Go Back
Keto Lemon Cake Recipe

Keto Lemon Cake

Monika Soni
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 0
Calories 419 kcal

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.

Nutrition

Calories: 419kcalCarbohydrates: 12gProtein: 14gFat: 42gSaturated Fat: 20gCholesterol: 211mgSodium: 544mgFiber: 4gSugar: 5g
Keyword Gluten-Free Cake, keto dessert, lemon cake, Low-Carb Cake, Sugar-Free Baking
Tried this recipe?Let us know how it was!