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 a low-carb/keto diet, and for people allergic to nuts.

Coconut Chocolate Cake – Recipe

The way of preparation – easy

Prep time

  • Prep time – 15 minutes
  • Cooking time – 30 minutes
  • Passive time – 3 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 on 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 a 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 a 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

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