Your Diet Expert

Warm Introduction

If you’re anything like me, chocolate and coconut together are pure comfort food bliss. I grew up sneaking little Mounds bars whenever I could, and that chewy, coconut-filled chocolate has always been one of my guilty pleasures. But on a low-carb lifestyle, the sugar in those treats was a no-go… until I discovered this Keto Mounds Cake. It’s everything I love about the candy bar — rich chocolate, sweet coconut, creamy layers — but made completely keto-friendly. This is the kind of dessert that makes you realize healthy eating doesn’t mean missing out on indulgence.

---

What Makes This Recipe Stand Out

This cake isn’t your average “low-carb dessert.” It’s a full-on showstopper. You get a soft, moist chocolate cake layered with a creamy coconut filling, then finished with a silky sugar-free chocolate glaze. It’s like a Mounds bar grew up into a cake and decided to go keto. What’s more, the recipe is surprisingly simple to make — no complicated steps, no unusual ingredients you can’t find. It’s proof that decadent desserts can fit into a keto lifestyle without compromise.

---

Personal Blogger Note

The first time I baked this cake, I was nervous it wouldn’t live up to the memory of my favorite candy bar. But when I sliced into it and tasted that chocolate-coconut combo, I actually smiled out loud (yes, that’s a thing!). Even my non-keto friends went back for seconds. That’s when I knew this was going to be a regular in my recipe collection.

---

Equipment You’ll Need (and Why)

• Mixing Bowls – You’ll need a couple for separating wet and dry ingredients. I always use one large and one medium bowl to keep things organized.
• Hand Whisk or Electric Mixer – Helps ensure the batter is lump-free and fluffy. A whisk works fine, but a mixer saves time.
• Baking Pan (9×9 or round) – This is the base where your cake bakes. Greasing or lining it makes for an easier release.
• Spatula – Perfect for folding ingredients gently, scraping down the sides, and spreading the coconut filling evenly.
• Small Saucepan – Useful for melting chocolate and butter for the glaze. I find it easier than using a microwave since you can control the heat.
• Cooling Rack – To cool your cake properly before frosting. Skipping this step can make your glaze too runny.

---

Ingredients (with Substitutions)

For the Chocolate Cake Base:

• 1 ½ cups almond flour – Low-carb and gluten-free, with a nutty richness. Coconut flour can be used, but only ½ cup since it’s more absorbent.
• ½ cup unsweetened cocoa powder – For that deep chocolate flavor. Dutch-processed cocoa will make it darker and richer.
• ½ cup erythritol or monk fruit sweetener – Keeps it sugar-free. Stevia can also work, but adjust for sweetness.
• 1 tsp baking powder – Helps the cake rise and stay fluffy.
• ¼ tsp salt – Balances the sweetness and enhances the chocolate.
• 3 large eggs – For structure and moisture. Flax eggs are an option if you’re going egg-free.
• ½ cup unsweetened almond milk – Any low-carb milk substitute works (coconut milk adds more coconut flavor).
• ⅓ cup melted butter or coconut oil – Adds richness. I like butter for a more traditional cake taste.
• 1 tsp vanilla extract – Always adds warmth and depth.

For the Coconut Filling:

• 1 ½ cups unsweetened shredded coconut – The star of the filling. Make sure it’s unsweetened!
• ½ cup heavy cream – For a rich, creamy texture. Coconut cream is a dairy-free swap.
• 3 tbsp powdered erythritol – Keeps the filling lightly sweetened.
• 1 tsp vanilla extract – Complements the coconut perfectly.

For the Chocolate Glaze:

• ½ cup sugar-free chocolate chips – Smooth, melt-in-your-mouth finish.
• 2 tbsp butter or coconut oil – Makes the glaze glossy and easy to spread.

---

Step-by-Step Cooking Process

1. Preheat oven to 350°F (175°C). Grease your baking pan or line it with parchment.
2. Make the cake batter: In a bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt. In another bowl, beat eggs, almond milk, melted butter, and vanilla. Combine wet and dry ingredients until smooth.
3. Bake the cake base: Pour batter into prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean. Let cool completely.
4. Prepare the coconut filling: In a saucepan, heat cream, erythritol, and vanilla until warm. Stir in shredded coconut and mix until thick and spreadable.
5. Assemble: Spread the coconut mixture evenly over the cooled cake.
6. Make the glaze: Melt chocolate chips with butter in a saucepan over low heat, stirring until silky.
7. Finish: Pour the glaze over the coconut layer, spreading evenly. Refrigerate for at least 30 minutes to set before slicing.

---

Health & Nutrition Insights

This Keto Mounds Cake is rich in healthy fats from coconut and almond flour, while being low in carbs and sugar-free. Almond flour provides protein and fiber, helping you stay full longer. Coconut adds natural sweetness and texture without spiking your blood sugar. Plus, the healthy fats make it satisfying enough that one slice feels indulgent without leading to cravings.

---

Serving & Pairing Ideas

• Perfect as a dessert for dinner parties — it always impresses guests.
• Pair with black coffee or unsweetened almond milk for a cozy snack.
• Slice into small bars and pack for a lunchbox treat.
• Serve chilled for a firmer bite or room temperature for a softer, gooey texture.

---

Storage & Meal Prep Tips

• Store leftovers in the fridge for up to 5 days in an airtight container.
• Freeze individual slices wrapped in parchment and stored in a freezer bag for up to 2 months.
• To serve from frozen, just thaw overnight in the fridge.

---

FAQ

Q: Can I make this dairy-free?
Yes — use coconut oil instead of butter, coconut cream instead of heavy cream, and dairy-free chocolate chips.

Q: Can I make this ahead of time?
Definitely! This cake actually tastes better the next day after the flavors set.

Q: What can I use instead of almond flour?
You can try hazelnut flour for a slightly different flavor, or use coconut flour (but reduce the amount to ½ cup).

Q: Does this taste like the real Mounds bar?
Yes! It has the same chocolate-coconut combo, but in a cake form that’s sugar-free and low-carb.

---

Nutrition Breakdown (per slice, 12 servings)

• Calories: 210
• Protein: 6g
• Fat: 18g
• Total Carbs: 8g
• Net Carbs: 3g

---

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes + chilling
• Course: Dessert
• Cuisine: Keto, Low-Carb, American
• Servings: 12 slices
• Calories: 210 per slice

This Keto Mounds Cake is proof that dessert can be indulgent and still low-carb. It’s rich, creamy, chocolatey, and satisfying — the kind of cake that makes healthy eating feel like a celebration.