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 coconut flour (finely ground) 56 g
- ½ cup granulated sugar-free sweetener (erythritol blend preferred) 96 g
- 1 tsp baking powder 4 g
- ¼ tsp salt 1.5 g
- 3 large eggs room temperature
- ¼ cup unsweetened coconut milk (canned, full-fat) 60 ml
- ¼ cup fresh lemon juice 60 ml
- ¼ cup avocado oil 60 ml
- Frosting:
- ¼ cup salted butter (softened) 56 g
- 3 tbsp coconut cream (thick, canned) 45 ml
- ¾ cup powdered sugar-free sweetener (sift if clumpy) 144 g
- 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
Why the carb numbers do not subtract cleanly. The total carbohydrate above includes the sugar-free sweetener, because that is how it is declared on the packet. Erythritol and allulose pass through without being metabolized, so they come back out again in the net carb figure — which is why total carbs minus fiber does not land on the net carbs shown.
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.