Description
This Keto Lemon Poke Cake is ultra moist, tangy, and refreshing. Made with almond flour and a sugar-free lemon glaze that soaks into every bite, it’s the perfect low-carb dessert for any occasion.
Ingredients
For the cake:
2 cups almond flour
1/2 cup erythritol or monk fruit sweetener
1/4 cup coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 cup unsalted butter, melted
1/2 cup unsweetened almond milk
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the lemon glaze:
1/2 cup powdered keto sweetener
1/3 cup lemon juice
2 tablespoons heavy cream
Optional toppings:
Sugar-free whipped cream
Extra lemon zest
Fresh berries
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking pan
2. In a bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt
3. In another bowl, whisk eggs, melted butter, almond milk, lemon zest, lemon juice, and vanilla extract
4. Combine wet and dry ingredients until smooth
5. Pour batter into prepared pan and spread evenly
6. Bake for 25 to 30 minutes until set and lightly golden
7. Remove from oven and let cool slightly
8. Use a skewer or fork to poke holes all over the cake
9. In a bowl, whisk together powdered sweetener, lemon juice, and heavy cream
10. Pour glaze evenly over the cake, allowing it to soak into the holes
11. Refrigerate for at least 1 hour before serving
12. Slice and serve with optional toppings
Notes
Use fresh lemon juice for best flavor
Do not skip poking holes as it helps absorb the glaze
Let the cake chill for better texture and taste
Almond flour creates a slightly dense but moist texture
Store in fridge for freshness
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg