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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.