keto lemon cake

A fragrant and zesty keto lemon cake with a wonderfully moist buttery crumb. This easy sugar free cake recipe requires only 15 minutes hands-on time. A classic you&#039;ll return to time after time.

Keto Lemon Pound Cake

butter

eggs (large, separated, room temperature)

tbsp lemon juice (roughly 2 lemons)

tbsp lemon zest (zest of 2 lemons)

coconut flour

tsp baking powder

salt

coconut butter

coconut oil

tsp vanilla extract

lemon zest and lemon slices

Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.

Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.

Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 tsp for decorating the cake later.

Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.

Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.

Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!). Don’t over-mix or you will deflate the eggs.

Spoon the batter into the bundt tin and level with a spatula.

Bake in the oven for about 45 - 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 48 minutes. Run a sharp knife around the edge of the tin. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.

Melt the coconut butter and oil using the bain marie method - in a glass proof bowl over a pan of simmering water. Remove from the heat and stir through the vanilla extract. Remove the lemon cake from the mould and drizzle over the coconut butter. Option to top with lemon zest and slices for decoration.

https://content.jwplatform.com/videos/J01mzolM.mp4

This keto lemon pound cake is incredibly moist and fluffy! It tastes zingy, fresh and fragrant and I’ve topped it with a rich coconut butter drizzle. Your family won’t believe this cake is low carb, sugar free and only 3.6g net carbs per slice.

A light cake bursting with lemon flavor. This cake cooks in the microwave in less than 2 minutes!

Keto Lemon Mug Cake

unsalted butter (melted)

almond flour

½ tsp baking powder

½ tbsp erythritol sweetener granular

vanilla

lemon juice

lemon

In a microwave-safe mug that can hold at least 8 oz of liquid, add all mug cake ingredients except lemon zest. Mix with a small whisk until batter is smooth.

Stir in 1/4 tsp lemon zest. Add a little more zest over surface of the cake. This should only be about a pinch worth spread out across the surface.

Cook the cake in the microwave for about 1 minute and 40 seconds. Let cake cool slightly before dusting with powdered sugar substitute (like Swerve)  or other topping of your choice. Cake is best consumed shortly after it is cooked.

This keto lemon pound cake is rich and buttery with a zesty lemon flavor and topped with a sweet sugar free lemon glaze. And with just over 3 NET CARBS per slice, this keto lemon cake will let you have your cake and eat it too. 

Keto Lemon Pound  Cake | The Best Keto Cake

eggs

butter (112 grams), softened

(90 grams) cream cheese

(100 grams) Granular Swerve

(220 grams) almond flour

(56 grams) coconut flour

baking powder

lemon zest

(125 grams) Confectioners Swerve

cream cheese

Preheat your oven to 350°F (177°C) and line a 9x5 inch loaf pan with parchment paper.

In a large bowl, combine the almond and coconut flour with the baking powder and mix until combined. 

In a separate bowl, combine the cream cheese, butter, and Granular Swerve with a hand mixer. Add your eggs one at a time while mixing until everything is combined.

Then add the lemon juice, flour mixture, and lemon zest and mix on the lowest setting to combine. 

Pour the batter into your loaf pan and bake for 45-60 minutes or until the center is firm and the edges are golden brown. 

Check the cake at about the 30-minute mark, and again at 40 minutes. If the top of the cake is becoming too brown, cover it with tin foil.

Let the cake cool for 10 minutes in the pan. Then lift the parchment paper to remove the cake from the pan and transfer the cake to a wire rack to finish cooling.  

While your cake is cooling, prepare the glaze icing. Mix the Confectioners Swerve, cream cheese, and lemon juice in a bowl.  

Spread the glaze evenly on top of the cooled cake and let it drip down the sides.

This lemon cake is truly biting into sunshine! I love it! My family loves it. I make it all the time to have for sweet tooth cravings. Awesome! Thanks Joe!

I’ve made a few keto pound cakes and none of them were as good as this!! Subtle lemon flavor but soooo good. Definitely making it again soon!

Loved this! My kids didn’t want to try it and after they had a piece they ended up eating the whole thing lol

Great flavor, cake texture, and icing! Probably my favorite cakey keto recipe I've tried. For sure going to make it again!!

LOVED THIS! Tasted like the pound cake I used to get at the coffee shop. Will absolutely be making again!

Can't get over how good the glaze is on this. I'm not typically a fan of lemon flavored recipes but I loved this cake!

Made this for my diabetic mom and she loved loved LOVED it🙂

Came out tasting better than I hoped for. Very delicious recipe!!

Had my sister over and we made this, us and our kids loved it!!

Hands down favorite keto cake I've tried!!! I had a friend over and she thought it was great too.

I've made this pound cake a few times and really love it. One of my favorites!

This loaf is incredible! Best low carb one I've tried.

The cake consistency is very good and icing is a delicious touch.

I enjoy lemon tasting desserts and this was one of my favs!

I enjoyed this more than the one I used to get at starbucks! New fav cake recipe.

This loaf cake was dense, moist, and really had a great flavor to it.

I think this was the best keto cake that I have tired. The icing is so good I could eat it by the spoonful.

Just an incredible pound cake. We will be making it again.

All I can say is yum!!! This pound cake was very good and easy to make.

The cake and icing are a one two punch of yumminess!!

This moist and fluffy lemon cake with a smooth and creamy strawberry frosting is one of the best low carb cakes you will ever make! 

Keto Strawberry Lemonade Cake

oat fiber (see notes)

Swerve confectioners

sour cream

heavy cream

lemons

vanilla extract

strawberries

unsalted butter room temperature

strawberries (finely ground (see notes))

Preheat oven to 350F.  In a mixing bowl, add in the almond flour, oat fiber, baking powder and salt.  Whisk until well combined and set aside.

