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coconut flour chocolate cake

Coconut Flour Chocolate Cake

Course: Cake
Cuisine: gluten free, keto, Low Carb
Keyword: coconut flour recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 182kcal
Author: Angela Coleby
An easy low carb coconut flour chocolate cake baked for two. Frosted and filled with a keto chocolate cream cheese frosting for a delicious sugar free dessert.
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Coconut Flour Cake

  • ¼ cup butter softened
  • ¼ cup allulose or other low carb sweetener
  • 2 large eggs
  • ¼ cup coconut flour
  • 2 tablespoons cocoa powder sugar free
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons almond milk or coconut milk

Chocolate Cream Cheese Frosting

  • 4 oz cream cheese softened
  • ¼ cup butter softened
  • ¼ cup cocoa sugar free
  • ½ cup cream whipping/heavy
  • cup allulose or other low carb sweetener
  • 2 tablespoons coffee, instant or espresso


Make the Coconut Flour Cake

  • Pre-heat oven to 180C/350F degrees
  • Line two 4-inch springform cake tins with parchment paper
  • In a large mixing bowl, whisk the butter with the allulose or other low carb sweetener until creamy
  • Add the eggs and continue to whisk.
  • Add the coconut flour, cocoa, almond milk, salt and baking powder and mix well.
  • Spoon the mixture evenly between the two tins
  • Bake for 20 - 25 minutes until the sponge is firm to the touch.
  • Remove from the oven and allow to cool in the baking tins for 5 minutes.
  • Remove the coconut flour sponge cakes from the tin and set aside to completely cool.

Make the Chocolate Cream Cheese Frosting

  • In a medium bowl add the softened cream cheese and butter and whisk until smooth.
  • Add the low carb sweetener, cream, cocoa powder and coffee and continue to whisk until the mixture is smooth and thick.

To Assemble

  • Place one of the cake sponges on a serving plate. Spoon and spread out a few tablespoons of the chocolate buttercream evenly.
  • Place the other cake sponge on top of the buttercream and slather more of the chocolate buttercream on top. You could also slather the buttercream on the side of the cake too.
  • Slice and serve


The servings are per quarter of the cake 
The nutritional information in the recipe card is for the coconut flour chocolate cake only and is 3 net carbs per slice.
The nutritional information for the total buttercream is:
Calories 1057, Fat 111g, Protein 13g, Carbs 17g, Fiber 7g, Net carbs 10g
Complete nutritional information for one serving of cake and frosting is:
Calories 448, Fat 43g, Protein 8g, Carbs 10g, Fiber 4g, Net Carbs 6g
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 182kcal | Carbohydrates: 5.75g | Protein: 5g | Fat: 15g | Fiber: 2.5g