Keto Mounds Cake

Craving something rich, chocolatey, and satisfying while sticking to your keto lifestyle? Look no further! This Keto Mounds Cake is the perfect blend of moist chocolate cake, creamy coconut filling, and silky dark chocolate ganache. It’s a low-carb twist on the classic Mounds bar — indulgent yet completely guilt-free.

Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake will quickly become your favorite keto dessert. It’s simple to make, perfectly balanced, and full of that nostalgic chocolate-coconut flavor you love.

Kickstart your keto journey with our Keto Diet Plan for Beginners: Step-by-Step Guide! Packed with practical tips and expert advice, this guide will help you increase your energy, sharpen your focus, and experience all the amazing benefits of a low-carb lifestyle.

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💖 Why You’ll Love Keto Mounds Cake

This cake is the ultimate comfort dessert for chocolate lovers. The rich chocolate base, the chewy coconut center, and the glossy ganache come together beautifully in every bite.

• ✅ Low-carb & sugar-free — Completely keto-friendly with no refined sugar.
• 🥥 Perfect coconut texture — Creamy yet slightly chewy.
• 🍫 Rich chocolate flavor — Deep cocoa taste balanced by sweet coconut.
• 👩‍🍳 Easy to make — Simple ingredients, no complicated steps.
• 💪 Healthy fats — Great source of energy on keto.

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🧁 My Personal Experience

When I first made this cake, I wasn’t sure it would live up to my favorite Mounds bar — but it did! The cake turned out moist and rich, the coconut layer was just the right amount of sweet, and the ganache gave it that perfect glossy finish.

The best part? My family couldn’t even tell it was low-carb. Now it’s one of those desserts I make whenever we’re craving something indulgent yet keto-approved.

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🍽 Required Equipment

Here’s what you’ll need to make your Keto Mounds Cake:

• Mixing bowls – For batter, filling, and ganache.
• Spatula – A silicone one works best.
• 8-inch round baking pan – Lined with parchment.
• Saucepan – For making the coconut filling.
• Microwave-safe bowl or double boiler – For melting chocolate.
• Refrigerator – To chill and set the cake layers.

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🥥 Ingredients & Substitutions

For the Chocolate Cake:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or monk fruit sweetener
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/3 cup melted butter or coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract

For the Coconut Filling:

• 1 1/2 cups unsweetened shredded coconut
• 1/2 cup heavy cream
• 1/4 cup powdered erythritol or monk fruit
• 2 tbsp coconut oil
• 1/2 tsp vanilla extract

For the Chocolate Ganache:

• 3/4 cup sugar-free dark chocolate chips
• 1/4 cup heavy cream
• 1 tbsp butter

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👩‍🍳 How to Make Keto Mounds Cake

Step 1: Prepare the Chocolate Cake

Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper. Lightly grease the sides.

In a large bowl, whisk together almond flour, coconut flour, cocoa powder, sweetener, baking powder, and salt.

In another bowl, whisk eggs, melted butter, almond milk, and vanilla extract.

Combine wet and dry ingredients, stirring until a thick batter forms. Pour into the pan and smooth the top.

Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.

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Step 2: Make the Coconut Filling

In a saucepan over low heat, combine shredded coconut, heavy cream, powdered sweetener, coconut oil, and vanilla.
Cook for 5–6 minutes, stirring often, until thick and sticky.

Spread the warm coconut mixture evenly over the cooled cake. Press gently to compact it.

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Step 3: Prepare the Chocolate Ganache

In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 20-second intervals, stirring until smooth and glossy.

Pour ganache over the coconut layer and spread evenly with a spatula.

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Step 4: Chill and Serve

Refrigerate the cake for at least 1 hour to allow the ganache to set.

Slice and serve chilled. Each bite is rich, creamy, and perfectly sweet!

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💡 Tips for Perfect Results

• Make sure your cake base is fully cooled before adding the coconut filling.
• Chill the cake before slicing to get clean, neat layers.
• You can make it a day ahead — it actually tastes better the next day.

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🧊 Storage Recommendation

Store your Keto Mounds Cake in an airtight container in the fridge for up to 5 days.
To freeze, slice and wrap pieces individually — they’ll keep well for up to 2 months.
Thaw in the fridge overnight before serving.

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🍫 Optional Additions

• Add a whole almond in the center of each slice for an “Almond Joy” version.
• Drizzle a bit of extra melted chocolate over the ganache for decoration.
• Sprinkle with unsweetened coconut flakes before chilling.

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☕ Serving Ideas

This cake pairs beautifully with:

• Keto coffee or bulletproof coffee
• Whipped coconut cream
• A sprinkle of cocoa powder or toasted coconut on top

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❓ Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Not directly — coconut flour is more absorbent. Stick to the ratio given or adjust liquid content.

Can I make it dairy-free?
Yes! Replace butter with coconut oil and heavy cream with coconut cream.

Can I use a different sweetener?
Absolutely. Monk fruit, stevia blends, or erythritol all work well.

Does it taste like real Mounds bars?
Yes — it’s rich, coconutty, and perfectly chocolatey without being too sweet.

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🧮 Nutritional Breakdown (Per Slice)

• Calories: 265
• Fat: 23g
• Net Carbs: 4g
• Protein: 6g