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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Alison says
Hi there. I love your recipes and the fact that you are an Aussie. Your recipes, unlike some of the American ones are not overly sweet ! 🙂
I watched the video, made the cake and then read the recipe…. The video says to use the juice and zest of a whole lemon and split in half between the cake and the icing. However the recipe says just put half a teaspoon of each into the cake and the icing. (My cake is in the oven so I don’t know how it tastes yet :-)) Also the recipe says to beat the egg whites separately ….just wondering if these are big differences or nothing to worry about!
FatForWeightLoss says
Hi Alison, these differences are nothing to worry about 🙂
Rita Chang says
Hi thanks so much for the recipe. Just to confirm that its 1/2 cup coconut flour? cos using my measuring cup, 1/2 cup is indicated as 125mg but you have stated 40g..
FatForWeightLoss says
I’ve no idea where the 125mg comes from… it’s definitely 1/2 cup (or 40g to be more precise)
Daniela says
Hi. Do you think it is possible to use powdered stevia for this recipe? Thanks
FatForWeightLoss says
Yes, definitely. Please refer to my keto subs post for ratio
Karen says
I made this for a group picnic and everyone loved it. Everyone was shocked it was keto!
FatForWeightLoss says
Amazing! Thanks Karen 🙂
Ian says
Hi – in there recipe instructions above, you say to seperate the eggs and whisk the whites into peaks and then mix in the egg yolks and other ingredients. But in the video, you don’t do that and just mix all the ingredients together without separating the eggs. Of course, the video version is simpler to do, but what would be the difference in the outcome between the two methods mentioned.
Thanks and cheers
FatForWeightLoss says
Hi Ian, when you whip egg whites, the result is much more fluffy.
Gustavo says
How much does it lasts on fridge?
Thanks! Amazing recipie!
FatForWeightLoss says
This will last up to 7 days, or 2 months frozen 🙂
Sara says
Looks amazing!! I just have a question . In the video you didn’t separate the whites from the yolk like the description in the recipe. Does it make a difference?
Thanks in advance
FatForWeightLoss says
Doesn’t make too much of a difference
Josephine says
All prepared to make the cake and at the last minute realised I was out of coconut flour. Substituted with almond flour. As promised, cake was moist and still delicious, unlike other keto cakes I tried which were dry and too debar.
Thank you for the recipe
FatForWeightLoss says
Thanks so much Josephine!
Maria says
Did you substitute it at a 1:1 ratio? I am also missing the coconut flour
Jsy says
Just made this, came out delightfully perfect
Belle says
Hi Aaron, I probably just missed it somewhere. How many slices do you get from the 8” loaf? The nutritional values are for what size slice? Thank you!
FatForWeightLoss says
Hi Belle, this recipe makes 10 slices, nutritional values are per slice.