Print

Keto Lemon Cake

Keto Lemon Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of our Keto Lemon Cake, a moist and fluffy low-carb dessert that bursts with zesty lemon flavor. This cake is perfect for any occasion, whether you’re celebrating a special event or enjoying a sunny spring picnic. With a creamy, sugar-free frosting and refreshing citrus notes, this treat is sure to impress friends and family alike. Plus, it can easily be made dairy-free, making it a versatile dessert option for various dietary needs.

Ingredients

Scale
  • 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)
  • 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 option
  • 8 ounces cream cheese (softened) or dairy-free cream cheese
  • 2 – 2.5 cups powdered monk fruit sweetener
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 2 teaspoons almond milk (or other milk of your choice)
  • Lemon slices for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare three 6-inch round cake pans with parchment paper.
  2. In a mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, mix eggs with monk fruit sweetener, melted coconut oil, vanilla extract, lemon extract, lemon juice, and zest until well combined.
  4. Combine the curdled almond milk (mixed with vinegar) into the wet ingredients and stir.
  5. Gradually add the dry ingredients to the wet mixture until just combined.
  6. Divide the batter into prepared pans and bake for 19–24 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool before frosting with a mixture of softened cream cheese (or dairy-free alternative), butter (or coconut butter), powdered monk fruit sweetener, lemon extracts, and zest.

Nutrition

Find it online: https://cookingwithmia.com/keto-lemon-cake/

save me