• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Montana Kitchen
  • Recipe Index
    • Recipes
    • Dessert
    • Snacks
    • Breakfast
    • Main Dishes
    • Candy
    • Drinks
    • Side Dishes
    • Make It Yourself
  • Trim Healthy Mama Coaching
  • Shop
  • Members
    • Join now
    • Account
  • No-Cheat Bootcamp
go to homepage
Homepage link
  • About Me
  • Recipe Index
    • Recipes
    • Dessert
    • Snacks
    • Breakfast
    • Main Dishes
    • Candy
    • Drinks
    • Side Dishes
    • Make It Yourself
  • Privacy Policy
  • Contact
  • Members
    • Sign Up
    • Account
  • Shop
×

Low Carb Chocolate Coconut Cake

February 12, 2018 By Sarah Hardy 28 Comments

Save for Later!

16.2K shares
  • Facebook508

We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe - Print Recipe

Low Carb Chocolate Coconut Cake

Low carb chocolate coconut cake topped with a sweet and gooey frosting of coconut, pecans, and chocolate chips. This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.

Low Carb Chocolate Coconut Cake (THM-S, Sugar Free, Gluten Free, Dairy Free) #trimhealthymama #thm #thms #lowcarb #glutenfree #dairyfree #sugarfree #chocolatecoconut #chocolate #coconut

(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. There are affiliate links used in this post.)

Chocolate and coconut are a favorite combination.

I originally wanted to make a poke cake (and perhaps I still will) using my 2 Ingredient Sweetened Condensed Milk (which is sugar free). I made the cake part, and when I was mixing up the Condensed Milk I had the idea to just add coconut, nuts, and chocolate chips to the condensed milk for a “frosting” of sorts.

Low Carb Chocolate Coconut Cake (THM-S, Sugar Free, Gluten Free, Dairy Free) #trimhealthymama #thm #thms #lowcarb #glutenfree #dairyfree #sugarfree #chocolatecoconut #chocolate #coconutI wanted to use sliced almonds and call it Almond Joy Cake, but alas, I was out of sliced almonds. So, pecans to the rescue! (You could omit the chocolate chips and it would nearly be like a German Chocolate Cake!)

All of that to say . . . this recipe is very forgiving. You can use any type of nut, or omit them completely. If you do not have sugar free chocolate chips, you can just leave them out. The coconut and condensed milk are very good on their own!

And did I mention that this cake is completely DAIRY FREE? Yes! I just recently completed my first THM Fuel Cycle (more coming soon in another post), and it confirmed my suspicion that I should begin to limit my dairy.

Low Carb Chocolate Coconut Cake (THM-S, Sugar Free, Gluten Free, Dairy Free) #trimhealthymama #thm #thms #lowcarb #glutenfree #dairyfree #sugarfree #chocolatecoconut #chocolate #coconut

A lot of desserts rely heavily on calorie dense dairy sources. Heavy cream and cream cheese are delicious, (and fully on plan), but they are quite calorie dense. Using coconut milk to make the condensed milk lightens this low carb chocolate coconut cake up considerably. And as a bonus it adds extra coconut flavor!

The condensed milk is an extra step, but it only takes about 20 minutes max, and you can do that while the cake is baking! My kids even love this cake - so you know it is good!

So what do you need for this Low Carb Chocolate Coconut Cake?

For the Cake:

  • 3/4 Cups Baking Blend
  • 2/3 Cups Gentle Sweet (or the equivalent of your favorite sweetener)
  • 1/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Mineral Salt
  • 1/3 Cup Melted Coconut Oil (I use virgin coconut oil so there is extra coconut flavor.)
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 2/3 Cup Water

For the Frosting:

  • 1 Recipe 2 Ingredient Dairy Free Sweetened Condensed Milk
  • 1 Cup Shredded, Unsweetened Coconut
  • ½ Cup Lily’s Chocolate Chips
  • ¼ Cup Chopped Pecans

Be sure to sign up with your email address so you can receive all my new recipes delivered right to your inbox! (Look for the sign-up box at the top of this post.) Also, be sure to follow me on Facebook, Pinterest, Instagram, and Twitter!

