Cake:

1/2 cup butter, softened

1 cup Swerve Sweetener

4 large eggs, separated (room temperature)

1/2 cup heavy cream (room temperature)

1 tsp vanilla extract

1 1/2 cups almond flour

1/2 cup shredded coconut (unsweetened)

1/2 cup chopped pecans

1/4 cup coconut flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp cream of tartar

Frosting:

8 oz cream cheese, softened

1/2 cup butter, softened

1 cup powdered Swerve Sweetener

1 tsp vanilla extract

1/2 cup heavy whipping cream (room temperature)

Garnish:

2 tbsp shredded coconut, toasted

2 tbsp chopped pecans, toasted

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Preheat oven to 350°F (175°C). Grease and flour or line a 9-inch round cake pan.
Cream butter and Swerve until light and fluffy.
Beat egg whites with cream of tartar until stiff peaks form; set aside.
Beat egg yolks into butter mixture one at a time.
Stir in heavy cream and vanilla extract.
Whisk almond flour, shredded coconut, chopped pecans, coconut flour, baking powder, and salt.
Gradually add dry ingredients to wet, mixing until combined.
Gently fold in egg whites.
Pour batter into pan and smooth top.
Bake 35–40 minutes until a toothpick comes out clean. Cool completely.
For frosting, beat cream cheese and butter until smooth. Add powdered sweetener and vanilla, then whip in heavy cream until fluffy.
Spread frosting over cooled cake.
Garnish with toasted coconut and pecans before serving.

Substitute other keto sweeteners like erythritol or monk fruit as preferred.

Use dairy-free alternatives for a dairy-free version.

Store cake covered in refrigerator up to 5 days; freeze unfrosted up to 2 months.

Fold egg whites gently to keep batter light.

Use unsweetened shredded coconut for keto compliance.