This raspberry coconut cake with sugar-free chocolate chips is a moist coconut flour cake to serve as a breakfast cake or at tea time. Plus, this keto cake is gluten-free and dairy-free, so keep reading to learn more.
Calling all the coconut lovers with this moist coconut flour cake! And what’s better than coconut, fresh juicy raspberries and chocolate, right? Of course, I am using sugar-free stevia sweetened chocolate chips in this recipe or that wouldn’t be a keto cake. Let’s see what you need to make this easy no fail keto cake recipe with coconut flour:
Coconut flour – make sure you are using fresh flour, with no lumps for precision
Unsweetened dessicated coconut – some coconut contains added sugar so check the ingredient list
Coconut cream – I love to use full-fat canned coconut cream to enhance the coconut flour of this raspberry coconut cake but heavy cream works too
Eggs – at room temperature
Erythritol or others keto sugar free crystal sweetener you like
Moist coconut flour cake
Coconut flour is one of the lowest carb flour, perfect for keto baking. However, it can be dry out cake recipe quickly if you don’t use the perfect balance of liquid/flour in a coconut flour recipe. Here I am using lots of eggs, cream and coconut oil to create the best moist coconut flour vanilla cake. Plus, the addition of raspberries is a great way to add some extra moisture to the cake. If you are not a big fan of raspberries, you can choose any keto fruits you love to make this low carb coconut flour cake. I also tried with strawberries and blueberries.