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prep time

15 min
cook time

15 min
ready time

30 min

Keto Lemon Cakes with Vanilla Cream

Indulging in decadent treats doesn't have to be a guilty pleasure, especially when it comes to healthy desserts for two. Enter the world of low-carb desserts with these luscious Keto lemon cakes paired with a dreamy vanilla cream. This delightful recipe strikes the perfect balance between tangy, lemony goodness and the creamy richness of vanilla—a symphony of flavors designed for your Keto-friendly indulgence.

How to successfully bake a moist Keto cake?

Baking a moist Keto cake requires a delicate balance of ingredients and careful attention to detail. Ricotta cheese is an integral part of this recipe, making the cake super moist and soft. It cannot be omitted or replaced in this recipe. You must also ensure that the ricotta is at room temperature to cream well and yield an even cake. Additionally, using melted butter adds richness while maintaining the cake's moisture. With these steps, you're on your way to a perfectly moist Keto lemon cake.

How can you customize this recipe?

This can be customized into many Keto desserts for 2 by making a few changes. Simply replace the lemon zest and juice with your desired flavoring. Some great ideas include lime, cinnamon, lavender, and vanilla. You can also top the cakes with slivered almonds, coconut flakes, a low-carb crumb before baking, or some fresh berries after baking.

How long will this Keto lemon cake last?

We can't guarantee that this cake won't be devoured within a day. In case it doesn't, you can store it in an airtight cake container for 3 days at room temperature, without the cream. To extend its shelf time, keep it in the fridge for up to a week.

Net Carbs

5.2 g
Fiber

2.1 g
Total Carbs

7.4 g
Protein

9.9 g
Fats

32.5 g

365 cals

Quantity

Serving Size

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Almond flour

0.33 cup
Baking powder

0.5 tsp
Salt

1 dash
Melted Butter

2 tbsp
Granulated Allulose

2 tbsp
Raw egg

1 large
Ricotta cheese, whole milk

0.25 cup
Lemon juice

0.5 tbsp
Lemon Peel Or Zest Raw

0.5 tsp
Vanilla extract

0.5 tsp
Heavy cream

2 tbsp

Step 1

Preheat your oven to 350F/180 C and grease 2 small ramekins. To a bowl, add the almond flour, baking powder, and salt. Whisk to combine and set the bowl aside.
Step 2

To another bowl, add the softened butter, allulose, and vanilla extract. Using a hand mixer, whisk until combined. Add the egg and beat until light and fluffy.
Step 3

Add the ricotta cheese, lemon juice, and lemon zest. Beat until combined. Add the dry mixture and mix to combine.
Step 4

Divide the mixture into 2 ramekins and transfer to the oven. Bake for 15-20 minutes until an inserted toothpick comes out dry. Let them cool for 15 minutes.
Step 5

Meanwhile, prepare the cream. Add the heavy cream and ½ tsp vanilla to a bowl. Beat using a hand mixer until light and fluffy.
Step 6

Before serving, add a dollop of vanilla cream over the cake. Garnish with a dusting of powdered allulose. Serve immediately!

Keto Lemon Cakes with Vanilla Cream

Ingredients

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