This Keto Lemon CakeIt is moist and delicious, and the cream cheese frosting makes it one of my favourite recipes.
It’s just enough lemon and vanilla to add a nice layer of added flavor to this keto cake. The low-carb version of this cake is dense and rich.
I don’t doubt that you’d be able to easily fool someone who is not following a keto diet plan.
This gluten-free recipe can be made with or sans icing. The perfect ketogenic treat is lemon cake for spring and summer.
Lemon icing tops this moist and rich keto lemon cake. Easy and fun to make, deliciously lemony and tart.
Give this cake a try and you’ll find yourself making it again and again!
It’s also perfect for the spring holidays. If it doesn’t make an appearance at the birthday party, I know I’ll make it again soon.
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Easy Keto Lemon Cake with Icing
This Keto Lemon Cake goes well with a lemon glaze. It is easy to make the lemon glaze.
You will need cream cheese, butter and powdered sugar. Combine them and you’re done! This keto cake is topped with the perfect frosting.
How to Store Low Carb Lemon Cake
The Lemon cake keeps well in the refrigerator. It can be kept in the refrigerator up to one week.
If that’s not long enough, freeze it for even longer. It can be thawed in the refrigerator. You can also bake the cake by heating it, but the glaze may not fully soak in.
It can be sliced and put in the freezer. Take a few slices out at a time and place them in the refrigerator. You will then be able to make a delicious breakfast.
More Keto Dessert Recipes
What are the best keto desserts? Here are some of our favourite low carb and/or no carb desserts.
- Best Low Carb Keto Blueberry Mug Cake
- Easy Keto Chocolate Pecan Mug Cake For Two – Low Carb and Gluten-Free
- 1-Minute Keto Peanut Butter Mug Cake
- Best Keto Tiramisu Cheesecake
- Best Easy Keto Cheesecake
Easy Keto Lemon Cake Recipe
Yield:
12 slices
Prep Time
15 minutes
Cook Time
35 minutes
Total Time:
50 minutes
Keto Lemon cake is a great low-carb treat for spring and summer. Lemon icing tops this moist, rich and low-carb keto lemon cake.
Ingredients
CAKE
- 1 box Swerve Vanilla Cake Mix
- 3 eggs
- ⅓ cup coconut oil, melted
- ⅓ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tbsp poppyseeds, optional
- 1 tbsp vanilla extract
ICING
- 3 oz cream cheese, softened
- ¼ cup butter, softened
- ½ tsp vanilla extract
- ½ cup Swerve Confectioners
- ½ tsp Lemon Zest
Instructions
- Preheat the oven to 350° F and line an 8 inch round cake pan with parchment paper and grease the sides with butter.
- Mix the ingredients for the cake, eggs, coconut oils, lemon juice, lemon zest and vanilla extract in a large bowl.
- Put the batter in a prepared pan. Bake the cake for 25-30 mins until it is golden brown and a toothpick comes out clean. Transfer the cake onto a cooling rack.
- When the cake is cooling, whip up the icing. Beat the cream cheese with butter, lemon zest and vanilla in a medium bowl using a hand mixer until it becomes light and fluffy. Slowly add the Swerve Confectioners.
- Use an offset spatula to ice the cake. Store in the refrigerator until ready for use. Allow the cake to cool slightly before transferring to a plate. You can keep the cake refrigerated for up to five days.
Nutrition Information:
Yield: 12
Serving Size: 1 slice
Serving size:
Calories: 230
Total Fat: 21g
Cholesterol: 65mg
Sodium: 200mg
Carbohydrates: 7g
Net Carbohydrates 3g
Fiber: 4g
Sugar: 2g
Protein: 5g
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