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Weight LossKeto Lemon Cake (low-carb, egg-free, nut-free, grain-free, paleo, dairy-free and sugar-free)
March 30, 2016 By
Leanne Vogel
October 14, 2019
A light golden-yellow keto cake with a delightfully bright lemon zing! Single layer, dairy-free, egg-free, and keto cake with just 5 grams of carbs per serving.
So, I made a cake. A low-carb, keto cake. Totally free from sugar (I used xylitol because it doesn’t spike my blood sugar as crazily as other “sugar-free” options), eggs and nuts. If you’re familiar with coconut flour, you know that it’s incredibly difficult to make an egg-free coconut flour recipe work correctly. Coconut flour requires eggs 99.9% of the time. Or at least, that’s what I thought until I discovered the magic of a gelatin egg.
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I'm ready!Yes, a gelatin egg. What’s a gelatin egg? It’s a mixture of gelatin and water that, when combined a specific way, acts exactly like an egg in baking and cooking. The key to making the perfect gelatin egg is in sprinkling the gelatin over the water in a saucepan and leaving it to sit at room temperature for 5 minutes before heating. As the gelatin sits in the water, it blooms, creating the perfect egg-like consistency once heated lightly.
If you’ve been reading Healthful Pursuit for awhile, you know that I adore gelatin for its quality, tastelessness, versatility, and availability. I use it in my daily keto Rocket Fuel Lattes, add to keto soups, keto stews, keto bone broth, make keto gummies with them, and now I make keto gelatin eggs!
Of all the gelatin I’ve tried (there have been a lot), I chose to share this one with you because of three solid reasons. The first, it tastes good. Or rather, it tastes like nothing at all. Second, it’s reasonably priced. And third, I know you can find it basically everywhere.
I recommend that everyone have a container of gelatin in their pantry, especially now that you can make keto eggs with it! Gelatin eggs are fabulous for keto cookies, keto pizza, keto cake, keto muffins… It’ll do just about everything you need it to do except for egg scrambles. That will not work. Let’s get to the full keto recipe, yes?
- ½ cup (65 grams) coconut flour
- ¼ cup (35 grams) arrowroot flour/starch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (118ml) water
- 2 tablespoons gelatin
- ½ cup (100 grams) coconut oil, melted
- ⅓ cup (75 grams) xylitol, erythritol, or a sweetener of your choice
- ⅓ cup (88 grams) unsweetened applesauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract, optional
- Zest from 1 lemon, optional
- 398ml can of full-fat coconut milk, chilled in the can overnight
- ½ teaspoon lemon extract
- Preheat oven to 325F and oil an 8-inch cake pan with a small dab of coconut oil. Tear out a sheet of parchment paper, and trace the bottom of the cake pan on the paper. Cut out the circle and place at the bottom of the cake pan. Set aside.
- Add dry ingredients to a bowl and mix gently, either with your stand mixer, a hand mixer or a spoon. Set aside.
- Prepare the gelatin egg by adding water to a small saucepan. Sprinkle with gelatin, sprinkling over the surface of the water. Let sit for 5 minutes.
- Meanwhile, in a separate small bowl, add wet ingredients, and mix well. Add to dry ingredient bowl and mix for 30 seconds. If the ingredients get a little lumpy, it’s because the coconut oil was hardened slightly from the lemon juice. No worries!
- Once gelatin egg has been sitting for 5 minutes, turn the burner on to low and whisk until water is slightly heated and texture is smooth. Transfer to the main bowl and stir for another 30 seconds, until smooth.
- Transfer cake batter to the prepared cake pan, and smooth with the back of a spoon or spatula. Bake in preheated oven for 33-35 minutes, until a toothpick inserted comes out clean.
- Take cake out of the oven and allow to sit in the pan for 30 minutes. Then, flip cake pan over onto a cooling rack, the cake should pop out easily! Allow
to cool on the counter until no longer warm, about 2 hours. Transfer to a plate, cover with plastic wrap and allow to chill in your fridge overnight, at least, 12 hours. - Remove from the fridge 30 minutes to 1-hour before serving. Just before serving, prepare the frosting by flipping chilled can upside down and opening at the bottom. Drain all liquid, leaving you with the thick coconut cream. Add to your high-powered blender and blend on low until light and fluffy, about 1 minute. Add lemon extract and mix with a spatula. Spoon onto the cake and smooth with a spatula.
Resting time: it is so, very important that you stay patient with this keto cake and let it rest following the directions above. When the keto cake comes out of the oven, it will be gummy. It needs time to work its magic and become just perfect!
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This entry was tagged: coconut flour, coconut milk, dessert, eating high-fat, eating keto, eating low-carb, gelatin, high-fat cooking, high-fat recipes, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, lemon, low-carb cooking, low-carb paleo, low-carb recipes, xylitol
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
