Irresistibly Good Keto Lemon Cake That’ll Make You Forget Carbs

Thank you so much for stopping by, friend! Today, we’re baking something bright, bold, and beautifully guilt-free: Keto Lemon Cake—the low-carb treat that actually tastes like cake. It’s moist, fluffy, lemony in all the best ways, and totally sugar-free. If you’ve been missing dessert on your keto journey, this one’s going to be your new best friend.

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Overview of Keto Lemon Cake

This Keto Lemon Cake is a fluffy, slightly tangy treat that feels just as indulgent as the classic version—minus the carbs. It’s perfect for birthdays, brunches, potlucks, or just a sunny afternoon pick-me-up.

Why you’ll love it:

• Super moist and tender crumb 🍰
• Real lemon juice and zest for bright flavor 🍋
• Completely sugar-free and low-carb!
• Freezer-friendly and great for meal prep
• One bowl, easy to make—even beginner bakers can nail this!

What it tastes like:
Think buttery lemon pound cake meets light sponge. It’s soft, slightly dense (in a good way), with zesty citrus notes that linger after each bite.

Is it healthy?
Yes! This cake skips refined sugar and flour entirely. It’s gluten-free, grain-free, and keto-approved. Perfect for diabetic-friendly diets too.

Ingredients:

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• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup erythritol (or preferred keto sweetener)
• 4 large eggs
• ½ cup unsalted butter, softened
• ¼ cup sour cream
• ¼ cup lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1½ tsp baking powder

Tools you’ll need:

• Mixing bowls
• Electric mixer or whisk
• Zester or grater
• 8-inch cake pan (or loaf pan)
• Parchment paper

Substitutions & Additions:

• Sweetener: Monk fruit or allulose work well.
• Sour cream: Can sub Greek yogurt (full-fat).
• Additions: Poppy seeds, a lemon glaze with powdered erythritol, or a berry compote on top.

How to Make Keto Lemon Cake

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Here’s how I do it, step by step—with love and lots of lemon!

1. Preheat the oven to 350°F (175°C). Grease and line your cake pan.
2. Cream the butter and sweetener in a bowl until light and fluffy—about 2–3 minutes.
3. Add eggs one at a time, mixing well after each. Then stir in the vanilla, lemon juice, lemon zest, and sour cream.
4. In another bowl, whisk together almond flour, coconut flour, and baking powder.
5. Combine wet and dry ingredients until a smooth batter forms. Don’t overmix!
6. Pour into your prepared pan, smoothing the top.
7. Bake for 35–40 minutes, or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

💡 The smell of lemon and vanilla wafting through your kitchen? Absolutely dreamy.

What to Serve with Keto Lemon Cake

• A dollop of whipped cream or keto-friendly frosting
• Fresh berries like raspberries or blueberries
• A cup of herbal tea or a creamy keto latte
• For brunch: serve with Fluffy Keto Pancakes and Savory Egg Muffins

Tips for Making It Perfect

• Room temp ingredients: Especially eggs and butter for a smoother batter.
• Don’t skip the zest! That’s where the lemon punch lives.
• Cool completely before slicing—it’s more delicate when warm.
• For even baking, use a light-colored cake pan to avoid over-browning.

Storage Instructions

• Room temp: Store in an airtight container up to 2 days.
• Fridge: Keeps well for 5–6 days. I like it chilled!
• Freezer: Slice and wrap individually. Freeze up to 2 months. Thaw overnight in the fridge.

General Information

Lemon cakes have a rich heritage in American spring and summer baking, but the keto twist here keeps things light—both in calories and carbs. This version is inspired by Southern lemon pound cakes, reimagined for modern health-conscious bakers.

Frequently Asked Questions

Can I make this dairy-free?
Yes! Use coconut oil in place of butter and coconut yogurt instead of sour cream.

Can I turn this into cupcakes?
Absolutely. Bake for 18–20 minutes in lined muffin tins.

Is this cake really keto?
Yes, it contains only 3–4g net carbs per slice (depending on your sweetener and portion).

What if I don’t have coconut flour?
You can omit it and use just almond flour, but reduce the eggs slightly to avoid too much moisture.

Conclusion

Whether you’re new to keto or a seasoned low-carb baker, this Keto Lemon Cake is a keeper. It’s zingy, sweet, and buttery—and no one will believe it’s sugar-free. I’m obsessed with how refreshing and light it feels while still satisfying that cake craving.

Craving more lemony goodness or keto treats? Try these:

• Keto Lemon Bars with Almond Crust
• Lemon Cheesecake Fat Bombs

Thanks for baking with me today!

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Interactive Elements

Tried this cake? I’d love to hear from you!
📸 Snap a pic and tag @poulefrecipe on Pinterest
💬 Leave a review or comment below—what did you serve it with?

Nutritional Information

Serving Size	Calories	Net Carbs	Protein	Fat	Fiber	Sugar
1 slice	210	3g	6g	18g	3g	1g

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