Keto Lemon Cake with Coconut Frosting
This keto lemon cake is a low-carb dessert dream come true—moist, tender, and bursting with fresh citrus flavor, topped with a creamy coconut frosting that’s sugar-free and incredibly satisfying.
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.
Notes
Always use fresh lemon juice for the brightest flavor. Room temperature eggs and milk help with smooth mixing. Let the cake cool fully before frosting to avoid melting. Store leftovers in the refrigerator for up to 5 days. To make cupcakes, divide batter into 12 muffin cups and bake for 15–18 minutes.
