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keto lemon easter cake

Keto Easter Cake

Course: Dessert
Cuisine: gluten free, keto
Keyword: coconut flour recipes, keto Easter
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 524kcal
Author: Angela Coleby
A speckled lemon coconut cake baked with coconut flour is covered with a swiss meringue frosting for a delicious low carb Easter cake.
Print Recipe


Coconut Lemon Cake

  • 10 large eggs
  • 1 cup allulose or other low carb sweetener
  • 1 cup coconut flour
  • 1 cup butter softened
  • ¾ cup desiccated coconut unsweetened
  • 2 teaspoons baking powder
  • ½ cup coconut milk tinned
  • ¼ cup lemon juice
  • ½ teaspoon salt

Swiss Meringue Frosting

  • 4 large egg white
  • ½ cup allulose
  • 1 cup butter softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • 1 drop yellow food colouring optional


  • ½ cup lemon curd sugar free
  • ½ cup Swiss Meringue Frosting as per this recipe


  • 1 teaspoon cocoa powder unsweetened
  • 1 teaspoon vanilla extract or water


Make the Cake

  • Preheat the oven to 180C/375F degrees.
  • Grease and line two 8 inch springform cake tins with parchment paper.
  • In a large mixing bowl, whisk the butter until soft, light and creamy.
  • Add the allulose and whisk until smooth.
  • Whisk in the eggs, one at a time.
  • Add the coconut flour, coconut milk, salt, baking powder, desiccated coconut and lemon juice and whisk until smooth.
  • Spoon the cake batter evenly between the two baking tins and bake for 30-40 minutes until the cakes are golden and firm.
  • Remove from the oven and set aside to cool.

Make the Frosting

  • Whisk together the egg whites and allulose in a heatproof mixing bowl set over a pan of simmering water. Whisk until warm and the allulose has dissolved, for about 3 minutes. Remove from the heat.
  • Whisk the mixture until you have large soft peaks and the meringue mixture has cooled. Place in the fridge to keep cool whilst you mix the butter.
  • In another large mixing bowl, whisk the butter until light and fluffy.
  • Pour in ½ of the egg mixture and whisk until fully incorporated. Then add the rest of the mixture, vanilla, lemon juice and salt.
  • Continue whisking until incorporated and the buttercream is light and fluffy.
  • If using yellow colouring stir it through until you have the shade you want.

Assemble Cake

  • Place one layer of cake onto a cake platter. Spread the lemon curd evenly over the sponge. Spoon the buttercream frosting over the lemon curd layer.
  • Place the second layer of the cake on top and spoon the frosting on top and the sides of the cake. Smooth the frosting as evenly as possible.

The Speckling

  • Let the cake chill for at least 30 minutes to an hour before speckling
  • In a small bowl, combine the vanilla extract and cocoa powder until smooth. Dip a paintbrush in water and then into the cocoa mixture. Splatter all over the cake.
  • Decorate the cake with toasted coconut or whatever you choose to use.


Makes 10 slices
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 524kcal | Carbohydrates: 10g | Protein: 11g | Fat: 40g | Fiber: 5g