Keto Lemon Coconut Cake – Bright, Zesty, and Low-Carb

When you want a dessert that feels sunny and refreshing without spiking your carbs, this Keto Lemon Coconut Cake hits the spot. It’s tender, moist, and packed with real lemon flavor. The coconut adds gentle sweetness and a lovely texture without feeling heavy.

Best of all, it’s simple enough for a weeknight but special enough for guests. Serve it plain, with a quick lemon glaze, or topped with whipped cream and berries.

Keto Lemon Coconut Cake - Bright, Zesty, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Dry Ingredients 2 cups fine almond flour
• 1/2 cup unsweetened finely shredded coconut
• 1/4 cup coconut flour
• 1 tablespoon baking powder (aluminum-free)
• 1/4 teaspoon fine sea salt
• 1/3 to 1/2 cup granular erythritol or monk fruit sweetener, to taste
• 1 tablespoon fresh lemon zest (from about 2 lemons)
• Wet Ingredients 4 large eggs, room temperature
• 1/2 cup full-fat canned coconut milk, well shaken
• 1/3 cup melted unsalted butter or refined coconut oil
• 1/4 cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• Optional Lemon Glaze 1/2 cup powdered erythritol
• 1–2 tablespoons fresh lemon juice
• 1–2 teaspoons coconut milk, as needed for consistency
• Pinch of lemon zest for garnish

Method

 

1. Prep your pan and oven: Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan or loaf pan with parchment and lightly grease the sides.
2. Combine dry ingredients: In a large bowl, whisk almond flour, shredded coconut, coconut flour, baking powder, salt, sweetener, and lemon zest. Break up any clumps so the mixture is even.
3. Mix wet ingredients: In another bowl, whisk eggs, coconut milk, melted butter, lemon juice, and vanilla until smooth. Make sure the butter is warm, not hot, so it doesn’t scramble the eggs.
4. Bring it together: Pour the wet ingredients into the dry. Stir until just combined. The batter will be thick but spreadable.
5. Fill the pan: Transfer the batter to the prepared pan. Smooth the top with a spatula so it bakes evenly.
6. Bake: Bake for 30–40 minutes, depending on your pan and oven. The cake is done when the top is golden and a toothpick comes out mostly clean with a few moist crumbs.
7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. This helps it set and prevents crumbling.
8. Make the glaze (optional): Whisk powdered erythritol with lemon juice and a splash of coconut milk until smooth and pourable. Adjust thickness as needed. Drizzle over the cooled cake and finish with a bit of lemon zest.
9. Slice and serve: Cut into 10–12 slices. Enjoy plain or with unsweetened whipped cream and a few raspberries.

What Makes This Recipe So Good

• Bright lemon flavor: Fresh lemon zest and juice bring clean, vibrant flavor that balances the richness of coconut.
• Low-carb and gluten-free: Made with almond flour and unsweetened coconut, it’s naturally grain-free and keto-friendly.
• Moist and tender: A blend of melted butter and coconut milk keeps the crumb soft without being eggy.
• Simple ingredients: Everything is easy to find and comes together without fancy equipment.
• Customizable: You can swap the glaze, add poppy seeds, or boost the coconut notes to suit your taste.

Ingredients

• Dry Ingredients
  • 2 cups fine almond flour
  • 1/2 cup unsweetened finely shredded coconut
  • 1/4 cup coconut flour
  • 1 tablespoon baking powder (aluminum-free)
  • 1/4 teaspoon fine sea salt
  • 1/3 to 1/2 cup granular erythritol or monk fruit sweetener, to taste
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
• Wet Ingredients
  • 4 large eggs, room temperature
  • 1/2 cup full-fat canned coconut milk, well shaken
  • 1/3 cup melted unsalted butter or refined coconut oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
• Optional Lemon Glaze
  • 1/2 cup powdered erythritol
  • 1–2 tablespoons fresh lemon juice
  • 1–2 teaspoons coconut milk, as needed for consistency
  • Pinch of lemon zest for garnish

How to Make It

1. Prep your pan and oven: Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan or loaf pan with parchment and lightly grease the sides.
2. Combine dry ingredients: In a large bowl, whisk almond flour, shredded coconut, coconut flour, baking powder, salt, sweetener, and lemon zest.

   Break up any clumps so the mixture is even.

3. Mix wet ingredients: In another bowl, whisk eggs, coconut milk, melted butter, lemon juice, and vanilla until smooth. Make sure the butter is warm, not hot, so it doesn’t scramble the eggs.
4. Bring it together: Pour the wet ingredients into the dry. Stir until just combined.

   The batter will be thick but spreadable.

