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Home » Dessert » Keto Lemon Coconut Cake with Cream Cheese Icing

Keto Lemon Coconut Cake with Cream Cheese Icing

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Recipe Print
Mar 15, 2021-Updated:Mar 15, 2021
lemon coconut cake

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.

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keto lemon coconut cake
Recipe
3.98 from 401 votes

Keto Lemon Coconut Cake with Cream Cheese Icing

The base of the keto lemon coconut cake is deliciously moist. It has become one of the best recipes I’ve ever made.
Calories: 145kcal
Author: FatForWeightLoss (Aaron Day)
Prep: 10 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Print
Rate
Serves10 Slices
Tap or hover to scale

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

Need A Keto Shopping List?

Check out my keto foods list with free printable pdf and flavour pairings guide.

Tips & Notes:

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 techinque I learned from my grandma when she would bake cakes.
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 great low carb flour replacement).
I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.
Nutrition Facts
Keto Lemon Coconut Cake with Cream Cheese Icing
Amount Per Serving
Calories 145 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 1g0%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie keto diet.

Do You Know Your Macros?

Check out my free personalised macro calculator

Course:Dessert, Snack
Cuisine:Gluten Free, Low Carb / Keto, Vegetarian
Keyword:keto lemon cake, lemon cake, pound cake
Did You Make This Recipe?Mention @FatForWeightLoss Or Tag #Fatforweightloss For Your Chance To Be Featured!

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About FatForWeightLoss

Hi! I’m Aaron (FatForWeightLoss). I'm an Accredited Nutritional Therapist, Clinical Weightloss Practitioner and Advanced Sports Exercise Nutritional Adviser, and Author of The Keto Sweettooth Cookbook

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  1. Kris says

    Posted on 9 April 2022 at 3:19 am

    What if I don’t have a fan forced oven? How long do I cook it for?

    Reply
    • FatForWeightLoss says

      Posted on 19 April 2022 at 11:55 am

      Add 10C (of 20F) to the temp

      Reply
  2. Sya says

    Posted on 10 February 2022 at 4:18 pm

    Hello. i really want to try out this recipe because it looks delicious! However, I don’t have xantham gum or any other ingredients that could possibly be used to substitute it. Would this cake still be good without the xantham gum?

    Reply
  3. Stacy Read says

    Posted on 4 July 2021 at 2:54 pm

    I made this today. It’s delicious!! I used Natvia Gold as my sweetener and it turned out so well. I also used it in the icing so it’s not as white but the flavor is fabulous. I really enjoyed licking the spoon. The cake was very moist and my husband loved it too. Thank you again for another great recipe!!

    Reply
  4. Christina says

    Posted on 29 May 2021 at 5:33 am

    Love this recipe! Made my second and added 1/4 fresh frozen cranberries. Once cooled and iced using 1/2 the cream cheese , I sprinkled shredded coconut on top! Yummy

    Reply
    • FatForWeightLoss says

      Posted on 30 May 2021 at 2:22 pm

      Thanks so much Christina!

      Reply
  5. Yves D says

    Posted on 26 April 2021 at 1:52 am

    Question… How do we store this cake? How long will it last?

    Reply
  6. Liz says

    Posted on 26 March 2021 at 2:18 am

    Pretty good, I used Psyllium husk instead of xantham gum and it was nice a light, not lemony enough for me though (I think I’ll have to add more zest & lemon juice to the icing to amend that!! :))
    The recipe gave me 6 muffins. Thank you, I’ll definitely make again with the lemony icing LOL

    Reply
    • Yves D says

      Posted on 23 April 2021 at 3:04 pm

      Just by reading the recipe, I knew this would be good. I made 2 recipes right away and sent one of the cakes to my sister. She, her husband and their kid loved it, so did my husband and kids. Definitely will bake more of this. You never failed me once with your recipes. Thanks so much!

      Reply
  7. Hadassah says

    Posted on 6 March 2021 at 4:59 am

    Thanks for the video. Just had a go baking this cake. It has a nice taste however, is it meant to taste bit eggy texture or spongy? Yours looks spongy but mine ain’t!

    Reply
  8. Charlotte says

    Posted on 2 March 2021 at 6:11 am

    A new breakfast cake. So delicious and easy to make. Great with my morning coffee. Thank you!

    Reply
  9. Maria says

    Posted on 27 January 2021 at 9:33 am

    Wow! This turned out perfectly and is so delicious!
    I haven’t had a lot of success with coconut flour recipes, but this was a winner!
    I didn’t have xantham gum so I substituted with psyllium husk which seemed to do the job.
    Thanks for another great recipe Aaron 🙂

    Reply
    • FatForWeightLoss says

      Posted on 8 February 2021 at 2:27 pm

      Thanks so much Maria 🙂

      Reply
  10. Sharyn Read says

    Posted on 17 January 2021 at 10:56 am

    Aaron, with the icing, when you say “ice cake when it’s finished cooking”… do you mean cooking or cooling? (I followed the instructions and the icing dripped off… ) Fab cake, will definitely be making it again!

    Reply
    • FatForWeightLoss says

      Posted on 15 March 2021 at 1:18 pm

      Thank you for the pickup Sharyn!

      Reply
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