Coconut Almond Keto Cakes

These moist dense little Coconut Almond Keto Cakes are super delicious. Even though you're on keto, you can still have your cake and eat it too. These are perfect with an espresso or any flavoured tea of your choice. 
Course Dessert
Cuisine Australian
Keyword Coconut and Almond Keto Baby Cakes
Net Carbs 4.3g
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 Serves
Calories 404.7
Author Bettina from



  • Preheat oven to 180 °C/355°F.
  • Grease a friand baking dish or a mini loaf baking tray (we use silicone mini loaf baking trays) with butter. If you use silicone, you don't need to grease them.
  • In a bowl, mix together the almond flour, coconut, salt and erythritol (or another sweetener of your choice) until well combined.
  • In a separate bowl, whisk together the eggs and vanilla extract until combined.
  • When the butter is cool enough, add it to the egg mixture and mix until well incorporated.
  • Pour the egg and butter mixture into the dry ingredient bowl and stir until all the dry ingredients are combined. The batter may seem loose but this is okay.
  • Transfer the batter into the baking tray (silicone mini loaf pan) to make 8 and scatter some coconut flakes (or slivered/sliced almonds) on the top of each cake.
  • Transfer to the oven and bake for 40 minutes or until slightly browned on the top. You can use the skewer test to ensure these are cooked inside if you wish.
  • Cool the cakes in the silicone baking tray on a cooling rack.
  • Optional: Sprinkle erythritol powder (or another sweetener powder of your choice) over each cake.


These freeze really well. They can also be stored in the fridge for up to 1 week. Just bring to room temperature to serve or if you like them warmed up, pop them in the microwave. Enjoy!


Serving: 8Serves | Calories: 404.7kcal | Carbohydrates: 7.7g | Protein: 8.3g | Fat: 39.2g