Preheat your oven to 350F and prepare your 8 inch round cake pan by greasing an lining with parchment paper.

To make a round piece of parchment paper to fit in the bottom of your pan, turn the pan upside down and fit the paper over the bottom.

Now hold it up to the light and cut the circle out.

It should fit into the bottom of your pan just right!

This ensures the bottom does not stick since sugar free cake tends to stick to the bottom of cake tins no matter how much you grease it.

In a large bowl of an electric mixer add in the eggs, sugar free honey or maple syrup, lemon juice, extracts and melted coconut oill.

With the whisk attachment, mix up the wet ingredients on low speed until it is uniform in color and smooth.

It is most important that the eggs are room temperature so that they do not solidify the coconut oil.

In a small separate bowl, combine flour, baking powder, baking soda, salt and protein powder.

It is important to make sure that the flour mixture is whisked up well so there are no clumps.

Coconut flour tends to clump so whisking up before adding to the wet ingredients helps to prevent the clumps in the final cake.

Turn the mixer on low and slowly add in the dry ingredients.

Once they are mixed in, stop the mixer and scrape the sides.

Mix again on low speed to incorporate, then turn to medium speed for a minute.

The cake batter cannot be overmixed like recipes using wheat flour, but you do not want to mix it too long or the rising power of the leavening agents will diminish.

The leavening agents help the cake rise properly for the fluffy cake you are looking for!

Now pour batter into your prepared 8 inch round cake pan.

Bake in a 350F oven for 25 minutes until a toothpick tested in the middle comes out clean.

Now let the cake cool on a wire rack for at least 30 minutes before turning the cake out onto the cooling rack.

After it is completely cooled, put it in a large ziploc bag and put in the fridge overnight.

If you are making this cake the day you need it, a few hours should do to completely cool the cake all the way through.

The overnight in the fridge just helps give it a more tender crumb.

In a small saucepan on LOWEST HEAT melt the white chocolate.

Do not leave unattended and do not try to melt in the microwave or on high because it will seize and separate.

Once it starts to melt mostly, take off of the heat and whisk until smooth.

Set aside.

In a stand mixer or in a large mixing bowl with a handheld mixer, cream the cream cheese and butter.

After it is smooth, add in the coconut oil and mix again until smooth and fluffy.

Now add in the confectioners erythritol, Keto Chow Lemon Meringue protein powder, vanilla extract, and stevia drops or powder.

Mix until very smooth.

Scrape down the sides periodically so all ingredients are well incorporated.

Frosting can be used immediately ONLY if the cake layers are completely cool.

Frost the cooled cake and serve.

A frosted cake can keep at room temperature for a few days.

If you live in a humid climate, I would not recommend leaving it at room temperature for any length of time after serving.

It will spoil fast and you do not want to get food poisoning.

Its best to put in the fridge to increase the shelf life.

Make sure to store in the fridge in an airtight container.

The texture of the frosting will harden in the fridge, no worries, just leave at room temperature for 20 to 30 minutes to return to its original state.

For long term storage, freeze your frosted cake!

It is best to freeze in individual slices.

Cut the Sugar Free Lemon Cake with a sharp knife and flash freeze for an hour.

Then take the pieces and wrap in plastic wrap.

Put the wrapped pieces in a large ziploc freezer bag.

Write the date on and use within a few months.

To thaw, put in the fridge overnight , or at room temperature for an hour.

My recipe for the Keto Buttercream Frosting freezes well even though it does contain some dairy products.

It does not use as much cream cheese as a traditional cream cheese frosting so it holds up better.