Keto Lemon Coconut Cake with Cream Cheese Icing
The base of the keto lemon coconut cake is deliciously moist. It has become one of the best recipes I’ve ever made. CourseDessert, Snack CuisineGluten Free, Low Carb / Keto, Vegetarian Keywordketo lemon cake, lemon cake, pound cake Prep Time10 minutes Cook Time45 minutes Total Time55 minutes Servings 10 Slices Calories145kcal Author: Aaron Day
Ingredients
Coconut Cake
- 1/2 Cup Coconut Flour 40g / 1.2 oz
- 5 large Eggs
- 1/4 Cup Erythritol (SoNourished) 30g / 1 oz
- 1/2 Cup Butter Melted 125g / 4 oz
- 1/2 Lemon Juiced
- 1/2 tsp Lemon Zest
- 1/2 tsp xanthan gum
- 1/2 tsp Salt
Icing
- 1 Cup Cream Cheese 225g / 8 oz
- 3 Tbsp Powdered Erythritol (SoNourished)
- 1 tsp Vanilla Extract
- 1/2 tsp Lemon Zest
Instructions
- Separate the egg whites and yolks. Beat the egg whites until they form white peaks.
- Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined.
- Pour into a greased loaf tin (9” X 5”)
- Bake at 180 C (355 F) for 45 mins (fan forced)
- Whilst the cake is in the oven, beat the cream cheese, erythritol, vanilla extract and lemon zest together with an electric beater.
- Set aside and ice the cake once it has finished cooking.
- Slice and enjoy
Nutrition FactsKeto Lemon Coconut Cake with Cream Cheese Icing Amount Per ServingCalories 145Calories from Fat 108 % Daily Value*Fat 12g18%Carbohydrates 1g0%Protein 4g8%* Percent Daily Values are based on a 2000 calorie keto diet.
