Keto Lemon Cake with Coconut Frosting
A low-carb, refreshing lemon cake topped with creamy coconut frosting, perfect for satisfying sweet cravings without guilt.
Ingredients
For the Cake
- 1.5 cups Almond flour Keeps the cake low in carbs
- 1 tablespoon Baking powder To give the cake its fluffy texture
- 0.25 teaspoon Salt
- 3 large Eggs For binding and moisture
- 0.5 cup Coconut oil, melted Adds healthy fats
- 0.25 cup Lemon juice Freshly squeezed for zesty flavor
- 2 teaspoons Lemon zest Packs in more lemon flavor
- 0.5 cup Sweetener Your preferred keto/low-carb sweetener
For the Frosting
- 1 cup Coconut cream For frosting
- 0.5 cup Unsweetened shredded coconut To top it off
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a round cake pan with coconut oil or line it with parchment paper.
- In a bowl, whisk together almond flour, baking powder, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, lemon juice, sweetener, and lemon zest until smooth.
- Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
- Place in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- After baking, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- While the cake is cooling, whip the coconut cream until fluffy and add in the shredded coconut.
- Once the cake is completely cool, spread the frosting evenly over the top.
- Slice and serve chilled or at room temperature. Enjoy every bite!
Notes
For ingredient substitutions, use coconut flour instead of almond flour but adjust the quantity. Adjust sweetener to taste; fresh lemon zest enhances flavor. Avoid overmixing for a fluffy cake.