Keto Mounds Cake Recipe
A rich, indulgent low-carb treat, this Keto Mounds Cake features a coconut center wrapped in dark chocolate. Perfect for satisfying your sweet tooth without kicking you out of ketosis!
Equipment
- Mixing Bowls
- Spatula
- Baking Pan
- Double boiler or microwave-safe bowl
- Refrigerator or Freezer
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8-inch cake pan.
- Mix all dry ingredients for the cake.
- Whisk together wet ingredients and combine with dry mixture.
- Pour into the pan and bake 20–25 minutes. Let cool.
- Make coconut filling by heating coconut, cream, sweetener, oil, and vanilla until thick.
- Spread filling over the cooled cake.
- Make ganache by melting chocolate, cream, and butter together.
- Pour over coconut layer and chill for 1 hour.
- Slice, serve, and enjoy your low-carb chocolate coconut cake!