For lemon dessert enthusiasts, Keto Lemon Cake is a dream come true. This cake combines the refreshing taste of lemon with a moist, satisfying texture, all while adhering to ketogenic principles. Whether you're following a keto diet or simply seeking a healthier alternative to traditional cakes, this recipe offers a delightful treat that doesn't compromise on flavor. It’s a bright and fun treat that will lift your spirits any time of year.
Why Keto Lemon Cake?
Traditional cakes are often loaded with high-glycemic sugar, butter, and high-carb flours, making them unsuitable for a keto diet. This keto lemon cake recipe uses flourless and low-glycemic sweeteners. When enjoyed in moderation, it fits perfectly into a keto lifestyle.
The advantage of making a keto lemon pound cake is that it’s so much healthier than carb-loaded cakes and bread.
Key Ingredients
Here's what you'll need for this delightful cake:
For the Lemon Cake:
- Superfine Blanched Almond Flour: A low-carb, high-nutrient alternative to traditional flour. Be sure to use superfine blanched almond flour and not almond meal. Measure properly using the spoon and level method.
- Coconut Flour: Provides structure to the cake and absorbs moisture. Be sure to measure properly.
- Baking Powder & Baking Soda: Leavening agents that help the cake rise.
- Sea Salt: Fine, not coarse.
- Vinegar: Works with the leavening agents to help the cake rise beautifully.
- Unsweetened Almond Milk: Or your preferred milk substitute, room temperature.
- Large Eggs: Room temperature. Help to give the cake structure and bind everything together.
- Granulated Monk Fruit Sweetener: A low-glycemic sugar-free sweetener that resembles the taste of regular sugar but is keto-friendly, diabetic-friendly and paleo friendly.
- Refined Coconut Oil: Melted and cooled. Feel free to use a neutral flavored oil, if preferred.
- Pure Vanilla Extract: This sets the stage for the lemon to shine through!
- Lemon Extract: Make sure it’s labeled as pure for the most natural-tasting result.
- Lemon Juice & Zest: You can use fresh or bottled juice, as long as it’s pure.
For the Lemon Cream Cheese Frosting:
- Unsalted Butter: Softened.
- Cream Cheese: Softened. Use dairy-free cream cheese if needed.
- Powdered Maple Sugar: Use powdered monk fruit sweetener or another powdered sweetener for keto/low-carb.
- Vanilla Extract
- Lemon Extract and Lemon Zest
- Unsweetened Almond Milk: Or another milk of choice.
Step-by-Step Instructions
Making Keto Lemon Cake
- Prep for Baking: Preheat the oven to 350°F (180°C). Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set aside.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt together. Set aside.
- Mix together the Almond Milk & Vinegar: In a measuring cup, measure out the almond milk and add the vinegar. Allow the mixture to sit and curdle for about 5 minutes while you mix the other ingredients.
- Finish Combining Wet Ingredients: In another separate large bowl, whisk together the eggs, golden monk fruit, coconut oil, vanilla extract, lemon extract, lemon juice, and lemon zest. Pour in the curdled milk and mix until combined.
- Combine Wet & Dry Ingredients: Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
- Bake: Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick inserted in the center comes out clean.
- Let Cool: Allow the cakes to cool in the cake pans for at least 30 minutes, then carefully remove them from the pans. Transfer the cake layers to wire racks to cool them to room temperature before frosting.
Making Low Carb Frosting
- Make the Frosting: Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract, lemon zest, and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
Frosting and Assembling the Cake
- Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting).
- Decorate with lemon slices and chill in the fridge for an hour or two before slicing.
- Store cake covered in the fridge for up to 5 days.
Tips for Success
- Don’t Use Almond Meal: Almond meal and almond flour are not the same thing. Almond meal is coarser and won’t work well in this recipe - be sure to use superfine blanched almond flour.
- Let Cake Cool Completely Before Frosting: Don’t try to assemble your cake if the layers are warmer than room temperature. This could cause the frosting to melt into the cake.
- Beat Butter Well: When making your lemon frosting, don’t stop beating your butter until it becomes light and fluffy. This should take about 2 minutes.
- Chill Cake: Once assembled, this cake should be stored in the fridge for at least an hour before it’s cut and served. Otherwise, it will be difficult to get clean slices. I also think this particular dessert tastes better when it’s cold!
- Be careful when measuring out your coconut flour.
- Add eggs in one at a time. It is easier to whisk this way.
- Use superfine almond flour instead of regular almond flour.
Variations and Adaptations
- Cupcakes: You can make this low carb lemon cake into cupcakes. You will need to prepare the batter as directed. Instead of adding it to a loaf pan, simply use a muffin tin. The biggest thing you will need to adjust for the cupcakes is going to be the baking time. Bake them for 20-25 minutes then check them.
- Bundt Cake: You can definitely make this into a bundt cake.
- Lemon Flavor: For a stronger lemon flavor increase the lemon zest or extract in the glaze to 2 teaspoons. Or more. You can add as much as you want!
- Dairy-Free: To make a dairy-free cream cheese frosting: Beat together coconut butter (coconut manna) and Kite Hill dairy free plain cream cheese until smooth. Add the powdered sweetener and vanilla extract until smooth. Add a little bit of coconut milk to reach desired consistency.
- Extract, Juice, or Zest: Lemon extract, juice, and zest all provide amazing lemon flavors, but they are very different and provide different “types” of lemon flavor. Extract provides a “base” lemon flavor, exactly what you expect from a lemon cookie. Lemon juice provides a sharper, real lemon flavor that would set apart a basic cookie from a great cookie. Lemon zest provides a lasting real lemon flavor and a great chewy texture.
Storage Instructions
How to Store Homemade Cake
To store lemon cake leftovers, store in an airtight container for up to 5 days or cover with plastic wrap and store in a resealable freezer bag in the freezer for up to 3 months.
Read also: Lemon Olive Oil Cake (Keto)
Cream cheese frosting can be left at room temperature for up to 8 hours. After 8 hours, stored cream cheese frosting in a sealed container in the fridge for up to 4 days or 3 months in the freezer.
Freezing Instructions
Yes, this cake is freezer friendly! Wrap the entire cake or individual slices tightly with plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Nutritional Information
The macros for one slice of unfrosted flourless lemon cake are:
- 248 calories
- 3 grams NET carbs
- 6 grams protein
- 23 grams fat
The macros for one slice of frosted flourless lemon cake are:
- 358 calories
- 8 grams NET carbs
- 6 grams protein
- 35 grams fat
Other Keto Lemon Desserts
If you love lemon, explore these other keto-friendly lemon desserts:
Read also: Low-Carb Lemon Cake
- Keto Lemon Cake Mix Cookies
- Lemon Bar in a Jar
Read also: Easy Low-Carb Cheese Crackers