Ever find yourself dreaming of a sweet treat that won’t derail your healthy eating goals? Imagine a dessert that’s bursting with zesty lemon, incredibly moist, and topped with a cloud of creamy, dreamy coconut frosting. Stop imagining, because your keto-friendly fairy tale is about to come true! We’re talking about the ultimate guilt-free indulgence: a Keto Lemon Cake with Coconut Frosting that will make your taste buds sing and your low-carb lifestyle feel like pure bliss. Get ready to bake some sunshine into your day!

Why You’ll Love This Keto Lemon Cake with Coconut Frosting

Taste Bud Triumph: This isn’t just a “good for keto” cake; it’s a genuinely delicious cake. The bright, tangy lemon perfectly complements the rich, subtle sweetness of the coconut frosting, creating a flavor explosion you’ll crave again and again.
Keto-Friendly & Guilt-Free: With only 1g net carb per serving, you can enjoy a slice (or two!) of this delightful Keto Lemon Cake with Coconut Frosting without the carb crash or the guilt. It’s perfect for those following a ketogenic or low-carb diet.
Moist & Zesty Perfection: Thanks to the clever combination of coconut flour, eggs, and oils, this cake boasts an incredibly moist and tender crumb. Each bite is infused with fresh lemon, making it an uplifting and satisfying treat.
Surprisingly Simple to Make: Don’t let the gourmet taste fool you! This recipe is straightforward and easy to follow, even for novice bakers. You’ll be whipping up this stunning Keto Lemon Cake with Coconut Frosting in no time, impressing everyone with your baking prowess.

Ingredients for Your Zesty Keto Lemon Cake with Coconut Frosting

Gather your ingredients and let’s get baking! Remember, fresh is always best when it comes to lemon juice and zest.

For the Cake:

🥥 1/2 cup coconut flour (56g)
🍬 1/2 cup sugar-free sweetener (96g)
🧁 1 tsp baking powder (4g)
🧂 1/4 tsp salt (1.5g)
🥚 3 large eggs
🥥 1/4 cup unsweetened coconut milk (60ml)
🍋 1/4 cup fresh lemon juice (60ml)
🫒 1/4 cup avocado oil (60ml)

For the Coconut Frosting:

🧈 1/4 cup salted butter, softened (56g)
🥥 3 tbsp canned coconut cream (45ml)
🍬 3/4 cup powdered sugar-free sweetener (144g)

For Garnish (Optional but Recommended!):

🥥 Unsweetened shredded coconut
🍋 Fresh lemon zest

Detailed Step-by-Step Directions to Bake Bliss

Ready to transform these simple ingredients into a masterpiece? Follow these steps for your perfect Keto Lemon Cake with Coconut Frosting:

Preheat & Prep Your Pan: First things first, set your oven to a cozy 350°F (175°C). Grab an 8×8-inch baking dish and line it with parchment paper, leaving a slight overhang on the sides. This makes removing your cake a breeze!
Whisk the Dry Crew: In a large mixing bowl, combine your dry cake ingredients: coconut flour, sugar-free sweetener, baking powder, and salt. Give them a good whisk to ensure they’re thoroughly mixed and lump-free.
Introduce the Wet Wonders: To the dry ingredients, add the eggs, unsweetened coconut milk, fresh lemon juice, and avocado oil. Stir everything together until you have a smooth, well-combined batter. Coconut flour is thirsty, so don’t be alarmed if the batter seems thick.
Bake to Golden Perfection: Pour your lovely batter into the prepared baking dish, spreading it evenly with a spatula. Pop it into your preheated oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with moist crumbs attached.
Cool Down: Once baked, let the cake cool completely in the pan on a wire rack. This is crucial! Attempting to frost a warm cake will result in a melty mess. Patience, young padawan!
Whip Up the Frosting: While the cake is cooling, prepare your luscious coconut frosting. In a medium bowl, combine the softened salted butter and canned coconut cream. Beat them together with an electric mixer until they’re smooth and creamy. Then, gradually add the powdered sugar-free sweetener, beating until the frosting is light, fluffy, and absolutely divine.
Frost & Finish: Once your cake is completely cool, spread the creamy coconut frosting evenly over the top. If you’re feeling fancy (and we recommend you do!), sprinkle with unsweetened shredded coconut and a generous amount of fresh lemon zest for an extra pop of flavor and visual appeal.
Slice & Savor: Cut your magnificent Keto Lemon Cake with Coconut Frosting into 12 generous slices and prepare for pure keto dessert heaven!

Presenting & Serving Your Keto Lemon Cake with Coconut Frosting

This Keto Lemon Cake with Coconut Frosting is a showstopper on its own, but with a few creative touches, you can elevate its presentation and serving experience!

Classic & Elegant: Simply slice into neat squares and arrange them beautifully on a platter. The vibrant yellow cake contrasted with the white frosting and a sprinkle of zest is naturally appealing.
Berry Bliss: For an extra burst of color and a touch of tartness, serve each slice with a few fresh keto-friendly berries like raspberries or blueberries. They complement the lemon and coconut perfectly.
Toasted Coconut Topping: Instead of just plain shredded coconut, lightly toast some unsweetened shredded coconut in a dry pan over medium heat until golden brown. This adds a lovely nutty flavor and a delightful crunch.
Lemon Twists & Zest Ribbons: Garnish with thin lemon slices, half-moon wedges, or create elegant lemon zest ribbons using a zester or vegetable peeler. It screams “fresh lemon!”
Individual Delights: If you’re hosting a gathering, consider cutting the cake into smaller, bite-sized squares and arranging them in mini cupcake liners for easy grab-and-go treats.
Aromatic Accompaniments: Serve alongside a freshly brewed cup of black coffee or your favorite herbal tea for a truly relaxing and indulgent moment. It also pairs wonderfully with a dollop of unsweetened whipped cream for extra richness.

