Keto Lemon Cake With Glaze – Bright, Zesty, And Low-Carb
If you’re craving a fresh, citrusy dessert without the sugar crash, this Keto Lemon Cake with Glaze hits the spot. It’s soft, moist, and full of real lemon flavor, topped with a glossy glaze that sets just right. The texture is tender thanks to almond flour, and the sweetness is perfectly balanced with bright lemon.
It feels special enough for guests but simple enough for a weekday treat. Best of all, it’s low-carb and gluten-free without tasting like a compromise.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any lumps for a smooth batter.
- Whisk the wet ingredients: In another bowl, whisk 4 eggs, 1/2 cup granulated keto sweetener, 1/3 cup melted butter, 1/3 cup Greek yogurt, 1 tablespoon lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla. Add a drop of almond extract if you like.
- Combine: Pour the wet mixture into the dry. Stir until just combined. The batter will be thick but spreadable. If it seems too thick, add 1–2 tablespoons almond milk.
- Bake: Spread the batter into the pan and smooth the top. Bake 40–50 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs. If it browns too quickly, tent with foil.
- Cool completely: Let the cake cool in the pan for 15 minutes, then lift it out and cool fully on a rack. This helps the crumb set.
- Make the glaze: In a small bowl, whisk 3/4 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1–2 teaspoons almond milk. Aim for a thick, pourable consistency. Adjust with more liquid as needed.
- Glaze and set: Pour the glaze over the cooled cake, letting it drip down the sides. Let it set for at least 15–20 minutes before slicing.
- Slice and serve: Use a serrated knife for neat slices. Enjoy as-is or with a dollop of whipped cream and berries.
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Why This Recipe Works
This cake uses a smart blend of almond flour and a touch of coconut flour to mimic the structure of a classic loaf cake. Lemon zest and juice bring bold flavor without extra carbs, and the glaze adds that familiar bakery-style finish.
Using erythritol or allulose keeps the sweetness clean and keto-friendly. A simple method—mix wet and dry, bake, glaze—means reliable results even if you’re not a frequent baker.
Shopping List
- Almond flour (finely blanched)
- Coconut flour
- Baking powder
- Salt
- Eggs (room temperature)
- Unsalted butter (melted and cooled) or coconut oil
- Greek yogurt or full-fat sour cream
- Granulated keto sweetener (erythritol, monk fruit blend, or allulose)
- Powdered keto sweetener (for the glaze)
- Fresh lemons (zest and juice)
- Vanilla extract
- Almond extract (optional, for depth)
- Unsweetened almond milk (or heavy cream, for thinning the glaze)
How to Make It
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting.
Lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any lumps for a smooth batter.
- Whisk the wet ingredients: In another bowl, whisk 4 eggs, 1/2 cup granulated keto sweetener, 1/3 cup melted butter, 1/3 cup Greek yogurt, 1 tablespoon lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla. Add a drop of almond extract if you like.
- Combine: Pour the wet mixture into the dry.
Stir until just combined. The batter will be thick but spreadable. If it seems too thick, add 1–2 tablespoons almond milk.
- Bake: Spread the batter into the pan and smooth the top.
Bake 40–50 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs. If it browns too quickly, tent with foil.
- Cool completely: Let the cake cool in the pan for 15 minutes, then lift it out and cool fully on a rack. This helps the crumb set.
- Make the glaze: In a small bowl, whisk 3/4 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1–2 teaspoons almond milk.
Aim for a thick, pourable consistency. Adjust with more liquid as needed.
- Glaze and set: Pour the glaze over the cooled cake, letting it drip down the sides. Let it set for at least 15–20 minutes before slicing.
- Slice and serve: Use a serrated knife for neat slices.
Enjoy as-is or with a dollop of whipped cream and berries.
Storage Instructions
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The glaze helps seal in moisture, so keep it covered.
To freeze, wrap ungrazed or fully cooled glazed slices tightly in plastic, then place in a freezer bag.
Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for an hour.
Health Benefits
- Low-carb and gluten-free: Almond and coconut flours keep the carbs down and avoid wheat.
- Healthy fats: Almond flour and butter provide satiating fats that help with steady energy.
- Protein boost: Eggs and Greek yogurt add protein for better satiety.
- Vitamin C: Fresh lemon juice and zest provide a small but meaningful dose of antioxidants.
- Lower glycemic impact: Keto sweeteners help reduce blood sugar spikes compared to regular sugar.
What Not to Do
- Don’t skip the cooling time: Slicing too soon can make the cake crumble.
- Don’t overbake: Almond flour browns fast. Start checking at 40 minutes to avoid a dry cake.
- Don’t overmix: Stir just until combined to keep the crumb tender.
- Don’t use coarse almond meal: You need finely blanched almond flour for the right texture.
- Don’t pour glaze on a warm cake: It will melt and run off, leaving a thin, sticky layer.
Recipe Variations
- Lemon Poppy Seed: Fold in 1–2 tablespoons poppy seeds.
Add a touch more lemon zest for balance.
- Lemon Blueberry: Gently fold in 3/4 cup fresh blueberries tossed with a teaspoon of almond flour to prevent sinking.
- Meyer Lemon Twist: Use Meyer lemons for a softer, floral citrus note and slightly sweeter taste.
- Lemon Loaf With Cream Cheese Swirl: Beat 4 ounces softened cream cheese with 2 tablespoons powdered sweetener and 1 teaspoon lemon zest. Dollop and swirl into the batter before baking.
- Lemon Coconut: Replace 2 tablespoons almond flour with unsweetened shredded coconut and use coconut milk in the glaze.
- Dairy-Free: Swap butter for coconut oil and use coconut yogurt. Choose a dairy-free sweetener and almond milk for the glaze.
FAQ
Can I use only almond flour and skip the coconut flour?
Yes, but the texture changes.
Coconut flour adds structure and helps absorb moisture. If you skip it, add an extra 1/4 cup almond flour and reduce the yogurt slightly to keep the batter from getting too wet.
What sweetener works best?
Allulose gives the softest crumb and least aftertaste, but it can brown faster. Erythritol or monk fruit blends work well and stay a bit firmer.
For the glaze, powdered erythritol or allulose is best for a smooth finish.
How do I know when the cake is done?
Look for a golden top and edges pulling slightly from the pan. A toothpick should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Can I make this in a muffin tin?
Absolutely.
Divide the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes. Glaze once cooled.
Why did my glaze crystallize?
Granular sweetener can give a gritty texture. Use powdered sweetener, and add a tiny splash of warm water or almond milk to smooth it out.
Whisk until glossy and thick.
Can I reduce the eggs?
Eggs provide structure and lift, especially in almond flour bakes. Reducing them can lead to a dense, sunken cake. If you must, replace one egg with 3 tablespoons yogurt, but expect a slightly heavier texture.
Does this taste like a “diet” dessert?
No.
The flavor is bright and buttery, and the crumb is soft and moist. If you’re sensitive to sweeteners, choose allulose for the cleanest taste.
In Conclusion
This Keto Lemon Cake with Glaze is a bright, bakery-style treat that fits your low-carb goals without sacrificing flavor. It’s easy to put together, uses simple ingredients, and delivers a tender crumb with a bold lemon kick.
Keep it classic, or add your favorite variations to make it your own. Slice, share, and enjoy a dessert that feels indulgent and still stays on track.
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