Keto Lemon Cake Recipe (Low-Carb, Sugar-Free)
This Keto Lemon Cake is light, moist, and bursting with citrus flavor. It’s perfect for dessert, brunch, or even a midday snack. The recipe uses low-carb ingredients while keeping it simple and delicious.

Ingredients (Serves 8-10):

For the Cake:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup erythritol or your preferred keto sweetener
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • Zest of 2 lemons
  • Juice of 2 lemons (~1/4 cup)
  • 1 tsp vanilla extract

For the Lemon Glaze (Optional):

  • 1/2 cup powdered erythritol
  • 2 tbsp lemon juice
  • 1 tbsp heavy cream (optional for extra creaminess)

Instructions:

1. Preheat Oven:

  • Preheat the oven to 350°F (175°C).
  • Grease and line an 8×4-inch loaf pan with parchment paper.

2. Mix Dry Ingredients:

  • In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sweetener:

  • In a large mixing bowl, beat softened butter and sweetener until light and fluffy (about 2-3 minutes).

4. Add Wet Ingredients:

  • Beat in eggs one at a time, mixing well after each addition.
  • Add lemon juice, lemon zest, vanilla extract, and almond milk. Mix until combined.

5. Combine Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.

6. Bake the Cake:

  • Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
  • Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool completely before removing from the pan.

7. Make the Glaze (Optional):

  • In a small bowl, whisk together powdered erythritol, lemon juice, and heavy cream (if using) until smooth.
  • Drizzle the glaze over the cooled cake.

Nutrition Information (Per Serving):

  • Calories: ~220 kcal
  • Net Carbs: ~4g
  • Protein: ~6g
  • Fat: ~18g
  • Fiber: ~3g

Tips for Success:

  1. Use Fresh Lemons:
    • Fresh lemon juice and zest give the best flavor.
  2. Room Temperature Ingredients:
    • Ensure eggs, butter, and almond milk are at room temperature for a smoother batter.
  3. Don’t Overbake:
    • Keep an eye on the cake during the last 10 minutes of baking to avoid dryness.

Recipe Variations:

  1. Berry Lemon Cake:
    • Add 1/2 cup fresh blueberries or raspberries for a fruity twist.
  2. Lemon Poppy Seed Cake:
    • Mix 1 tbsp poppy seeds into the batter.
  3. Keto Lemon Cupcakes:
    • Divide the batter into muffin tins and bake for 20-25 minutes for individual portions.

Benefits of Keto Lemon Cake:

  • Low-Carb & Keto-Friendly: Ideal for keto and low-carb diets.
  • Rich in Healthy Fats: From almond flour and butter.
  • High in Fiber: Thanks to almond and coconut flours.
  • Naturally Gluten-Free: Perfect for gluten-sensitive individuals.

Enjoy this Keto Lemon Cake with a cup of coffee or tea for a guilt-free, flavorful treat! 🍋🍰