Keto Lemon Cake with Coconut Frosting
I’m absolutely thrilled to share my go-to keto lemon cake recipe that’s been a game-changer in my low-carb baking journey. This incredibly moist and flavorful cake combines the bright, zesty taste of fresh lemons with a rich, creamy coconut frosting that’ll make you forget you’re eating keto-friendly dessert. After countless experiments in my kitchen, I’ve perfected this recipe to deliver maximum flavor while keeping carbs to an absolute minimum.
What makes this keto lemon cake truly special is how it captures that perfect balance between tangy citrus brightness and tropical coconut sweetness. Each bite delivers a burst of sunshine that’s both satisfying and guilt-free. I’ve served this cake at family gatherings, birthday parties, and casual weekend treats, and it never fails to impress – even my non-keto friends can’t believe it’s sugar-free!
The best part? This recipe comes together in just 25 minutes from start to finish, making it perfect for those moments when you’re craving something sweet but don’t want to spend hours in the kitchen. The coconut flour creates an incredibly tender crumb, while the fresh lemon juice adds that unmistakable citrusy zing that makes this cake irresistible.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 8 | Difficulty: Easy
Why This Keto Lemon Cake Recipe Works
I’ve discovered that the secret to amazing keto baking lies in understanding how low-carb ingredients behave differently than traditional ones. Coconut flour, for instance, is incredibly absorbent – much more so than regular wheat flour. This means we need the perfect ratio of wet to dry ingredients to achieve that moist, tender texture we’re after.
The combination of fresh lemon juice and avocado oil creates incredible moisture, while the eggs provide structure and richness. I’ve found that using room temperature ingredients is crucial for proper mixing and achieving that smooth, lump-free batter that bakes into cake perfection.
Ingredients You’ll Need
Here’s everything you’ll need to create this amazing keto lemon cake with coconut frosting:
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Coconut flour | ½ cup (56g) | Finely ground, not shredded |
| Granulated sugar-free sweetener | ½ cup (96g) | Erythritol blend preferred |
| Baking powder | 1 tsp (4g) | Fresh for best rise |
| Salt | ¼ tsp (1.5g) | Enhances all flavors |
| Large eggs | 3 | Room temperature works best |
| Unsweetened coconut milk | ¼ cup (60ml) | Canned, full-fat variety |
| Fresh lemon juice | ¼ cup (60ml) | Freshly squeezed only |
| Avocado oil | ¼ cup (60ml) | Neutral flavor, adds moisture |
| Salted butter (frosting) | ¼ cup (56g) | Softened to room temperature |
| Coconut cream (frosting) | 3 tbsp (45ml) | Thick, canned variety |
| Powdered sugar-free sweetener (frosting) | ¾ cup (144g) | Sift if clumpy |
| Unsweetened shredded coconut | Optional | For garnish |
| Fresh lemon zest | Optional | For extra citrus pop |
Breaking Down Each Ingredient
Let me walk you through why each ingredient is essential for creating the perfect texture and flavor in this keto lemon cake.
Coconut Flour: This is my secret weapon for keto baking. Unlike almond flour, coconut flour absorbs liquid like a sponge, which means a little goes a long way. It creates that tender, cake-like crumb we’re after while keeping carbs incredibly low. Pro tip: Always measure coconut flour by weight when possible, as it can vary significantly when measured by volume.
Sugar-Free Sweetener: I prefer using a granulated erythritol blend because it measures cup-for-cup like sugar and doesn’t leave any bitter aftertaste. The key is finding a sweetener that bakes well and provides that familiar sweetness without the carbs.
Fresh Lemon Juice: This is non-negotiable – bottled lemon juice simply won’t give you that bright, vibrant flavor. The acidity in fresh lemon juice also helps activate the baking powder and creates a more tender cake structure.
Step-by-Step Instructions
Making the Keto Lemon Cake
Step 1: Prepare Your Pan Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper, leaving some overhang for easy removal. I like to lightly grease the parchment with a bit of avocado oil to ensure nothing sticks.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the coconut flour, granulated sweetener, baking powder, and salt. Make sure to break up any clumps in the coconut flour – this step is crucial for a smooth batter.
Step 3: Combine Wet Ingredients In a separate bowl, whisk the eggs until well beaten. Add the coconut milk, fresh lemon juice, and avocado oil, whisking until completely combined. The mixture should be smooth and slightly thick.
