Keto Lemon Cake
This Keto Lemon Cake is a zesty delight! Bursting with lemon flavor and topped with creamy frosting, it's the perfect low-carb treat.
Servings: 8 servings
Ingredients
- 2 cups blanched almond flour (superfine for best texture)
- 1 teaspoon baking powder
- 1/2 cup granulated sweetener of choice (like monk fruit or erythritol)
- 4 large eggs (room temperature)
- 2 tablespoons coconut oil (melted)
- 2 teaspoons lemon extract
- 1-2 drops yellow food coloring (optional)
- 8 oz cream cheese (softened)
- 1 teaspoon lemon juice
- 1/2 cup sugar-free powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: In a large mixing bowl, whisk together the almond flour and baking powder. In a separate bowl, combine the sweetener, eggs, melted coconut oil, and lemon extract. Beat until frothy and well-blended.
- Step 3: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. If using yellow food coloring, add it now and mix until desired color is reached.
- Step 4: Pour the batter into your prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a cooling rack.
- Step 5: In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add the lemon juice and sugar-free powdered sugar, mixing until creamy.
- Step 6: Once the cake is completely cooled, spread the frosting generously over the top, using a spatula to create swirls or keep it smooth.
Equipment
- Mixing Bowls
- Whisk or Hand Mixer
- 9-inch Cake Pan
- Spatula
- Cooling rack
Notes
- Store the cake in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil.
- Try adding fresh berries on top for a colorful summer twist!