Lemon Coconut Cake With Cream Cheese Icing


keto lemon coconut cake


INGREDIENTS - Coconut Cake

1/2 Cup Coconut Flour

5 Eggs

1/4 Cup Monkfruit Granulated Sweetener

1/2 Cup Butter Melted

2 TBS Lemon Juice

1/2 tsp Lemon Zest

1/2 tsp Corn Starch

1/2 tsp Baking Powder

1/2 tsp Salt



1 Cup Cream Cheese

3 Tablespoons Monkfruit Powdered Sweetener

1 tsp Vanilla Extract

1/2 tsp Lemon Zest



Separate the egg whites and yolks. Beat the egg whites until they form white peaks.

Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined.


Pour into a greased loaf tin (9 X 5)


Bake at 350 for 45 mins


Whilst the cake is in the oven, beat the cream cheese, sweetener, vanilla extract and lemon zest together with an electric beater.


Set aside and ice the cake once it has finished cooking and thoroughly cooled.