This Keto Lemon Cake recipe is super-easy to make, and packed with lemon flavor. This cake has a tender crumb and includes a lemon glaze that adds a pop of sweet-tart goodness. This recipe can be enjoyed not only by those who eat low-carb or keto, but also those who need a dairy-free, gluten-free, or grain-free dessert.

 

Keto Lemon cake served with a strawberry and blueberries.

 

The Recipe for this Low-Carb Lemon Cake

This recipe will bring a bit of lemon sunshine to your table! This lemon cake gets its flavor from real lemons! The citrus goodness in the cake is made even more intense by the zing from the lemon glaze drizzled over the top.

 

This cake is made using almond flour. I’ve tried to keep dairy out of this one as dairy is something many need to avoid. Instead of using butter, I choose to use avocado oil. This oil adds some healthy monounsaturated fatty acids to the dessert. I also chose a simple glaze made from sweetener and lemon juice, rather than a cream cheese based frosting. 

 

I like to make a single layer as an easy dessert that’s family-friendly. If you have a crowd. you can double or triple the recipe to make two, or even 3 layers for a birthday cake or other special event. You could get creative and spread lemon curd, whipped cream and berries, or cream cheese frosting as a filling between the layers. 

 

To create this recipe, I altered our recipe for Low-Carb Lemon Blueberry Cream Cake recipe that has been on the blog for years. My goal was to simplify it and make it into a cake that people could use as a blank canvas for their creativity. 

 

What sweetener can I use for this cake?

I used two different sweeteners for this cake. The first sweetener, Pyure stevia blend, is a combination of stevia and erythritol that is twice as sweet as sugar. I used this sweetener in the cake, but not the glaze. You can use other sweeteners for the cake, but you might find that you need to change the amount to adjust for the sweetness level. For example, if you’re using a sweetener that is the same sweetness as sugar, you will want to use more (up to twice as much as I use in the recipe). 

 

I do not recommend trying to use powdered pure stevia or pure monk fruit as the sweetener in either the cake or the glaze. These will not provide the bulk needed for this recipe to turn out correctly. 

 

For the glaze, I thought that the Pyure baking blend would make a glaze that was too intensely sweet. Therefore, I chose to use a powdered monk fruit erythritol blend that is the same sweetness as sugar. A powdered allulose blend would have worked well in the glaze. If you have an aversion to the cooling sensation of erythritol, you might want to consider an allulose blend for the glaze. 

 

When making sweetener substitutions, be aware that I have not tested other sweeteners in this recipe and they can vary in attributes other than sweetness level. For example, using a larger amount of an erythritol containing sweetener might make the cake a bit gritty because erythritol doesn’t dissolve as well as sugar. If you do try a different sweetener, please share your experience in the comments below. 

 

Keto Lemon Cake cut into pieces and drizzled with the lemon glaze.

 

Can I freeze Keto Lemon Cake?

Yes! You can make this cake ahead and freeze it. If you choose to do this, you will want to freeze it without the glaze. You can freeze the cake as a whole, or you can cut it into pieces, so you can easily defrost one piece at a time. Either way, be sure to put the cake in a freezer-safe container before putting in the freezer.

 

If you’re going to want to defrost one piece of cake at a time, be sure to separate the pieces with parchment paper, wrap them separately, or put each piece in its own small container.

 

To defrost the cake, transfer it from the freezer to the refrigerator and allow it to defrost overnight. Since this cake doesn’t require refrigeration, you could also defrost it at room temperature if you’re in a hurry.

 

Once the cake is defrosted, you can make the glaze and drizzle it over top. You can also use one of the serving options below.

 

Taking a bite of the low-carb lemon cake.

 

How to serve Keto Lemon Cake

 

You can serve this cake with the glaze I include in the recipe, but there are many other options. I like to add some fresh berries over the cake. This adds some eye candy as well as additional flavor and even some antioxidants. 

 

Another option is to skip the glaze completely and top the cake with some sweetened whipped cream, or some strawberry sauce (or both). 

 

You could also frost this cake with some buttercream frosting, or some low-carb cream cheese frosting. A small dollop of low-carb ice-cream would make a wonderful addition as well. 

 

Final words

If you’re looking for an easy, lemon dessert, this cake is for you. Be sure to let us know how you served it in the comments. Enjoy!

-Annissa

Keto Lemon Cake

This Keto Lemon Cake recipe is super-easy to make, and packed with lemon flavor. This cake has a tender crumb and includes a lemon glaze that adds a pop of sweet-tart goodness.

5 from 1 vote
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Keto Lemon Cake

This Keto Lemon Cake recipe is super-easy to make, and packed with lemon flavor. This cake has a tender crumb and includes a lemon glaze that adds a pop of sweet-tart goodness. This recipe can be enjoyed not only by those who eat low-carb or keto, but also those who need a dairy-free, gluten-free, or grain-free dessert.

Course Dessert
Cuisine American
Keyword diabetic dessert, keto dessert, keto lemon cake, Keto Lemon Dessert, low carb dessert, low carb lemon cake, sugar free lemon cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9
Calories 180 kcal
Author Annissa Slusher

Ingredients

Cake Ingredients

Lemon Glaze

  • ½ cup powdered sweetener (same sweetness as sugar)
  • 2 tbsp lemon juice freshly squeezed (more or less may be needed depending on how thick you would like your glaze)
  • addition lemon zest (optional--for garnish)

Instructions

Cake Directions

  1. Preheat oven to 350 degrees fahrenheit. Spray an 8" X 8" square glass baking dish with coconut oil.

  2. In a medium bowl, combine almond flour, sweetener, baking soda, xanthan gum, and salt.

    Mixing the dry ingredients.
  3. In a separate bowl, beat the eggs to combine, then whisk in the avocado oil, almond milk, and vanilla extract until smooth. Pour the wet ingredients over the dry ingredents and stir to combine. Stir in the lemon zest.

    Adding the wet ingredients to the dry ingredients.
  4. Spread the batter in the prepared baking dish. (Batter will be thicker than conventional cake batter.

    Spreading the batter in the baking dish.
  5. Place pan in preheated oven and bake for 27-32 minutes or until slightly golden and toothpick comes out clean. Let cake cool to room temperature before adding the glaze.

    Baked keto lemon cake.

Lemon Glaze

  1. Put powdered sweetener in a small mixing bowl. Add one tablespoon lemon juice and stir in. Gradually whisk in lemon juice until the glaze reached the desired consistency. For me this was one more tablespoon of lemon juice (to make a total of two).

    Making the glaze.
  2. Drizzle over the cooled cake. Garnish with lemon zest if desired. Cut into 9 pieces.

    Completed Keto Lemon Cake.
Nutrition Facts
Keto Lemon Cake
Amount Per Serving (1 piece)
Calories 180 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 104mg5%
Potassium 136mg4%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin A 2%0%
Vitamin C 3%4%
Calcium 3%0%
Iron 2%11%
Net Carbs 1g
* Percent Daily Values are based on a 2000 calorie diet.