Keto Lemon Cake Recipe With Cream Cheese Frosting

Easy Low Carb Lemon Loaf with Cream Cheese Frosting

This keto lemon cake is soft, fresh, and full of bright lemon flavor. If you are looking for a simple bake that tastes special but still fits a low carb lifestyle, this recipe is a great choice. This keto lemon cake is made without flour and without sugar, but it still has a rich texture and a lovely moist crumb.

Unlike a traditional lemon loaf, this keto cake uses ground almonds instead of regular flour. Lemon juice and lemon zest give it a fresh taste, while the creamy frosting adds a smooth finish. The result is a homemade keto lemon cake that feels light, satisfying, and perfect for spring or summer baking.

This gluten free loaf is ideal for coffee time, brunch, Easter, or whenever you want a low carb dessert that looks beautiful and tastes fresh. When you need a reliable keto lemon cake that is easy to make and low in net carbs, this recipe is one to keep.

Why This Recipe Works

This keto lemon cake works so well because it uses simple ingredients that create a rich but balanced texture.

The butter and eggs give the loaf structure and moisture. Ground almonds replace regular flour and keep the cake tender while staying keto friendly. Lemon juice and zest add a bright and natural flavor. The cream cheese frosting adds a creamy finish and makes this keto lemon cake feel like a real treat.

The result is:

• low carb
• keto friendly
• gluten free
• flourless
• sugar free
• soft and moist
• easy to make
• full of fresh lemon flavor

What I Love About This Recipe

What I love most about this keto lemon cake is that it feels like a real dessert while still being easy to make. The lemon flavor is fresh and bright, the loaf stays moist, and the frosting gives it a creamy finish that works so well with the soft cake.

This keto lemon cake does not feel like a compromise. You still get the texture of a classic lemon loaf, but without flour and without sugar. Each slice is low in net carbs, which makes this recipe ideal for anyone who wants a sweet keto dessert that still fits into a low carb day.

Another reason I love this keto lemon cake is that it works for many occasions. You can serve it for spring gatherings, weekend brunch, Easter, or a simple afternoon coffee break. It looks beautiful, tastes fresh, and feels a little special without being difficult.

Ingredients for Keto Lemon Cake

To make this keto lemon cake, you need:

• 50 g soft butter (3 1/2 tablespoons)
• 70 g erythritol stevia blend or another keto sweetener (1/3 cup)
• 4 eggs
• juice of 1 lemon (3 tablespoons)
• zest of 1 lemon (1 tablespoon)
• 1 teaspoon vanilla extract or vanilla flavor
• 200 g ground almonds (2 cups)
• 2 heaped teaspoons baking powder

Ingredients for the Frosting

• 100 g cream cheese, room temperature (3.5 oz)
• 50 g soft butter (3 1/2 tablespoons)
• a generous splash of lemon juice (1 tablespoon)
• 1 teaspoon vanilla extract
• 30 g powdered erythritol (1/4 cup)

Optional for a thicker frosting layer:

• 150 g cream cheese (5.3 oz)
• 75 g soft butter (5 1/4 tablespoons or 1/3 cup)

How to Make Keto Lemon Cake

Step 1: Preheat the oven

Preheat your oven to 170°C fan or 340°F convection.

Grease a small loaf pan, about 18 cm, and line it with parchment paper if needed.

Step 2: Cream the butter and sweetener

Add the soft butter and keto sweetener to a mixing bowl.

Beat with a hand mixer until the mixture becomes creamy and lighter in texture.

Step 3: Add the eggs

Add the eggs one at a time.

Mix well after each egg so every egg is fully incorporated before adding the next one.

Step 4: Add lemon and vanilla

Mix in the lemon juice and vanilla extract.

Then add the lemon zest for even more fresh lemon flavor.

Step 5: Add the dry ingredients

Add the ground almonds and baking powder.

Mix everything until you have a smooth batter.

Step 6: Fill the loaf pan

Transfer the batter into the prepared loaf pan and smooth the top.

Step 7: Bake

Bake the keto lemon cake for about 40 minutes.

The top should look golden and set. Let the loaf cool completely before adding the frosting.

Step 8: Make the frosting

In a bowl, beat the cream cheese and soft butter until creamy.

Add the lemon juice, powdered erythritol, and vanilla extract. Mix until smooth and spreadable.

Step 9: Frost the cake

Spread the frosting evenly over the fully cooled loaf.

For a firmer frosting, place the cake in the fridge for a short time before slicing.

Step 10: Slice and serve

Cut into 10 slices and enjoy.

Nutrition Information and Net Carbs

Estimated for the whole loaf with frosting, cut into 10 slices.

Per Slice

• Calories: 297 kcal
• Fat: 28.6 g
• Protein: 7.6 g
• Carbohydrates: 1.5 g
• Net carbs: 1.5 g

Important Tips for the Best Keto Lemon Cake

• Use soft butter so the batter mixes smoothly
• Add the eggs one by one and mix well each time
• Do not frost the cake before it is fully cooled
• Chill the frosted loaf for cleaner slices
• Use fresh lemon juice and zest for the best flavor
• For a thicker frosting, use the larger frosting amount listed above

Storage Instructions

• Store the cake in the fridge because of the cream cheese frosting
• Keep it in an airtight container for up to 4 days
• Let a slice sit at room temperature for a few minutes before eating
• You can also freeze individual slices

Frequently Asked Questions

Is this keto lemon cake keto friendly?

Yes. This keto lemon cake is very low in carbs and fits well into a keto diet. One slice has about 1.5 g net carbs, which makes it a great keto dessert option.

Is this keto lemon cake gluten free?

Yes. This keto lemon cake is made without wheat flour, so it is naturally gluten free as long as your baking powder and flavorings are also gluten free.

Can I make this keto lemon cake without frosting?

Yes. The loaf itself is delicious without frosting. The frosting adds extra richness and a more creamy lemon finish.

Can I use almond flour instead of ground almonds?

Usually yes, but the texture may turn out slightly softer or finer depending on the product you use. Ground almonds match this recipe best.

Is this keto lemon cake made without sugar?

Yes. This keto lemon cake is made with a keto sweetener instead of regular sugar, so it is a lemon cake without sugar and without flour.

Final Thoughts

This keto lemon cake is one of those easy low carb bakes that feels simple but tastes special. It is fresh, moist, and rich, with a soft almond crumb and a creamy lemon frosting on top. When you want a gluten free lemon loaf that still feels satisfying, this keto lemon cake is a great recipe to make.

It is especially nice for spring baking, Easter tables, weekend brunch, or anytime you want a bright dessert that does not feel heavy. With only 1.5 g net carbs per slice, this cake is a delicious choice for a low carb lifestyle.

If you love low carb baking, be sure to try my keto hamburger buns recipe, which is perfect for burgers, sandwiches, and easy meal prep.

If you want more background, this official NCBI guide to low carbohydrate diet and net carbs is a helpful resource.