Keto Lemon Cake Recipe: Light Lemon Cake Without the Carbs

I absolutely adore this keto lemon cake recipe, and I think you will too, it’s beautifully citrusy, fluffy, and perfect for sharing (or not… we won’t judge!). This low‑carb lemon cake brings that bright summer flavor right into your kitchen while keeping things sugar‑free.

It’s a light, zesty bake ideal for afternoon tea, a weekend brunch, or whenever life calls for a lemony pick‑me‑up. I remember serving a slice alongside fresh berries on our porch one crisp morning, it felt fancy, but it’s seriously easy.

Quick Highlights

• Ready in about 45 minutes
• Only 4g net carbs per slice
• Sweetened with keto‑friendly sweetener
• Gluten‑ and grain‑free (almond + coconut flour)
• Perfectly citrusy & moist

How to Make it

Keto Lemon Cake

Recipe by Souhail

Course: Brunch, BreakfastDifficulty: Easy

Servings

12

slices

Prep time

10

minutes

Cooking time

35

minutes

Calories

220

kcal

This keto lemon cake is soft, buttery, and bursting with fresh lemon flavor, perfect for a low-carb treat that feels like a slice of sunshine.

Ingredients

• 2 cups almond flour (finely ground)

• 0.5 cup coconut flour

• 1 tsp baking powder

• 0.5 tsp salt

• 4 large eggs (room temperature)

• 0.5 cup melted butter (or coconut oil for dairy-free)

• 0.75 cup erythritol or monk fruit sweetener

• Zest of 2 lemons

• 0.25 cup fresh lemon juice

• 1 tsp vanilla extract

• 0.5 cup unsweetened almond milk (or other low-carb milk)

Directions

• Preheat oven to 350°F (175 °C). Grease an 8‑inch round cake pan and line the bottom with parchment.
• Mix dry: whisk almond flour, coconut flour, baking powder, and salt in a bowl.
• Combine wet: in another bowl, whisk eggs, melted butter, sweetener, lemon zest, juice, vanilla, and almond milk until smooth.
• Fold together: pour wet into dry and stir until combined, don’t overmix!
• Bake: pour batter into pan, smooth top, bake 30–35 minutes or until a toothpick comes out clean.
• Cool & slice: let cool in pan 15 minutes, then transfer to a rack to cool completely before slicing.

Notes

• Use finely ground almond flour for a smoother crumb.
• Zest lemons before juicing to streamline prep.
• Letting the cake fully cool prevents crumbling when slicing.

Nutrition Facts

• Calories: 220kcal
• Fat: 18g
• Carbohydrates: 4g
• Protein: 7g

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Helpful Tips to Nail This Keto Lemon Cake Recipe Every Time

If you’re new to keto baking or just want to make sure your lemon cake turns out like a dream, these quick tips will totally help you out. I’ve made this recipe more times than I can count, so here’s what works best!

• Use room-temp eggs – They mix better and help your cake rise evenly. No dense centers here!
• Zest first, then juice – It’s way easier to zest whole lemons than squeezed ones (trust me).
• Don’t skip the coconut flour – Just a little goes a long way to balance moisture and keep it fluffy.
• Taste the batter – Depending on your lemons, you might want more zest or sweetener. Adjust before baking!
• Let it cool fully – It’s tempting, but slicing it too early can cause it to crumble.

Easy Ways to Switch It Up

This keto lemon cake recipe is super versatile, so feel free to play around with the flavors or tweak it based on what you have at home. Here are a few fun variations I’ve tested (and loved!):

• Lemon Berry Cake – Gently fold in ½ cup of blueberries or raspberries before baking. Adds a juicy burst!
• Lemon Poppy Seed Style – Stir in 1 tablespoon of poppy seeds to give it that classic café feel.
• Dairy-Free Version – Swap butter for melted coconut oil and use almond or coconut milk. Still moist and yummy!
• Glazed Finish – Mix ¼ cup powdered erythritol with 1 tablespoon lemon juice and drizzle it over the cooled cake for extra zing.
• Lavender Twist – Add 1 teaspoon of culinary lavender with the lemon zest if you’re feeling fancy, it adds a light floral note!

How to Store Your Keto Lemon Cake

So you’ve baked this beautiful lemon cake, now let’s keep it fresh and tasty! Whether you’re meal-prepping or savoring a slice each day, storing it right makes all the difference.

• Room Temperature: If your kitchen isn’t too warm, the cake can stay fresh on the counter in an airtight container for up to 2 days.
• Fridge: For longer freshness, pop it in the fridge! It’ll stay moist and delicious for up to 5 days, just keep it sealed to prevent drying out.
• Freezer-Friendly: Yep, it freezes like a champ! Wrap individual slices in parchment or plastic wrap, then store in a freezer-safe bag or container. Thaw at room temp or warm gently in the microwave.

FAQs About Keto Lemon Cake Recipe

Craving More Low-Carb Lemon Goodness?

I hope you fall in love with this keto lemon cake recipe as much as I have! It’s the kind of dessert that makes sticking to keto feel totally effortless, and seriously delicious. If you’re feeling the lemon vibes, be sure to check out my zesty and creamy Keto Lemon Bars Recipe, they’re perfect for summer afternoons.

Or, if you’re in the mood for something cozy with a twist, don’t miss the Keto Toffee Cake Recipe or the ridiculously easy Keto Cheesecake Recipe (No Bake). They’re all low-carb, beginner-friendly, and guaranteed to impress.

Happy baking, friend!