eggs (at room temperature)
-
¾
cup
Coconut milk beverage
-
¾
cup
Sour cream
-
½
tbsp
Vanilla extract
-
1½
cups
Wholesome Yum Coconut Flour
-
1
tbsp
Baking powder
-
¼
tsp
Sea salt
-
3½
cups
Keto buttercream frosting
-
1
cup
Unsweetened coconut flakes (optional)
Instructions
- Preheat the oven to 350°F (176°C) and line two 9-inch springform pans with parchment paper.
- In a large bowl, beat the butter and sweetener together until fluffy.
- Add the eggs one at a time, followed by the coconut milk, sour cream, and vanilla extract, mixing well.
- Incorporate the coconut flour, baking powder, and salt until the batter is smooth.
- Divide the batter between the two prepared pans and smooth the tops.
- Bake for about 20 minutes or until a toothpick comes out clean; let cool completely in the pans.
- Prepare the keto buttercream frosting as per the instructions.
- Layer the first cake on a stand, frost with ¾ cup of frosting, add the second layer, and frost the top and sides.
- Optionally, toast coconut flakes and add them on top of the frosted cake.
Nutrition Facts (estimated)
Servings
12
Calories
589
Total fat
48.4g
Total carbohydrates
10.3g
Total protein
5.9g
Sodium
0mg
Cholesterol
0mg
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