Keto Lemon Cake

This keto lemon cake is a moist, delicious, fluffy cake recipe that requires only 10 minutes of prep. You will love this sugar-free lemon cake made from almond flour layers topped with a delicious lemon cream cheese frosting. Everything it's soo refreshing.

Course Dessert

Cuisine American

Keyword Keto Lemon Cake

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 213kcal

Ingredients

2 cups superfine almond flour blanched
4 large eggs room temperature
1 tsp baking powder
1/2 cup sweetener
2 tbsp coconut oil melted
2 tsp lemon extract

For the frosting

8 oz cream cheese softened
1/2 cup powdered sweetener
2 tbsp lemon juice

Instructions

Preheat the oven to 180°C/350°F. Line two 9-inch round cake pans with parchment paper. Set aside.
Add all the dry ingredients(almond flour, baking powder, sweetener) to a mixing bowl and mix until there are no lumps.
Add the rest of the ingredients over the dry mixture and mix until well combined.
Divide the batter evenly between the two prepared cake pans. Bake for 25 minutes until firm to touch. Remove from the oven and allow to cool completely.
Make the frosting. In a large mixing bowl, add all the ingredients and mix together until combined.
Assemble and decorate the lemon cake. Place one cake layer on a large plate and top with half of the frosting. Top with the second layer and spread the remaining frosting to coat the tops and sides. Refrigerate for at least 2 hours.

Nutrition