Keto Lemon Coconut Cake with Cream Cheese Icing

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.

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Recipe

3.98 from 401 votes

Keto Lemon Coconut Cake with Cream Cheese Icing

The base of the keto lemon coconut cake is deliciously moist. It has become one of the best recipes I’ve ever made.

Calories: 145kcal

Author: FatForWeightLoss (Aaron Day)

Prep: 10 minutes

Cook: 45 minutes

Total: 1 hour 5 minutes

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Serves10 Slices

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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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Tips & Notes:

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 techinque I learned from my grandma when she would bake cakes.

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 great low carb flour replacement).

I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.

Nutrition Facts

Keto Lemon Coconut Cake with Cream Cheese Icing

Amount Per Serving

Calories 145 Calories from Fat 108

% Daily Value*

Fat 12g18%

Carbohydrates 1g0%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie keto diet.

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Course:Dessert, Snack

Cuisine:Gluten Free, Low Carb / Keto, Vegetarian

Keyword:keto lemon cake, lemon cake, pound cake

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