WebSpray a baking sheet with non-stick spray. Add all of the ingredients to a mixing bowl and stir well to combine. Use a large cookie scoop to scoop out 8 biscuits. …
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Mix sour cream, sugar and coconut well and refrigerate for 2 hours. Bake cake according to package instruccions in two 9 inch layers. Cool and split in four layers. Spread the coconut mixture as filling between the layers, reserving a cup. Combine reserved coconut mixture with Cool Whipped topping blending until smooth and frost the cake.
Unlike other low carb cakes, this sour cream cake has minimal ingredients and is easy to prepare. Most keto dessert recipes use a blend of low carb flours but this cake only calls for almond flour. Sour cream and melted butter keep the texture moist and velvety while vanilla adds a delicious flavor.
Stir in 1 1/2 cups coconut. Reserve 1 cup frosting; spread the rest between the cake layers. Fold whipped topping into reserved frosting; spread around the outside of cake. Sprinkle remaining 1/2 cup coconut over the top of frosted cake. Refrigerate cake for 1 to 3 days before serving.
This low-carb coconut cake is dairy-free, made entirely with coconut products to provide the most intense coconut flavor. Coconut flour – it’s one of the lowest carb flour and the best to add a strong coconut flavor to a coconut cake.