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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Joy says
Hi!
I baked this but the bread came out a little eggy. Tastes a bit eggy than bread like. The texture wasn’t full bread like as well.
I went by your video than the written method. I noticed after that the written method says beat egg whites till it peaks and then add other ingredients but your video says to just mix eggs first then add other ingredients.
Could you please advise where l went wrong? 🙁 Thank you!
FatForWeightLoss says
Hi Joy -> This recipe is for keto lemon coconut cake… is this the right recipe you are referring to?
Katie says
I had the same issue your video says something different then the recipe. Can u help please
Charlene says
Hello,
I’m going attempt this later (rubbish at baking so won’t hold my breath!) could I use arrowroot as a sub for the xanthan gum? If so would it be the same amount? Thanks so much!
FatForWeightLoss says
Hi Charlene, I wouldn’t use arrowroot as a sub for xanthan gum, as arrowroot is a starch, not a binding agent. Hope that helps.
Jenn says
Lovely recipe. I left out the lemon and added almond and vanilla extract to the cake as well as the icing. I also added non-sweetened coconut flakes to the cake batter. Delicious!
Norma says
Read the directions, people!
Ginger says
Hi Aaron. This cake looks delicious! I just took mine out of the oven and it appears to be a little too brown on edges. I think I should have taken it out about 5 min earlier. I baked it at 355 but it was only in for 30 minutes. I have a convection oven. Any tips for next time? Lower temp maybe?
FatForWeightLoss says
You should have reduced the temperature to 325 if baking in a convection oven. Hope this helps for future.
Diane says
Made this as my first keto cake and it was absolutely delicious! I love the sharp taste of lemons, so added a bit more zest and juice to the frosting. The sliced cake froze well and was actually nice as a frozen dessert. Thank you!
Sylvia says
On the video you mention baking powder but it’s not included in the written recipe. Do I still have to use it and if yes, how much?
Looking forward to baking this!
FatForWeightLoss says
Hi Sylvia,
It’s actually not necessary in this recipe and since has been paired down. I used to use 1 tsp.
Sonya Kaplan says
One word for this cake. Divine. So easy and the basic recipe could be adapted to so many different flavour profiles. Has definitely got my creative juices flowing. A simple marble cake springs to mind as does a jaffa cake. Thank you so much Aaron. Will try the espresso pudding next. Regards. Sonya
Brenda says
Looking forward to trying this lemon cake. However, you don’t have baking powder listed in the ingredients. Does it need packing powder? Also, what if you have a regular oven and not a fan forced one?
wendy says
Can I use Xylitol as the sugar replacement?
Amy says
Wondering the same thing! Or other alternatives….I’m a big fan of xylitol and stevia…