#1 Low Carb & Keto Diet App Since 2010
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prep time
30 min
cook time
20 min
ready time
50 min
Best Keto Lemon Cake
Our delicious tiered Keto lemon cake is the best low carb lemon cake around! A tender Keto cake is flavored with lemon extract and real lemon juice. Once baked, the lemon cake is stacked and filled with delicious fluffy lemon buttercream. The result is a soft, tender, and moist layered cake that has a wonderful tartness to it. While this cake is not vegan, it is entirely vegetarian for those following the diet.
Can I use bottled lemon juice?
Feel free to use bottled lemon juice, just know that the best flavor comes from freshly squeezed lemon juice, which we used to develop this Keto recipe. If you do opt for bottled lemon juice, choose organic where possible.
How long will this cake keep?
The cake will last in the fridge for up to one week. It is best consumed at room temperature so that the frosting remains creamy. However, it is also equally delicious straight from the fridge.
Serving suggestions
To make the ultimate pairing, serve our Keto lemon cake with other lemon-flavored desserts like our 5-ingredient Keto Lemon Bars:
https://www.carbmanager.com/recipe-detail/ug:ed7c0c9d-81e6-54dc-2133-7208ad13575b/5-ingredient-low-carb-lemon-bars
Net Carbs
5.2 g
Fiber
4.6 g
Total Carbs
45.9 g
Protein
10.7 g
Fats
45.6 g
496 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
3 cup
Powdered Erythritol (Icing Sugar)
1 cup
Baking powder
2 tsp
Coarse Kosher Salt
0.25 tsp
Butter
0.5 cup
Raw egg
2 large
Lemon extract
2 tsp
Almond milk
0.25 cup
Lemon juice
0.25 cup
Butter
0.5 cup
Lemon juice
0.25 cup
Powdered Erythritol (Icing Sugar)
1 cup
Recipe Steps
steps 7
50 min
Step 1
Preheat the oven to 350 F. Combine the dry ingredients for the cake, including almond flour, 1 cup powdered sweetener, baking powder, and ¼ teaspoon of kosher salt. Whisk well to combine.Step 2
Then, melt the butter and add it to the dry ingredients. Add in the eggs, lemon extract, almond milk, and ¼ cup freshly squeezed lemon juice. You can opt for bottled lemon juice, but freshly squeezed lemon is so much more flavorful. Opt for pasture-raised eggs for this recipe as they have a higher nutrient content.Step 3
Spray two 6” cake pans with nonstick spray and line the bottoms with parchment paper. Divide the lemon cake batter between the two cake pans. Spread the batter evenly in the pan with an offset spatula.Step 4
Bake the two pans in the oven at the same time. Rotating them halfway through the baking time. Bake the cakes for 15-18 minutes until the tops of the cakes have small spots that are starting to turn brown. Once the cakes are baked, allow them to cool completely inside the cake pans. Then, run a knife around the cakes to loosen them. Do not remove them from the cake pans until the frosting is ready and you are prepared to assemble the cakes.Step 5
To make the frosting, be sure to begin with room temperature butter. Combine the stick of butter with 2 tablespoons of lemon juice and 1 cup of powdered sweetener in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter mixture on medium-high speed for 5-7 minutes until the frosting is very, very pale in color. Adding a pinch of salt will help to accentuate the flavors.Step 6
Invert the first cake onto a serving plate. Tap the bottom of the pan to release the cake. Spread some frosting on the top of this cake and make it smooth with an offset spatula.Step 7
Do the same to the second cake by inverting it on top of the first cake layered with the frosting. Top the cake with the remaining frosting and spread the frosting evenly on top. Decorate the top of the cake with fresh lemon slices, if desired, but it is optional. Serve immediately. Store any unfinished lemon cake in the refrigerator.
