Description
Lemon-Coconut Cake is a refreshing and zesty low-carb dessert that’s both sweet and tangy. With the perfect balance of coconut and lemon, this cake offers a light, moist texture that melts in your mouth. Made with coconut flour, butter, and fresh lemon juice, it’s an ideal treat for those following a keto or low-sugar diet. The sweetness is balanced by the citrusy brightness of the lemon, creating a unique flavor that keeps you coming back for more. Topped with a smooth, creamy lemon-cream cheese icing, this cake is perfect for family gatherings or a weekend indulgence. Plus, it’s simple to prepare, requiring just a few pantry staples. With 0g net carbs per serving, it’s a guilt-free dessert that everyone can enjoy. Whether paired with tea or served on its own, this lemon-coconut cake is bound to become a favorite for any occasion.
Ingredients
Cake:
40g Coconut Flour
5 large Eggs
30g Erythritol, powdered
125g Butter, melted
1/2 Lemon, juiced
1/2 Teaspoon Lemon Zest
1 Teaspoon Psyllium Husk or 1/2 Teaspoon Xanthan Gum
1/2 Teaspoon Salt
Icing:
225g Cream Cheese
3 Tablespoons Erythritol, powdered
1 Teaspoon Vanilla Extract
1/2 Teaspoon Lemon Zest
How To Make
Preheat the oven: Set the oven to 180°C (355°F) on fan force.
Mix the cake ingredients: In a large mixing bowl, combine all the ingredients for the cake until a smooth batter forms.
Grease the tin: Grease a loaf tin and pour in the prepared batter.
Bake: Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Prepare the icing: While the cake bakes, use a hand mixer to blend the cream cheese, powdered erythritol, vanilla extract, and lemon zest until smooth and creamy.
Ice the cake: Once the cake is baked and cooled, spread the icing evenly on top.
Serve and enjoy: Slice and serve the cake, optionally topping with more lemon zest or shredded coconut for garnish.
Ingredients
Cake:
40g Coconut Flour
5 large Eggs
30g Erythritol, powdered
125g Butter, melted
1/2 Lemon, juiced
1/2 Teaspoon Lemon Zest
1 Teaspoon Psyllium Husk or 1/2 Teaspoon Xanthan Gum
1/2 Teaspoon Salt
Icing:
225g Cream Cheese
3 Tablespoons Erythritol, powdered
1 Teaspoon Vanilla Extract
1/2 Teaspoon Lemon Zest
How To Make
Preheat the oven: Set the oven to 180°C (355°F) on fan force.
Mix the cake ingredients: In a large mixing bowl, combine all the ingredients for the cake until a smooth batter forms.
Grease the tin: Grease a loaf tin and pour in the prepared batter.
Bake: Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Prepare the icing: While the cake bakes, use a hand mixer to blend the cream cheese, powdered erythritol, vanilla extract, and lemon zest until smooth and creamy.
Ice the cake: Once the cake is baked and cooled, spread the icing evenly on top.
Serve and enjoy: Slice and serve the cake, optionally topping with more lemon zest or shredded coconut for garnish.
Lemon-Coconut Cake
Nutrition List (per serving)
Total Fat: 12g | Carbs: 1g | Added Sugar: 0g | Fiber: 1.7g | Protein: 4g | Net Carbs: 0g
Grade
2–5g Net Carbs
Preparation Time
65 Minutes
Servings
10 Servings