Coconut Flour Lemon Cake

One-bowl Coconut Flour Lemon Cake with a lemon glaze. This cake is Paleo, gluten-free, and keto-friendly. This easy cake can be whipped up quickly for the perfect weeknight dessert.


Cake Ingredients:
  • 1 cup lite coconut milk or carton coconut milk
  • 4 large eggs, at room temperature
  • ¼ cup coconut oil, melted
  • ¼ cup lemon juice (2 lemons) + the zest of the lemons
  • ½ tsp vanilla extract
  • ¾ cup + 2 tbsp coconut flour
  • ½ cup swerve, lakanto, or coconut palm sugar
  • 2 tsp baking powder
  • ½ tsp salt
Lemon Glaze:
  • ¾ cup powdered sugar substitute (lakanto and swerve are my favorite brands)
  • 1 tbsp lemon juice
*Note: this makes a thick glaze. You can add more lemon juice or water to thin it out if you prefer thin glaze.


  1. Preheat oven to 350° F. Line a 9-inch round cake pan with parchment paper and grease the sides.
  2. In a large mixing bowl, add all of the wet ingredients: the coconut milk, eggs, coconut oil, lemon juice, zest, and vanilla extract. Whisk together to combine.
  3. Next, add all of the dry ingredients: coconut flour, sugar, baking powder, and salt. Whisk together. The batter should be thick.
  4. Pour the batter into the cake pan and bake for 35 to 44 minutes, until golden and a toothpick can be inserted and comes out dry.
  5. Allow the cake to cool in the pan for 10 minutes, then gently remove the cake and allow it to fully cool on a cooling rack.
  6. When the cake has cooled, make the lemon glaze. To make the lemon glaze mix all of the ingredients together in a small bowl and whisk. Pour the glaze over the cake and serve immediately.


Nutrition info is based on using swerve sweetener. Sugar alcohols don’t count towards your net carbs since they aren’t digested. There is 3.9g net carbs per slice of cake.

Nutrition Facts