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