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16
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Keto Chocolate Coconut Cake
This Keto Coconut Chocolate Cake Slice recipe is a super easy-to-bake treat just melt and mix
. Moist & Delicious.
Cook Time
25
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert, Snacks
Cuisine:
American, Australian, British
Servings:
16
bars
Calories:
121
kcal
Author:
Gerri
Ingredients
3
ounces
almond flour
3
ounces
surkin gold
2
ounces
unsweetened desiccated coconut
2
tablespoons
unsweetened cocoa powder
1/2
teaspoon
baking powder
4
ounces
unsalted butter
melted
1
large
egg
1
teaspoon
vanilla essence
1
tablespoon
unsweetened shredded coconut
for decoration
Frosting
1/2
cup
surkin melis
2
tablespoons
unsweetened cocoa powder
1
tablespoon
unsalted butter
melted
2-3
tablespoons
hot water
US Customary
-
Metric
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:
50
g
|
Calories:
121
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Cholesterol:
28
mg
|
Sodium:
7
mg
|
Potassium:
57
mg
|
Fiber:
1
g
|
Sugar:
0
g
|
Vitamin A:
215
IU
|
Vitamin C:
0.1
mg
|
Calcium:
23
mg
|
Iron:
0.6
mg