Coconut Flour Lemon Raspberry Cake (Paleo, Keto)

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Many of you know I have a home keto bakery, soon to be baking out of a commercial kitchen. I have baked over 5,000 grain free cupcakes in the last year. Thus, I develop new recipes weekly!

Keto Lemon Raspberry Cake

Most of my baked goods are made with a combination of almond flour and coconut flour, but I wanted to see if I could do a great coconut flour only cake for those who can’t eat tree nuts. 

The texture on this coconut flour lemon raspberry cake is fluffy and there is a slight flavor of coconut even though that is the only flour in this cake. It’s the lemon flavor that comes forward loud and clear, followed by the tart raspberries. 

Keto Lemon Raspberry Cake

Naturally low in carbs, low in calories, and with no nuts, it fits a healthy life style. 

Keto Lemon Raspberry Cake

You can make this recipe into muffins, a skillet cake, or use a 9 inch round cake pan.

What is difference between coconut flour and almond flour in grain free baking? 

Coconut flour absorbs liquid but with proper ratios, bakes just like almond flour. However, in some recipes, you might taste coconut and that might be off putting for some. In my almond flour raspberry muffin here, which does have a little bit of coconut flour, you won’t taste it all. In this recipe, the lemon takes over and there is hardly any coconut flavor.  

I buy this brand of coconut flour here on Amazon. 

How to substitute almond flour in this recipe if you want less of a coconut flavor.

  • Substitute 2 1/2 cups of almond for 1/2 cup of coconut flour. 
  • Retain the 2 tablespoons of coconut flour.

What sweetener do I use for Lemon Raspberry Mufins?

I use Swerve Granulated for the cake and Swerve Confectioner’s for the glaze. I wrote an article here as to why this is my sweetener of choice. Zero calories. Zero net carbs that can be processed.


Why do I use sour cream?

I find the fat in the sour cream improves the texture in grain free baking. You could skip it and add another 1/4 cup of milk of choice (almond milk, coconut milk). 

Why do I use xanthan gum?

Xanthan gum, found in many foods you eat like cream cheese, helps to bind alternative flours. You can leave it out, but your cake may tend to fall apart more.  I use this brand.

Why do I use avocado oil instead of butter?

Oil makes the cakes fluffier. I stream that oil in slowly to very whipped eggs and the result is a fluffy cake texture you will love.

What is the nutrition value of Coconut Flour Lemon Raspberry Muffins?

A Muffin or 1/12 of a cake is 167 calories, 2 net carbs. 

How can I find your bakery?

The Spinach Tiger Bakery is a home cottage bakery located in Franklin Tennessee. We deliver to Franklin and Nashville on Saturdays. We will be soon baking in a commercial kitchen. 

Keto Bakery

More Keto Muffins and Breakfast Cakes from Spinach Tiger

NOTE: You can substitute 1/2 cup coconut flour in place of almond flour. You may be able to taste a slight coconut flavor. The recipes would remain 1/2 cup plus 2 tablespoons coconut flour.

Keto Raspberry Muffins (almond flour)

Keto Blueberry Muffins (almond flour)

Keto Maple Pecan Muffins with Maple Glaze 

Keto Pumpkin Muffins

Keto Berry Skillet Cake

Keto Peach Muffins

Keto Lemon Raspberry Cake
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Keto Coconut Flour Lemon Raspberry Cake

Delicious Keto Lemon Raspberry Cake or Muffins delicious for breakfast or tea time. Only 2 net carbs, made with coconut flour.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Keto Muffins
Cuisine: American
Keyword: raspberry muffins
Servings: 12
Calories: 167kcal
Author: Angela Roberts

Ingredients

Dry Ingredients

Lemon Glaze

Instructions

Make Cake Batter

  • Preheat oven to 350 degrees f.
  • Spray cast iron pan or 9 inch cake pan.
  • Mix all dry ingredients.
  • Add lemon zest to dry ingredients. Set aside.
  • Beat eggs well for several minutes.
  • Slowly stream in oil.
  • Mix together sour cream, lemon juice.
  • Add dry ingredients to this mix. Mix just until mixed. Batter will be thick.
  • Pour batter into pan.
  • Add raspberries.
  • Bake for 25 to 30 minutes at 350 degrees F.
  • Add two minutes at a time of bake time if necessary.

Lemon Glaze

  • Mix Confectioner's Sweeter with lemon juice. Add water as need to get consistency you want.
  • Cool cakes prior to adding glaze.

Notes

You can use almond flour in this recipe. 
Substitute 2 1/2 cups of almond for 1/2 cup of coconut flour. 
Retain the 2 tablespoons of coconut flour.

Nutrition

Serving: 1of 12 | Calories: 167kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 3g

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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3 Comments

  1. I am enjoying your Gluten Free recipes!!

    My problem is that I am now sensitive to eggs. I have used the Eggs substitute, juice from canned chickpea or ground flax seed for some recipes but with no more than two eggs required. Do you have any other ideas of what I could use?

    Many thanks for all your work and passing on such great information.

    Karen

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