Keto Coconut Walnut Layer Cake

Keto Coconut Walnut Layer Cake

Yield: 12 servings
Serving Size: 1 slice of cake

Net Carbs: 3g per serving (including frosting)
Fat: 42g per serving
Protein: 6g per serving



Dry Ingredients

Wet Ingredients

  • 1 cup heavy cream
  • 2 cups unsweetened coconut milk
  • Ā½ cup plus 2 Tbsp coconut oil
  • 4 large eggs
  • 1 Tbsp pure vanilla extract




For the Cake

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line two 8-inch round cake pans with parchment paper and set aside.
  3. Also oil the sides of the cake pans to prevent sticking.
  4. Whisk together all the dry ingredients in a large bowl.
  5. Blend together all wet ingredients in a separate bowl using a hand or electric mixer.
  6. Add wet mixture to dry mixture and blend together until smooth. Batter will be stiff.
  7. Spoon batter into each cake pan, evenly distributing between both pans.
  8. Bake for 40 to 45 minutes or until center is firm and toothpick comes out clean.

For the Frosting and Assembly of Cake

  1. While the cake is baking, beat the cream cheese, butter, sweetener, coconut milk, and maple extract with hand or electric mixer until smooth.
  2. If necessary, add additional coconut milk, 1 Tbsp at a time, to lightly thin out the frosting.
  3. After cake has cooled for about 30 minutes, carefully remove one cake from pan and transfer onto cake platter.
  4. Spread frosting on top of this first cake layer.
  5. Remove second cake layer from pan and place on top of frosted layer.
  6. Spread frosting evenly over second layer.
  7. Frost around sides of cake and garnish as desired.


Lauren Paley

Creator of Fearless Keto. Model + health & wellness enthusiast. After losing 45 pounds on Keto, I want to give back to the community that gave me so much šŸ‘‘

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