Ever since I created my keto coconut bread, I’ve had this idea in my head that the dough would make a fantastic base for a cake. So I thought I’d attempt to bake a keto lemon coconut cake from scratch, and it turned out perfect!
The base of the keto lemon coconut cake is deliciously moist, and combined with the cream cheese icing is now one of my favourite recipes of all time… since I at the entire cake throughout the past week….
Coconut is a superior flour replacement to work with on the ketogenic diet because you don’t need to use as much of it as you would use almond flour (another tremendous low carb flour replacement). I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.
Now don’t worry, I hate it when there is too much lemon in a recipe, and it spoils the entire mix because all you can taste is the lemon. This keto lemon coconut cake recipe has the perfect amount of lemon taste, without the acidity and vulgar flavour that too much lemon can bring.
I use erythritol in this cake to ensure the consistency is similar to sugar. You could use stevia as a replacement, however, you will have to significantly reduce the amount you use (if using liquid stevia). Erythritol tastes better I’ve found when it comes to making keto cakes, so its best used.
The combination of lemon, with lemon zest, gives the cake a clean, fresh tasting texture. Adding acid to a cake is essential to balance out the sweetness from the saltiness, and provides that little zing that keeps you wanting more.
Expert Tip:
To make the icing on top look pretty, try running a skewer along the top as if you were drawing a chess board.
It’s an old fashioned technique I learned from my grandma when she would bake cakes.
Keto Lemon Coconut Cake with Cream Cheese Icing
Ingredients
Coconut Cake
- 1/2 Cup Coconut Flour 40g / 1.2 oz
- 5 large Eggs
- 1/4 Cup Erythritol (SoNourished) 30g / 1 oz
- 1/2 Cup Butter Melted 125g / 4 oz
- 1/2 Lemon Juiced
- 1/2 tsp Lemon Zest
- 1/2 tsp xanthan gum
- 1/2 tsp Salt
Icing
- 1 Cup Cream Cheese 225g / 8 oz
- 3 Tbsp Powdered Erythritol (SoNourished)
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Zest
Instructions
- Separate the egg whites and yolks. Beat the egg whites until they form white peaks.
- Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined.
- Pour into a greased loaf tin (9” X 5”)
- Bake at 180 C (355 F) for 45 mins (fan forced)
- Whilst the cake is in the oven, beat the cream cheese, erythritol, vanilla extract and lemon zest together with an electric beater.
- Set aside and ice the cake once it has finished cooling.
- Slice and enjoy
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Kris says
What if I don’t have a fan forced oven? How long do I cook it for?
FatForWeightLoss says
Add 10C (of 20F) to the temp
Sya says
Hello. i really want to try out this recipe because it looks delicious! However, I don’t have xantham gum or any other ingredients that could possibly be used to substitute it. Would this cake still be good without the xantham gum?
Stacy Read says
I made this today. It’s delicious!! I used Natvia Gold as my sweetener and it turned out so well. I also used it in the icing so it’s not as white but the flavor is fabulous. I really enjoyed licking the spoon. The cake was very moist and my husband loved it too. Thank you again for another great recipe!!
Christina says
Love this recipe! Made my second and added 1/4 fresh frozen cranberries. Once cooled and iced using 1/2 the cream cheese , I sprinkled shredded coconut on top! Yummy
FatForWeightLoss says
Thanks so much Christina!
Yves D says
Question… How do we store this cake? How long will it last?
Liz says
Pretty good, I used Psyllium husk instead of xantham gum and it was nice a light, not lemony enough for me though (I think I’ll have to add more zest & lemon juice to the icing to amend that!! :))
The recipe gave me 6 muffins. Thank you, I’ll definitely make again with the lemony icing LOL
Yves D says
Just by reading the recipe, I knew this would be good. I made 2 recipes right away and sent one of the cakes to my sister. She, her husband and their kid loved it, so did my husband and kids. Definitely will bake more of this. You never failed me once with your recipes. Thanks so much!
Hadassah says
Thanks for the video. Just had a go baking this cake. It has a nice taste however, is it meant to taste bit eggy texture or spongy? Yours looks spongy but mine ain’t!
Charlotte says
A new breakfast cake. So delicious and easy to make. Great with my morning coffee. Thank you!
Maria says
Wow! This turned out perfectly and is so delicious!
I haven’t had a lot of success with coconut flour recipes, but this was a winner!
I didn’t have xantham gum so I substituted with psyllium husk which seemed to do the job.
Thanks for another great recipe Aaron 🙂
FatForWeightLoss says
Thanks so much Maria 🙂
Sharyn Read says
Aaron, with the icing, when you say “ice cake when it’s finished cooking”… do you mean cooking or cooling? (I followed the instructions and the icing dripped off… ) Fab cake, will definitely be making it again!
FatForWeightLoss says
Thank you for the pickup Sharyn!