Contact Us

Keto Lemon Cake

Published July 22, 2019
Kate Sullivan

Written By: Kate Sullivan, MS

Kate holds a MS in Business Psychology and is currently a PHD researcher in Well-Being and Performance Psychology.

keto-lemon-cake
<article itemscope itemtype="http://schema.org/Recipe"> <section itemprop="description"> <p>Tart, tangy citrus cakes are the perfect summer treat—but they can seem like forbidden fruit when you’re living a low carb life. Put lemon cake back on the menu with a few clever keto baking tricks and this easy recipe! Lemon extract, juice, and zest combine to create a three-layer punch of bright citrus. Then there’s the fluffy frosting; which transports you straight back to childhood parties. What’s not to love?</p> </section> <section> <header>What Cakes Can I Eat on Keto?</header> <p>Because of its emphasis on high-quality fats and protein, the keto diet seems like it would restrict dessert options. Not so! There are tons of low carb cakes and other desserts that are keto-friendly. The trick is ditching unhealthy wheat flour for <a target="_blank" href="https://www.warriormade.com/content/diet/best-low-carb-flour-substitutes/" rel="noreferrer">alternative flours</a>. Although the texture might be different from the cakes you’re used to, the flavors of these flours often create an even more decadent dessert. Think <a target="_blank" href="https://www.warriormade.com/content/diet/molten-lava-cake" rel="noreferrer">flourless chocolate-almond cake</a> or a nutty <a target="_blank" href="https://www.warriormade.com/content/diet/gingerbread-roll-cake" rel="noreferrer">gingerbread cake</a>. In the case of this lemon cake, almond and coconut flours combine to highlight the citrus tang while keeping it low carb.</p> </section> <section> <header>Low Carb Cake Secrets</header> <p>Almond flour and coconut flour are any keto baker’s secret weapons, but they can create a crumbly cake. That’s why it’s important to follow keto cake recipes precisely. Using the exact ratios will help you get that perfect texture. Don’t worry if your lemon layer cake comes out a little dry. You can make a quick keto-friendly syrup by stirring together monk fruit sweetener and lemon juice to taste. Spritz or sprinkle on the layers—it’ll add extra lemon flavor and keep things moist. </p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <header itemprop="name">Keto Lemon Cake</header> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 30 minutes</span> <span> <meta itemprop="cookTime" content="PT35M">Cooking Time: 20 minutes</span> <span> <meta itemprop="recipeYield">Serves: 12</span> </div> <div class="sub-head">Ingredients:</div> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">2 cups almond flour (not almond meal)</li> <li itemprop="recipeIngredient">&frac13; cup coconut flour</li> <li itemprop="recipeIngredient">1 teaspoon baking powder</li> <li itemprop="recipeIngredient">1 teaspoon baking soda</li> <li itemprop="recipeIngredient">&frac18; teaspoon salt</li> <li itemprop="recipeIngredient">&frac12; cup unsweetened almond milk, room temperature</li> <li itemprop="recipeIngredient">4 tablespoons lemon juice, divided</li> <li itemprop="recipeIngredient">4 large eggs, room temperature</li> <li itemprop="recipeIngredient">&frac23; cup granulated monk fruit sweetener</li> <li itemprop="recipeIngredient">&frac23; cup melted and cooled coconut oil </li> <li itemprop="recipeIngredient">1 teaspoon vanilla extract</li> <li itemprop="recipeIngredient">1 teaspoon lemon extract</li> <li itemprop="recipeIngredient">&frac12; tablespoon lemon zest</li> <p><i>For the Frosting:</i></p> <li itemprop="recipeIngredient">&frac13; cup unsalted grass-fed butter, softened </li> <li itemprop="recipeIngredient">8 ounces cream cheese, softened </li> <li itemprop="recipeIngredient">2 cups powdered (confectioner’s) erythritol sweetener</li> <li itemprop="recipeIngredient">1 teaspoon vanilla extract</li> <li itemprop="recipeIngredient">&frac12; teaspoon lemon extract</li> <li itemprop="recipeIngredient">1 teaspoon lemon zest</li> <li itemprop="recipeIngredient">2 teaspoons unsweetened almond milk </li> </ul> <hr class="divider-50 divider-medium"> <div class="sub-head">Instructions:</div> <ol itemprop="recipeInstructions"> <p style="margin-left: -20px;"><i>Make the Lemon Cake:</i></p> <li>Preheat the oven to 350&deg;F. Lightly coat two 8-inch round cake pans with nonstick spray and line the bottom with parchment paper.</li> <li>In a medium bowl, stir together the almond flour, coconut flour, baking powder, baking soda, and salt.</li> <li>In a measuring cup, stir together the almond milk and 1 tablespoon of lemon juice. Allow to sit for about 5 minutes. The mixture will curdle, making a substitute for buttermilk.</li> <li>In another bowl, whisk together the eggs, monk fruit sweetener, coconut oil, vanilla, lemon extract, lemon zest, and remaining 3 tablespoons of lemon juice. Pour in the curdled almond milk and whisk well to combine.</li> <li>Slowly whisk the dry ingredients into the wet ingredients, mixing well to combine.</li> <li>Evenly divide the batter between the prepared baking pans, smoothing with a spatula.</li> <li>Bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean.</li> <li>Remove from the oven and cool in the pans for at least 30 minutes. Then transfer to wire racks to finish cooling completely before frosting.</li> <p style="margin-left: -20px;"><i>Make the Frosting:</i></p> <li>Use an electric mixer to beat the softened butter until light and fluffy, about 2 minutes. Add the softened cream cheese and continue beating for 3-4 minutes.</li> <li>Slowly beat in the powdered erythritol sweetener, vanilla, lemon extract, lemon zest, and almond milk. Beat until smooth, about 2 minutes.</li> <li>Cover and chill until ready to assemble the cake.</li> <p style="margin-left: -20px;"><i>Assemble the Lemon Cake:</i></p> <li>Place one cake layer on a plate or cake stand. Add about &frac13; of the frosting and smooth into an even layer with a spatula.</li> <li>Place the other layer upside-down on the frosting so that the bottom faces up, creating a smooth top. Frost the top and sides of the cake with the remaining frosting.</li> <li>Chill for at least 1 hour before serving.</li> </ol> </section> </article>
Nutrition Facts

Serves 1


Calories

294


Amount Per Serving

Total Fat

26.2 g

Sodium

312 mg

Carbohydrate

10 g

Sugar

3 g

Dietary Fiber

1 g

Protein

7 g


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Serves 1


Calories

294


Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Amount Per Serving

Total Fat

26.2 g

Sodium

312 mg

Carbohydrate

10 g

Sugar

3 g

Dietary Fiber

1 g

Protein

7 g

Previous Post

Back to Diet

Next Post