This Keto Lemon Cake is moist, soft and full of bright lemon flavors. It’s easy to make in one bowl and the perfect low carb dessert for spring and summer parties.
- Almond Flour - Coconut Flour - Almond Milk - Eggs - Monk Fruit Sweetener - Coconut Oil - Vanilla Extract - Lemon Extract - Lemon Juice - Lemon Zest - Butter - Cream Cheese - Lemon Slices
Preheat oven to 350°. Lightly coat round cake pans with nonstick spray and line the bottom with parchment paper. Whisk the almond flour, coconut flour, baking powder, baking soda, and salt together.
Combine almond milk and vinegar together in a measuring cup and allow to sit for 5 minutes, until curdled. Meanwhile, in a separate bowl, whisk together eggs, monk fruit, coconut oil, lemon extract, lemon juice, and lemon zest until smooth. Add curdled milk and mix until combine.
Slowly add dry ingredients to wet ingredients. Stir with a wooden spoon until combined. Evenly divide the batter between baking pans and smooth the tops with a spatula. Bake for 21-24 minutes, or until a toothpick comes out clean. Allow to cool in pans before removing and completely cooling on wire racks.
Beat butter until light and fluffy. Add the cream cheese and continue beating until combined. Slowly add sweetener, vanilla, lemon extract and zest, and almond milk and beat until creamy and smooth. Cover and chill until ready to frost. Once cake layers are completely cool, layer cake and frosting and decorate with lemon slices and chill for two hours before slicing.