• Author: Sarah Criddle
  •  Cook Time: 30
  •  Total Time: 30


A sugar free coconut cake perfect for Spring! With all that yummy taste of “real” sugar!


  • Cake-
  • 2 1/2 cups of almond flour
  • 1 cup of oat fiber (if you do not have this you can try using about 1/3 to 1/2 cup of coconut flour instead… try the smaller amount first).
  • 5 eggs
  • 1 cup of sour cream
  • 1/2 cup of unsalted butter softened
  • 1/2 cup of coconut oil (for more coconut flavor) softened to room temp
  • 2 tsp of baking powder
  • 3/4 cup of THM Gentle Sweet (or 2/3 cup of Truvia or Pyure or 1 cup of xylitol or Swerve)
  • 1/2 tsp of salt
  • 2 tsp of vanilla flavor
  • 1/2 tsp almond flavor
  • Frosting-
  • 1– 8 oz package of room temp cream cheese (you can add two cream cheese packages if you like a lot of frosting… just add about 1/4 cup more Gentle Sweet or two tbsp. more Truvia or Pyure or 1/2 cup more Swerve or Xylitol)
  • 1 cup of unsalted room temp butter (two sticks)
  • 1 cup of THM Gentle Sweet (or 3/4 cup of Truvia or Pyure or 1 1/2 cup of Swerve or Xylitol)
  • 1/3 cup of heavy whipping cream
  • 1 cup of coconut shreds (unsweetened)
  • 1/2 tsp of almond flavor
  • 1 tsp of vanilla flavor
  • a pinch of salt
  • **Optional, if you want to add more bulk to frosting you can add about 1/2 cup of coconut cream.


  1. Preheat oven to 350 degrees.
  2. Spray two 8″ round baking pans with coconut oil spray or coat with butter.
  3. Place parchment paper at the bottom of coated pans.
  4. Spray with coconut oil spray or butter.
  5. Mix butter and sweetener, vanilla & almond flavor together till fluffy.
  6. Add sour cream and coconut oil and mix.
  7. Add eggs and mix well.
  8. Add all the dry ingredients.
  9. Mix well.
  10. Batter will be thicker.
  11. Scoop batter evenly into each coated pan.
  12. Place in oven to bake for 25-30 minutes.
  13. Check at around 20 minutes.
  14. Take out if cakes come out clean when tested with a knife or toothpick.
  15. For frosting mix butter, cream cheese and sweetener together well.
  16. Add in the flavorings. heavy whip and 3/4 cup of the coconut shreds (you can add all the coconut if you do not want to toast any coconut for the top).
  17. Take cakes out and allow to cool completely before icing.
  18. Place one of the cakes on a cake stand.
  19. Frost the inside.
  20. Place the other cake on top of the frosting.
  21. Frost the top and sides.
  22. Toast up the 1/4 a cup of coconut shreds in a skillet with 2 tsps. of butter and 1 tbsp. sweetener.
  23. Mix until it browns nicely.
  24. Place on a napkin to get off excess butter.
  25. Sprinkle on top of cake.
  26. Should feed 10.
  27. ENJOY!


  • PS… I made a revision to this cake because I had added coconut flour to the list by mistake but didn’t actually use it.


  • Serving Size: 10
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