Low Carb Chocolate Coconut Cake (THM-S, Sugar Free, Gluten Free, Dairy Free) #trimhealthymama #thm #thms #lowcarb #glutenfree #dairyfree #sugarfree #chocolatecoconut #chocolate #coconut

Low Carb Chocolate Coconut Cake (THM-S, Sugar Free, Gluten Free, Dairy Free) #trimhealthymama #thm #thms #lowcarb #glutenfree #dairyfree #sugarfree #chocolatecoconut #chocolate #coconut

Low Carb Chocolate Coconut Cake

Tender chocolate coconut cake with a gooey frosting of coconut, pecans, and chocolate chips.
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 9 Servings
Calories: 309kcal
Prevent your screen from going dark

Ingredients

For the Cake:

  • 3/4 Cups Trim Healthy Mama Baking Blend
  • 2/3 Cups Gentle Sweet or the equivalent of your favorite sweetener
  • 1/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Mineral Salt
  • 1/3 Cup Melted Coconut Oil I use virgin coconut oil so there is extra coconut flavor.
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 2/3 Cup Water

For the Frosting:

  • 1 Recipe 2 Ingredient Dairy Free Sweetened Condensed Milk, Made and Cooled Completely
  • 1 Cup Unsweetened Coconut, Shredded
  • ½ Cup Lily’s Chocolate Chips
  • ¼ Cup Chopped Pecans

Instructions

Make the Cake

  • Preheat oven to 350.
  • In a large mixing bowl, mix all the dry cake ingredients together.
  • Add melted coconut oil, vanilla, eggs, and water and mix well.
  • Pour batter into a greased 8x8 cake pan.
  • Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
  • Allow cake to completely cool.

Make the Frosting

  • In a large bowl, mix prepared 2 Ingredient Sweetened Condensed Milk with shredded coconut, chocolate chips, and chopped pecans.
  • Spread frosting over top of cooled cake.

Nutrition

Serving: 1Piece | Calories: 309kcal | Carbohydrates: 13g | Protein: 6.5g | Fat: 28g | Fiber: 7g
Tried this recipe?Mention @my_montana_kitchen_thm or tag #mymontanakitchen!


« Low Carb Alfredo Chicken Casserole
What I Learned from a Trim Healthy Mama Fuel Cycle »

Save for Later!

16.2K shares
  • Facebook508

Reader Interactions

Comments

  1. Sharon

    February 12, 2018 at 6:55 pm

    What kimd of flour can be subbed for the THM blend?

    Reply
    • Sarah Hardy

      February 12, 2018 at 11:27 pm

      You can use 1/4 cup each of almond flour, coconut flour, and flax meal in place of the Baking Blend.

      Reply
      • CJ

        February 13, 2018 at 2:11 pm

        I am not familar with this Baking Blend and have flax allergy in my household. Any suggestions for substitution? Since increasing coconut flour messes up liquid ratio, can I just use 1/2 c almond flour and 1/4 c coconut flour?

        Reply
        • Sarah Hardy

          February 13, 2018 at 8:27 pm

          That would probably work, though I cannot guarantee it since I have not tried it myself. 🙂

          Reply
        • Caitlin

          February 20, 2018 at 10:51 pm

          Just curious if the 1/2 cup almond flour and 1/4 cup coconut flour substitution worked @ CJ says

          Reply
  2. Lynn

    February 13, 2018 at 2:47 pm

    Can we use the condensed milk that you made w/ the heavy cream ingredient instead of this one? Will there be any difference?

    Reply
    • Sarah Hardy

      February 13, 2018 at 8:26 pm

      You certainly can use the heavy cream recipe. The coconut milk reduces the calories and makes it more coconut flavored, but as far as performance, they should work the same! 🙂

      Reply
  3. Laura Beard

    February 25, 2018 at 6:17 pm

    5 stars
    This turned out great! I didn't have the flour blend so I used 1/4 cup of almond flour, coconut flour and flax meal. I also used powdered swerve for the sweetener in the cake and in the recipe for the condensed milk for the frosting. I also added almond extract to the frosting to compliment the chocolate. It turned out so good! I will be making this again!

    Reply
  4. Pam Vrenna

    March 05, 2018 at 4:13 pm

    5 stars
    Wow! Just had my first bite and they are really good. Very moist and delicious! Thank you for all of the time you put into these recipes that you share. 😊

    Reply
  5. Norma Halteman

    March 07, 2018 at 12:06 am

    Does this freeze well?

    Reply
    • Sarah Hardy

      March 07, 2018 at 6:32 am

      I have not personally frozen it, but yes, I think it would freeze well.

