Coconut Cake with Cream Cheese Frosting

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.

Photo by Delphine S.
Adapted from lowcarbyam.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

9

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

9

servings

Adapted from lowcarbyam.com

Ingredients

  • CAKE:

  • 1/2

    cup coconut flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1/4

    teaspoon salt

  • 4

    large eggs, beaten

  • 1/4

    cup coconut oil, liquified

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon coconut flavored stevia liquid extract

  • 1

    teaspoon monk fruit extract

  • 2

    cups grated yellow squash

  • 1

    cup coconut chips

  • FROSTING:

  • 8

    ounces cream cheese, softened

  • 1/2

    cup butter

  • 1/2

    teaspoon coconut flavored stevia liquid extract

  • 1/2

    teaspoon monk fruit extract

  • toasted coconut (optional)

  • order ingredients

Directions

CAKE: 1.Stir together coconut flour, baking soda, baking powder, and salt. 2.Mix in eggs, coconut oil, vanilla extract, and sweeteners until well blended. 3.Stir in grated squash and coconut chips. 4.Pour mixture into a greased 7x11 or 8x8 inch pan. 5.Bake at 350F for about 25 minutes or until top is browned and toothpick inserted in center comes out clean. 6.Place on a rack to cool. FROSTING: 1.Cream together cream cheese and butter. 2.Add coconut stevia extract and monk fruit extract. 3.Whip until light and fluffy. 4.Frost cake and top with toasted coconut, if desired. Notes 3.8g net carbs per serving subtracting fiber Nutrition Information Serving size: 109g Calories: 331 Fat: 31.2g Saturated fat: 21.5g Carbohydrates: 7.1g Sugar: 1.9g Sodium: 402mg Fiber: 3.3g Protein: 6.3g Cholesterol: 137mg

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