Keto Lemon Cake with Coconut Frosting

Sarah

5 from 2 votes

This keto lemon cake is perfectly moist, zesty, and low carb with only 1 net carb per slice! Topped with coconut cream frosting, it’s a gluten-free lemon cake that’s light, fresh, and easy to make dairy-free.

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Prep Time 30

Cook Time 30

Course Breakfast, Dessert, Snack

Cuisine American

Servings pieces

Calories 120kcal

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Ingredients

Lemon Cake:

½ cup coconut flour 56g
½ cup granulated sugar-free sweetener 96g
1 tsp baking powder 4g
¼ tsp salt 1.5g
3 large eggs
¼ cup unsweetened coconut milk 60ml
¼ cup fresh lemon juice 60ml
¼ cup avocado oil 60ml

Frosting:

¼ cup salted butter softened (56g)
3 tbsp canned coconut cream room temp. (45ml)
¾ cup powdered sugar-free sweetener 144g

Optional toppings:

Unsweetened shredded coconut
Fresh lemon zest

Instructions

Preheat oven to 350°F. Line one 8x8-inch square baking dish with parchment paper.
In a large bowl, add all dry cake ingredients and stir until combined. Add wet ingredients, and stir until smooth.
Pour and spread batter evenly into pan. Bake 25-30 minutes, or until toothpick inserted into center comes out with moist crumbs. Allow to cool.
Combine butter and coconut cream, and stir or beat until combined. Add powdered sweetener (sifting if needed to remove clumps), and stir until smooth.
Spread frosting evenly over cooled cake. Top with unsweetened shredded coconut and fresh lemon zest, if desired.
Slice, and enjoy!

Nutrition

Calories: 120kcalCarbohydrates: 3gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 51mgSodium: 141mgPotassium: 47mgFiber: 2gSugar: 1gVitamin A: 178IUVitamin C: 2mgCalcium: 28mgIron: 1mg

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