Desserts

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!

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 1/2 cup (200 g)

Sweetener of your choice 1/2 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 1/2 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

Print Recipe
Serves: 12 Cooking Time: 15 min

Ingredients

Instructions

1

Put all ingredients for the crust in a strong blender or a food processor and mix until mixture like a paste formed.

2

Press the mixture with your hands in the pan.

3

Put all ingredients for second / coconutty layer in food processor and mix.

4

Mixture doesn't have to be smooth, you should feel shredded coconut.

5

Pour the mixture on the crust.

6

Melt the chocolate in heavy cream and pour on top.

7

Set for at least 1- 2 hours to cool.

8

Enjoy!

Notes

Serve 12. 1 serving: Cal 90, Fat 8.7 g, Total carbs 2.8 g, NET CARBS 1.5 g, Fiber 1.3 g, Protein 0.8

 

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4 Comments

  • Reply
    Elle
    March 30, 2020 at 12:00 pm

    Have you tried freezing this?

    • Reply
      Family On Keto
      March 30, 2020 at 12:34 pm

      Hi Elle, yes. It’s like ice cream. You can freeze it.

  • Reply
    Ela
    February 18, 2020 at 1:42 am

    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” ☺😍☺

    • Reply
      Family On Keto
      February 19, 2020 at 6:27 pm

      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!

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