This keto lemon cake is one of the most delicious low-carb desserts that I've ever made. Loaded with cream cheese, lemon juice, lemon zest, eggs, coconut flour, and almond flour, this cake will become your all-time favorite.
Besides being low-carb, this easy lemon cake recipe is also gluten-free, grain-free, and sugar-free. You'll be amazed at how fragrant and tasty it is. If you love lemon cakes and cheesecakes as much as I do, you’ll want to make this keto lemon cake all the time since it is a combination of both.
You can serve this low-carb lemon cake in whatever way you like. Top it off with the lemon glaze that I included in this recipe, or serve it as an incredibly delicious treat with a cup of tea or coffee. It will taste great either way.
You Need to Know This
I know how overwhelming it is to be cooking a low-carb dessert for the first time. But let me assure you, nothing can go wrong with this keto lemon cake recipe. It is as easy as it gets, so there's nothing that you can do to ruin it.
Here are some of my tips that should help you excel at this low carb lemon cake recipe:
- Spray your baking pan with some cooking oil. This will make sure that the cake doesn't stick to the pan and that you'll be able to remove it without any problem.
- Beat the eggs with a hand mixer. Whisking the eggs by hand is much harder and will take you longer to get the needed texture. This is why it is better to use a hand mixer.
- Use room temperature cream cheese. This way, it will easily blend together with the egg mixture.
- Melt the butter in the microwave. I prefer to melt the butter in the microwave instead of doing it in a saucepan. But either way, you need to be careful not to let it boil. You should also let the butter cool for a couple of minutes before adding it to the egg mixture.
- It’s okay if the batter is thick. Don't worry if the batter is thick; that's how it should be. If you think that it turned out too thick, you can add a tablespoon or two of milk or any plant-based milk.
- Check up on the keto lemon cake. It should take you around 40-50 minutes to fully bake the cake. But if you notice that the cake is turning too brownish, you can cover it with foil and continue baking that way.
- Use a toothpick to check if it is ready. If you're not sure if the low-carb lemon cake is fully cooked or not, you can use a toothpick to check it out. Simply stick it inside the cake and take it out. If you see that the toothpick is just a little moist, it means that the cake is ready. You need to be very careful with how long you bake it because you don't want it to dry out.
- Cool the keto lemon cake before removing it. You don't want it to stick to the pan. So it is best to wait until it fully cools down before removing it from the baking pan.
What Baking Pan to Use
For this keto lemon cake, I used a 10-inch nonstick fluted tube cake pan. You can take practically any type of baking pan for this recipe. I chose a fluted tube cake pan because I like how the cake looks when ready.
Any other baking pan is okay to use for this recipe. But you need to be careful to choose a nonstick one to avoid any surprises.
How to Make the Glaze
It's insanely easy to make a keto lemon glaze for your cake. To make cinnamon glaze, you need only six tablespoons of melted butter, two tablespoons of milk, three cups of powdered erythritol, and juice from two lemons.
All you need to do is combine all of the ingredients in a small bowl and warm it in the microwave for 15-20 seconds. Then, take it out and whisk it to make sure that there are no clumps in the mixture.
If you choose to make this glaze for your keto lemon cake, then you'll need to add its nutritional values to the recipe.
You can store this low-carb lemon cake in the refrigerator for up to four days. You can serve the cake either straight from the fridge or heat it up a little in the microwave.
Also, if you think that you can’t handle eating all that cake, you can freeze it. To do this, you’ll need to cut it into slices and place them in a ziplock bag or a tightly closed container. It is best to place each of the slices in a separate bag so that they don’t overlap, and it is easier for you to defrost them.
Keto Lemon Cake
- 10 oz cream cheese
- 5 large eggs
- 3 oz butter
- ½ cup lemon juice
- 2 tbsp lemon zest
- 4 oz coconut flour
- 5 oz almond flour
- 2 tsp baking powder
- ¾ cup erythritol
- Preheat your oven to 350 F.
- In a large bowl, crack the eggs, and using a hand mixer, beat the eggs until they change their shade. This should take around 5-7 minutes. Continue beating the eggs while slowly adding erythritol.
- Add cream cheese, melted butter, lemon juice, and lemon zest into the egg mixture and beat with the hand mixer until smooth. Set the mixer on low speed and slowly add the coconut flour, almond flour, and baking powder. Don’t let the batter worry you; it should be thick.
- Spray your baking pan with some cooking oil and transfer the mixture into it.
- Bake in the oven for about 40-50 minutes.