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.
AN EASY LOW CARB KETO DESSERT IDEA
Looking for ways to use up some of those lemons? This Keto Lemon Cake is not only delicious, it’s the perfect low carb dessert for Mother’s Day, Father’s day, spring and summer birthdays, barbecues and picnics.
Plus, it’s made with simple pantry ingredients. Most that you probably already have in your kitchen, especially if you’re already following a low carb keto diet.
WHY WE LOVE THIS LOW CARB LEMON CAKE RECIPE:
Ever since switching to a grain-free diet due to health issues, I’ve been on a mission to share more low carb desserts on here.
What is your favorite lemon cake recipe? I love all lemon desserts: lemon poppyseed, lemon bundt cake, lemon pound cake, keto lemon mug cake, lemon bars – they are my absolute favorite.
If you are a lemon lover like me and wondering how can I make a lemon cake, this keto lemon cake recipe is for you!
After many trials and errors, we finally found a winner with this gluten free lemon cake. It has all those amazing flavors we love in a classic lemon cake. Not only is this the best tasting paleo lemon cake we’ve made, but it’s it’s the perfect simple but elegant dessert.
This keto cake recipe from scratch is so easy to make and doesn’t require a mixer. Full of bright sunshine without skimping on the lemon flavor in every bite.
Our lemon almond cake is tender moist and utterly delicious. This from scratch lemon cake recipe is made with a combination of almond flour and coconut flour to give it the best fluffy texture.
INGREDIENTS YOU NEED TO MAKE THIS KETO DESSERT:
(Disclosure some affiliate links included):
Homemade lemon cake recipes are typically made with a combination of butter, all purpose flour, eggs and granulated sugar.
Since this is a sugar free lemon cake, our recipe for keto lemon cake is made with the following ingredients:
Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
Coconut flour: This gluten-free flour provides structure to the cake and absorbs moisture so be sure to measure properly. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.
Baking Powder and Baking Soda: leavening powders that work together to help the cake rise.
Vanilla extract, lemon extract, lemon juice, lemon zest and salt: makes the cake delicious and ensures that it’s full of luscious lemon flavors
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. If you don’t have monk fruit sweetener, you can swap with another low carb sweetener like SWERVE, erythritol or stevia. And if you are not low carb, coconut sugar would work as well.
Melted coconut oil: makes the cake tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil or melted butter if you are not dairy-free.
Eggs: help to give the cake structure and bind everything together.
Almond milk: or any other milk (dairy-free or not) of your choice
Vinegar: combine with the almond milk and let it sit for 5 minutes until curdled = homemade vegan low carb buttermilk to make the cake soft and ultra moist.
HOW TO MAKE KETO LEMON CAKE:
PREHEAT THE OVEN AND PREP THE CAKE PANS: Preheat oven to 350 degrees F. 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.
MAKE THE CAKE BATTER:
MIX THE DRY INGREDIENTS: In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt together. Set aside.
COMBINE THE WET INGREDIENTS: Combine almond milk and vinegar together in a measuring cup and allow to sit for at least 5 minutes, until curdled. Meanwhile, in a separate large bowl, whisk together the eggs, monk fruit, coconut oil, lemon extract, lemon juice and lemon zest until smooth. Add the curdled almond milk and mix until combined.
ADD DRY INGREDIENTS TO THE WET INGREDIENTS: Slowly add the dry ingredients to the wet ingredients. Stir with a wooden spoon until well combined. Add chopped nuts, if using.
TRANSFER THE CAKE BATTER TO THE PANS: Evenly divide the batter between the baking pans and smooth out the tops with a spatula.
BAKE THE CAKE: Bake for 21-24 minutes, or until a toothpick comes out clean.
COOL THE CAKE LAYERS: Allow paleo lemon cake layers to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.
HOW TO MAKE LOW CARB FROSTING:
This moist lemon cake calls for an easy cream cheese frosting. For this keto frosting recipe, you’re only going to need 4 simple ingredients:
- unsalted butter (use grass-fed butter or coconut butter (manna) for a paleo / dairy-free cream cheese frosting
- cream cheese (for dairy free, Kite Hill is a great brand)
- vanilla extract
- powdered monk fruit sweetener (or confectioners’ SWERVE)
- heavy cream – use coconut milk for dairy free
ARE LEMONS KETO?
Yes, lemons are not only rich in Vitamin C, citric acid, they are also low in carbs and make a healthy addition to keto.
CAN I HAVE CAKE ON KETO?
Since typical cakes are full of high glycemic sugar, butter and high carb flours they do not usually fit into a keto diet.
Our keto lemon cake is made with flourless and low glycemic sweeteners so when enjoyed in moderation, you can eat lemon cake on keto.
So how many carbs are in a lemon cake? The macros for one slice of unfrosted flourless lemon cake is:
248 calories, 3 grams NET carbs, 6 grams protein and 23 grams fat
The macros for one slice of frosted flourless lemon cake is:
358 calories, 8 grams NET carbs, 6 grams protein and 35 grams fat
CAN I MAKE LEMON CAKE WITH A VEGAN FROSTING?
Yes, if you want 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 monk fruit sweetener and vanilla extract until smooth. Add a little bit of coconut milk to reach desired consistency.
HOW TO ASSEMBLE AND DECORATE A GLUTEN FREE LEMON CAKE:
When it comes to frosting and assembling a paleo layer cake, it’s just like any other classic layer cake and couldn’t be easier .
- Once the paleo lemon 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 second and third layer (for 6″ inch cake) then decorate the top layer (and sides of the cake, if desired) with remaining frosting.
- Garnish with lemon slices and chill in the fridge for an hour or two before slicing.
HOW TO STORE SUGAR FREE LEMON CAKE LEFTOVERS:
To store leftover low carb lemon cake, 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.
HOW LONG CAN YOU STORE CREAM CHEESE FROSTING?
So does cream cheese frosting have to be refrigerated?
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.
TIPS FOR MAKING THE BEST LOW CARB LEMON CAKE:
To ensure you get the best low carb almond flour cake every single time, here are some tips to help you along:
- Measure your flours properly by using the spoon and sweep method
- Do not overmix once you combine the wet and dry ingredients
- Allow the cake layers to cool completely before frosting
Other keto cake recipes you might like:
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.
- 2 cups superfine blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/2 tablespoon vinegar
- 1/2 cup unsweetened almond milk , room temperature (can also use any milk of your choice)
- 4 large eggs , room temperature
- 2/3 cup granulated monk fruit sweetener
- 2/3 cup melted and cooled coconut oil or neutral flavored oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 3 tablespoons pure lemon juice
- 1/2 tablespoon lemon zest
- FOR THE FROSTING:
- 1/3 cup unsalted grass-fed butter , softened (OR softened coconut butter / manna for dairy free)
- 8 ounces cream cheese , softened (or dairy free cream cheese)
- 2 - 2.5 cups powdered monk fruit sweetener , or other confectioners' low carb / paleo sweetener of your choice (SWERVE or erythritol)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1 teaspoon lemon zest
- 2 teaspoons almond milk or any other milk of your choice
- FOR GARNISH:
- Lemon slices
- FOR THE LEMON CAKE:
- Preheat oven to 350 degrees F.
- 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.
- In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.
- In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other 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.
- Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
- 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 comes out clean.
- Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.
- FOR 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 and 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.
- FROST AND ASSEMBLE 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.