Everything you love about classic keto girl scout cookies in cake form! This low carb yellow cake is topped with unsweetened shredded coconut, delicious keto caramel sauce, and drizzled sugar free chocolate too.
It’s no secret around here how much I love a good girl scout cookie. In fact, two of my most popular recipes are these keto copycats of a classic Samoa girl scout inspired cookie and a keto friendly thin mint cookie too. As much as I can rave and love on this recipe, I do love the flavor combo and wondered if it would be just as delicious as a keto pound cake!
My keto marble pound cake paired with my Samoa cookie recipe brought me right where we are now! I used this as inspiration to build a quick and easy keto dessert that still brought to life the flavor combination of caramel, coconut, and chocolate.
Get all the tips and techniques for making this keto bundt cake below and read through to help ensure you have a successful outcome!
- Stand Mixer
- Measuring Cups/ Spoons
- Small Pot
- Small Bowl & Rubber Spatula
- Bundt Pan
Though this cake recipe is fairly simple from start to finish, there are a few fool proof tips I can outline for you to help you make the perfect keto dessert.
Keto Pound Cake-
Keto baking can often seem intimidating, but I genuinely find this recipe fairly standard like any other normal homemade bundt cake recipe. Here are a few helpful points for creating the best cake batter, baking, and removing it from the pan.
Because there is no standard flour and therefore no gluten, this cake stays moist and has structure from ingredients like eggs and cream cheese. It’s helpful to use softened butter as well (not melted and not cold) to help encourage the batter to develop and stay room temperature as well as helping to dissolve the low carb sweetener.
Because the eggs play a large role in the structure of this cake, I find that adding in room temperature eggs one at a time helps incorporate air and thoroughly allows the batter to adjust to each addition.
PRO TIP: Don’t want to wait for room temperature eggs? Run them under warmer water for a few minutes to take off the chill!
This is an almond flour based cake, making it gluten free and with the use of low carb sweeteners, it’s also low carb too. This is a yellow cake recipe (similar to how the base shortbread cookie is on a Samoa). If you prefer chocolate cake, then see more details regarding this in the marble pound cake recipe.
I have not tried coconut flour as a substitute here, and would honestly not suggest it. You want a cake that is light and fluffy and a substitution would probably result in a more dense and much drier cake in the end. Sorry for those with nut allergies (maybe give these coconut flour keto cinnamon rolls a try instead).
Final notes – Combing the dry ingredients (almond flour, baking powder, salt, and xanthan gum) work best when whisked together before adding to the wet ingredients. This helps ensure evening mixing and ultimately encourages even rising in the bundt pan.
Baking & Removing The Cake:
It’s important to grease your bundt pan with a non-stick oil. Fill the pan pan evenly and allow it to bake for 30-35 minutes until its set and golden brown. The cake will puff up and slightly recede as it cools.
Do not try to remove the cake from the bundt pan before it is almost completely cook (trust me I am speaking from experience). You will see the cake pull away from the sides and it should be room temperature to the touch. Then carefully invert onto a plate and let it rest.
Samoa Inspired Toppings:
A classic Samoa girl scout cookie is a shortbread cookie base, a caramel coating, coconut, and of course lots of chocolate. To make this keto friendly is 100% doable and even easier to recreate this in cake form than it was in the traditional cookie.
The Keto Caramel-
I’ve extensively broken down how to make keto caramel sauce in this fool-proof master post. I’ve used this sauce in other recipes like this keto turtle brownie or keto alfajore cookies and classic turtle candies. An authentic keto caramel is possible, but there are specifics to achieving it.
Specifically, the sweetener I find that works best is allulose. Other sweeteners like erythritol and monk fruit will not create an authentic caramel sauce, so I highly encourage you to read the guide on making this!
Unsweetened coconut is keto friendly. Approximately 2 tablespoons is around 1 net carb. With around 1/4 cup used over the caramel sauce, this is a relatively small amount, spread across 15 servings. I do prefer the coconut as is, but toasted coconut adds a little more flavor and depth too if desired.
The Chocolate Drizzle-
I use low carb chocolate chips or dark chocolate, melted with a little coconut oil and mixed until it is fully melted for the chocolate drizzle. I prefer to use a piping bag or plastic bag to control the drizzle and add it right over the top for the final layer to complete our Samoa topping.
Ways To Store and Eat The Cake-
This cake is rich and moist all on its own, but if you want to take it to the next level, try lightly pan frying a slice on each side in a little butter on the stove or even on the grill. That extra outer crust and caramelization, topped with whipped cream, just makes this one of the most incredibly indulgent keto desserts I’ve ever had.
Store the cake in the fridge lightly covered in plastic for 3-5 days. If I plan to freeze it, I do like to freeze individual cut slices placed on a parchment paper covered sheet pan for about 30-60 minutes before adding them to one bag. This allows me to set aside individual pieces to defrost for later!
If you’re looking forward to making this epic keto cake recipe, but want to save it for later, be sure to PIN it here from Pinterest or save it as a book mark on your desktop.
Keto Samoa Bundt Cake
- 1/2 cup Butter softened
- 1 cup Low Carb Sweetener
- 8 oz. Softened Cream Cheese
- 5 Eggs
- 1 tsp. Vanilla
- 2 1/2 cups Almond Flour
- 1 tsp Xanthan Gum
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- [1 Batch of Keto Caramel]
- 1/4 cup Unsweetened Coconut
- 1/4 cup Melted Low Carb Chocolate Chips
- Preheat the oven to 350 F and grease a bundt pan with non-stick spray.
- In a stand mixer, cream together the butter and sugar. Then add in the softened cream cheese and mix until completely combined (softened is very important).
- Next, mix in the eggs one at a time until the mixture looks fluffy and very thin. Then add the vanilla.
- In a separate bowl, combine the almond flour, xanthan gum, baking powder, and salt. Whisk until well mixed then add into the wet mixture. Mix with the wet and dry ingredients together until well combined, scraping down the sides as needed until it resemble a cake mix.
- Pour the batter into the bundt pan and evenly spread it throughout. Bake it in the oven for 45-50 minutes. The top will look golden brown and the center should be set but may be slightly wiggly. Check with a toothpick for doneness.
- Once cooked, allow it to fully cool to room temperature before inverting onto a plate. This is crucial or it will break! Once cool, slowly drizzle the keto caramel sauce over the top, sprinkle with the unsweetened coconut and add a little melted chocolate drizzle. Let it set up briefly by placing it in the fridge before slicing.