This Keto Lemon Cake is soft, moist and full of bright lemon flavors. It’s made with layers of soft, tender lemon cake, paired with a creamy citrus frosting and the perfect healthier low-carb dessert for spring and summer parties.
Almond Flour | Coconut Flour | Eggs Baking Powder | Baking Soda Sea Salt | Vinegar | Coconut Oil Unsweetened Almond Milk | Vanilla Lemon Extract, Juice & Zest
Unsalted Butter | Cream Cheese Almond Milk | Vanilla Extract Monk Fruit Sweetener Lemon Extract, Zest & Slices
Whisk the almond flour, coconut flour, baking powder, baking soda and salt together. In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle.
In another bowl, whisk together eggs, golden monk fruit, coconut oil, vanilla extract, lemon extract, juice and 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. Bake for 19-24 minutes. Allow cakes to cool in the cake pans for at least 30 minutes.
Beat butter on high until it is fluffy. Add the cream cheese, then slowly add the remaining ingredients and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge.
Layer cake and frosting repeatedly. Decorate with lemon slices and chill in the fridge for an hour or two before slicing.