Storage: How to Keep Your Cake Fresh and Fabulous

You’ve baked this amazing Keto Lemon Cake with Coconut Frosting – now how do you ensure it stays delicious for as long as possible? Proper storage is key!

At Room Temperature: If your kitchen isn’t too warm (below 75°F/24°C), you can store the cake in an airtight container for up to 2 days. The butter in the frosting keeps it fairly stable.
In the Refrigerator: For longer storage, especially if your home is warm, place the cake in an airtight container and store it in the refrigerator. It will stay fresh for 5-7 days. Bring slices to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Freezing for Later: This cake freezes beautifully! For best results, cut the cake into individual slices. Place them on a baking sheet and freeze until firm (about 1-2 hours). Once firm, transfer the frozen slices to a freezer-safe airtight container or a heavy-duty freezer bag, separated by parchment paper to prevent sticking. It will last in the freezer for up to 1-2 months.
Thawing Frozen Cake: To enjoy a frozen slice, simply remove it from the freezer and let it thaw at room temperature for a couple of hours, or overnight in the refrigerator.

FAQs About Your Keto Lemon Cake with Coconut Frosting

What kind of sugar-free sweetener is best for this recipe?
For the cake, granular erythritol, xylitol (be careful with pets!), or a blend like Swerve or Lakanto Monk Fruit are great. For the frosting, powdered versions of these are essential to achieve a smooth texture without graininess.
Can I use almond flour instead of coconut flour?
No, not directly. Coconut flour is extremely absorbent, and substituting it 1:1 with almond flour would result in a very different (and likely too wet) cake. You would need to significantly adjust liquid ratios and potentially egg count, making it a completely different recipe.
Is coconut cream different from coconut milk?
Yes! Coconut cream is much thicker and richer than coconut milk. It’s the thick, solidified part that separates to the top of a can of full-fat coconut milk when chilled, or sold separately as “coconut cream.” Do not use regular coconut milk for the frosting, as it will be too thin.
Can I make this cake dairy-free?
Yes, you can! For the cake, avocado oil is already dairy-free. For the frosting, replace the softened butter with an equal amount of softened dairy-free butter substitute (like Miyoko’s Kitchen Cultured Vegan Butter). Ensure your coconut cream is also dairy-free (most are).
How do I ensure my coconut cream is suitable for the frosting?
For the best results, use a can of full-fat coconut milk (or dedicated coconut cream) that has been refrigerated overnight. This allows the thick cream to separate from the watery liquid. Scoop out only the thick, solid cream from the top for your frosting.
How can I make the lemon flavor even stronger?
To boost the lemon kick, you can add an additional teaspoon of lemon zest directly into the cake batter. You could also mix a tiny bit of extra lemon juice into your finished frosting for a tangier topping.
Is this cake really low carb? What are Net Carbs?
Yes, with only 1g net carb per serving, it’s very low carb! Net carbs are calculated by taking total carbohydrates and subtracting fiber and sometimes sugar alcohols. These are the carbs that impact your blood sugar.
Can I make this into cupcakes?
Absolutely! Divide the batter into a 12-cup muffin tin lined with parchment or silicone liners. Bake for a shorter time, usually around 18-22 minutes, or until a toothpick comes out clean. Frost once completely cooled.
Why did my cake sink in the middle?
This can happen for a few reasons: opening the oven door too early during baking, underbaking (not cooked through), or sometimes too much leavening agent. Ensure your oven temperature is accurate and bake until golden brown and a toothpick comes out clean.
What if I don’t have avocado oil? Can I use another oil?
You can substitute avocado oil with other neutral-tasting keto-friendly oils like melted coconut oil (ensure it’s cooled before adding to wet ingredients) or MCT oil. Olive oil might impart a strong flavor, so it’s less recommended.

Keto Lemon Cake with Coconut Frosting

A zesty, moist cake with creamy coconut frosting, delightfully healthy.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Servings 12 slices

Calories 120 kcal

Ingredients

For the Cake

1/2 cup coconut flour (56g)
1/2 cup sugar-free sweetener (96g)
1 tsp baking powder (4g)
1/4 tsp salt (1.5g)
3 large eggs
1/4 cup unsweetened coconut milk (60ml)
1/4 cup fresh lemon juice (60ml)
1/4 cup avocado oil (60ml)

For the Coconut Frosting

1/4 cup salted butter softened (56g)
3 tbsp canned coconut cream (45ml)
3/4 cup powdered sugar-free sweetener (144g)

Optional Garnish

Unsweetened shredded coconut
Fresh lemon zest

Instructions

Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper.
Mix all dry ingredients in a large bowl. Add wet ingredients and stir until smooth.
Pour batter into the prepared pan, spreading evenly. Bake for 25-30 minutes until a toothpick comes out moist. Let cool.
Combine softened butter and coconut cream, then beat until smooth. Mix in powdered sweetener until creamy.
Spread frosting over cooled cake, then top with shredded coconut and lemon zest if desired.
Slice and serve.

Notes

Nutrition Information (per serving):
Calories: 120 kcal
Total Carbs: 3 g
Net Carbs: 1 g
Fats: 11 g
Protein: 2 g

Easy Keto Lemon Cake with Coconut Frosting Recipe