Keto Coconut Chocolate Cake Slice

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This keto coconut chocolate cake slice recipe is a super easy-to-bake treat just melt and mix.

Keto coconut chocolate slice
Keto coconut chocolate slice

These coconut chocolate cakes have been enjoyed in my family for as long as I can remember.

This keto coconut chocolate cake slice recipe makes 16 serves. 1 serve is one bar. 

Keto Chocolate Coconut Cake Ingredients

  • 3 ounces (¾ cup) of Almond Flour
  • 3 ounces (½ cup) of Surkin Gold
  • 2 ounces (½ cup) of Unsweetened Desiccated Coconut
  • 2 tablespoons of Unsweetened Cocoa Powder
  • ½ teaspoon of Baking Powder
  • 4 ounces of Unsalted Butter, melted
  • 1 large Egg
  • 1 teaspoon of Vanilla Essence
  • 1 tablespoon of Unsweetened Shredded Coconut, for decoration
  • Frosting
  • ½ cup of Surkin Melis
  • 2 tablespoons of Unsweetened Cocoa Powder
  • 1 tablespoon of Unsalted Butter, melted
  • 2-3 tablespoons of Hot Water

With the right ingredients, all you have to do to make these keto coconut chocolate cakes is mix and bake.

How to Make Keto Coconut Chocolate Slice

how to make keto coconut chocolate cake
How to make keto coconut chocolate cake slice.
  1. Preheat your oven to 170C/340F. Line a 7x11in baking tin with parchment paper.
  2. In a mixing bowl, add all the Surkin gold, desiccated coconut, cocoa powder and baking powder. Mix well.
  3. Mix in the melted butter, egg and vanilla.
  4. Spoon the mixture into your lined baking tin and spread evenly.
  5. Bake in the oven for 20-25 minutes, until it springs back when touched.
  6. In a clean mixing bowl sift the Surkin Melis and cocoa powder.
  7. Add the melted butter, then the hot water a little at a time, while stirring until it is spreadable.
  8. Spread the frosting over the hot base, sprinkle over the shredded coconut and cool.
  9. Cut the chilled slice into 16 bars and enjoy.

These keto coconut chocolate cake bars are very easy to make at home with the right ingredients, just mix and bake.

Keto coconut chocolate slice

Keto Chocolate Coconut Cake

This Keto Coconut Chocolate Cake Slice recipe is a super easy-to-bake treat just melt and mix. Moist & Delicious.
5 from 15 votes
Print Pin
Course: Dessert, Snacks
Cuisine: American, Australian, British
Cook Time: 25 mins
Total Time: 25 mins
Servings: 16 bars
Calories: 121kcal
Author: Gerri

Unit Conversion

Ingredients

Frosting

  • 1/2 cup surkin melis
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon unsalted butter melted
  • 2-3 tablespoons hot water

Instructions

  • Preheat your oven to 170C/340F. Line a 7x11in baking tin with parchment paper.
  • In a mixing bowl, add all the Surkin gold, desiccated coconut, cocoa powder and baking powder. Mix well.
  • Mix in the melted butter, egg and vanilla.
  • Spoon the mixture into your lined baking tin and spread evenly.
  • Bake in the oven for 20-25 minutes, until it springs back when touched.
  • In a clean mixing bowl sift the Surkin Melis and cocoa powder.
  • Add the melted butter, then the hot water a little at a time, while stirring until it is spreadable.
  • Spread the frosting over the hot base, sprinkle over the shredded coconut and cool.
  • Cut the chilled slice into 16 bars and enjoy.

Nutrition

Serving: 50g | Calories: 121kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 7mg | Potassium: 57mg | Fiber: 1g | Sugar: 0g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.6mg

How To Store Keto Coconut Chocolate Bars

Store coconut chocolate cake in the fridge after baking for up to 2 weeks or freeze for up to 3 months.

Keto chocolate coconut slice
Keto chocolate coconut slice

If you liked our keto chocolate cake bars see our other keto baking recipes.

To make a larger batch of Keto Chocolate Coconut Bars Recipe adjust the servings above.

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8 thoughts on “Keto Coconut Chocolate Cake Slice”

  1. When writing your recipes, could you include alternatives to the surkin products, as these are not easily accessible everywhere.
    This chocolate slice looks like one my mum made when we were kids. I plan to try it.
    Thanks

    Reply
    • Hi Sandie,

      You can always replace the sweeteners with your preferred sweetener as long as it matches the texture – granulated or powdered. Where replacing is not suitable, we always leave a note in the post above the recipe. I hope that helps.

      Reply
  2. 5 stars
    Yep, pretty much spot on. I would cook them more next time to get a slight crunch, mine ended up a little too cakey. Still delicious, just something to look forward to next time 🙂

    Reply
  3. 5 stars
    Wow! They taste just like the coconut chocolate bars I grew up with. Amazing. I’ve tried some good keto sweets but nothing that really tastes like the original, more like, an acceptable substitute. These are fantastic. Simple to make. The frosting is just right too.

    Reply
  4. Hi, choc bars look yummy. Can i replace almond flour with coconut flour and surkin gold with erythritol? If so how much should i use

    Reply
    • Hi Deshnee,

      I don’t recommend swapping out the coconut flour for almond flour. You can replace the surkin gold with erythritol, but you won’t get that caramelized “brown sugar” flavor.

      Reply

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