Keto Taro Cake
Indulge in the delightful flavors of this Keto Taro Cake, a low-carb twist on a classic treat that combines wholesome ingredients and rich textures. Made with nutrient-packed taro root, almond flour, and coconut flour, this gluten-free dessert is perfectly moist and subtly sweetened with erythritol, catering to keto and sugar-conscious lifestyles. The addition of unsweetened coconut cream and a hint of vanilla creates a luxuriously creamy and aromatic flavor profile, while optional cinnamon adds a warm spice note. With just 20 minutes of prep time and a bake time of 45 minutes, this easy-to-make cake is ideal for satisfying your cravings or impressing guests at your next gathering. Serve it warm or chilled for a comforting dessert—or a guilt-free indulgence any time of the day.
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Recipe Information
Ingredients
- 200 grams Taro root (mashed or grated)
- 120 grams Almond flour
- 30 grams Coconut flour
- 50 grams Erythritol (or keto-friendly sweetener of choice)
- 1.5 teaspoons Baking powder
- 120 milliliters Unsweetened coconut cream
- 3 units Eggs (large)
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon (optional)
- 0.25 teaspoon Salt
- 60 grams Unsalted butter or coconut oil (melted)
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan or line it with parchment paper.
Peel and prepare the taro root by either grating or mashing it. Measure out 200 grams and set it aside.
In a mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon (if using), and salt. Whisk well to ensure all dry ingredients are evenly dispersed.
In a separate large bowl, whisk together the eggs, melted butter or coconut oil, coconut cream, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Fold the prepared taro root into the batter until evenly distributed.
Pour the batter into the greased or lined cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into 8 pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.3 g | 220% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 13.2 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 447 mg | 34% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
