Keto Funfetti Mermaid Loaf Cake
Equipment
- 5" x 9" Loaf Pan
- Stand Mixer or Hand Mixer
Ingredients
- 1/2 Cup Unsweetened Coconut Flakes For Sprinkles.
- 1.5 Cups Almond Flour
- 3 Tbsp Coconut Flour
- 85 Grams Cream Cheese Softened.
- 3/4 Cup Granulated Swerve or Erythritol
- 1.5 Tsp Baking Powder
- 1/2 Cup Butter Unsalted, Room Temperature.
- 3 Eggs Room Temperature.
- 1 Tsp Pure Vanilla Extract
- 1/8 Tsp Salt
- 3 Tbsp Heavy Whipping Cream
- 1/2 Tsp Xanthan Gum Optional, helps with texture.
Cream Cheese Frosting
- 113 Grams Cream Cheese Room Temperature.
- 1 Cup Swerve Confectioners Icing Sugar Or Equivalent.
- 1 Tsp Pure Vanilla Extract
- 2 Tbsp Butter Room Temperature.
- 2 Tbsp Unsweetened Coconut Flakes
- Food Coloring of Your Choice
Instructions
Keto Sprinkles
- A day before making the cake, divide up the coconut flakes (1/2 cup + 1 tbsp) into small bowls.
- In each bowl, use a few drops of desired food coloring. Tip: For more mermaid colors, use blues & purples.
- Mix in the color and let sit in the same bowl overnight.
- Option: To speed up the drying process, lay the colored coconut flakes on a paper towel.
- Once the coconut flakes are dry, combine them into the same bowl.
Loaf Cake
- Preheat oven to 350°F.
- Beat the butter and cream on low for about 3 minutes until light and fluffy.
- Meanwhile, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.
- Once the butter and cream is light and fluffy, continue beating the mixture and slowly add in the granulated sweetener.
- When the sugar is dissolved, beat in the eggs and vanilla.
- Gently whisk in the flour mixture and softened cream cheese until combined.
- Finally, gently fold in 1/2 cup of the colored coconut flakes.
- Scoop the mixture into a prepared loaf pan. Level and smooth out the mixture.
- Bake in the oven for 50-60 minutes. Insert a toothpick into the center of the cake to see if it's done. If the toothpick comes out with a few moist crumbs, it is done cooking.
- Check the cake after 30-40 minutes. If it is browning too quickly, cover loosely with aluminum foil.
- Cool the loaf in the pan for about 15 minutes. Afterwards, gently lift the cake out from the pan and allow to cool completely on a cooling rack.
Cream Cheese Frosting
- Beat together the softened cream cheese, icing sugar, butter and vanilla extract.
- Once the cake has cooled, top the cake with the cream cheese frosting and remaining coconut sprinkles.
- Enjoy!
Notes
Nutrition Information (8 Servings):
- 432 Calories
- 8g Carbohydrates
- 4.4g Fiber
- 41.3g Fat
- 7.2g Protein