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 0 g 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
Cakes
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
Ingredients Information
Disclaimer
Information on this page is for general educational purposes and is not medical advice. Nutrition needs vary; consider allergies, intolerances, and individual health conditions when preparing recipes. If you have diabetes, kidney disease, an eating-disorder history, or other medical concerns, consult a qualified professional before making major dietary changes (including keto-style diets).