      Reply
    • Elizabeth

      April 28, 2021 at 4:24 pm

      I dont have full fat coconut milk, can I use the milk from aldi? what are your suggestions on this?

      Reply
      • Sarah Hardy

        May 04, 2021 at 9:48 am

        You need the thicker kind of coconut milk for this recipe. If you didn't need it to be dairy free, you could use part carton coconut milk and part heavy whipping cream.

        Reply
  6. ilahb

    March 11, 2018 at 9:37 pm

    5 stars
    it says 13 grams carbs per serv. what's the sizw of a serving?

    Reply
    • Sarah Hardy

      March 12, 2018 at 11:20 pm

      I bake this cake in an 8x8 pan and get 9 servings.

      Reply
  7. Heidi

    April 16, 2018 at 1:15 pm

    5 stars
    This cake is soooooooo good! My daughter and I love it as cupcakes. I made the frosting and kept the extra in my fridge. It kept accurate a really long time. The first dairy-free frosting (other than straight peanut butter!) that I have been happy with.

    Reply
  8. Kari

    May 06, 2018 at 8:22 am

    Has anyone frozen this?

    Reply
    • Sarah Hardy

      May 07, 2018 at 6:15 pm

      I have not, but I believe it would freeze well!

      Reply
      • Sara

        September 29, 2020 at 2:50 pm

        Wonderful recipe! One of my favorites to date! I made some substitutions... I used 1/2 cup of brianas baking mix and used Pyure. There was a bit of an aftertaste the first day, but it got better and better the longer it sat. Thank you for this recipe!

        Reply
        • Brenda in TX

          September 12, 2021 at 5:15 pm

          I used 3/4c. of Briana's mix, otherwise followed the recipe. YUMM!

          Reply
  9. Diana Rishell

    February 19, 2019 at 12:01 pm

    I just made this cake, can’t wait to try it! How do I go about storing it ?

    Reply
    • Sarah Hardy

      February 19, 2019 at 1:38 pm

      Hi Diana, I hope you truly enjoy this cake! It is delicious! 🙂 I store mine in the refrigerator.

      Reply
      • Diana

        February 20, 2019 at 1:38 pm

        5 stars
        Thank you, and oh my goodness this is awesome !!

        Reply
  10. Julie

    March 30, 2019 at 2:40 pm

    5 stars
    Oh man I worked in a hospital kitchen and the morning cook would make a cake with cheese cake on top then she would make something like this on top . She called it greman chocolate cheesecake . Can't wait to try this !

    Reply
  11. Mary

    October 17, 2019 at 9:17 pm

    This is the best chocolate cake!!! My husband was like, this doesn't taste like it's on plan!!😄 It's seriously so good! Especially with the coconut "frosting"😄😍 Planning on making another batch real soon!

    Reply
  12. Sondra

    March 13, 2020 at 7:37 pm

    5 stars
    I baked this cake tonight, and it was a HUGE hit! My husband and I both loved it. I think it will be even better tomorrow, after it has chilled overnight in the fridge (we love chilled cake).
    I followed Sarah’s directions/ingredients as stated in the recipe, except for subbing Super Sweet Blend for the Gentle Sweet (I only used half the amount of Super Sweet). I made the two ingredient dairy free sweetened condensed milk and it only took about 13 minutes for the liquid to reduce. It was easy and simple. The icing was awesome! Definitely a keeper! Thank you! 🙂

    Reply
  13. Sheila

    February 16, 2022 at 10:16 am

    I’ve make several different keto cakes and this is by far the best one I’ve made! It was moist, light and great flavor!

    Reply

Trackbacks

  1. 3 Dairy Free Desserts – the bee life says:
    May 25, 2018 at 6:16 am

    […] Low Carb Chocolate Coconut Cake – As i’ve gotten older, I’ve grown to love coconut especially with chocolate! This cake is a twist on an Almond Twist (one of my favorites), and although a smaller ingredients list, this won’t skimp on taste.  It also reminds me of my grandma’s German Chocolate cake that she used to make, and now I can put my own twist on it while still having a bit nostalgia for my grandma. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Talk With Us

Get a jump start with my FREE Trim Healthy Mama Recipe Starter Pack!

Copyright © 2023 My Montana Kitchen · Contact · About · Privacy Policy