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Craving something rich, chocolatey, and satisfying while sticking to your keto lifestyle? Look no further! This Keto Mounds Cake is the perfect blend of coconut and chocolate, made with low-carb ingredients to keep you on track without sacrificing flavor. This recipe brings together the creamy sweetness of coconut with the indulgent richness of chocolate, making it a great dessert option for anyone on a keto diet.
Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake will quickly become your go-to keto dessert. It’s simple to make and absolutely satisfying, offering a taste of something indulgent without the guilt.
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Why You’ll Love Keto Mounds Cake
This Keto Mounds Cake is a game-changer for anyone with a sweet tooth! The coconut center is perfectly sweetened with a hint of vanilla, and the rich dark chocolate coating provides the perfect contrast. The best part? It’s completely low-carb, so you can indulge without worrying about spiking your blood sugar or kicking you out of ketosis.
If you’re a fan of the popular Mounds candy bar, this recipe is a must-try. It has all the flavor you love, with zero guilt attached. Plus, it’s gluten-free and packed with healthy fats, making it a perfect fit for your keto diet.
My Personal Experience
I’ve always been a fan of chocolate and coconut together, so when I created this Keto Mounds Cake, I knew it was going to be a hit. The first time I made it, my family couldn’t believe it was low-carb. They all raved about how moist and flavorful the cake was, and I loved how easy it was to make.
What I love most is that this cake satisfies my sweet cravings without derailing my keto goals. It’s the kind of dessert that you can have on hand when you need a sweet fix, and it’s perfect for those times when you’re hosting a keto-friendly get-together. I’m sure you’ll enjoy it just as much as I do!
Required Equipment
Here’s what you’ll need to make this Keto Mounds Cake:
- Mixing bowls: You’ll need at least two—one for the coconut filling and one for the chocolate coating. I love using a set of stackable bowls to keep my kitchen organized, and they’re so easy to clean.
- Spatula: A silicone spatula works best for stirring the coconut mixture and scraping the sides of your bowl. It’s super versatile and comes in handy for many other recipes!
- Baking pan: A small baking pan or a silicone mold will work for setting your cake mixture. Silicone pans make it so much easier to remove the cake after it’s set—no sticking!
- Double boiler or microwave-safe bowl: For melting the chocolate, you can use a double boiler for a smoother consistency, but I find that using a microwave-safe bowl works just fine. Just make sure to melt the chocolate in intervals to prevent burning.
- Refrigerator or freezer: You’ll need a fridge or freezer to chill the cake and let it set properly. I always make sure there’s enough room so everything can chill evenly.
Ingredients & Substitutions
- Unsweetened shredded coconut (2 cups): This is the star of the recipe. It gives the cake its classic coconut flavor and chewy texture. If you’re not a fan of shredded coconut, you could try using coconut flour, but keep in mind the texture will be different.
- Almond flour (1/4 cup): This helps give the cake some structure. If you don’t have almond flour, you could substitute with coconut flour, but reduce the amount as it’s more absorbent.
- Sweetener of choice (1/2 cup): I like to use erythritol or monk fruit sweetener because they have no impact on blood sugar, but feel free to swap this out for stevia or another keto-friendly sweetener you prefer.
- Vanilla extract (1 tsp): This adds a subtle, warm flavor to balance the richness of the coconut and chocolate. You can also use almond extract for a slightly different taste.
- Coconut oil (2 tbsp): This helps bind the coconut mixture and adds moisture. You can substitute with butter if preferred.
- Dark chocolate (1 cup): Choose a sugar-free dark chocolate with at least 85% cocoa for a rich, low-carb treat. If you’re not a fan of dark chocolate, you can try a milk chocolate alternative.
- Heavy cream (2 tbsp): This helps to thin the chocolate when melting. It also adds creaminess to the overall texture of the cake.
How to Make Keto Mounds Cake
- Prepare the coconut filling: In a mixing bowl, combine the shredded coconut, almond flour, sweetener, vanilla extract, and coconut oil. Mix until everything is well combined, and you have a sticky mixture.
- Form the coconut centers: Using your hands, form small balls or patties of the coconut mixture. Place them on a parchment-lined baking sheet. Make sure they’re all roughly the same size so they cook evenly.
