Desserts Seasonal

Coconut Flour Lemon Cake

A bright, citrusy loaf made with fiber-rich coconut flour. Light, moist, and perfectly balanced with a zesty sugar-free glaze.

Prep

15 mins

Cook

45 mins

Yield

Calories

160

Net Carbs

Protein

Fat

14g

Ingredients

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1/2 cup Organic Coconut Flour
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6 Large Eggs, room temperature
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1/2 cup Grass-fed Butter, melted
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1/2 cup Pure Erythritol
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1 tsp Vanilla Extract
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1 tbsp Lemon Zest
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1/4 cup Fresh Lemon Juice
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1/2 tsp Baking Soda
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Pinch of Sea Salt

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Pro-Tip

Use the timing and difficulty guide as a mock recipe reference for this demonstration site.

Instructions

Preheat and Prep

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line with parchment paper to ensure an easy release.

Whisk Wet Ingredients

In a large stoneware bowl, gently whisk together the room-temperature eggs, melted butter, pure erythritol, vanilla extract, fresh lemon juice, and aromatic lemon zest until completely smooth and cohesive.

Combine Dry

Sift in the organic coconut flour, baking soda, and a pinch of sea salt into the wet mixture. Stir gently with a wooden spoon until no lumps remain. Let the batter sit undisturbed for 5 minutes to allow the highly absorbent coconut flour to soak up the moisture and thicken properly.

Bake

Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes. The cake is ready when the top is a beautiful golden brown and a toothpick inserted into the center comes out perfectly clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Serve plain for a subtle treat, or drizzle with a simple, sugar-free lemon glaze for an extra touch of zest.

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