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
Cake:
Preheat the oven: Set it to 180°C (355°F) on fan mode and let it warm up fully.
Make the batter: In a large bowl, mix all cake ingredients until you get a smooth, even batter.
Prepare the loaf tin: Lightly grease a loaf tin and pour in the batter.
Bake the cake: Bake for 45 minutes, or until a toothpick comes out clean from the center. Let it cool before icing.
Icing:
Whip up the icing: Use a hand mixer to beat cream cheese, powdered erythritol, vanilla, and lemon zest into a creamy topping.
Frost and garnish: Spread the icing over the cooled cake. Add more lemon zest or shredded coconut if you like.
Slice and serve: Cut into slices and enjoy this bright, zesty lemon-coconut treat.
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
Cake:
Preheat the oven: Set it to 180°C (355°F) on fan mode and let it warm up fully.
Make the batter: In a large bowl, mix all cake ingredients until you get a smooth, even batter.
Prepare the loaf tin: Lightly grease a loaf tin and pour in the batter.
Bake the cake: Bake for 45 minutes, or until a toothpick comes out clean from the center. Let it cool before icing.
Icing:
Whip up the icing: Use a hand mixer to beat cream cheese, powdered erythritol, vanilla, and lemon zest into a creamy topping.
Frost and garnish: Spread the icing over the cooled cake. Add more lemon zest or shredded coconut if you like.
Slice and serve: Cut into slices and enjoy this bright, zesty lemon-coconut treat.
Lemon-Coconut Cake
Description
"Lemon-Coconut Cake" balances bright citrus with rich coconut for a soft, zesty dessert that melts in your mouth. Coconut flour and butter form the tender base, while fresh lemon juice and zest infuse vibrant flavor. A smooth lemon-cream cheese frosting ties it all together with tangy sweetness and creamy richness. With 0g net carbs per serving, this easy-to-make cake is perfect for brunch, gatherings, or weekday indulgence—ideal for anyone reducing sugar without giving up dessert.
Category
Strict Keto
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