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Keto Southern Coconut Pecan Cake

Keto Southern Coconut Pecan Cake

Moist and tender coconut cake covered in cream cheese icing topped with shredded coconut and toasted pecans. This Keto Southern Coconut Pecan Cake is a rich special-occasion cake to have any time.
Course Dessert
Cuisine southern
20 minutes
28 minutes
48 minutes
Servings 16
Calories 387 kcal

Ingredients

For Cake:

  • 12 large eggs, separated
  • 3 tsp cream of tartar
  • 3/4 cup coconut oil (solid form)
  • 3/4 cup Swerve
  • 3 tsp vanilla extract
  • 3 tsp coconut extract
  • 3/4 cup coconut flour
  • 3/4 tsp baking soda
  • 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened shredded coconut

For Icing/Filling

For Garnish

  • 1/2 cup chopped pecans, toasted
  • 3/4 cup unsweetened shredded coconut

Instructions

For Cake

  1. Preheat oven to 350°F. Grease 2 8" pans with coconut oil (solid form). Line bottom of each with parchment paper. Do not skip this step. Cake will stick to pan.

  2. In large bowl, add egg whites and cream of tartar. With hand mixer, whip until stiff peaks form. Set aside.

  3. In a separate large bowl, lightly whip the solid coconut oil. Add egg yolks and mix until combined. Add the rest of the ingredients through sea salt and mix well.

  4. Stir in unsweetened shredded coconut.
  5. In small batches, fold egg whites into the batter using a spatula. Gently combine until the batter is completely mixed.
  6. Pour the mixture into prepared cake pans. Bake for about 25 minutes. Cake is done when an inserted toothpick comes out clean.
  7. Remove cakes from oven and allow to cool.

For Icing

  1. In medium-sized bowl, beat cream cheese, butter, and sweetener together.
  2. Add unsweetened coconut milk and extracts. Mix well.
  3. Place one of the cakes on a cake stand or plate.
  4. Ice the top. Sprinkle with 1/4 cup of the toasted pecans and 1/4 cup of the shredded coconut.
  5. Place 2nd cake on top of the iced cake.
  6. Ice top and sides. Sprinkle cake and press into sides with the remaining shredded coconut. Sprinkle the remaining toasted pecans on top of cake.

Recipe Notes

*The sugar alcohols in Swerve (erythritol) are not calculated in nutritional information.

 

Total Carbs: 7g
Dietary Fiber: 3g

 

NET CARBS: 4g

Nutrition Facts
Keto Southern Coconut Pecan Cake
Amount Per Serving
Calories 387 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 25g156%
Cholesterol 161mg54%
Sodium 279mg12%
Potassium 252mg7%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 2g2%
Protein 7g14%
Calcium 47mg5%
Vitamin C 0.5mg1%
Vitamin A 640IU13%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.