Hello, fellow food enthusiasts! Today, I’m thrilled to share a recipe that combines two of my favorite things: lemon and cake. This Keto Lemon Cake is a delightful treat that’s both low in carbs and bursting with zesty lemon flavor. It’s perfect for anyone on a keto diet or just looking for a healthier dessert option.
This recipe takes me back to a summer I spent with my family in the quaint town of Amalfi, Italy. We stayed in a charming little house overlooking the lemon groves, and every morning, the scent of fresh lemons would waft through the air. We’d often have lemon-infused pastries for breakfast, and that’s when my love for lemon desserts truly blossomed.
Now, let’s talk about the Keto Lemon Cake. It’s moist, fluffy, and has the perfect balance of sweetness and tanginess. The use of almond flour and sweeteners like monk fruit or erythritol keeps it keto-friendly, while the lemon extract and fresh lemon juice give it that vibrant citrus kick. And if you’re feeling fancy, a drop or two of yellow food coloring can make it look as sunny as it tastes.
I’ve tried a few variations of this recipe, and they all turned out fabulous. One of my favorites is adding a handful of poppy seeds to the batter for a delightful crunch and a touch of elegance. If you’re a fan of berries, folding in some fresh blueberries or raspberries can add a burst of fruity flavor that pairs wonderfully with the lemon.
And let’s not forget the frosting. Cream cheese, lemon juice, and sugar-free powdered sugar create a creamy, tangy topping that perfectly complements the cake. If you want to go the extra mile, you can even add a bit of lemon zest for an extra pop of flavor.
This Keto Lemon Cake is perfect for any occasion, whether it’s a family gathering, a picnic, or just a treat for yourself. So, gather your ingredients and get ready to bake a cake that’s sure to impress and satisfy your sweet tooth!
How to Make Keto Lemon Cake
Click here to get printable version
Ingredients
- 1 teaspoon baking powder
- 1-2 drops yellow food coloring (Optional)
- 4 large eggs (room temperature)
- 8 oz cream cheese (softened)
- 2 cups blanched almond flour (superfine almond flour)
- 2 tablespoon coconut oil (melted)
- 2 teaspoon lemon extract
- 1 teaspoon lemon juice
- 1/2 cup granulated sweetener of choice (monk fruit sweetener or erythritol)
- 1/2 cup sugar free powdered sugar
Directions
- Preheat the oven to 350°F. Grease a 9-inch cake pan, line it with parchment paper, and set it aside.
- Combine the almond flour and baking powder in a small bowl and set aside.
- In another bowl, whisk together the eggs, sweetener, coconut oil, lemon extract, and optional food coloring until well blended.
- Slowly incorporate the dry mixture into the wet ingredients, stirring until smooth. Pour the batter into the prepared cake pan.
- Bake for approximately 25 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- For the frosting, beat the softened cream cheese, lemon juice, and powdered sugar free sweetener in a bowl until smooth. Add more powdered sugar if the frosting is too thin.
FAQs:
Can I use a different type of flour instead of almond flour?
While almond flour is ideal for keto recipes due to its low carb content, you could use other nut flours like hazelnut flour. However, keep in mind that the texture and taste may vary, and you may need to adjust the quantity slightly.
Is it necessary to use yellow food coloring?
No, the yellow food coloring is optional. It is only used to give the cake a more vibrant lemony color. Skipping it will not affect the taste or texture of the cake.
How should I store the keto lemon cake?
You should store the keto lemon cake in an airtight container in the refrigerator. It will stay fresh for up to a week. If you need to store it for a longer period, consider freezing it.
Can I substitute the coconut oil with another type of oil?
Yes, you can substitute coconut oil with melted butter or another type of oil like avocado oil. However, the flavor might change slightly depending on the oil you choose.
What can I use if I don’t have lemon extract?
If you don’t have lemon extract, you can use additional lemon juice or zest from a fresh lemon to enhance the lemon flavor. Keep in mind that the flavor might be less concentrated than with lemon extract.
How can I tell if the cake is fully baked?
To check if the cake is fully baked, insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Additionally, the cake should feel firm to the touch.
Keto Lemon Cake
Ingredients
- 2 teaspoon lemon extract
- 4 large eggs room temperature
- 1/2 cup granulated sweetener of choice monk fruit sweetener or erythritol
- 1-2 drops yellow food coloring Optional
- 1 teaspoon baking powder
- 8 oz cream cheese softened
- 1 teaspoon lemon juice
- 1/2 cup sugar free powdered sugar
- 2 cups blanched almond flour superfine almond flour
- 2 tablespoon coconut oil melted
Instructions
- Preheat your oven to 350F. Grease a 9-inch cake pan, line it with parchment paper, and set aside.
- In a small bowl, mix together the almond flour and baking powder. Set it aside for later.
- In a separate bowl, whisk the eggs, sweetener, coconut oil, lemon extract, and food coloring until everything is well combined.
- Gradually add the dry ingredients to the wet mixture and stir until smooth. Pour the batter into the prepared cake pan.
- Bake for about 25 minutes or until a skewer inserted into the center comes out clean. Let the cake cool completely before adding the frosting.
- To make the frosting, beat the softened cream cheese, lemon juice, and powdered sugar free sweetener in a bowl until smooth. If it's too thin, add a bit more powdered sugar.