Step 4: Create the Batter Slowly pour the wet ingredients into the dry ingredients, stirring constantly to prevent lumps. The batter will be thick – this is exactly what we want with coconut flour. Mix until just combined; overmixing can make the cake tough.
Step 5: Bake to Perfection Pour the batter into your prepared pan and spread evenly. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake – coconut flour can dry out quickly.
Making the Coconut Cream Frosting
While your cake cools completely (this is important!), let’s make the frosting:
Step 1: Beat the softened butter with an electric mixer until light and fluffy, about 2-3 minutes.
Step 2: Add the coconut cream and beat until well combined.
Step 3: Gradually add the powdered sweetener, beating continuously until the frosting is smooth and creamy. If it seems too thick, add a teaspoon of coconut cream; if too thin, add more powdered sweetener.
Step 4: Spread the frosting evenly over the completely cooled cake. Sprinkle with shredded coconut and fresh lemon zest if desired.
Pro Tips for Success
Use Fresh Ingredients: Fresh lemon juice makes an enormous difference in flavor compared to bottled versions. The brightness and acidity are incomparable.
Room Temperature Matters: Make sure your eggs and coconut milk are at room temperature before mixing. This ensures even incorporation and prevents the batter from seizing.
Don’t Skip the Cooling: I know it’s tempting to frost a warm cake, but patience pays off here. Warm cake will melt your frosting instantly.
Storage Secrets: This cake keeps beautifully in the refrigerator for up to 5 days. Cover it loosely with plastic wrap, and let it come to room temperature for about 30 minutes before serving for the best texture.
Frequently Asked Questions
Can I substitute almond flour for coconut flour?
Unfortunately, no. Coconut flour and almond flour behave very differently in baking. Coconut flour is much more absorbent, so you’d need to completely reformulate the recipe. Stick with coconut flour for best results.
Can I make this cake dairy-free?
Absolutely! Simply substitute the butter in the frosting with your favorite plant-based butter alternative. Make sure it’s designed for baking and has a similar fat content to regular butter.
How many carbs are in each serving?
Each slice contains approximately 2 net carbs, making this cake perfectly keto-friendly. The majority of carbs come from the coconut flour, but the fiber content keeps net carbs low.
Can I make cupcakes instead of a cake?
Yes! Divide the batter among 12 lined muffin cups and bake for 15-18 minutes. Check with a toothpick for doneness. This makes portion control even easier.
Why is my cake dense?
Dense cake usually results from overmixing the batter or using expired baking powder. Mix just until ingredients are combined, and make sure your baking powder is fresh (replace every 6 months for best results).
This keto lemon cake with coconut frosting has become my signature dessert for good reason – it’s proof that low-carb doesn’t mean low-flavor. Every bite delivers that perfect combination of tart, sweet, and creamy that makes dessert dreams come true, all while keeping you on track with your healthy lifestyle goals.
Keto Lemon Cake with Coconut Frosting
Ingredients
- ½ cup 56g coconut flour (finely ground)
- ½ cup 96g granulated sugar-free sweetener (erythritol blend preferred)
- 1 tsp 4g baking powder
- ¼ tsp 1.5g salt
- 3 large eggs room temperature
- ¼ cup 60ml unsweetened coconut milk (canned, full-fat)
- ¼ cup 60ml fresh lemon juice
- ¼ cup 60ml avocado oil
- Frosting:
- ¼ cup 56g salted butter (softened)
- 3 tbsp 45ml coconut cream (thick, canned)
- ¾ cup 144g powdered sugar-free sweetener (sift if clumpy)
- Optional Garnish:
- Unsweetened shredded coconut
- Fresh lemon zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, lightly greased.
- Mix Dry Ingredients: In a large bowl, whisk coconut flour, sweetener, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, beat the eggs, then whisk in coconut milk, lemon juice, and avocado oil.
- Combine Batter: Pour wet ingredients into the dry mixture, stirring until smooth. Batter will be thick—do not overmix.
- Bake: Transfer batter to the prepared pan and bake for 22–25 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
- Make Frosting: Beat softened butter until fluffy. Add coconut cream and mix. Gradually beat in powdered sweetener until smooth.
- Frost Cake: Spread frosting over cooled cake. Garnish with shredded coconut and lemon zest if desired.