In another bowl, add in the egg white and beat using a hand mixer until you have stiff peaks, then set aside.

In a third bowl, add in the egg yolks, Swerve confectioners, sour cream, heavy cream, vanilla extract, lemon juice and zest, then mix until well combined.  Add in the egg whites and mix.  Then add in the dry ingredients and mix until everything is well combined, but do not over mix.

Pour the batter into 2 greased 9&#039; round cake pans lined with parchment paper rounds (which are also great to use in the air fryer!). Using an offset spatula, spread the batter evenly and bake for 25-30 minutes or until a toothpick, when inserted, comes out clean.

Allow to cool completely while you make the frosting.

To Make the Cake

Add the heavy cream to a mixing bowl and whip using a hand mixer till you get stiff peaks, then set aside.  In a separate bowl add in the cream cheese, butter and Swerve confectioners.  Whip until well combined and fluffy.

Add in the pureed strawberries, vanilla extract and the (optional) ground freeze dried strawberries and mix well.  Mix in the whipped cream and continue mixing until there are no more streaks and the frosting is light and fluffy.

To Make the Strawberry Frosting

Take the first cake and put in on your cake stand or plate rightside up.  Add a little less than half the frosting and spread evenly using an offset spatula.  Add the second cake layer over the top, upside down, which will ensure the cake is level.

Add most of the remaining frosting over the top, spreading it out evenly over the top and over the sides a little.  Using the remaining frosting to cover the sides of the cake.  Now you can serve the cake as is, or you can decorate the top with sliced strawberries and/or lemon any way you like.

To Assemble the Cake

Hello Julianna 🌹 My ingredients are assembled to make this I-know-it's-going-to-be-awesome cake. When re-reading instructions, I see where the dry ingredients were mixed in AFTER beaten egg whites. Doesn't that deflate them? I'm going to fold in egg whites last from what I have learned. I'll be excited to share my results😊! 💛🍋~ ♥️🍓

This delicious keto lemon cake is a low carb copycat of the famous Olive Garden Lemon Cream Cake. Delicious layers of almond flour cake with a lemony cream filling and a tender crumb garnish. How can you resist?

Keto Lemon Cream Cake

tsp salt

butter, softened

Swerve Granular

water

cream cheese, softened

powdered Swerve Sweetener (divided)

tbsp grated lemon zest

tbsp lemon juice

heavy whipping cream

tbsp powdered Swerve Sweetener

tbsp butter, melted

Preheat the oven to 325F and grease 2 round metal 8-inch cake pans. Line with parchment and grease the parchment.

In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.

In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg whites and vanilla until well combined.

Beat the almond flour mixture into the butter mixture in two additions, alternating with 1/4 cup water. If the batter is very thick, beat in the additional water.

Divide between the prepared cake pans and spread to the edges. Smooth the tops and bake 20 to 25 minutes, until golden brown and the tops are firm to the touch.

Remove and let cool completely in the pans.

Lemon Cake

Beat the cream cheese in a medium bowl until smooth. Beat in 1/2 cup of the powdered sweetener, the lemon zest, and the lemon juice and until well combined.

In another bowl beat the cream with the remaining sweetener until it holds stiff peaks. Gently fold the whipped cream into cream cheese mixture until well combined.

Lemon Cream Filling

In a medium bowl, whisk together the almond flour, sweetener, and lemon zest. Add the melted butter and toss until the mixture resembles coarse crumbs.

Crumb Garnish

Place 1 layer of cake on a serving platter. Set aside 1/2 cup of the cream filling and spread the remaining filling over the cake.

Top the filling with the second cake layer, then spread the 1/2 cup of reserved cream filling over the sides of the cake.

Using your hands, gently press the crumb garnish over the sides of the cake. Dust the top of the cake with powdered sweetener and refrigerate 1 hour to firm up.

To assemble

I asked for this cake for Mother's Day, so delicious! We had to swap out Swerve for BochaSweet due to an Erythritol sensitivity, but it didn't matter.  It baked up beautifully!  Use the egg yolks to make her keto lemon curd.

I used the left over yolks to make lemon curd and spread a layer in between the filling to give it a two tone, extra lemon boost. It was absolutely divine.

Although my butter was slightly softer than room temperature, I couldn't get my butter and sweetener to cream and go fluffy no matter how long I whipped it for, it stayed as crumbly chunks, and my sweetener remained granular. As a result my cake was denser than the sponge cake this is meant to be. I wonder if starting this cake off the way you would a swiss meringue buttercream might be a better approach? Tempering the egg whites with the sweetener to get the sweetener to melt, then whipping up into a meringue, then adding in the butter chunk by chunk before proceeding onto mixing in the dry ingredients and water?

With 1/3 cup of water added, the batter was a stiff cookie dough consistency so I increased the water to 2/3 cup. The batter was still thick and unpourable but I was afraid of adding too much extra water. The cake cooked in the recommended amount of time despite the extra liquid. It wound up being a touch dry and very crumbly, but a quick application of a lemon juice-liquid allulose simple syrup fixed it right up and added extra zip.

The flavour was good. I was very impressed with the icing and will be making that again for sure. I added a teaspoon of lemon extract to give it even more of a lemon kick.

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Top 5 keto lemon cake recipes from across the web

The most viewed keto lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Lemon Pound Cake

Keto Lemon Mug Cake

Keto Lemon Pound Cake | The Best K...

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The most viewed keto lemon cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine