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.
Raspberry coconut cake with coconut flour – keto + dairy free
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
- Coconut oil
- Eggs – at room temperature
- Vanilla
- Erythritol or others keto sugar free crystal sweetener you like
- Baking powder
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.
More keto cakes
If you love keto cakes I recommend you also try:
Made this recipe? Share a picture with me on instagram.
XOXO Carine
Keto raspberry coconut cake with chocolate chips
Ingredients
Dry ingredients
- 1/2 cup Coconut Flour (80G)
- 3/4 cup unsweetened desiccated coconut
- 1/2 cup Erythritol (100g )
- 1 teaspoon Baking powder
Wet ingredients
- 6 large Beaten egg at room temperature
- 2 teaspoon Vanilla essence
- 1/3 cup Coconut oil
- 1/2 cup Coconut cream full-fat or heavy cream
Add one
- 3/4 cup raspberries fresh or frozen
- 3/4 cup Sugar free chocolate chips
Instructions
- Preheat oven to 180C (375F).
- In a large mixing bowl, whisk together all the dry ingredients. Set aside.
- In another bowl, beat eggs with vanilla, coconut cream and coconut oil. Make sure the eggs are not cold or they will solidify the coconut oil, resulting in oil lumps in your batter.
- Pour the liquid ingredients onto the dry ingredients and combine with a spatula for 1 minute or until the batter is consistent and the coconut flour fibers absorb the liquid.
- Transfer the batter into a square 9 inches x 9 inches baking pan, covered with a piece of oiled parchment paper.
- Sprinkle 1/4 cup unsweetened shredded coconut on top of the cake if desired.
- Bake 40-45 minutes at 180C (375F) or until the cake is set in the middle. Insert a skewer in the middle of the cake, if it comes out clean the cake is baked.
- Cool in the pan for 10 minutes then pull out the pieces of parchment paper to release and transfer the cake to a cooling rack. Cool for about 2-3 hour or until it reaches room temperature.
Storage
- Slice into 12 squares and store cake for up to 3 days in the fridge, in an airtight container.
- Freeze leftover in airtight container and defrost the day before.
Serving suggestion
- When the cake is at room temperature, drizzle some melted sugar free chocolate on top of the cake and extra coconut chip to decorate. This is optional, only suggested for a beautiful serving.
- Serve with unsweetened whipped cream on top and fresh raspberry
Leave a comment
Great! The coconut flour makes it a bit dry but the raspberries add some moisture. I’ll just add to your comment about storage – I made these on Thursday and stored them in a plastic container in the pantry but the temperature has been 25-30 degrees C. I just found them mouldy on Sunday morning so next time I’ll only make them for a group of people or store them in the fridge. Do you think they would freeze ok?
Thanks for the lovely feedback. In fact, if it is hot where you live it is safer to store them in the fridge as the jam may get mouldy. I will update the recipe. Thanks again for trying my recipes, XOXO Carine
Just to clarify about this amazing dessert, is it gluten free?
Hi Jonathan, Yes it is 100% gluten free. Coconut flour and coconut are both safe if you don’t tolerate gluten. Of course, always keep an eye on the baking powder you choose from the store – I know that some contains gluten! Pick the right one. Enjoy the recipe and see you soon on the blog. xoxo. Carine.
Is this really a sugar-free recipe with the dark chocolate included? Doesn’t most dark chocolate contain sugar?
Hi Kathleen, No you can use sugar free dark chocolate. In New Zealand we have got two brands I love that naturally sweetened their chocolate with stevia – the healtheries sugar free chocolate baking bites – read more here or well naturally sugar free melts – read more here. I hope it answer your question ! Enjoy the recipe! Carine.
Awesome…….looks so yummy. I can’t wait to make it and taste it. Thanks a lot for sharing this delicious recipe.
For more collection of chocolates: http://mychocolateheaven.com/
Your photography is just beautiful Carine! I’m not a huge fan of raspberries but these look amazing, I love the coconut on the top too!
Thank you so much Amanda. I am more a baker rather than a photographer so it makes me really happy to read your lovely comment. I was not a big fan of berries before but that is one of the fruits I am allowed to eat as a diabetic. But you can substitute them by any kind of fruits I guess.