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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MARILEE LONSBERG says
Do you use powdered erythritol in both the cake mix & the frosting. Would lemon juice from those plastic lemons in the grocery store work? If so, how much?
FatForWeightLoss says
Only powdered in the icing – Yes lemon juice from the grocery store will also work fine 🙂
Cathy Scannapieco says
I’m planning on making this tomorrow and was curious if anyone has used this recipe for cupcakes instead of a loaf cake? I have no problem dividing the batter into cupcakes I just want to know what the cook time at 355F would be? I also think I’m going to toast some coconut to sprinkle on top. ?
Abimbola says
I made 6 cupcakes out of the batter and baked at 350F for 20mins and it turned out perfect!
Cathy Scannapieco says
Thank you.
Fran says
I made cupcakes instead and I baked them in a convection oven @ 350 degrees. It only took 20 minutes. I never follow the baking times in any recipe because it depends on your oven. I just keep turning on the oven light and checking to make sure my cupcakes don’t burn. When I think they have been in long enough, I stick a toothpick in one of them. If it comes out clean, they are done.
Don says
Exactly!! People put to much faith in cooking temps and times and don’t seem to realize everyone’s oven may be different. I think temps and times should be more of a guide but not a fact. Thank you for your comment about that.
Chan trying to bake says
if taking the lemon out, can i safely call this a basic cake and can be flavored in any way i like, say, chocolate cake? matcha cake ( not sure how will that go with coconut flavor)? lime is a very common companion with coconut, i believe mango will be too(but probably not keto friendly)
also, can i use desiccated coconut instead of coconut flour ?
FatForWeightLoss says
I would maybe use my birthday cake recipe with this in mind 🙂
Mary Kay says
Have made this so many times with success and love it!
When I make the keto bread there is a metallic taste that doesn’t allow me to eat it. I dislike wasting ingredients so can you give me an insight as to why this taste occurs?
FatForWeightLoss says
Very strange. Maybe the type of baking powder you use has aluminium in it?
Mary says
In your video, you mentioned baking powder. However, in your written recipe you have not noted any baking powder. I have quickly read through all of your comments and I have not read that anyone has mentioned this. Would you please tell me how much baking powder I must add. Also, I think that I would like to add some poppy seeds. How much do you think that I should add? I made the cake tonight, but perhaps I added too much or too little baking powder. Thank you so much for all of your videos. I have really enjoyed them! I am new to Keto…..
Julie says
I would also like know about the baking soda and poppy seeds please
P.s love your videos ❣
Donelle says
Hi …. could you use orange and orange zest? Is it still Keto?
FatForWeightLoss says
Sure Is!
Jessica says
Nope, orange is high carb
Julie C says
Hiya! I made this, with a few changes (I didn’t have zest, and I used Jordan’s Skinny Syrup to sweeten the icing because I didn’t have powdered erythritol, and I also added a little HWC to it for consistency.) Anyway, it turned out AMAZING! A bit too amazing, actually! Even though coconut flour is so filling, I could probably eat the whole darned thing in two days. Have you or anyone tried portioning slices and freezing them individually in ziploc bags? I’m wondering if it would thaw out OK. I need a way to control myself! ? Having to wait for it to thaw sounds like the best bet.
Kathy says
I am preparing to bake this as a birthday cake for a co-worker who has a gluten allergy. She loves lemon and blueberries. Can you add blueberries into the batter before baking? Would it effect the cake when it bakes?
FatForWeightLoss says
I don’t think it will affect that much, so proceed as planned!
Stephanie K Fong says
Really excited to try this recipe this weekend!
FYI, when I entered all the ingredients into MyFitnessPal, it says the total calories for a 1/10-th slice is about 193 calories.
Louise Skoulas says
Great recipe. I used it to replace the traditional Greek New Year’s cake. There is a coin hidden in the cake and the winner of the coin is to have good luck throughout the coming year. The year is written on the cake. The numbering was done by my grandson with blueberries. Clicked all the boxes: gluten / grain free, low carb and sugar free. And it tasted great! Tried to include a photo but couldn’t find a way to upload it to the comments.
FatForWeightLoss says
Thanks so much!! do you use instagram? @fatforweightloss and i will repost it!