Keto Lemon Cake with Coconut Frosting

I’m about to share the secret formula behind one of my absolute favorite desserts: keto lemon cake with coconut cream frosting. If you love bright, zesty citrus flavors paired with creamy, dreamy coconut, this cake is going to become a regular in your recipe rotation. It’s soft, moist, and bursting with freshness, making it perfect for spring, summer, or whenever you want a little sunshine on your plate.

What’s more, this gluten-free lemon cake is easy to make dairy-free by simply using a plant-based butter alternative. The rest of the “cream” in this recipe is already coconut based, rather than dairy based.

Each slice of this cake comes in at just 120 calories, 1 net carb, and 11 grams of healthy fats, so it’s not only keto-friendly but also incredibly satisfying. Let’s dive into the details, starting with the ingredients and why they’re essential for this delicious low carb lemon cake.

Why This Keto Lemon Cake Recipe Works

This cake is so much more than your average lemon dessert. The combination of lemon and coconut creates a perfectly balanced flavor profile: tart and tangy with just the right amount of sweetness. The texture is soft and tender, thanks to the low-carb flours and fats, and the frosting ties it all together with a creamy, tropical finish.

Whether you’re whipping it up for a birthday, a family gathering, or a weekend treat, this cake is versatile and foolproof. And best of all? It’s guilt-free, thanks to its keto-friendly ingredients!

Breaking Down the Ingredients

Let’s talk about what goes into this delicious keto lemon cake and why each ingredient plays a key role in achieving that perfect flavor and texture.

Coconut Flour

Coconut flour is the backbone of this cake. Unlike almond flour, coconut flour is incredibly absorbent, so it only takes a small amount to create structure. It gives the cake a tender crumb and helps keep the carbs low. Plus, it complements the coconut cream frosting beautifully!

Granulated Sugar-Free Sweetener

Using a keto-friendly sweetener ensures this cake stays low-carb without sacrificing sweetness. I love using a powdered or granulated erythritol blend because it bakes just like sugar and doesn’t leave a strange aftertaste.

Baking Powder

Baking powder gives the cake a bit of lift and ensures it doesn’t end up too dense. This is especially important when working with low-carb flours like coconut flour, which can sometimes be a bit heavy.

Salt

A pinch of salt might seem small, but it’s critical to balance the sweetness and enhance the flavor of the lemon and coconut.

Eggs

Eggs provide structure and moisture in this cake. Coconut flour needs a lot of liquid to achieve the right texture, and eggs do double duty here by binding everything together and keeping the cake soft.

Unsweetened Coconut Milk

Coconut milk adds richness and a subtle coconut flavor to the cake. It’s also a great dairy-free alternative that keeps the cake moist without adding unnecessary carbs.

Fresh Lemon Juice

You can’t have lemon cake without lemons! Fresh lemon juice brings brightness and acidity to the cake, balancing the sweetness and giving it that unmistakable citrusy zing.

Avocado Oil

Avocado oil is my go-to for keto baking because it’s neutral in flavor and adds incredible moisture to the cake. You could also use melted coconut oil if you want to amplify the coconut flavor even more!

The Coconut Cream Frosting

The frosting is the crowning glory of this keto lemon cake recipe. It’s light, fluffy, and incredibly creamy with just the right amount of sweetness. Here’s a closer look at what makes it so special:

Salted Butter

Butter is the base of this frosting, giving it richness and a smooth texture. If you’re going dairy-free, feel free to swap this out for a plant-based butter alternative.

Coconut Cream

Coconut cream is the star of this frosting. It adds a luxurious creaminess and a hint of tropical flavor that pairs beautifully with the lemony cake. Make sure to use canned coconut cream (not coconut milk) for the best results.

Powdered Sugar-Free Sweetener

Using a powdered sweetener ensures the frosting stays smooth and fluffy. If your sweetener has any clumps, sift it before adding it to the frosting for the best texture.

Optional Toppings

Once your cake is frosted, you can take it to the next level with some fun toppings:

• Unsweetened Shredded Coconut: A sprinkle of shredded coconut adds texture and enhances the coconut flavor.
• Fresh Lemon Zest: For an extra pop of lemony goodness, grate a bit of fresh lemon zest over the frosting.

How to Make Keto Lemon Cake

Now that we’ve covered the ingredients, let’s get to the fun part: making the cake!

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper to ensure your cake doesn’t stick.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the coconut flour, sweetener, baking powder, and salt. This helps evenly distribute the leavening agents and sweetener throughout the batter.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the eggs, coconut milk, fresh lemon juice, and avocado oil. The combination of these wet ingredients ensures the cake stays moist and flavorful.

Step 4: Combine and Mix

Slowly add the wet ingredients into the dry ingredients, stirring until smooth. The batter will be thick, but that’s exactly what you want when working with coconut flour.

Step 5: Bake

Pour the batter into your prepared baking dish, spreading it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the cake to cool completely before frosting.

Making the Coconut Cream Frosting

While the cake cools, it’s time to whip up the frosting!

Step 1: Combine Butter and Coconut Cream

In a mixing bowl, combine the softened butter and coconut cream. Beat with an electric mixer until smooth and fluffy.

Step 2: Add Sweetener

Add the powdered sweetener, sifting it first if needed to remove clumps. Beat again until everything is fully combined and the frosting is light and creamy.

Step 3: Frost the Cake

Spread the frosting evenly over the cooled cake using a spatula or the back of a spoon.

Step 4: Add Optional Toppings

For a little extra flair, sprinkle unsweetened shredded coconut and fresh lemon zest over the top of the frosting.

Tips for Success

• Use Fresh Lemons: Freshly squeezed lemon juice makes all the difference in this cake. Bottled lemon juice just doesn’t have the same vibrant flavor.
• Don’t Overbake: Coconut flour can dry out quickly if overbaked, so keep an eye on your cake and pull it out as soon as a toothpick comes out with moist crumbs.
• Chill the Coconut Cream: If your canned coconut cream is too thin, chill it in the fridge for a few hours to thicken it up before making the frosting.
• Let the Cake Cool Completely: Frosting a warm cake will cause the frosting to melt, so make sure the cake is fully cooled before spreading on the frosting.

Why You’ll Love This Recipe:

• It’s Low Carb: At just 1 net carb per slice, this cake is perfect for anyone following a ketogenic or low-carb lifestyle.
• It’s Gluten-Free: Made with coconut flour, this cake is naturally gluten-free and safe for those with gluten sensitivities.
• It’s Versatile: You can easily make this cake dairy-free by using plant-based butter, or customize it with your favorite toppings and flavors.
• It’s Beautiful: The bright yellow cake and creamy white frosting make this a stunning dessert for any occasion.

Ready to Try This Recipe?

I hope you love this recipe as much as I do! If you give it a try, please take a moment to rate it, leave a comment, and let me know how it turned out. And don’t forget to snap a photo and tag me on Instagram—I can’t wait to see your creations!

XO,
Sarah