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The rise of the ketogenic diet has transformed the culinary landscape, especially for those looking to reduce their carbohydrate intake while still enjoying delicious flavors. The keto diet, characterized by high fat, moderate protein, and very low carbohydrates, promotes a state of ketosis, where the body burns fat for fuel instead of glucose. For many, this dietary shift can feel restrictive, particularly when it comes to desserts. However, with the right ingredients and recipes, it is entirely possible to indulge in sweet treats without compromising your health goals.

Keto Coconut Cream Cake Recipe: Low-Carb Delight!

Satisfy your sweet cravings while keeping it low-carb with this delicious Keto Coconut Cream Cake! Perfect for those on the ketogenic diet, this dessert combines almond and coconut flour for a rich texture and flavor. Topped with whipped cream and shredded coconut, it's a guilt-free indulgence you won't want to miss. Whether you're a keto pro or a novice, this cake is easy to make and sure to impress! #KetoDessert #LowCarb #CoconutCream #HealthyEating #KetoRecipes
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Ingredients
  

1 ½ cups almond flour

½ cup coconut flour

¾ cup granulated erythritol (or preferred sweetener)

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsweetened coconut milk

½ cup coconut oil (melted)

4 large eggs

1 tsp vanilla extract

1 cup unsweetened shredded coconut

1 cup heavy whipping cream

2 Tbsp powdered erythritol (for whipped cream)

Extra shredded coconut for topping (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.

    In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Mix well.

      In another bowl, whisk together the melted coconut oil, coconut milk, eggs, and vanilla extract until smooth.

        Slowly incorporate the wet ingredients into the dry ingredients until well combined. Fold in the shredded coconut.

          Pour the batter into the prepared cake pan, smoothing out the top.

            Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

              In a separate bowl, beat the heavy whipping cream with powdered erythritol until stiff peaks form.

                Once the cake is cool, remove it from the pan and place it on a serving plate. Spread the whipped cream on top and sprinkle with additional shredded coconut, if desired.

                  Slice and serve your delicious keto coconut cream cake!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 8 slices