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Side view of one low carb lemon cake on a white cake stand with one slice cut out

Keto Lemon Cake

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.

Course Dessert
Cuisine American
Keyword blueberry lemon desserts, keto cake, lemon cake, lemon dessert, low carb cake, paleo cake, paleo lemon cake, spring dessert
Prep Time 30 minutes
Cook Time 22 minutes
Servings 12 servings
Calories 248 kcal
Author Kelly


  • 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
  • 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
  • Lemon slices


  2. Preheat oven to 350 degrees F.
  3. 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.
  4. In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.
  5. 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.
  6. 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.
  7. Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
  8. 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.
  9. 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.
  11. 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.
  13. 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.

  14. Store cake covered in the fridge for up to 5 days.

Recipe Video

Nutrition Facts
Keto Lemon Cake
Amount Per Serving (1 serving)
Calories 248 Calories from Fat 207
% Daily Value*
Fat 23g35%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 1g1%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.