The Lemoniest Low Carb Cake

This Lemoniest Low Carb Cake is moist, tangy and super easy to make. It's bursting with lemon flavours and dusted with powdered sweetener and lemon zest.

this recipe

If you are a citrus lover like me, you will love this keto lemon cake. This sugar free lemon cake is low carb so you can enjoy a slice of lemon cake without the guilt.

If you love anything lemon you will also love these Low Carb Lemon Rosemary Scones.

🥘 Ingredients used for this recipe

I especially wanted to make this cake full of lemon flavour so I used a full lemon (zest and juice) for the batter. I also used only almond flour as I find it doesn't get as dry as other flours, so to hold in the moisture.

• Almond Flour: the base of this cake is made with almond flour, keeping it low carb and giving it a slight nutty flavour.
• Lemon: of course without lemon it would be very sad, using lemon zest and lemon juice
• Butter: adding just the right amount of butter to add moisture and richness to this low carb lemon cake
• Erythritol: I used granular for the batter and powdered for the topping. I sometimes prefer granular in cake batters as I enjoy that slight crystalized mouth feel. Powdered would work as well.
• Egg: Controlling the structure of this lemon cake recipe, keeping it all together

👨🏻‍🍳 Steps to make this recipe

How to make low carb lemon cake?

STEP 1: Using a handheld mixer or stand mixer cream the butter and erythritol in a large bowl until fluffy, about 1 minute. Then add the remaining ingredients except the lemon zest or juice and mix again. Scrape down sides of bowl if needed.

STEP 2: Zest the lemon and squeeze the juice into the same bowl and then mix again until well combined.

STEP 3: Transfer cake batter to an 8 or 9 inch generously greased cake pan and spread evenly.

• STEP 4: Bake in a preheated oven at 350°F for 35 minutes or until top of cake is lightly golden and poking with a toothpick comes out clean.

STEP 5: Remove cake from oven and allow to completely cool in the pan before removing. I flipped mine over onto a cutting board once cooled and then topped with a dusting of powdered erythritol and more lemon zest.

👨🏻‍🍳 Substitutions and Variations

I bet this cake would be just as good to replace the lemon with a lime. I will definitely try it soon. A quick google search will help you find some recipes for the suggestions below. Sadly I don't have all these recipes just yet but planning on it.

• Lemon Glaze - drizzle with a lemon glaze by mixing powdered erythritol with some lemon juice
• Double Layer - double the ingredients and make 2 cakes, layer them with a lemon curd filling
• Lemon Buttercream Frosting - mix some butter with lemon juice and powdered sweetener for a delicious buttercream frosting.

This cake is also gluten free.

Love lemons as much as I do? Check out this Lemon Focaccia recipe.

♨️ Top tips and serving suggestions

Top tip: generously grease the baking pan and allow the low carb lemon cake to completely cool in the pan before removing, otherwise it could break.

• Lemon juice: for best results use freshly squeezed lemon juice, don't use the store bought lemon juice from a container for this lemon cake
• Serving: serve the cake with a side of fresh berries or some low carb fruity ice cream
• Storage: this cake keeps well covered at room temperature for 3-4 days
• Berries: add some fresh berries on top for an extra layer of flavours

🥣 Tools used to make this lemon cake

This recipe was super easy and all I used were these few kitchen tools from start to finish.

• Hand mixer - to mix the batter well I used a hand mixer to get the job done quickly
• Stainless Steel Bowl - my preference is always to use a stainless steel bowl over glass bowls, although for some ingredients glass is better.
• Whisk - simply helps to mix the wet and dry ingredients
• Rubber Spatula - helps bring the batter together when adding the lemon juice before mixing with the handheld mixer.

💭 Frequently asked questions