The base of the keto lemon coconut cake is deliciously moist, and by removing the baking soda, excess eggs and adding sweetener, it has become one of the best recipes I’ve ever made… under pressure.
Coconut is a superior flour replacement to work with on the ketogenic diet because you don’t need to use as much of it as you would use almond flour (another great low carb flour replacement). I always opt for ¼ of the amount of coconut flour than almond flour, using a ratio of 1:4.
Now don’t worry, I hate it when there is too much lemon in a recipe, and it spoils the entire mix because all you can taste is the lemon. This keto lemon coconut cake recipe has the perfect amount of lemon taste, without the acidity and vulgar flavor that too much lemon can bring.
This recipe contains a sweetener called Natvia. I pretty much use it exclusively now because it’s easy to buy from Woolworths or Coles, and can replace sugar in any recipe at a ratio of 1:1, so its perfect! However, if you don’t have access to Natvia, you can make your own by mixing 1 part stevia powder to 8 parts erythritol to get a similar working mixture. Erythritol by itself can taste cool, whilst stevia by itself can taste bitter, so the two ingredients work with each other to make a really great sugar replacement.
Let me know how you like the taste of this cake. I think it’s special, and the live viewers on Instagram loved the fact that I was recipe testing live on camera.
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 180 C (355 F) for 45 mins (fan forced)
Whilst the cake is in the oven, beat the cream cheese, Nativa, vanilla extract and lemon zest together with an electric beater.
Set aside and ice the cake once it has finished cooking.
Slice and enjoy