Is almond and coconut flour keto friendly?

Yes, both almond and coconut flour are keto friendly. They’re naturally low in carbs and high in healthy fats and fiber, making them excellent replacements for wheat flour in keto baking.

Is it better to bake with almond flour or coconut flour?

It depends on your recipe. Almond flour creates a rich, moist texture, while coconut flour is lighter but more absorbent. Many keto recipes use a combination of both to balance texture and flavor.

Is coconut cake keto friendly?

Traditional coconut cake isn’t keto friendly because it’s made with wheat flour and sugar. However, when you swap in almond and coconut flour with sugar-free sweeteners, you can enjoy a delicious keto coconut cake.

What is the best keto flour for cakes?

The best flours for keto cakes are almond and coconut flour. Used together, they create a moist, fluffy cake that mimics the texture of traditional baked goods while keeping carbs low.

What is the ratio of coconut flour to almond flour?

Since coconut flour absorbs much more liquid, you generally use a smaller amount—often about 1/4 cup coconut flour for every 1 cup almond flour. Recipes vary, but this balance usually works well.

Keto Vanilla Cake with Almond and Coconut Flour – Low-Carb Delight

Name: Keto Vanilla Cake with Almond and Coconut Flour
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 ½ cups almond flour; ¼ cup coconut flour; ½ cup butter, melted; ¾ cup keto sweetener (erythritol or monk fruit); 4 large eggs; 1 tbsp vanilla extract; 1 tsp baking powder; Pinch of salt; ½ cup unsweetened almond milk

Description

A moist and fluffy Keto Vanilla Cake with almond and coconut flour, perfect for low-carb and gluten-free lifestyles.

Ingredients

Scale

1 ½ cups almond flour

¼ cup coconut flour

½ cup butter, melted

¾ cup keto sweetener (erythritol or monk fruit)

4 large eggs

1 tbsp vanilla extract

1 tsp baking powder

Pinch of salt

½ cup unsweetened almond milk

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan.

2. In a mixing bowl, whisk eggs, melted butter, sweetener, and vanilla until smooth.

3. Add almond flour, coconut flour, baking powder, and salt. Stir until combined.

4. Pour in almond milk and mix into a smooth batter.

5. Transfer batter into the prepared pan and smooth the top.

6. Bake for 30–35 minutes until golden and a toothpick comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack.

8. Serve plain, or top with sugar-free whipped cream or frosting.

Notes

Store leftovers in an airtight container for up to 4 days.

Can be frozen for up to 2 months.

Easily adapted into cupcakes—reduce bake time to 20–22 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 1g
Sodium: 90mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 7g
Cholesterol: 80mg