If you're on keto or lchf diet and want some creamy dessert, try this no bake keto coconut cake your whole family will love! No cooking skills needed!
If you're like me and really need something sweet, creamy and coconutty, what is better than this easy, quick, no-bake keto coconut cake? Bonus is that your whole family will like it!
After a busy week, on Friday, I was already exhausted from all the work during the week, and a night before, my younger child was sick with fever, so I didn't sleep enough. When my husband came home from his meetings, I took 20 minutes to have a nice warm bath, and I felt much better already! But still I felt like my body needs something sweet and creamy that goes well with a giant cup of strong black coffee. I really needed a feeling of being on some nice, exotic place, enjoying nice time and being in love with my cup of coffee. But, as I didn't have a lot of time to think and bake, and I knew that my 3 year old son has to help me (he enjoys "helping" in the kitchen), I just took some almonds, mix it with shredded coconut and coconut milk, put sweetener and my son turned the blender on.
While almonds were in blender becoming similar to paste, I was looking what I have in my fridge to put as another layer. Like in every proper keto fridge, there was mascarpone cheese, heavy cream and dark chocolate. And, voila, we made this great dessert in literally 15 minutes! If you don't have a toddler to "help" you, and you have some good food processor or a strong blender, you can maybe do it in less than 15 minutes. And after only 1-2 hours in the fridge, you will enjoy it. This coconutty taste will take you to some nice, exotic place. Your coffee or black tea will get a great company.
Ingredients for Keto coconut cake
Crust
Almonds 1 ½ cup (200 g)
Sweetener of your choice ½ cup
Shredded coconut 4 TBS (20g)
Canned coconut milk 4 TBS
Coconut oil 1 TBS
Coconutty layer
Shredded coconut 2 cups (160 g)
Mascarpone cheese 250 g
Rest of the coconut milk from the 400 ml can
Sweetener of your choice ½ cup
Chocolate layer
Dark chocolate (70%) 100 g
Heavy cream 200 ml
How to make Keto coconut cake?
Put all ingredients for the crust in a strong blender or a food processor and mix until paste formed.
Press the mixture with your hands in the pan.
Put all ingredients for second / coconutty layer in food processor and mix.
Mixture doesn't have to be smooth, you should feel shredded coconut.
Pour the mixture on the crust.
Melt the chocolate in heavy cream and pour on top.
Set for at least 1- 2 hours to cool.
Enjoy!
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KETO COCONUT CAKE YOUR FAMILY WILL LOVE – NO BAKE
If you’re on keto or lchf diet and want some creamy dessert, try this no bake keto coconut cake your whole family will love! No cooking skills needed!
Ingredients
- Crust
- Almonds 1 ½ cup (200 g)
- Sweetener of your choice ½ cup
- Shredded coconut 4 TBS (20g)
- Canned coconut milk 4 TBS
- Coconut oil 1 TBS
- Coconutty layer
- Shredded coconut 2 cups (160 g)
- Mascarpone cheese 250 g
- Rest of the coconut milk from the 400 ml can
- Sweetener of your choice ½ cup
- Chocolate layer
- Dark chocolate (70%) 100 g
- Heavy cream 200 ml
- Stevia if needed
Instructions
- Put all ingredients for the crust in a strong blender or a food processor and mix until mixture like a paste formed.
- Press the mixture with your hands in the pan.
- Put all ingredients for second / coconutty layer in food processor and mix.
- Mixture doesn't have to be smooth, you should feel shredded coconut.
- Pour the mixture on the crust.
- Melt the chocolate in heavy cream and pour on top.
- Set for at least 1- 2 hours to cool.
- Enjoy!
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 90Total Fat: 8.7gCarbohydrates: 2.8gNet Carbohydrates: 1.5gFiber: 1.3gProtein: 0.8g
This is only informative, you should calculate your own macros depending on ingredients you use.
Elle says
Have you tried freezing this?
Family On Keto says
Hi Elle, yes. It's like ice cream. You can freeze it.
Eva Perez says
Omg Super thanx for you're delicious recipes this will help me with my keto diet..🙂🙂🙂
Ela says
Hello Ines,
the cake is in the fridge for many hours but it won't get stiff like yours in the picture. I've had a hard time to make the crust just because my food processor and the blender couldn't handle the almonds and it was tough to get the crust out of it and to start over and kver again .... it took me almost 2 hours for the crust!
And my Coconutty layer is too liquid and I bet it won't get stiff .... and the chocolate layer is also still too liquid 😢 also do I have to double the amount because my pan is obvisouley bigger than yours.
The next time I will use a smaller pan, use already ground almonds for the crust and for the coconutty layer the blender, to get a thicker consistancy and put it back for 1-2 hours in the fridge before I will pour the chocolate layer over it and than put it back into the fridge for 1-2 hours, ..... I hope this will help 😇!
But I know it will be worth the additional work 👍👍👍! Thank you for this receipe ... and I can't wait to make the black forest cake "Schwarzwälderkirschtorte" ☺😍☺
Family On Keto says
Dear Ela, yes, I agree, definitely use ground almonds and blend coconutty layer. Also, use canned full fat coconut milk, that is very important. I hope it will turn out great!