Ingredients (10–12 slices)
Dry Ingredients
2½ cups super-fine blanched almond flour
3 tbsp coconut flour
1 tbsp baking powder
¼ tsp fine salt
Wet Ingredients
5 large eggs, room temperature
½ cup unsalted butter, melted and slightly cooled
½ cup sour cream (or full-fat Greek yogurt)
¾ cup granulated allulose (or erythritol/monk-fruit blend)
2 tsp vanilla extract
1½ tsp coconut extract
1 tsp pineapple extract (keto-friendly flavoring)
Mix-Ins & Garnish
½ cup unsweetened shredded coconut (optional: lightly toasted)
2–3 tbsp unsweetened coconut flakes
Optional: lime zest for topping
Glaze
¾ cup powdered allulose (or erythritol/monk-fruit)
2–3 tbsp full-fat canned coconut milk (start with 2 tbsp)
¼ tsp rum extract (optional)
Pinch of salt
Instructions
- Prep
Preheat oven to 325°F (165°C).
Generously grease a bundt pan and dust lightly with almond flour.
- Mix Dry Ingredients
In a bowl, whisk together:
almond flour, coconut flour, baking powder, and salt.
- Mix Wet Ingredients
In a separate bowl, whisk:
eggs, sweetener, sour cream, melted butter, vanilla, coconut extract, and pineapple extract until smooth and fully combined.
- Combine
Fold the dry mixture into the wet.
Stir in shredded coconut. The batter will be thick—this is normal.
- Bake
Spoon batter into the prepared bundt pan and smooth the surface.
Bake for 35–45 minutes, or until golden and a toothpick comes out with just a few moist crumbs.
- Cool
Let the cake rest in the pan for 15 minutes, then invert onto a rack to cool completely.
- Make the Glaze
Whisk powdered sweetener, coconut milk, rum extract, and a pinch of salt until smooth and pourable.
Drizzle over the cooled cake and garnish with coconut flakes and lime zest.
Tips
Allulose gives the moistest texture and best browning. If using erythritol blends, add 1–2 tbsp glycerin or a splash of almond milk to prevent dryness.
Avoid real pineapple—pineapple extract delivers flavor without the carbs.
Lightly toasting the coconut adds even more tropical aroma.