Serves 12
Directions
- 1Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
- 2In a large bowl, whisk almond flour, cocoa powder, Allulose, Monk Fruit, baking powder, baking soda, and salt.
- 3In another bowl, whisk eggs, melted butter, almond milk, heavy cream, and vanilla.
- 4Combine wet and dry ingredients until smooth and thick.
- 5Pour batter into prepared pan and bake for 35–38 minutes at 350°F until set but still moist in the center.
- 6Cool completely.
- 7Once cooled, carefully slice cake horizontally into two even layers.
- 8In a saucepan over medium heat, combine heavy cream, butter, and powdered Allulose.
- 9Simmer gently for 4–5 minutes until slightly thickened.
- 10Remove from heat and stir in cream cheese until smooth.
- 11Add shredded coconut, vanilla, and coconut extract. Mixture should be thick and spreadable.
- 12Let cool until fully thickened.
- 13Place bottom chocolate layer on serving plate.
- 14Spread thick coconut filling evenly over the entire surface, creating a generous middle layer.
- 15Place second chocolate layer on top and press gently.
- 16Heat heavy cream in microwave for 45 seconds at 1000W until hot but not boiling.
- 17Pour over chopped sugar-free chocolate and butter.
- 18Let sit 1 minute, then stir until smooth and glossy.
- 19Pour ganache over the top of the cake and gently spread to the edges so it forms a smooth, thick top layer.
- 20Refrigerate for 1 hour at 35°F to fully set before slicing.
Ingredients
- 1.75 cups almond flour
- 0.5 cup unsweetened cocoa powder
- 0.5 cup granulated Allulose
- 0.25 cup granulated Monk Fruit (Lakanto)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 3 large eggs
- 0.5 cup unsalted butter, melted
- 0.5 cup unsweetened almond milk
- 0.33 cup heavy cream
- 1 tsp vanilla extract
- 1.5 cups unsweetened shredded coconut
- 0.75 cup heavy cream
- 4 oz cream cheese, softened
- 0.33 cup powdered Allulose
- 2 tbsp unsalted butter
- 0.5 tsp vanilla extract
- 0.25 tsp coconut extract (optional, enhances flavor)
- 5 oz sugar-free dark chocolate
- 0.5 cup heavy cream
- 1 tbsp butter
Equipment
9-inch round cake panparchment paperlarge bowlwhisksaucepanserving platemicrowave
Tips
- Allow ganache to cool slightly before pouring for a thicker top layer.
- Chill well before slicing for clean, defined layers.
- Lightly toast shredded coconut for 5 minutes at 325°F if you prefer deeper flavor.
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