Coconut Flour Desserts Keto Ingredients

Low Carb Bahama Mama Cake

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Low Carb Bahama Mama Cake

It is tropical, bright and fresh! It is your favorite drink re-imagined into a luscious Low Carb Bahama Mama cake with amazing flavors from extracts!

coconut pineapple orange cake with pineapple and orange toppings

The pineapple and orange garnish are so very pretty for presentation but can be taken off when served. One piece of pineapple has a tiny bit of carbs, so I didn’t worry about that!

My favorite protein powder by Iconic really makes the icing so smooth and helps reduce the need for a bunch of powdered erythritol!

bahama mama cake decorated with pineapple and a cherry

Low Carb Bahama Mama Cake
Its your favorite tropical drink re-imagined into a low carb, gluten free cake! Like a slice of sunshine you will taste all the tropics in this delicious cake!
Course Dessert, Desserts
Cuisine American


  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar free honey or sugar free maple syrup
  • 1/3 cup avocado oil
  • 2 tbsp heavy cream
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla
  • 1/2 tsp pineapple extract
  • 1/2 tsp orange extract


  • 2 oz sugar free white chocolate chips (1/4 c. approx)
  • 1 tbsp coconut oil
  • 2 oz cream cheese softened
  • 1/2 cup butter; softened
  • 2/3 cup confectioners erythritol
  • 3 tbsp vanilla protein powder or plain whey
  • 1 tsp vanilla extract
  • 10 drops liquid monkfruit/stevia
  • 1/2 tsp cherry extract


  • Preheat oven to 350F.
  • In a small bowl whisk coconut flour, baking soda, baking powder, and salt.
  • Set aside.
  • In the large bowl of a stand mixer, mix eggs, egg yolks, honey and oil. Mix until uniform in color.
  • Add additional ingredients and mix well.
  • While mixing, slowly add dry mixture.
  • Mix for 2 minutes until fluffy.
  • Scrape all into an 8″ round pan lined with parchment paper and greased.
  • Bake 35 minutes.
  • Once cool, remove from pan.
  • Wrap in plastic wrap and chill overnight.
  • Make frosting.
  • In a sm. saucepan on LOW melt white chocolate chips. Whisk as it melts.
  • Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
  • Once it starts to melt, take off of heat and whisk until smooth.Set aside.
  • In a stand mixer or in a LG bowl w/ a hand mixer, cream the cream cheese, coconut oil & butter well.
  • Add in the confectioners sugar, vanilla protein powder, vanilla extract and stevia drops.
  • Mix very well until smooth.
  • Frost cake ONLY after completely cool or frosting will melt.
  • Store frosted cake in fridge up to 5 days.
coconut orange pineapple cake with cherry vanilla frosting

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