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Keto lemon cake loaf with cream cheese frosting on a wooden board, served with sliced pieces and fresh lemons in a bright kitchen setting.
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Keto Lemon Cake

This keto lemon cake is moist, fresh, and easy to make. A low carb lemon cake recipe with frosting, only 1.5 g net carbs per slice, and full lemon flavor.
Course Dessert
Cuisine American, European
Keyword gluten free lemon cake, keto dessert, keto lemon cake, low carb dessert, low carb lemon cake, sugar free lemon cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 People
Calories 297kcal
Author Anna

Equipment

  • mixing bowl
  • hand mixer
  • measuring spoons
  • kitchen scale or measuring cups
  • loaf pan, about 18 cm or 7 inch
  • spatula or spoon
  • zester or fine grater
  • juicer optional
  • cooling rack
  • knife for slicing

Ingredients

  • 3 1/2 tbsp soft butter 50 g
  • 1/3 cup erythritol stevia blend or other keto sweetener 70 g
  • 4 large eggs
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tsp vanilla extract
  • 2 cups ground almonds 200 g
  • 2 heaped teaspoons baking powder
  • 3.5 oz cream cheese, room temperature 100 g
  • 3 1/2 tbsp soft butter 50 g
  • a generous splash of lemon juice
  • 1/4 cup powdered erythritol 30 g

Instructions

  • Preheat the Oven
  • Cream Butter and Sweetener
  • Add the Eggs
  • Add Lemon and Vanilla
  • Add the Dry Ingredients
  • Fill the Loaf Pan
  • Bake the Cake
  • Make the Frosting
  • Frost the Cake
  • Slice and Serve

Notes

 
  1. Preheat the oven to 170°C fan or 340°F convection. Grease a small loaf pan, about 18 cm or 7 inches, and line it with parchment paper if needed.
  2. Add the soft butter and keto sweetener to a mixing bowl. Beat until the mixture becomes creamy and lighter in texture.
  3. Add the eggs one at a time. Mix well after each egg so the batter stays smooth and well combined.
  4. Mix in the lemon juice and vanilla extract. Add the lemon zest and stir again.
  5. Add the ground almonds and baking powder. Mix until a smooth batter forms.
  6. Transfer the batter into the prepared loaf pan and smooth the top evenly.
  7. Bake for about 40 minutes, or until the top is golden and set. Let the cake cool completely before adding the frosting.
  8. Beat the cream cheese and soft butter until creamy. Add the lemon juice, powdered erythritol, and vanilla extract, then mix until smooth and spreadable.
  9. Spread the frosting evenly over the cooled cake. Chill briefly for a firmer frosting if desired.
  10. Cut the cake into 10 slices and serve.