Keto Lemon Cake Recipe
Bake a tender almond flour keto lemon cake with bright citrus flavor and a luscious cream cheese frosting. It cools in the pan for neat, velvety slices every time.
Equipment
- 9-inch cake pan
- Parchment paper
- Mixing bowl
- Whisk
Ingredients
- 2 cups blanched almond flour superfine almond flour
- 1 teaspoon baking powder
- 1/2 cup allulose
- 4 large eggs room temperature
- 2 tablespoon coconut oil melted
- 2 teaspoon lemon extract
- 1-2 drops yellow food coloring Optional
- 8 ounces cream cheese softened
- 1 teaspoon lemon juice
- 1/2 cup sugar free powdered sugar
Instructions
- Heat the oven to 180 °C/350 °F, then grease a 9-inch cake pan and line it with parchment paper. Leave enough parchment above the rim to form easy lifting tabs once the cake has cooled.
- Whisk the almond flour with the baking powder in a small bowl. The mixture should look uniform, with no visible clumps of baking powder.
- In a separate mixing bowl, whisk together the allulose, eggs, coconut oil, lemon extract, and yellow food coloring, if using, then stir in the flour mixture. Mix until the batter is smooth and thick but still flows readily into the prepared pan.
- Pour the batter into the lined pan and bake for 35-40 minutes. The cake is ready when a skewer inserted in the center comes out clean and the top is golden.
- Leave the cake in the pan until completely cool, then lift it out using the parchment. A fully cooled cake stays intact and will not melt the frosting on contact.
To make the frosting
- Beat the cream cheese, lemon juice, and sugar free powdered sugar in a mixing bowl until smooth. The frosting should look creamy and hold softly on a spoon; beat in more sugar free powdered sugar if it seems too loose.
Notes
Cooling: Let the cake cool completely in the pan before using the parchment sling to remove it, which protects the delicate crumb from fracturing and keeps the frosting intact.
Browning cue: If the cake browns too quickly before the center finishes setting, loosely tent the pan with domed foil without touching the top.
Storage: Keep frosted slices in an airtight container in the refrigerator to keep the cream cheese frosting stable and prevent the cake edges from drying out.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Nutrition Facts
Keto Lemon Cake Recipe
Amount per Serving
Calories
197
% Daily Value*
Fat
20
g
31
%
Saturated Fat
8
g
50
%
Cholesterol
65
mg
22
%
Sodium
125
mg
5
%
Potassium
115
mg
3
%
Carbohydrates
5
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
240
IU
5
%
Vitamin C
1
mg
1
%
Calcium
65
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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