Easy Lemon & Chia Seed Cake With Coconout Flour
Zesty, moist, and guilt-free! This Lemon & Chia Seed Cake is low-carb, gluten-free, and bursting with fresh lemon flavor. Packed with fiber, healthy fats, and protein, it’s the perfect feel-good treat for anyone looking to indulge without spiking blood sugar.
This Lemon & Chia Seed Cake is a delightful, healthy twist on traditional lemon desserts. Made without refined sugars, grains, or dairy, it’s the perfect treat for those following a low-carb, gluten-free, or diabetic-friendly lifestyle. Combining zesty lemon, fiber-rich coconut flour, and nutrient-packed ground chia seeds creates a moist, tender cake that’s both satisfying and nourishing.
Rich in healthy fats, protein, and fiber, this Lemon & Chia Seed Cake helps stabilize blood sugar levels while offering a refreshing citrus flavor that brightens any occasion. Ideal for snacks, breakfast, or a light dessert, it’s a guilt-free pleasure you can enjoy any day of the week.
Low-carb, gluten-free, diabetic-friendly.
This cake is gluten-free. Here’s why:
- Coconut flour is naturally gluten-free.
- Chia seeds, eggs, coconut oil, erythritol/monk fruit sweetener, almond milk, lemon juice, lemon zest, vanilla extract, and salt are all naturally gluten-free ingredients.
- Baking powder is typically gluten-free, but you should double-check the label to ensure it’s not processed in a facility that handles gluten (some brands might contain starches derived from wheat).
As long as your baking powder is certified gluten-free, this recipe is safe for a gluten-free diet.
Lemon & Chia Seed Cake Health Benefits
Low Carb & Diabetic-Friendly: Uses coconut flour and ground chia seeds, both low in net carbs and high in fiber, making it suitable for blood sugar management.
High in Fiber: Both coconut flour and chia seeds provide soluble and insoluble fiber, supporting digestion, satiety, and blood sugar stability.
Rich in Healthy Fats: Coconut oil and chia seeds provide anti-inflammatory healthy fats, which support hormonal balance and heart health.
Lemon Benefits: Lemon juice and zest are rich in vitamin C and antioxidants, helping reduce oxidative stress and support detoxification.
Gluten-Free & Grain-Free: Safe for gluten-intolerant, celiac, and grain-sensitive individuals.
Supports Gut Health: Chia seeds promote prebiotic fiber, supporting healthy gut flora.
Servings: 8 slices Prep Time: 15 minutes Cooking Time: 30-35 minutes Total Time: ~50 minutes
Ingredients:
- ½ cup coconut flour, sifted
- 3 large eggs (room temperature)
- 2 tbsp ground chia seeds (mixed with 6 tbsp water)
- ⅓ cup coconut oil, melted (or avocado oil)
- ⅓ cup erythritol or monk fruit sweetener (adjust to taste)
- ½ cup unsweetened almond milk (or other plant-based milk)
- 2½ tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
How To Make The Lemon & Chia Seed Cake
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round or loaf pan.
- In a small bowl, mix 2 tbsp ground chia seeds with 6 tbsp water, let sit for 5-10 minutes to form a gel.
- In a mixing bowl, whisk together the eggs, coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.
- Add the chia gel to the wet ingredients and combine well.
- Sift in the coconut flour, baking powder, sweetener, and salt.
- Mix until smooth and thick (coconut flour absorbs liquid quickly). Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool completely before serving.
Optional Lemon Glaze (No Sugar Added)
- 3 tbsp lemon juice
- 3 tbsp powdered erythritol
- Mix until smooth and drizzle over the cooled cake.
Lemon & Chia Seed Cake With Coconout Flour
Ingredients
- ½ cup coconut flour sifted
- 3 large eggs room temperature
- 2 tbsp ground chia seeds mixed with 6 tbsp water
- ⅓ cup coconut oil melted (or avocado oil)
- ⅓ cup erythritol or monk fruit sweetener adjust to taste
- ½ cup unsweetened almond milk or other plant-based milk
- 2½ tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round or loaf pan.
- In a small bowl, mix 2 tbsp ground chia seeds with 6 tbsp water, let sit for 5-10 minutes to form a gel.
- In a mixing bowl, whisk together the eggs, coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.
- Add the chia gel to the wet ingredients and combine well.
- Sift in the coconut flour, baking powder, sweetener, and salt.
- Mix until smooth and thick (coconut flour absorbs liquid quickly).
- Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool completely before serving.
Tips:
- Ground chia seeds act as a binder and add fiber, making the cake moist but still light.
- Great for people with diabetes, keto lifestyle, or insulin resistance.
- Store in fridge up to 5 days.
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Can be frozen in individual slices for up to 1 month.
- To thaw: Leave at room temperature for 1 hour or overnight in the fridge.
Nutritional information per slice (1 of 8 slices):
Calories: 114 kcal
Total Carbs: 5.8 g
Fiber: 3.6 g
Net Carbs: 2.2 g
Fat: 8.4 g
Protein: 3.8 g
Notes:
- Low in net carbs: Suitable for low-carb, keto, and diabetic-friendly diets.
- High fiber content helps with blood sugar stability and satiety.
- Healthy fats from coconut oil and chia seeds support heart and metabolic health.
