Keto Toasted Coconut Skillet Cake

My recipe for keto toasted coconut skillet cake is a coconut lover's dream.

Made with coconut flour and rich sour cream, this cake is loaded with toasted coconut both inside and on top. It's indulgent, yet low in carbs.

And the best part? It all comes together in one bowl and bakes up beautifully in a cast-iron skillet.

Clocking in at only 2.7 net carbs per slice, it's simple keto cake you'll want to make on repeat.

I have an entire collection of keto coconut flour recipes that you might want to also check out as there are loads of recipes that use only coconut flour.

Low-Carb Toasted Coconut Skillet Cake

Whether you're serving it up for brunch, enjoying it with your afternoon coffee, or saving a slice for dessert, this sugar-free, gluten-free coconut cake fits seamlessly into your keto lifestyle.

I love how easy it is to whip up this keto cake and how the use of sour cream and heavy cream produces a perfectly moist cake. Something that is not always possible with coconut flour recipes.

Ingredients Needed

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The following are the ingredients you'll need to make this recipe.

Note that the full printable recipe card is at the bottom of the page as well as the nutritional information.

• Sugar-free coconut flakes, toasted-Adds texture and depth of flavor
• Unsalted butter, melted-For a rich flavor
• Granulated sugar substitute-refer below for my recommendations.
• Eggs, room temperature-Helps the cake rise and come together
• Sour cream-for richness and moisture
• Heavy whipping cream-boosts the moisture content
• Vanilla extract-Enhances the cake's flavor
• Coconut flour-Naturally high in fiber, gluten-free and low in carbs
• Sea salt-balances the sweetness

How To Make This Keto Cake

To begin, preheat your oven to 350°F. Spread the coconut flakes out on a parchment-lined baking sheet and toast them for 3 to 5 minutes, just until they turn lightly golden and fragrant—keep an eye on them to prevent burning.

Set the toasted coconut aside to cool.

Next, melt the butter and allow it to cool slightly. In a large mixing bowl, whisk together the melted butter, granulated sugar substitute, and eggs until the mixture is smooth and well combined.

Stir in the sour cream, heavy whipping cream, and vanilla extract, mixing until everything is fully incorporated.

Once the wet ingredients are blended, add the coconut flour, baking powder, sea salt, and part of the toasted coconut flakes.

Stir well; the batter will be thick due to the absorbent nature of coconut flour, which is perfectly normal.

Grease a 9-inch cast-iron skillet or round cake pan, then spread the batter evenly into the prepared pan.

You'll note that I baked this cake in a cast-iron skillet because I believe it produces the best texture but you can bake this recipe in a cake pan if you prefer.

Sprinkle the remaining toasted coconut over the top for a delicious, golden finish.

Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly before slicing and serving.

Serving Tips & Storage

This cake is perfect warm or chilled! Try it:

• With a dollop of whipped cream
• Paired with my keto vanilla bean or coconut milk ice cream

Storage:

Keep leftovers in an airtight container in the refrigerator for up to five days or freeze for up to three weeks.

Best Sugar Substitutes For This Recipe

When it comes to choosing your sweetener for this coconut flour, sugar-free cake recipe, I have several low-carb options that work well.

I really like Lakanto Monk Fruit Sweetener because the texture is spot on and because there is barely any aftertaste. Plus, it uses only natural ingredients.

This is a great one, especially if you are new to sugar substitutes, because it mimics sugar the most, in my opinion.

I’m also partial to Swerve an erythritol blend, although you should keep in mind that it does have a bit more of a cooling aftertaste that some people dislike.

Alternatively, you could also use a stevia and erythritol-based brand like Pyure. 

This is if you prefer to use stevia in your baked goods. If you go this route you need to reduce the amount by half since it is twice as sweet. 

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