Ingredients:

  • 2 ½ cups Blanched Almond Flour
  • 1 cup Keto Sweetener Blend (Erythritol/Monk fruit blend or allulose)
  • ⅓ cup Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 8 Tbsp Unsalted Butter (1/2 cup, melted and cooled slightly)
  • 4 Large Eggs (Room temperature)
  • ½ cup Heavy Cream (or full-fat coconut milk)
  • 1 tsp Vanilla Extract
  • 4 cups Unsweetened Shredded Coconut
  • 4 Tbsp Unsalted Butter (for topping)
  • ½ cup Keto Sweetener Blend (for topping, allulose recommended)
  • ¼ cup Heavy Cream (for topping)
  • ½ tsp Vanilla Extract (for topping)
  • ½ cup Sugar-Free Dark Chocolate Chips
  • 1 tsp Coconut Oil or Butter (for drizzle)

Instructions:

  1. Preheat oven to 350°F (175°C). Liberally grease and lightly 'flour' (using a little extra almond flour or cocoa powder) the 10-cup Bundt pan to prevent sticking.
  2. In a large bowl, whisk together the almond flour, 1 cup keto sweetener, cocoa powder, baking powder, and salt until completely homogeneous.
  3. In a separate medium bowl, whisk together the eggs, 1/2 cup heavy cream, cooled melted butter, and 1 tsp vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Pour the batter evenly into the prepared Bundt pan. Bake for 45–50 minutes, or until a skewer inserted into the deepest part of the cake comes out clean.
  6. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Let it cool completely (at least 30 minutes) before assembly.
  7. Toast Coconut: Spread the shredded coconut onto a dry baking sheet and toast until lightly golden brown. Set aside.
  8. Make Caramel: In a medium saucepan, combine 4 Tbsp butter, 1/4 cup heavy cream, and 1/2 cup keto sweetener. Bring to a gentle boil over medium heat, stirring until the sweetener is fully dissolved and the mixture thickens (about 5-7 minutes).
  9. Combine Topping: Remove caramel from heat, stir in 1/2 tsp vanilla extract. Immediately fold in the toasted coconut until every flake is coated.
  10. Apply Topping: Once the cake is completely cool, spoon the warm (not hot) coconut caramel topping into the centre ring of the Bundt cake and over the top ridges.
  11. Make Drizzle: Gently melt the sugar-free chocolate chips with the coconut oil or butter in a microwave (30-second bursts) or over a double boiler until smooth.
  12. Drizzle: Using a small spoon, drizzle the melted chocolate back and forth over the cake and coconut topping.
  13. Set and Serve: Allow the chocolate to set briefly (about 10 minutes) before slicing and serving.