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prep time
20 min
cook time
20 min
ready time
40 min
Keto Brazilian Coconut Cake
Traditional Brazilian coconut cake is a rich, moist cake made with sweetened condensed milk and coconut flakes. We have adapted this recipe to transform it into a Keto Brazilian Coconut cake made with sweetener, unsweetened coconut flakes, and rich coconut milk. The cake is made in a simple 8" cake pan. Once the cake is baked and still warm, holes are poked into the top of the cake, and a sweet coconut milk mixture is poured on top for added richness. The coconut milk mixture makes the cake even sweeter and more moist as well.
What is the best coconut milk to use?
The best coconut milk to use for this recipe is full-fat canned coconut milk. Do not use coconut milk mixed with water and stabilizers from a carton, as they are usually not full-fat. You want to use full-fat for Low Carb recipes!
Are there any eggs in this recipe?
No, this recipe is eggless for those sensitive to eggs. However, you can substitute the flaxseeds and 5 tablespoons of water for one egg. Using an egg will help the cake be sturdy and easier to work with. You can loosen and flip the cake to top it with shredded coconut. If using no eggs like this recipe calls for, it is best to serve the cake directly from the cake pan.
To make the ultimate pairing, serve this Keto Brazilian recipe with our Keto Brazilian Fish Stew! One of our favorite recipes!
Net Carbs
5.7 g
Fiber
5.6 g
Total Carbs
59.3 g
Protein
2.5 g
Fats
17.6 g
213 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Flaxseed / Linseed (Powder / Ground / Milled)
2 tbsp
Water
5 tbsp
Coconut flour
1 cup
Monk Fruit Erythritol Blend
1 cup
Coarse Kosher Salt
0.5 tsp
Coconut oil
0.5 cup
Canned coconut milk
1.25 cup
Baking powder
2 tsp
Canned coconut milk
1.25 cup
Monk Fruit Erythritol Blend
1 cup
Recipe Steps
steps 6
40 min
Step 1
Preheat an oven to 350 F. Combine the ground flaxseeds and 5 tbsp of water if doing the eggless version. Allow to sit and thicken for 5 minutes, stirring it occasionally. If using an egg, skip this step.Step 2
In a medium-sized bowl, combine the coconut flour, monk fruit, baking powder, kosher salt, and coconut oil. Ensure the coconut oil is melted or, at the very least soft/room temperature.Step 3
Once the dry ingredients are mixed, add 1 ¼ cup of coconut milk. Mix well to combine. The batter will be stiff.Step 4
Pour the cake mixture into a greased 8" cake pan. Bake for 20-22 minutes or until the cake is cooked and set. Allow the cake to cool slightly as you prepare the sweetened coconut milk mixture.Step 5
Combine the remaining coconut milk, monk fruit, and a pinch of salt. Heat for 30 seconds or so in the microwave to dissolve the sweetener. Poke holes into the top of the coconut cake gently. Gently and evenly pour the warmed coconut milk mixture over the warmed cake.Step 6
Top the cake with 1 cup of unsweetened coconut flakes. Be sure to use the finely shredded coconut flakes, as they are lighter and easier to enjoy. Cut into eight pieces and serve.
