Vanilla Keto Cake w/Lemon Icing


  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 6 eggs, room temperature
  • 6 tbsp coconut milk
  • 1 cup virgin coconut oil, melted
  • 2/3 cup of stevia
  • 1 tsp natural vanilla extract
  • 4 egg whites, room temperature


  • 4 Tablespoons virgin coconut oil
  • 1/3 cup coconut cream room temperature
  • 1 teaspoon natural vanilla extract
  • 2 Tablespoons coconut flour
  • 4 tablespoons stevia (or to taste)
  • 1 tbls fresh lemon juice
  • zest of half a lemon
  • pinch of Himalayan salt

Lets make it:

  1. Preheat oven to 180°. grease a silicon loaf mould with coconut oil.
  2. In a large bowl, combine coconut flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together 6 eggs, coconut milk, oil, stevia, vanilla.
  4. Add wet to dry and mix well to combine.
  5. In another large bowl, beat the egg whites with a hand mixer until thick soft peaks form. Fold very gently into cake batter. Pour evenly into prepared cake pans.
  6. Bake for 24-26 minutes, until toothpick inserted into center comes out clean and cakes are golden.
  7. Combine icing ingredients in a blender, combine in pulses until fluffy and thick, place in the fridge to set.
  8. Remove cake from oven and allow to cool completely to avoid melting icing.