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Keto Lemon Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 45 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 52 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Keto

Description

This Keto Lemon Cake is a delightful low-carb dessert that blends the zesty brightness of lemon with a moist, fluffy texture perfect for those following a ketogenic lifestyle. Made with almond and coconut flours and sweetened naturally with monk fruit, it features a creamy lemon-infused cream cheese frosting that adds richness without the carbs. Ideal for a refreshing treat, this cake is easy to bake and perfect for celebrations or everyday indulgence.

Ingredients

For the Lemon Cake

  • 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 (or any milk of 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

For the Frosting

  • 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
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract
  • 1 teaspoon lemon zest
  • 2 teaspoons almond milk (or any other milk of choice)

For Garnish

  • Lemon slices

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake layers.
  2. Prepare Cake Pans: Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray, then line the bottoms with parchment paper rounds to prevent sticking. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the superfine almond flour, coconut flour, baking powder, baking soda, and fine sea salt until thoroughly combined. Set aside.
  4. Prepare Curdled Milk: Measure out the almond milk in a measuring cup and add the vinegar. Let this mixture sit for about 5 minutes to allow curdling, which will react with the baking soda for a lighter cake texture.
  5. Combine Wet Ingredients: In a large bowl, whisk the eggs, granulated monk fruit sweetener, melted coconut oil, vanilla extract, lemon extract, pure lemon juice, and lemon zest together until smooth. Then, pour in the curdled almond milk and mix until all wet ingredients are combined.
  6. Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until the batter is uniformly blended with no lumps.
  7. Fill Cake Pans and Bake: Evenly distribute the batter among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 19 to 24 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Allow the cakes to cool in their pans for at least 30 minutes. Then, carefully remove the cakes from the pans and transfer them to wire racks to cool completely to room temperature before frosting.
  9. Prepare Frosting: Using a hand mixer or stand mixer, beat the softened unsalted butter on high speed for 2 minutes until light and fluffy. Add the softened cream cheese and continue beating for another 3 minutes until smooth. Gradually add the powdered monk fruit sweetener, vanilla extract, lemon extract, lemon zest, and almond milk, and beat for 2-3 minutes until the frosting is creamy and smooth. Cover and chill in the refrigerator until ready to use.
  10. Assemble and Frost: Once the cake layers are completely cool, place the bottom layer onto a cake stand or platter. Spread a layer of frosting evenly over the top. Repeat layering and frosting with the remaining cake layers and cover the sides if desired. Decorate the top of the cake with lemon slices for a fresh, decorative touch.
  11. Chill Before Serving: Refrigerate the assembled cake for one to two hours to set the frosting and enhance flavors.
  12. Store Properly: Keep the cake covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Room temperature ingredients help the batter combine better and result in a smoother texture.
  • Allowing the almond milk and vinegar to curdle is important for the cake’s rise and tenderness.
  • You can substitute coconut oil with any neutral-flavored oil if preferred.
  • For a dairy-free version, use coconut butter and dairy-free cream cheese alternatives.
  • Make sure cakes are completely cool before frosting to prevent the frosting from melting.
  • Store leftover cake in an airtight container in the refrigerator to keep it fresh.
  • Adjust sweetness by varying the amount of monk fruit sweetener in the frosting to taste.
  • Using lemon slices for garnish adds a fresh look and extra lemon flavor but is optional.

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