This low-carb lemon coconut cake is a light, fluffy, and healthy dessert that’s perfect for anyone following a low-carb, keto, or gluten-free diet. Made with almond flour, coconut oil, and sweetened with erythritol or honey, this cake is packed with flavor from the zesty lemon and desiccated coconut. The addition of dark chocolate chips or sliced almonds as garnish is optional but makes for a beautiful and delicious finish. Whether you’re looking for a guilt-free treat or a dessert to serve at a special occasion, this cake is sure to impress.
Preparation, Cook, and Total Times
- Preparation Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Cuisine: Low-Carb, Keto, Gluten-Free, Dessert
Ingredients
- 3 medium eggs
- 1/4 cup erythritol (50g) (or substitute with 2-3 tablespoons of honey)
- 1/4 cup coconut oil (55ml) (or substitute with mild olive oil)
- 1/2 cup natural yogurt (140g)
- Zest of 1 lemon
- 1/4 cup desiccated coconut (30g)
- 2 cups almond flour (190g)
- 2 teaspoons baking powder (10g)
- A pinch of salt
- Dark chocolate chips or sliced almonds for garnish (optional)
Step-by-Step Cooking Directions
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Preheat the Oven
Preheat your oven to 180ºC (356ºF). Grease a 25 × 15 cm (10 × 6 inches) baking mold with coconut oil. This will help ensure the cake doesn’t stick to the pan and gets a golden crust. -
Prepare the Batter
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Beat Eggs and Sweetener: In a large mixing bowl, beat the eggs and erythritol (or honey) together until light and fluffy. You can use an electric mixer or a whisk for this step. The eggs should be fully combined with the sweetener, and the mixture should increase in volume, becoming light and airy.
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Add Wet Ingredients: Add the coconut oil (or olive oil), natural yogurt, and lemon zest to the egg mixture. Stir well to combine. The oil should be melted, and the yogurt should blend smoothly into the batter.
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Stir in Coconut
Stir in the desiccated coconut, which will add a nice texture and flavor to the cake. Make sure the coconut is evenly distributed in the batter. -
Combine Dry and Wet Ingredients
In a separate bowl, mix the almond flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a denser cake. -
Bake
Pour the batter into the prepared baking mold. Smooth the top with a spatula to even it out. Optionally, garnish the top with dark chocolate chips or sliced almonds for a decorative touch and extra flavor. -
Bake the Cake
Place the mold in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. If the cake starts to brown too quickly on top, cover it with aluminum foil and continue baking until done. -
Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. Enjoy it on its own or with a dollop of whipped cream for added indulgence.
Nutritional Information
- Serving size: 1 slice
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 6g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 6g
- Vitamin A: 4%
- Vitamin C: 10%
- Calcium: 4%
- Iron: 8%
The Origins and Popularity of the Recipe
Lemon coconut cakes have been popular in many cultures, especially in regions where both lemon and coconut are common ingredients. Coconut flour and almond flour are often used in low-carb and gluten-free baking due to their nutty, rich flavor and texture. The combination of lemon zest with coconut adds a refreshing twist to the cake, making it a perfect treat for anyone looking to enjoy a healthy dessert without compromising on taste.
As health-conscious diets such as keto and low-carb become more widespread, recipes like this one have grown in popularity, offering a guilt-free way to enjoy classic desserts without the sugar and carb content of traditional cakes.
Reasons Why You’ll Love the Recipe
- Low-Carb and Keto-Friendly: This cake is perfect for anyone following a low-carb or keto diet, as it’s made with almond flour and sweetened with erythritol (or honey).
- Moist and Fluffy: The yogurt and coconut oil help create a soft, moist texture, while the almond flour ensures it’s still light and fluffy.
- Delicious Lemon Flavor: The lemon zest adds a fresh, citrusy flavor that complements the coconut and makes the cake feel light and refreshing.
- Customizable: You can easily modify the recipe by adding your favorite toppings, like dark chocolate chips or sliced almonds, or by adjusting the sweetness to your taste.
