Keto Coconut Torte

Keto Coconut Torte with Keystone Pantry Allulose

Ingredients

For the Cake:

• 2 cups almond flour
• ½ cup coconut flour
• 1 cup shredded unsweetened coconut
• 1 cup Keystone Pantry Allulose
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 large eggs
• ½ cup melted coconut oil (or unsalted butter)
• ½ cup full-fat coconut milk
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional)

For the Cream Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered Keystone Pantry Allulose (blend allulose in a food processor to powder it if needed)
• ½ teaspoon vanilla extract

For the Topping:

• ½ cup unsweetened coconut flakes, toasted
• Sugar-free chocolate shavings (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. Prepare the batter:

   • In a large bowl, whisk together almond flour, coconut flour, shredded coconut, Keystone Pantry Allulose, baking powder, baking soda, and salt.
   • In another bowl, beat the eggs, then mix in melted coconut oil, coconut milk, vanilla extract, and coconut extract.
   • Slowly add the wet ingredients into the dry ingredients, stirring until fully combined.

3. Bake the cakes:

   • Divide the batter evenly between the prepared cake pans.
   • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
   • Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare the whipped cream filling:

   • In a chilled mixing bowl, beat the heavy cream, powdered Keystone Pantry Allulose, and vanilla extract until stiff peaks form.

5. Assemble the torte:

   • Place one cake layer on a serving plate. Spread half of the whipped cream filling over the cake.
   • Place the second cake layer on top and spread the remaining whipped cream over the top.

6. Add toppings:

   • Sprinkle toasted coconut flakes over the top and add sugar-free chocolate shavings if desired.

7. Chill & Serve:

   • Refrigerate for at least 1 hour before serving for best texture and flavor.

Nutritional Info (Per Serving – Approximate)

Serves 10

• Calories: ~280
• Fat: ~25g
• Protein: ~6g
• Net Carbs: ~3g (allulose does not impact blood sugar)

FAQ

Q1: Is this Keto Coconut Torte low in carbs?
A: Yes, this torte is keto-friendly with only ~3g net carbs per serving because it uses Keystone Pantry Allulose and low-carb flours like almond and coconut flour.

Q2: Can I make this torte dairy-free?
A: Yes! Substitute coconut oil for butter and use coconut cream instead of heavy whipping cream to keep it dairy-free.

Q3: How do I make powdered allulose for the cream filling?
A: Simply blend Keystone Pantry Allulose in a food processor until it reaches a fine, powdery consistency.

Q4: Can I make this cake in advance?
A: Absolutely! You can bake the layers a day ahead, refrigerate them, and assemble the torte just before serving.

Q5: Can I use a different sweetener instead of allulose?
A: While you can, Keystone Pantry Allulose is ideal because it doesn’t raise blood sugar and caramelizes slightly for a perfect texture.

Q6: How should I store leftovers?
A: Cover the torte and refrigerate for up to 3-4 days. It’s best served chilled.

Q7: Can I freeze this torte?
A: Yes, you can freeze the cake layers separately (without the whipped cream) for up to a month. Thaw in the refrigerator before assembling.