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–+ servings
Keto Lemon Cake

Irresistibly Moist Keto Lemon Cake with Coconut Frosting

This Keto Lemon Cake with Coconut Frosting is a guilt-free dessert, perfect for satisfying sweet cravings with only 120 calories and 1 net carb per slice.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Keto
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Coconut Flour Key structure provider; can substitute with almond flour.
  • 3/4 cup Granulated Sugar-Free Sweetener Erythritol blend recommended.
  • 1 tbsp Baking Powder Adds lift to the cake.
  • 1/2 tsp Salt Enhances overall flavor.
  • 4 large Large Eggs Contributes moisture and structure.
  • 1 cup Unsweetened Coconut Milk Richness; almond milk can be used.
  • 1/4 cup Fresh Lemon Juice Key for providing tartness.
  • 1/4 cup Avocado Oil Adds moisture; coconut oil is an alternative.
For the Frosting
  • 1/2 cup Salted Butter Base for the frosting.
  • 1 can Canned Coconut Cream Main ingredient for frosting.
  • 1 cup Powdered Sugar-Free Sweetener Ensures smooth frosting.
  • Unsweetened Shredded Coconut Optional garnish.
  • Fresh Lemon Zest Optional garnish.

Equipment

  • mixing bowls
  • whisk
  • spatula
  • Baking dish
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish with parchment paper.
  2. In a large mixing bowl, whisk together the coconut flour, granulated sugar-free sweetener, baking powder, and salt.
  3. In another bowl, beat the eggs lightly and add the coconut milk, fresh lemon juice, and avocado oil, whisking until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  5. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out with moist crumbs.
  6. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack.
  7. In a mixing bowl, beat the softened salted butter and coconut cream until smooth, then add the powdered sweetener and mix until fluffy.
  8. Once the cake is completely cooled, spread the frosting over the top and garnish with unsweetened shredded coconut and fresh lemon zest if desired.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 1gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 70mgPotassium: 100mgFiber: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best flavor, use fresh lemon juice. Cool completely before frosting to prevent melting.

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