Name: Keto Lemon Cake
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: Gluten-Free
Ingredients: 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, can also use any milk of your 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; 1/3 cup softened coconut butter (or dairy-free cream cheese for frosting); 8 ounces dairy-free cream cheese (optional for frosting); 2 – 2.5 cups powdered monk fruit sweetener (for frosting); 2 teaspoons almond milk (or any other milk of your choice, for frosting); 1 teaspoon pure vanilla extract (for frosting); 1/2 teaspoon pure lemon extract (for frosting); 1 teaspoon lemon zest (for frosting); Lemon slices (for garnish)

Description

Keto Lemon Cake is a delightful and refreshing dessert that perfectly complements any gathering. Bursting with vibrant lemon flavor, this moist cake offers a guilt-free indulgence for those following a low-carb lifestyle. Made with wholesome ingredients like almond flour and sweetened with monk fruit, this cake is not only keto-friendly but also gluten-free and dairy-free. Its bright citrus notes make it an ideal choice for spring celebrations or summer picnics. Whether enjoyed on its own or paired with fresh berries, each slice promises a delightful balance of sweetness and tanginess that will impress your guests.

Ingredients

Scale

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, can also use any milk of your 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
1/3 cup softened coconut butter (or dairy-free cream cheese for frosting)
8 ounces dairy-free cream cheese (optional for frosting)
2 – 2.5 cups powdered monk fruit sweetener (for frosting)
2 teaspoons almond milk (or any other milk of your choice, for frosting)
1 teaspoon pure vanilla extract (for frosting)
1/2 teaspoon pure lemon extract (for frosting)
1 teaspoon lemon zest (for frosting)
Lemon slices (for garnish)

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Instructions

Preheat your oven to 350°F and prepare your cake pans by coating them lightly with nonstick spray and lining the bottoms with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and sea salt.
Combine the almond milk and vinegar in a measuring cup; let sit for about 5 minutes until curdled.
In a large bowl, mix the eggs, monk fruit sweetener, melted coconut oil, vanilla extract, lemon extract, lemon juice, and lemon zest. Add the curdled almond milk and blend until smooth.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Divide the batter between prepared pans and bake for 19–24 minutes until a toothpick inserted comes out clean.
Allow cakes to cool in pans for 30 minutes before transferring to wire racks to cool completely.
For frosting, beat softened coconut butter until fluffy; gradually add powdered monk fruit sweetener, vanilla extract, lemon extract, lemon zest, and almond milk until smooth. Frost cooled cake layers as desired.

Prep Time: 20 minutes
Cook Time: 24 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten-Free, Keto

Nutrition

Serving Size: 1 slice (70g)
Calories: 180
Sugar: 1g
Sodium: 150mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 5g
Protein: 6g
Cholesterol: 70mg