🍍🥥 Keto Piña Colada Pound Cake
Low Carb • Sugar Free • Moist & Tropical
Ingredients
For the Cake
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup erythritol or keto sweetener
- 4 large eggs
- ½ cup unsweetened coconut milk
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup crushed pineapple (drained well)
- ½ cup unsweetened shredded coconut
Optional Glaze 😍
- ½ cup powdered erythritol
- 2–3 tbsp coconut milk
- Splash of pineapple extract
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a loaf or pound cake pan.
2. Mix Dry Ingredients
- In a bowl, whisk together:
- Almond flour
- Coconut flour
- Baking powder
- Salt
3. Mix Wet Ingredients
- In another bowl, beat butter and sweetener until fluffy.
- Add eggs one at a time.
- Mix in coconut milk, vanilla, and coconut extract.
4. Combine
- Fold dry ingredients into wet ingredients.
- Stir in crushed pineapple and shredded coconut.
5. Bake
- Pour batter into prepared pan.
- Bake for 45–55 minutes until golden and a toothpick comes out clean.
6. Cool & Glaze
- Let cool completely.
- Drizzle with optional glaze.
Approx Keto Macros (per slice)
- Net Carbs: 3–5g
- Protein: 6–8g
- Fat: 18–22g
- Calories: ~220–300
Tips 💡
- Drain pineapple very well to keep carbs lower.
- Toast shredded coconut for extra flavor.