5. Fill the pan: Transfer the batter to the prepared pan. Smooth the top with a spatula so it bakes evenly.
6. Bake: Bake for 30–40 minutes, depending on your pan and oven. The cake is done when the top is golden and a toothpick comes out mostly clean with a few moist crumbs.
7. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.

   This helps it set and prevents crumbling.

8. Make the glaze (optional): Whisk powdered erythritol with lemon juice and a splash of coconut milk until smooth and pourable. Adjust thickness as needed. Drizzle over the cooled cake and finish with a bit of lemon zest.
9. Slice and serve: Cut into 10–12 slices.

   Enjoy plain or with unsweetened whipped cream and a few raspberries.

Storage Instructions

• Room temperature: Keep covered at cool room temp for up to 24 hours if unglazed or lightly glazed.
• Refrigerator: Store in an airtight container for 4–5 days. This cake stays moist and holds its structure well.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge or at room temp for 30–45 minutes.
• Reheat: Warm a slice in the microwave for 10–15 seconds to soften and wake up the lemon aroma.

Health Benefits

• Low in net carbs: Almond flour, coconut flour, and sugar-free sweetener keep carbs in check for keto or low-carb lifestyles.
• Gluten-free: Naturally grain-free, which can be helpful for those sensitive to gluten.
• Healthy fats: Almonds and coconut provide fats that help you feel full and satisfied, supporting steady energy.
• No refined sugar: Using erythritol or monk fruit helps manage blood sugar swings while still satisfying a sweet tooth.
• Vitamin C boost: Fresh lemon juice and zest add a little vitamin C and a big hit of flavor.

Pitfalls to Watch Out For

• Overbaking: Almond and coconut flours can dry out fast.

  Start checking at 28–30 minutes and pull it once the center is just set.

• Using the wrong sweetener form: Granular sweetener goes in the batter; powdered sweetener is best for the glaze. Swapping can change texture.
• Skipping room-temperature eggs: Cold eggs can seize melted butter and cause a dense batter. Room temp helps everything mix smoothly.
• Coarse almond flour: Use fine blanched almond flour for a tender crumb.

  Meal or coarse grind makes it gritty.

• Too much lemon juice: Extra acid can affect structure. Stick to the amounts or add more zest instead of more juice.

Recipe Variations

• Lemon Poppy Seed: Stir in 1 tablespoon poppy seeds for a bakery-style twist.
• Toasted Coconut Top: Sprinkle 1/4 cup toasted unsweetened coconut over the glaze for crunch and aroma.
• Lemon Cream Cheese Frosting: Beat 6 ounces softened cream cheese with 3 tablespoons softened butter, 1/3 cup powdered erythritol, 1 teaspoon lemon zest, and 1–2 teaspoons lemon juice. Spread over a fully cooled cake.
• Loaf or Muffins: Bake as a loaf (40–50 minutes) or as 10–12 muffins (18–22 minutes).

  Adjust time based on your oven.

• Extra Coconut: Swap half the melted butter for coconut oil and add 1/2 teaspoon coconut extract for deeper coconut flavor.

FAQ

Can I use only coconut flour instead of almond flour?

Coconut flour is much more absorbent than almond flour, so a 1:1 swap won’t work. You’d need many more eggs and liquid. For this recipe, stick with the almond and coconut flour blend for the right texture.

What if I don’t have coconut milk?

You can use heavy cream or unsweetened almond milk plus 1 tablespoon melted butter for richness.

Full-fat coconut milk gives the best moisture and flavor, but those swaps still work.

Which sweetener is best?

Erythritol or a monk fruit erythritol blend works great. Allulose also bakes well and stays moist but can brown faster, so reduce the oven temp by 25°F and keep an eye on it.

How do I keep the cake from sticking?

Line the bottom of your pan with parchment and lightly grease the sides. Let the cake cool for 10 minutes, then release it.

This prevents breaking or crumbling.

Can I make it dairy-free?

Yes. Use refined coconut oil instead of butter and stick with coconut milk. The cake will still be tender with clean coconut notes.

Is this cake very sweet?

It’s gently sweet with a bright tang.

If you prefer sweeter, use the higher end of the sweetener range or add the glaze.

How many carbs per slice?

Exact macros vary by brands and slice size. As a general estimate, one of 12 slices without glaze has roughly 4–5g net carbs. Calculate with your specific ingredients for accuracy.

Wrapping Up

This Keto Lemon Coconut Cake is the kind of dessert that feels light yet satisfying.

The lemon packs a sunny punch, while coconut keeps each bite moist and tender. It’s easy to make, easy to customize, and just as good the next day. Whether you add a glaze, a creamy frosting, or keep it simple, you’ll have a low-carb treat that tastes like a celebration.

Enjoy a slice with tea or coffee and savor that fresh, zesty finish.