Fluffy Keto White Chocolate Maple Cake Bites

Fluffy Keto White Chocolate Maple Cake Bites

Keto Fluffy White Chocolate Maple Cake Bites

This recipe is designed to teach everyone how to make keto fluffy white chocolate maple cake bites.
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 25 cake bites


  • 84 grams coconut flour (3/4 cup)
  • 67 grams brown sugar substitute (1/3 cup) I use Lakanto brown monkfruit sweetener
  • 25 grams granulated sugar substitute (2 TBS) I use Laanato classic monkfruit sweetener
  • 15 grams baking powder (1 TBS)
  • 1/4 tsp salt
  • 3 large room temperature eggs
  • 60 grams room temperature plain Greek yogurt
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp maple extract
  • 240 ml room temperature coconut milk or keto milk of choice
  • 1/2 cup chopped nuts, butterscotch chips or add-ins of choice, optional (adjust to taste)
  • 2/3 cup keto white chocolate chips I use Lily's white chocolate baking chips


  • Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow paper to hang over the sides for easy removal. Set aside. Sift the dry ingredients into a large mixing bowl until combined and no lumps in the dry ingredients.
  • Stir in the eggs, Greek yogurt, both extracts and the keto milk until a thick batter forms. The batter should be thick but still able to pour out of bowl. If too thick add 1 to 2 TBS of room temperature water. (I added 1 TBS of water) Pour the batter into the prepared cake pan and spread evenly.
  • If using add-ins, scatter the add-ins over the top of the batter. Use the bake of a spoon and tap the add-ins down into the batter. Place in preheated oven. Bake at 350 degrees for 30 to 35 minutes until golden and a tester comes out clean. remove from the oven. Immediately scatter the chips evenly over the top of the cake.
  • Allow the chips to sit on hot cake for 5 minutes or until they begin to melt. Use a butter knife and gently spread the melted chips evenly over the top of the cake. Allow cake to cool in the pan 1 hour. Grasp the overhanging parchment paper and gently transfer the cake to a wire rack.
  • Allow the cake to cool completely before slicing into small squares.

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