I’ve had a lot of keto cakes that were either dense, dry, or flavor-dead. But this one? Moist. Vibrant. Light. It’s the kind of cake that doesn’t need an excuse. The lemon extract and cream cheese frosting combo absolutely makes it.
💡 Why This One Works So Well
This isn’t just “a cake with lemon.” It’s got the full profile:
- Almond flour makes it fluffy but not spongey.
- Lemon extract + juice keep it bright and bold.
- Coconut oil gives moisture without overpowering.
- And that cream cheese frosting? Tangy, creamy, and completely sugar-free.
One bowl. No crazy steps. And it actually tastes like cake.
🧾 What I Used (And Why It Worked)
🍰 Cake Batter
- 2 cups blanched almond flour (superfine) – Soft texture, no grit.
- 1 tsp baking powder – Gives lift. Don’t skip it.
- ½ cup monk fruit sweetener (or erythritol) – Granulated, zero glycemic. Allulose works too.
- 4 large eggs – Room temp = even rise.
- 2 tbsp coconut oil, melted – Moisture and richness. Use refined for neutral taste.
- 2 tsp lemon extract – Brings the lemon punch.
- (Optional) 1–2 drops yellow food coloring – Purely aesthetic.
🍋 Lemon Frosting
- 8 oz cream cheese, softened – Tangy base.
- 1 tsp lemon juice – Brightens the whole thing.
- ½ cup powdered monk fruit sweetener (or allulose) – For smoothness.
🔁 Low-Carb Swaps That Still Work
| Swap | What Changes | My Take |
|---|---|---|
| Butter for coconut oil | Slightly richer, more cake-like | Totally works—just use melted and cooled |
| Allulose instead of erythritol | Softer, moister crumb | Yes, but may brown a bit more |
| Add lemon zest | More fresh lemon punch | Highly recommend |
| Turn into cupcakes | Faster bake time, same batter | Bake ~18 minutes at 350°F |
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake sank in the middle | Overmixed batter or oven too hot | Mix gently and don’t peek during baking |
| Gritty texture | Used coarse almond flour or didn’t chill frosting | Always use superfine almond flour |
| Frosting too runny | Added too much lemon juice or didn’t chill | Add more powdered sweetener or chill to firm up |
👩🍳 How to Make It (Step-by-Step)
- Preheat oven to 350°F. Grease and line a 9-inch cake pan.
- Whisk almond flour + baking powder in a small bowl.
- In another bowl, beat eggs, sweetener, coconut oil, lemon extract, and optional color.
- Add dry ingredients to wet. Mix until just combined.
- Pour into pan and bake 25 min, or until toothpick comes out clean.
- Cool completely before frosting.
- For frosting: beat cream cheese, lemon juice, and powdered sweetener until smooth.
🧠 My Go-To Low-Carb Hacks
- Always use room-temp eggs—they trap more air and make a fluffier cake.
- Chill frosting before spreading if it’s soft—it firms up beautifully in the fridge.
- Want a bakery finish? Pipe frosting using a zip-top bag with the corner snipped.
🧊 Storage + Tracking Tips
- Fridge: Lasts up to 7 days. Keep covered to prevent drying out.
- Freezer: Freeze slices in airtight containers up to 6 months.
- Macros stay solid—no weird changes from freezing or reheating.
❓ Can I Eat This on Keto? (Yes, Here’s Why)
Is almond flour really low-carb?
Yep—about 2g net carbs per ¼ cup. This whole cake clocks in at about 3g net carbs per slice.
What about the sweetener?
Monk fruit and allulose are blood sugar neutral for most people.
Does it taste like coconut?
Only if you use unrefined coconut oil. Use refined or swap with butter if that bothers you.
📊 Full Nutrition Facts – Per 1 Slice (1/12 of Cake, Frosted)
| Nutrient | Amount per Slice |
|---|---|
| Calories | 197 kcal |
| Total Fat | 20 g |
| – Saturated Fat | 6.9 g |
| – Monounsaturated Fat | 6.1 g |
| – Polyunsaturated Fat | 1.9 g |
| Cholesterol | 71 mg |
| Sodium | 125 mg |
| Potassium | 49 mg |
| Total Carbohydrates | 5.2 g |
| – Dietary Fiber | 2.1 g |
| – Sugar Alcohols (Erythritol/Monk Fruit)** | 2.0 g |
| – Net Carbs | 1.1 g |
| Sugars (Naturally occurring) | <1 g |
| Protein | 7 g |
| Calcium | 90 mg |
| Iron | 1 mg |
| Vitamin A | 344 IU |
| Vitamin C | 1 mg |
| Magnesium | ~35 mg |
Check out More Recipes:
- Sugar-Free Frosting – Fluffy, Rich, and Keto-Adaptable
- Keto Cheesecake – Low-Carb, Sugar-Free, and Legit Good Enough for a Birthday Cake
- Low Carb Keto Angel Food Cake Recipe
Keto Lemon Cake – Sugar-Free, Fluffy, and Full of Zing
Description
A bright, moist lemon cake made with almond flour and topped with tangy cream cheese frosting—fluffy, sugar-free, and perfectly keto.
Ingredients
Cake:
Frosting:
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch cake pan.
- Whisk almond flour and baking powder. In another bowl, beat eggs, sweetener, coconut oil, and lemon extract.
- Add dry mix to wet. Stir until just combined.
- Pour into pan and bake for 25 minutes. Let cool.
- Beat frosting ingredients until smooth. Spread on cooled cake.
- Chill before slicing for best texture.
Notes
- Use superfine almond flour for a tender crumb—don’t sub coconut flour 1:1.
- If your frosting is too soft, chill it for 10–15 min before using.
- Add lemon zest for extra zing without affecting carbs.
- For layer cake, double or triple the recipe and bake in separate pans.
