Keto Lemon Cake with Coconut Frosting
A zesty, moist cake with creamy coconut frosting, delightfully healthy.
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 8x8-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
Calories: 120 kcal
Total Carbs: 3 g
Net Carbs: 1 g
Fats: 11 g
Protein: 2 g
