Keto Lemon Coconut Cake

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Introduction:

Craving a refreshing and tropical dessert while staying true to your keto lifestyle? Look no further than our delightful Keto Lemon Coconut Cake! This scrumptious cake is bursting with zesty lemon flavor and coconut goodness, all while being low in carbs. It’s the perfect treat to satisfy your sweet tooth without compromising your keto goals.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Serves: 12

Difficulty: Intermediate

Course: Dessert

Cuisine: American

kcal & Ingredients:

230 kcal per serving
2 cups almond flour
1/2 cup unsweetened shredded coconut
1/2 cup granulated erythritol (or your preferred keto sweetener)
1/4 cup coconut oil, melted
3 large eggs
Zest and juice of 2 lemons
1 teaspoon vanilla extract
1 teaspoon baking powder
Pinch of salt
Whipped cream and extra shredded coconut for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a mixing bowl, combine the almond flour, shredded coconut, granulated erythritol, melted coconut oil, eggs, lemon zest, lemon juice, vanilla extract, baking powder, and a pinch of salt. Mix until a smooth batter forms.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Garnish with whipped cream and a sprinkle of shredded coconut if desired.

Note: For an extra burst of lemon flavor, you can drizzle a keto-friendly lemon glaze made with lemon juice and powdered erythritol over the cooled cake.

Nutrition Facts (per serving):