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 parties.
Today I’m showing you how to make a Keto Lemon Cake so it’s a coconut cake with a cream cheese icing and it is absolutely fantastic. 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 the perfect simple but elegant dessert.
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.
Ingredients needed for this Keto Dessert
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.
Keto Lemon Cake
- Prep Time: 30 mins | Cook Time: 22 mins
- Course: Dessert
- Cuisine: American
- Keyword: Blueberry lemon desserts, Keto cake, Lemon cake, Lemon dessert, Low carb cake, Paleo cake, Paleo lemon cake, Spring dessert
- Servings: 12
- Calories: 248 kcal
- 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
For Garnish (optional):
- Lemon slices
- 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.
- 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 & 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.
- Measure your flours properly by using the spoon and sweep method
- Do not over mix once you combine the wet and dry ingredients
- Allow the cake layers to cool completely before frosting
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