Description
This keto lemon cake is light, fluffy, and bursting with citrus flavor—all with just 3g net carbs per slice! A perfect low-carb dessert for spring or anytime you crave something sweet but guilt-free.
Ingredients
2 cups almond flour
1/4 cup coconut flour
1/2 cup erythritol
4 large eggs
1/2 cup unsalted butter, softened
1/4 cup sour cream
1/4 cup lemon juice
1 tsp lemon zest
1 tsp vanilla extract
1 1/2 tsp baking powder
Instructions
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. 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.
6. Pour into the prepared pan and smooth the top.
7. Bake for 35–40 minutes or until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature ingredients for best texture.
Don’t skip the zest—it intensifies the lemon flavor beautifully.
Freezes well for up to 2 months—slice and wrap individually.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg