This Keto Lemon Cake is exceptionally moist, rich, and velvety—crafted for true lemon lovers following a low-carb lifestyle. Made with almond flour and fresh lemon juice, this cake delivers a bright citrus flavor balanced by a luxuriously smooth cream cheese frosting. The crumb is dense yet tender, exactly as shown in the image, with a thick, bakery-style frosting layer that melts in your mouth. Completely grain-free, sugar-free, and gluten-free, this keto lemon cake is perfect for celebrations, tea time, or guilt-free dessert indulgence.
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Ingredients
Keto Lemon Cake
- 2 cups almond flour (fine, blanched)
- ¾ cup powdered erythritol or monk fruit sweetener
- 4 large eggs (room temperature)
- ½ cup unsalted butter (melted)
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Keto Lemon Cream Frosting
- 8 oz cream cheese (softened)
- ½ cup heavy whipping cream
- ½ cup powdered erythritol
- 1 tbsp lemon juice
- ½ tsp vanilla extract
Instructions
Prepare the Batter
Preheat oven to 175°C / 350°F. Line a square baking dish with parchment paper.
In a large bowl, whisk eggs and sweetener until pale. Add melted butter, lemon juice, zest, and vanilla. Mix well.
Combine Dry Ingredients
Add almond flour, baking powder, and salt. Stir until smooth and lump-free.
Bake
Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until the center is set and lightly golden.
Allow cake to cool completely before frosting.
Make Frosting
Beat cream cheese until smooth. Add sweetener, lemon juice, and vanilla. Slowly pour in heavy cream and whip until thick and fluffy.
Frost & Serve
Spread frosting generously over the cooled cake, creating smooth, thick layers like the image. Slice and serve chilled or at room temperature.
| Nutrient | (Per Slice – 1 of 9) |
|---|---|
| Calories | 310 kca |
| Total Fat | 28 g |
| Total Carbs | 5.2 g |
| Protein | 8 g |
| Sugar | 0.9 g |
