This keto coconut chocolate cake slice recipe is a super easy-to-bake treat just melt and mix.
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
- 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.
These keto coconut chocolate cake bars are very easy to make at home with the right ingredients, just mix and bake.
Keto Chocolate Coconut Cake
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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
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
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.
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.
