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keto yellow cake on plate in window with soft lighting

Keto Classic Yellow Cake with Coconut Flour

Every special occasion needs the perfect Yellow Cake. Now, this Keto and Primal version, made with coconut flour, provides that great recipe you can return to again and again. Frost with Chocolate Cream Cheese Frosting (link in recipe), Cream Cheese Frosting (below in Recipe Notes), Satin Buttercream (link in Recipe Notes) or Chocolate Ganache Frosting (link in Recipe Notes). Make a multi-layer cake or single-layer cake. (Nut-free)
Course Afternoon tea, Dessert
Cuisine American
Keyword cake, keto, low carb, primal, yellow cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 304kcal
Author Megan
Cost $4


  • 1 or 2-8" round cake pans
  • oven
  • electric beaters (or mix by hand)


  • 4 large eggs + 2 yolks, ideally at room temperature (if you use cold eggs, your batter will look curdled but will bake up fine)
  • 1 cup coconut cream melted (if solid) and cooled to room temperature
  • 1 cup erythritol granulated, (or maple sugar for Primal)
  • 2/3 cup + 1 Tablespoon coconut flour
  • 1/2 cup butter room temperature
  • 2 ounces cream cheese room temperature (1/4 cup)
  • 1 teaspoon vanilla extract optional
  • 1/2 teaspoon baking soda sifted
  • 1/4 teaspoon sea salt
  • 1 recipe Chocolate Cream Cheese Frosting (double or triple the frosting recipe if you make a layer cake)


  • Preheat oven to 325 degrees Fahrenheit. Grease 1 or 2-8" round cake pans. Cut a circle of parchment paper to line the bottom of each. Line pans. Set aside.
  • Combine coconut flour, baking soda and sea salt in small mixing bowl.
  • In large mixing bowl, beat together butter and cream cheese, for 20 to 30 seconds. Add sweetener and beat again until mixed in well, about 20 to 30 seconds. Add coconut cream and vanilla, and mix again until incorporated, about 20 seconds.
  • Add dry ingredients to wet ingredients. Beat again to combine, about 20 seconds. Use a spatula to scrape the bottom and sides of the bowl.
  • Add eggs. Use electric beaters on lowest speed to incorporate, briefly but completely. Don't over-mix.
  • Scrape into prepared pans. Bake until golden brown and slightly puffed in the middle, about 30 to 35 minutes. A toothpick inserted in the center will come out clean or with a couple crumbs adhering. Cool in the pan on a rack for about 30 minutes before flipping over and unmolding onto rack to finish cooling.
  • Cool completely before frosting. If you wish, chill the cake(s) before frosting.


Process photos

9 process photos of how to make keto yellow cake

Cream Cheese Frosting

  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup (1 stick) butter, softened to room temperature
  • 2/3 cup powdered erythritol; for Primal: use powdered coconut sugar or 1/2 cup honey
  • 1 teaspoon vanilla extract
  1. In a large bowl, use a handheld mixer to cream the butter and cream cheese together until fully mixed.
  2. Add the sweetener and vanilla extract, and beat on low speed until the sweetener is incorporated.
  3. Once the powder is mixed in, beat on high for about 2 minutes, or until light and fluffy.
  4. Use immediately. If you refrigerate it, bring to room temperature before using.

Satin Buttercream Frosting HERE.

Chocolate Ganache Frosting HERE.


Calories: 304kcal | Carbohydrates: 4g | Protein: 6g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 131mg | Sodium: 323mg | Potassium: 142mg | Fiber: 4g | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg