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Keto Funfetti Mermaid Loaf Cake

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Servings: 8
Course: Dessert
Calories: 432
Ingredients Equipment Method Notes

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

Equipment

  • 5" x 9" Loaf Pan
  • Stand Mixer or Hand Mixer

Method
 

Keto Sprinkles
  1. A day before making the cake, divide up the coconut flakes (1/2 cup + 1 tbsp) into small bowls.
  2. In each bowl, use a few drops of desired food coloring. Tip: For more mermaid colors, use blues & purples.
  3. Mix in the color and let sit in the same bowl overnight.
  4. Option: To speed up the drying process, lay the colored coconut flakes on a paper towel.
  5. Once the coconut flakes are dry, combine them into the same bowl.
Loaf Cake
  1. Preheat oven to 350°F.
  2. Beat the butter and cream on low for about 3 minutes until light and fluffy.
  3. Meanwhile, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.
  4. Once the butter and cream is light and fluffy, continue beating the mixture and slowly add in the granulated sweetener.
  5. When the sugar is dissolved, beat in the eggs and vanilla.
  6. Gently whisk in the flour mixture and softened cream cheese until combined.
  7. Finally, gently fold in 1/2 cup of the colored coconut flakes.
  8. Scoop the mixture into a prepared loaf pan. Level and smooth out the mixture.
  9. 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.
  10. Check the cake after 30-40 minutes. If it is browning too quickly, cover loosely with aluminum foil.
  11. 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
  1. Beat together the softened cream cheese, icing sugar, butter and vanilla extract.
  2. Once the cake has cooled, top the cake with the cream cheese frosting and remaining coconut sprinkles.
  3. Enjoy!

Notes

Nutrition Information (8 Servings):
  • 432 Calories  
  • 8g Carbohydrates 
  • 4.4g Fiber
  • 41.3g Fat 
  • 7.2g Protein 
 
Net Carbs: 3.6g / Serving