Keto Lemon Cake

Keto Lemon Cake

from myketoplate.com
35 min
12 servings

This keto lemon cake is a moist, delicious, fluffy cake recipe that requires only 10 minutes of prep. You will love this sugar-free lemon cake made from almond flour layers topped with a delicious lemon cream cheese frosting. Everything it's soo refreshing.

Ingredients

  • 2 cups superfine almond flour (blanched)
  • 4 large eggs (room temperature)
  • 1 tsp baking powder
  • 1/2 cup sweetener
  • 2 tbsp coconut oil (melted)
  • 2 tsp lemon extract
  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sweetener
  • 2 tbsp lemon juice

Directions

  1. 1

    Preheat the oven to 180°C/350°F. Line two 9-inch round cake pans with parchment paper. Set aside.

  2. 2

    Add all the dry ingredients(almond flour, baking powder, sweetener) to a mixing bowl and mix until there are no lumps.

  3. 3

    Add the rest of the ingredients over the dry mixture and mix until well combined.

  4. 4

    Divide the batter evenly between the two prepared cake pans. Bake for 25 minutes until firm to touch. Remove from the oven and allow to cool completely.

  5. 5

    Make the frosting. In a large mixing bowl, add all the ingredients and mix together until combined.

  6. 6

    Assemble and decorate the lemon cake. Place one cake layer on a large plate and top with half of the frosting. Top with the second layer and spread the remaining frosting to coat the tops and sides. Refrigerate for at least 2 hours.