Real Coconut Chocolate Cake (Nuts-Free Recipe)

This is so easy and simple coconut chocolate cake but still so rich in chocolate flavor. It is perfect for people on low-carb/keto diet, and for people allergic to nuts.

Coconut Chocolate Cake – Recipe

Way of preparation – easy

Prep time

  • Prep time – 15 minutes
  • Cooking time – 20 minutes
  • Passive time – 5 hours

Yields – 12 servings

Ingredients:

Cake

  • 5 eggs
  • 1/2 cup Swerve ( or sweetener of your choice)
  • 4 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 7/8 cup butter (melted)
  • 3 oz dark chocolate (melted)

Frosting

  • 2 cups half and half
  • 6 oz dark chocolate
  • 1 tablespoon sweetener

Instructions how to make low-carb Coconut Chocolate Cake

  • Preheat oven to 325 F
  • Grease a one layer cake pan (8 inches) with butter or parchment paper
  • Separate egg yolks from egg whites in two different bowls
  • In one bowl, mix together eggs whites with sweetener to get firm foam
  • In the second bowl mix together egg yolks with coconut flour. Add baking powder, melted butter, and melted chocolate. Mix to get unite mixture
  • In yolk mixture ( 2.bowl), add egg white mixture ( 1.bowl), and mix together just to combinate
  • Pour into baking pan
  • Bake about 20 minutes in well-heated oven
  • Take it out from the oven and set aside

Frosting

  • Heat together the heavy cream, dark chocolate, and sweetener to the boiling
  • You’ll get the nice chocolate mixture
  • Pour over the top of  baked cake
  • Set aside to cooled to room temperature
  • Then put it in the fridge
  • Serve cooled

Note:

Prepare the cake day before, and leave it in the fridge overnight. It will be amazing the next day.

If you do not have half and half, you can use heavy cream

Nutritional Information (amount per serving) 

  • Calories – 226
  • Total Fat – 21 g
  • Total Carbs – 5 g ( Fiber 1 g )
  • Net Carbs 4 g
  • Protein – 4 g
  • Cholesterol 128 mg
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