Health Benefits
- High in Healthy Fats: The use of coconut oil and almond flour means this cake is rich in healthy fats, which are beneficial for energy and overall health.
- Packed with Protein: Almond flour is a good source of protein, making this cake a more filling and satisfying treat compared to traditional flour-based cakes.
- Low in Sugar: By using erythritol or honey as a sweetener, this cake contains significantly less sugar than traditional cakes, making it a great option for anyone looking to reduce their sugar intake.
- Good Source of Fiber: The almond flour and desiccated coconut contribute fiber to the cake, supporting digestive health.
Serving Suggestions
- With Whipped Cream: Add a dollop of fresh whipped cream on top of each slice for a creamy contrast.
- With Fresh Berries: Serve the cake with a side of fresh berries like raspberries, strawberries, or blueberries for a refreshing and colorful presentation.
- As a Snack: This cake makes for a satisfying snack throughout the day, whether you’re at home or on the go.
- With Tea or Coffee: Enjoy this cake with a hot cup of tea or coffee for a light afternoon snack or dessert.
Cooking Tips
- Use Fresh Lemon Zest: Be sure to use fresh lemon zest for the best flavor. The zest adds a citrusy brightness that perfectly complements the richness of the coconut.
- Check for Doneness: Oven temperatures can vary, so make sure to check the cake a few minutes before the suggested time to avoid overbaking.
- Let It Cool: Let the cake cool completely before slicing to ensure it holds its shape.
Variations to Try
- Coconut Flour Cake: If you prefer using coconut flour instead of almond flour, you can substitute it, but you may need to adjust the liquid content as coconut flour is more absorbent.
- Lemon Poppy Seed Cake: Add a tablespoon of poppy seeds for a traditional lemon poppy seed cake twist.
- Chocolate Chips: Add sugar-free dark chocolate chips to the batter for a richer, more decadent version of this cake.
- Berry Yogurt Cake: Add a cup of fresh or frozen berries to the batter for a fruit-filled yogurt cake.
Conclusion
This low-carb lemon coconut cake is the perfect dessert for anyone looking for a healthier, lighter option without sacrificing flavor. Thanks to its moist texture, refreshing lemon zest, and sweet coconut flavor, it’s a delightful treat for any occasion. Whether you’re following a low-carb or keto diet, or simply craving a healthier dessert, this cake is sure to impress.
10 Comprehensive FAQs
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Can I make this cake without almond flour?
Yes, you can substitute almond flour with coconut flour, but you may need to adjust the liquid ratio since coconut flour is more absorbent. -
Can I make this cake dairy-free?
Yes, substitute the yogurt with a dairy-free alternative, like coconut yogurt, to make the cake dairy-free. -
Can I use a different sweetener?
Yes, you can use other sweeteners like stevia or monk fruit in place of erythritol or honey, just adjust the amount to suit your taste. -
How long will the cake last?
This cake will last for up to 4-5 days when stored in an airtight container at room temperature, or up to a week in the refrigerator. -
Can I freeze the cake?
Yes, this cake freezes well. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. -
Can I double the recipe?
Yes, you can double the recipe, but make sure to use a larger air fryer basket or divide the batter into two smaller pans for even baking. -
Can I add frosting?
Yes, you can frost the cake with a sugar-free cream cheese frosting or a whipped coconut cream for extra richness. -
Can I use olive oil instead of coconut oil?
Yes, olive oil is a great substitute for coconut oil, but it will slightly change the flavor of the cake. -
Can I use lemon juice instead of zest?
Lemon zest is recommended for the best flavor, but you can use lemon juice in a pinch—just reduce the amount of liquid in the recipe slightly. -
How can I make this cake sweeter?
If you prefer a sweeter cake, increase the amount of erythritol or honey, or add a few drops of liquid stevia.
Enjoy your delicious, healthy low-carb lemon coconut cake!