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4 INGREDIENT
COCONUT CAKE
(LOW CARB +
GLUTEN FREE)
by Stella. Updated April 27, 2025
J U M P TO RECI PE
This coconut cake is made
with only 4 ingredients and
tastes exceptionally
delicious. It’s low carb, no
sugar added and gluten free!
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original sound - STELLA DRIVAS
Imagine sinking your fork into a
slice of sunshine. That’s what this
surprisingly simple four-ingredient
coconut cake delivers. I love to
flavor this low carb cake with some
lime or lemon zest.
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This isn’t your typical heavy, sugary
dessert. Instead, it’s a light and airy
treat that satisfies your sweet
cravings without the unwanted
sugar rush or carb overload. The
natural fats in the coconut
contribute to a satisfying texture,
while the lime adds a refreshing
tang that keeps each bite
interesting.
With its minimal ingredients and
straightforward preparation, this
coconut lime cake is a fantastic
option for a quick and wholesome
dessert. It’s perfect for those
avoiding gluten, refined sugars, and
excessive carbohydrates.
Garnish this coconut cake with
powdered sugar and lime zest. If
you like this recipe you will love my
Coconut Rico!a Cheese Cake or my
Quick Tangerine Rico!a Cake.
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Happens! If you create this recipe
or any other from our site, we
would greatly appreciate you
taking the time to comment and
rate the dish! LOVE YOUR LIFE!
4 ingredient coconut
cake (gluten free)
PRI NT R AT E
WAT C H SHARE
4.67 from 6 votes
servings: 8 prep time: 5 mins
cook time: 25 mins total time: 30 mins
This coconut cake is made with
only 4 ingredients and tastes
exceptionally delicious. It's low
carb, no sugar added and gluten
free!
equipment
6 inch springform pan
medium mixing bowl
Wire rack
ingredients
U S C U S T O M A RY M ETRIC
2 eggs, lightly beaten
113.4 g cream cheese, room
temp
116.25 g unsweetened
shredded coconut
1 tsp baking powder
pinch salt
optional add ins:
3 tbs sugar*
1 tsp vanilla extract
0.5 lime, zested
instructions
1 Preheat oven to 350℉. Line an
6 inch springform pan with
parchment paper.
2 In a medium bowl, whisk
together the eggs and cream
cheese until completely
smooth, this might take a
minute or two. If you are
adding in the optional sugar ,
vanilla and lime zest – now is
the time. Next add in the
shredded coconut, baking
powder, salt and mix until
incorporated. Transfer mixture
to the pan and spread out
evenly. Bake for 25-30 minutes
or until toothpick comes out
clean. Set in pan for 10
minutes then transfer to wire
rack for 20 minutes to cool.
notes
You may also like this 3 Ingredient
Greek Yogurt Cake
1. *PLEASE NOTE: This cake is
not sweet. I recommend
adding in the 3 tbs granulated
sweetener. I used Zero Sugar
granulated sweetener to keep
it low carb.
2. Store leftovers in an airtight
container on the counter for 3
days or in your fridge for 4
days.
3. Nutritional information does
not include sweetener and
vanilla extract.
nutrition
Calories: 163kcal | Carbohydrates: 5g |
Protein: 3g | Fat: 15g | Saturated Fat: 12g |
Polyunsaturated Fat: 1g | Monounsaturated
Fat: 2g | Trans Fat: 0.004g | Cholesterol:
55mg | Sodium: 119mg | Potassium: 117mg |
Fiber: 2g | Sugar: 2g | Vitamin A: 252IU |
Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
author: Stella Drivas
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23 comments
Karen May 31, 2025
This recipe is amazing, and I like
that it makes a small batch. I
added 1/2 cup of Truvia, 1/2 cup of
dried cranberries. I used pineapple
extract instead of lime juice. Baked
it in 6 silicone muffin cups like one
of your commenters (30”). It puffed
up beautifully and turned golden
brown. Thank you, Stella!
Reply
Mihaela May 4, 2025
I made the recipe yesterday and it
came out very good. I used
sweetener instead of sugar. Thank
you very much.
Reply
Stella May 4, 2025
Hi Mihaela, thanks for
trying out the recipe!
Reply
Jo May 1, 2025
this is sooooo simple & delicious if
you love coconut and trying to cut
down on sugar – recommend to add
more lime zest, if you like that zing!
Reply
Stella May 1, 2025
Hi Jo, that’s right! this is
the ideal cake for me too!
Reply
185
