Keto Lemon Cake
A bright, tender almond-flour lemon cake with a silky cream cheese glaze and just 3.8g net carbs per slice. Real lemon zest and juice give it a fresh, tangy lift, while erythritol keeps it sugar-free. Ready in about an hour and perfect with afternoon coffee.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
This keto lemon cake is everything you want in a sunny, citrus dessert: moist, tender, and packed with fresh lemon, all without the sugar or wheat flour. The tangy cream cheese glaze takes it from simple snack cake to something worth slicing for guests.
Ingredients
- 2 1/2 cups (250g) blanched almond flour
- 1/3 cup (40g) coconut flour
- 3/4 cup (150g) granulated erythritol
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 4 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted
- 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
- 2 tbsp lemon zest (from 2-3 lemons)
- 1/4 cup (60ml) unsweetened almond milk
- 1 tsp vanilla extract
- 4 oz (113g) cream cheese, softened (for glaze)
- 1/4 cup (50g) powdered erythritol (for glaze)
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment and lightly grease the sides.
- 2
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt until evenly combined.
- 3
In a separate bowl, beat the eggs, then whisk in the melted butter, lemon juice, lemon zest, almond milk, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry and stir until you have a thick, uniform batter with no dry pockets. Let it rest 2-3 minutes so the coconut flour hydrates.
- 5
Spread the batter evenly into the pan and bake 32-38 minutes, until golden and a toothpick inserted in the center comes out clean. Cool completely in the pan.
- 6
For the glaze, beat the softened cream cheese with the powdered erythritol and 1 tablespoon lemon juice (or a splash of almond milk) until smooth and pourable. Drizzle over the cooled cake.
- 7
Slice into 10 wedges and serve. Finish with extra lemon zest if you like.
Tips & notes
- Use blanched (not natural) almond flour for the lightest crumb and best color. A finely ground flour matters more here than the brand.
- Store covered in the refrigerator for up to 5 days; the cream cheese glaze needs to stay cold. Bring slices to room temperature before serving for the best texture.
- No coconut flour? Replace it with an extra 3/4 cup almond flour, but the crumb will be slightly denser and more moist.
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Frequently asked questions
- How many carbs are in keto lemon cake?
- Each slice has 3.8g net carbs (6.8g total carbs minus 3g fiber), 268 calories, 7.5g protein, and 24g fat. This recipe makes 10 slices.
- Can I make this dairy-free?
- Yes. Swap the butter for melted coconut oil and use a dairy-free cream cheese alternative for the glaze. The flavor will be slightly more coconut-forward but it stays keto.
- Why is my keto lemon cake dense or gummy?
- Almond and coconut flour absorb a lot of moisture, so overmixing or overbaking can make the cake heavy. Stir just until combined, let the batter rest, and pull it from the oven as soon as a toothpick comes out clean.
