Keto Coconut Cream Cake

Ingredients:

For the cake

• ½ cup (112g) butter or coconut butter, melted and cooled
• 6 eggs
• 2 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• ½ cup BochaSweet (96g) or other granular sweetener like Lakanto
• ½ cup (60g) coconut flour
• 2 teaspoons baking powder
• ½ teaspoon salt

For the syrup

• ¾ cup water
• ¼ cup BochaSweet (48g) or other granular sweetener like Lakanto

For the topping

• ¾ cup heavy whipping cream
• ¼ cup BochaSweet (48g) or other granular sweetener like Lakanto
• 1 teaspoon vanilla extract
• 1 cup unsweetened coconut flakes, toasted

*Ingredients can be found on my Amazon Shop page

Instructions

1. Preheat oven to 350°F and grease an 8x8 baking dish with butter (or line with parchment paper).
2. Prepare the cake by adding butter, eggs, cream cheese, vanilla extract, and sweetener to a large bowl and beat with a hand mixer until well combined. Then add coconut flour, baking powder, and salt and beat again until smooth.
3. Pour cake into prepared baking dish and smooth evenly. Bake for 20-25 minutes or until center is not jiggly and cake is golden brown.
4. While the cake is baking, prepare the topping by whipping together the heavy whipping cream, sweetener, and vanilla extract with a hand mixer until stiff peaks form. Taste and adjust sweetness to your liking. Store whipped topping in the refrigerator until ready to use.
5. When the cake is finished, remove from the oven and let cool.
6. Meanwhile, make the syrup. Add water and sweetener to a small saucepan and bring to a boil. Let it reduce by half (this takes about 6-8 minutes). While syrup is reducing, use a fork to poke holes all around the cake.
7. Pour syrup over cake and then top with whipped topping and toasted coconut. Return cake to the refrigerator and let cool for a few hours or overnight for best results.
8. Store in the refrigerator. Enjoy! 

Nutrition Per Serving (1 slice): 216 Calories; Total Fat 20g; Protein 5g; Total Carbs 4g; Fiber 3g; Net Carbs 3g