This Keto Lemon Cake is a dreamy blend of bright citrus and tender crumb, perfect for satisfying sweet cravings guilt-free. In just 15 minutes of prep and 25 minutes of baking, you’ll have a moist, fluffy cake bursting with zesty lemon flavor and a hint of sweetness.
The delicate texture melts in your mouth, while the refreshing tang of lemon lingers in every bite. It’s an effortless treat that’s as light as it is indulgent, ideal for afternoon tea or a delightful dessert. Whether you’re keto-curious or a seasoned low-carb fan, this cake is sure to become a go-to favorite.
Ingredients for Keto Lemon Cake
- For the Lemon Cake:
- ▢ 2 cups fine almond flour
- ▢ ⅓ cup coconut flour
- ▢ 1 ½ teaspoon baking powder
- ▢ 1 teaspoon baking soda
- ▢ ¼ teaspoon salt
- ▢ 5 large eggs (room temperature)
- ▢ ⅔ cup granulated erythritol or monk fruit (adjust to taste)
- ▢ ½ cup buttermilk (or substitute with almond milk + ½ teaspoon lemon juice)
- ▢ ½ cup unsalted butter (melted and cooled)
- ▢ 3 tablespoons pure lemon juice
- ▢ ½ tablespoon lemon zest
- ▢ 1 teaspoon vanilla extract
- ▢ ½ teaspoon lemon extract
- For the Lemon Cream Cheese Frosting:
- ▢ 8 ounces cream cheese (softened)
- ▢ ½ cup unsalted butter (softened)
- ▢ 1 ½ cups powdered erythritol
- ▢ 1 tablespoon heavy cream (or more for desired consistency)
- ▢ 1 teaspoon lemon zest
- ▢ 1 teaspoon vanilla extract
- ▢ ½ teaspoon lemon extract
- ▢ Pinch kosher salt
Step-by-Step Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Line the bottoms of three 6-inch OR two 8-inch or 9-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray. Set aside.
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, combine eggs, erythritol, buttermilk, cooled butter, lemon juice, zest, and extracts. Mix until thoroughly combined.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Let the batter sit for 2-3 minutes to allow the coconut flour to absorb the liquid.
- Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then transfer to wire racks to cool completely. Remove the parchment paper liners before frosting.
- Make the Frosting:
- In a mixing bowl or stand mixer, beat cream cheese and butter for 4-5 minutes, until smooth and creamy.
- Add the powdered erythritol and mix until smooth and creamy.
- Add heavy cream, lemon zest, extracts, and salt. Mix until fluffy, adding more cream if needed for a smoother consistency.
- Assemble the Cake:
- Spread the frosting between the cake layers and on the sides using a spatula. Serve immediately or refrigerate until ready to serve.
Perfect Pairings: Sauce and Topping Ideas
While the lemon cream cheese frosting is delicious on its own, you can elevate your Keto Lemon Cake with a few extra touches. Try drizzling a sugar-free lemon glaze made with powdered erythritol, lemon juice, and a splash of heavy cream for added tang. For a fresh twist, top the cake with raspberries or blueberries for a burst of color and natural sweetness. If you’re feeling indulgent, a dollop of whipped coconut cream makes a delightful keto-friendly addition.
Storage and Reheating Tips
This cake stays fresh in the refrigerator for up to 5 days when stored in an airtight container. To prevent the frosting from drying out, cover the cake with plastic wrap or place it in a cake carrier. If you’d like to enjoy a slice at room temperature, let it sit out for 10-15 minutes before serving. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months—just thaw in the fridge overnight.
Recipe Variations to Try
Customize your Keto Lemon Cake to suit your taste! Swap the lemon extract for orange extract and add orange zest for a citrusy twist. If you’re a fan of texture, fold in 1/4 cup of unsweetened shredded coconut into the batter. For a nut-free version, replace the almond flour with sunflower seed flour and add a pinch of baking soda to prevent discoloration. These simple tweaks keep the recipe fresh and exciting!
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the dry ingredients in advance and store them in a sealed container. You can also melt the butter and zest the lemons a day ahead. If you’re short on time, bake the cake in a 9×13-inch pan for a single-layer dessert that’s just as delicious. For the frosting, use a stand mixer to save time and achieve a perfectly smooth texture.
Essential Equipment Guidance
For best results, use 6-inch or 8-inch round cake pans with parchment paper rounds to ensure easy removal. A stand mixer or hand mixer is ideal for whipping up the frosting to a fluffy consistency. Don’t forget a microplane zester for finely grating the lemon zest—it makes all the difference in flavor! A cooling rack is also key to prevent the cake layers from becoming soggy.
Keto Lemon Cake
Ingredients
Lemon Cake
- 2 cups fine almond flour
- ⅓ cup coconut flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 large eggs room temperature
- ⅔ cup granulated erythritol or monk fruit
- ½ cup buttermilk
- ½ cup unsalted butter melted and cooled
- 3 T pure lemon juice
- ½ T lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Lemon Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup unsalted butter
- 1 ½ cups powdered erythritol
- 1 T heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- Pinch kosher salt
Instructions
- Preheat the oven to 350 F degrees F. Line the bottoms of three 6-inch OR two 8-inch or 9-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray. Set aside.
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt set aside.
- In a separate large bowl, combine eggs, erythritol, buttermilk, cooled butter, lemon juice, zest, and extracts. Mix until thoroughly combined.
- Slowly add the dry ingredients to the wet and mix until combined. Allow to sit a couple minutes so the coconut flour can absorb the liquid.
- Divide the batter evenly between the prepared baking pans and bake for 20-25 minutes, until a toothpick comes out clean.
- Allow the cakes to cool in the pan for at least 30 minutes before transferring to wire racks to cool completely. Remove the parchment paper liner and frost as desired.
- Lemon Cream Cheese Frosting
- In a mixing bowl or stand mixer, beat cream cheese and butter for 4-5 minutes, until smooth and creamy.
- Add the powdered erythritol and mix until smooth and creamy.
- Add heavy cream, zest, extracts, and salt. Mix until fluffy, adding more cream if desired for a smoother frosting.
- Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.