Keto Lemon Cake
Keto Lemon cake is a classic white cake made bright and citrusy with the addition of lots of lemon. This cake is tender, sweet, and delicious.
Servings: 8 servings
Calories: 419kcal
Ingredients
Lemon Cake
- 2 cups fine almond flour
- ⅓ cup coconut flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 5 large eggs room temperature
- ⅔ cup granulated erythritol or monk fruit
- ½ cup buttermilk
- ½ cup unsalted butter melted and cooled
- 3 T pure lemon juice
- ½ T lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
Lemon Cream Cheese Frosting
- 8 ounces cream cheese
- ½ cup unsalted butter
- 1 ½ cups powdered erythritol
- 1 T heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- Pinch kosher salt
Instructions
Lemon Cake
- Preheat the oven to 350 F degrees F. Line the bottoms of three 6-inch OR two 8-inch or 9-inch round cake pans with parchment paper rounds, then spray with nonstick baking spray. Set aside.
- In a mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt set aside.
- In a separate large bowl, combine eggs, erythritol, buttermilk, cooled butter, lemon juice, zest, and extracts. Mix until thoroughly combined.
- Slowly add the dry ingredients to the wet and mix until combined. Allow to sit a couple minutes so the coconut flour can absorb the liquid.
- Divide the batter evenly between the prepared baking pans and bake for 20-25 minutes, until a toothpick comes out clean.
- Allow the cakes to cool in the pan for at least 30 minutes before transferring to wire racks to cool completely. Remove the parchment paper liner and frost as desired.
Lemon Cream Cheese Frosting
- In a mixing bowl or stand mixer, beat cream cheese and butter for 4-5 minutes, until smooth and creamy.
- Add the powdered erythritol and mix until smooth and creamy.
- Add heavy cream, zest, extracts, and salt. Mix until fluffy, adding more cream if desired for a smoother frosting.
- Spread the frosting between the cake layers and on sides using a spatula. Serve or refrigerate until ready to serve.
Notes
- Allow ingredients, especially almond flour and eggs, to come to room temperature before mixing.
- Use Fresh Lemon juice, not bottled or frozen juice for the best result.
- When preparing your lemon zest, use only the bright, shiny, yellow skin as the white part is bitter.
- Allow cakes to cool completely before frosting.
- For best results, frost this cake the day you serve it.
- Store leftover cake in the refrigerator for up to five days.
Prepare cake pans
Six-inch round cake pans are used in our illustrations for a triple-layer cake. Trace and cut out parchment paper and place it into the bottom of the pan. Next, spray the inside of the pan, including the parchment paper, with cooking oil spray. Don't try to remove the cakes from the pans while they are still hot. Use a butter knife to carefully run along the sides.
Nutrition
Serving: 1 | Calories: 419kcal | Carbohydrates: 12g | Protein: 14g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 22g | Cholesterol: 211mg | Sodium: 544mg | Fiber: 4g | Sugar: 5g