Ingredients
Cooking spray
Assorted gel food coloring
1 2/3 c. coconut flakes
3 1/2 c. almond flour
3/4 c. coconut flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. kosher salt
3/4 c. (1 1/2 sticks) butter, softened, plus more for brushing
1/2 c. Swerve granular
4 large eggs
8 large egg whites
2 tsp. pure vanilla extract
1 c. unsweetened almond milk
2 tsp. distilled white vinegar
1 c. (2 sticks) butter, softened
1 (8-ounce) block cream cheese, softened
1 c. Swerve confectioners
2 tbsp. tablespoons unsweetened cocoa powder
1/4 tsp. kosher salt
1 1/2 c. sugar-free semisweet chocolate chips
Preparation
Step 1Preheat oven to 350°. Line two 8-inch cake pans with parchment paper and grease with cooking spray. Step 2Make cake: In bottom of a small bowl, stir together about 5 drops of a gel food coloring and 3⁄4 teaspoon water. Add1⁄3 cup coconut and stir until coconut flakes absorb color. Repeat in separate bowls with remaining coconut flakes and colors. Set aside. Step 3In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.Step 4In a large bowl, beat butter and sweetener until light and fluffy, about 2 minutes. Add eggs, egg whites, and vanilla. Beat until well combined and foamy, about 1 minute. Add dry ingredients to wet and beat to combine. Add almond milk and vinegar and beat until combined. Step 5Add all but a spoonful of each color of coconut flakes; fold to combine. Divide batter between baking pans and smooth top. Bake until toothpick inserted into center of cakes comes out clean, 50 minutes. Let cool completely. Step 6Make frosting: In a large bowl, beat butter, cream cheese, sweetener, cocoa powder, and salt until light and fluffy, about 2 minutes. In a microwave-safe bowl, microwave chocolate chips until just melted. Pour melted chocolate into butter mixture and beat until well combined.Step 7Using a serrated knife, remove domed tops of cakes to even. Place one cake on a platter or cake stand. Spread 1 1⁄2 cups frosting onto top of cake layer. Top with remaining cake; frost top and sides with remaining frosting. Sprinkle top of cake with reserved colored coconut.
Craving more chocolate? You can’t go wrong with our classic keto chocolate cake or an always crowd-pleasing keto red velvet cake. But if you’re in a hurry, our keto chocolate mug cake is ready in just about 5 minutes.