- Chill the coconut centers: Place the coconut balls in the fridge for at least 30 minutes or until firm. This will help them hold their shape when dipped in chocolate.
- Melt the chocolate: While the coconut centers chill, melt your dark chocolate and heavy cream in a double boiler or microwave. Stir the chocolate until smooth and glossy.
- Dip the coconut centers in chocolate: Once the coconut centers have chilled and are firm, dip each one into the melted chocolate, making sure it’s fully coated. Place them back on the parchment paper.
- Chill again: Return the chocolate-covered coconut balls to the fridge for another 30 minutes to let the chocolate harden completely.
- Serve and enjoy: Once the chocolate has set, your Keto Mounds Cake is ready to enjoy!
Tips for This Recipe
- Chill properly: Make sure to refrigerate the coconut balls before dipping in chocolate. This helps them hold their shape and makes the dipping process easier.
- Adjust sweetness: Depending on your sweetener preference, you may need to adjust the amount of sweetener. Taste the coconut mixture before chilling and add more sweetener if necessary.
- Storage: Keep your Keto Mounds Cake in an airtight container in the fridge for up to a week. You can also freeze them for longer storage.
Optional Additions
- Almonds: Add a chopped almond in the center of each coconut ball for a bit of crunch and extra flavor.
- Sugar-free chocolate drizzle: If you want to take the presentation up a notch, drizzle more melted chocolate on top after chilling.
Serving Ideas
These Keto Mounds Cake bites are perfect on their own, but they also pair wonderfully with a cup of keto-friendly coffee or tea. You can serve them as a sweet snack, a post-dinner treat, or even bring them to a keto-friendly gathering for others to enjoy!
Storage Recommendation
Store your Keto Mounds Cake in an airtight container in the fridge for up to 7 days. If you want to store them longer, you can freeze the chocolate-covered coconut balls for up to 3 months. Just let them thaw in the fridge before serving.
Frequently Asked Questions
- Can I use a different sweetener? Yes! Feel free to use stevia, monk fruit, or your preferred low-carb sweetener.
- Can I make these in advance? Absolutely! They store well in the fridge for up to a week, and you can freeze them for longer storage.
- Are these completely sugar-free? Yes, if you use sugar-free dark chocolate and a low-carb sweetener, these will be completely sugar-free.
Nutritional Breakdown (Per Serving)
- Calories: 120
- Total Carbs: 4g
- Net Carbs: 3g
- Fat: 11g
- Protein: 2g
Keto Mounds Cake Recipe
Equipment
- Mixing Bowls
- Spatula
- Baking Pan
- Double boiler or microwave-safe bowl
- Refrigerator or Freezer
Ingredients
- Unsweetened shredded coconut: 2 cups
- Almond flour: 1/4 cup
- Sweetener of choice: 1/2 cup
- Vanilla extract: 1 tsp
- Coconut oil: 2 tbsp
- Dark chocolate: 1 cup
- Heavy cream: 2 tbsp
Instructions
- In a mixing bowl, combine the shredded coconut, almond flour, sweetener, vanilla extract, and coconut oil. Stir until the mixture is sticky and well combined.
- Roll the mixture into small balls or patties and place them on a parchment-lined baking sheet.
- Refrigerate the coconut balls for at least 30 minutes to firm them up.
- While the coconut balls are chilling, melt the chocolate and heavy cream in a double boiler or microwave, stirring until smooth.
- Dip each coconut ball into the melted chocolate, making sure it’s fully coated.
- Place the chocolate-covered coconut balls back on the parchment paper and refrigerate them for another 30 minutes to set.
- Once the chocolate has hardened, serve and enjoy!
We’d love to hear how this recipe turned out for you! Drop your feedback in the comments below. 😊 Craving more keto inspiration? Follow us on Facebook and Instagram for daily low-carb tips and delicious recipes. Don’t forget to bookmark our site for easy access to all your keto favorites! New to keto? Kickstart your journey with our Keto Diet Plan for Beginners: Step-by-Step Guide and take your first step toward a healthier, more vibrant you!
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