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–+ servings
lemon coconut cream cake 744358065

Tropical Lemon Coconut Cream Cake

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Delicious Keto Lemon Coconut Cream Cake! Enjoy this fluffy, low-carb dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: Keto
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/2 cup erythritol sweetener
  • 4 large eggs
  • 2 Meyer lemons zest and juice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted
  • 1 cup unsweetened shredded coconut
  • 1 cup coconut cream

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large mixing bowl, combine the almond flour, erythritol sweetener, baking powder, and salt. Mix well.
  3. In a separate bowl, whisk together the eggs, lemon zest, lemon juice, and melted butter until well combined.
  4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. While the cake bakes, prepare the frosting by whipping the coconut cream until light and fluffy.
  6. Once the cake is completely cooled, generously spread the whipped coconut cream on top of the cake.
  7. Sprinkle the unsweetened shredded coconut over the frosting for decoration.
  8. Slice, serve, and enjoy your delicious keto lemon cake!

Nutrition

Calories: 190kcalCarbohydrates: 6gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 85mgSodium: 120mgFiber: 3gSugar: 1g

Notes

Ingredient Swap: I often reach for regular lemons if Meyer lemons aren't in season; you'll get a slightly tangier cake which I really enjoy.
Frosting Tip: For the