Keto Lemon Almond Flour Cake – Bright, Moist, and Naturally Low-Carb
This cake brings sunny lemon flavor to a tender, moist crumb without the sugar crash. It’s simple to make, bakes up beautifully in one pan, and tastes like a bakery-style treat you can actually enjoy on a keto or low-carb plan. The lemon shines through, the texture is soft, and the almond flour gives it a delicate, almost buttery richness.
Whether you’re hosting friends or baking for yourself, this cake feels special but stays weeknight easy. Serve it plain, with a dusting of powdered sweetener, or with a dollop of whipped cream.
Ingredients
Method
- Prep the pan and oven: Preheat to 350°F (175°C). Line an 8-inch round cake pan or a 9x5-inch loaf pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, and salt until evenly combined. Break up any almond flour clumps with your whisk.
- Zest and juice the lemons: Finely zest both lemons first, then juice them. You’ll need about 1–2 tablespoons zest and 3–4 tablespoons juice. Avoid the bitter white pith when zesting.
- Whisk wet ingredients: In a separate bowl, whisk the eggs, granulated sweetener, melted butter (or oil), yogurt, vanilla, and almond extract. Stir in lemon zest and 3 tablespoons lemon juice. The mixture should look smooth and slightly thick.
- Combine batter: Pour the wet ingredients into the dry. Stir with a spatula until just combined. The batter will be thick but scoopable. If very stiff, add 1–2 teaspoons additional lemon juice or a splash of almond milk.
- Fill the pan: Transfer the batter to your prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake: For an 8-inch round, bake 28–34 minutes. For a loaf pan, bake 38–45 minutes. The cake is done when the center springs back lightly and a toothpick comes out mostly clean with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then lift out with the parchment and cool completely on a rack. Keto cakes are fragile when hot; cooling helps set the structure.
- Optional lemon glaze: Mix 1/2 cup powdered sweetener with 1–2 tablespoons lemon juice or heavy cream until smooth and pourable. Drizzle over the cooled cake. For extra lemon pop, whisk in a pinch of zest.
- Slice and serve: Cut into 10–12 slices. Serve as-is or with lightly sweetened whipped cream and a few berries if your carbs allow.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This cake checks all the boxes for flavor and simplicity while staying keto-friendly. Almond flour brings a soft crumb and mild nuttiness that pairs perfectly with lemon.
A hint of vanilla and a little yogurt (or sour cream) keep the cake moist without adding many carbs. You’ll get bright lemon flavor from both zest and juice, and a simple glaze helps lock it in. It’s a crowd-pleaser—even for people who don’t follow keto.
- Low-carb and gluten-free: Made with almond flour and keto sweetener.
- Moist and tender: Yogurt or sour cream makes a big difference.
- Fresh lemon flavor: Zest plus juice gives depth without bitterness.
- Easy one-bowl method: No mixer required if your ingredients are room temperature.
- Flexible: Works as a loaf, a round cake, or mini muffins.
Shopping List
- Almond flour (super-fine) – about 2 cups (192 g)
- Coconut flour – 2 tablespoons (helps structure)
- Baking powder – 2 teaspoons
- Salt – 1/4 teaspoon
- Granulated erythritol or allulose blend – 3/4 cup (adjust to taste)
- Eggs – 4 large, room temperature
- Unsalted butter – 1/2 cup (melted and slightly cooled) or avocado oil
- Plain Greek yogurt or sour cream – 1/2 cup
- Fresh lemons – 2 (for zest and 3–4 tablespoons juice)
- Vanilla extract – 1 teaspoon
- Almond extract – 1/4 teaspoon (optional, boosts flavor)
- Powdered keto sweetener – for optional glaze
- Heavy cream or lemon juice – to thin the glaze
Instructions
- Prep the pan and oven: Preheat to 350°F (175°C).
Line an 8-inch round cake pan or a 9×5-inch loaf pan with parchment and lightly grease the sides.
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, baking powder, and salt until evenly combined. Break up any almond flour clumps with your whisk.
- Zest and juice the lemons: Finely zest both lemons first, then juice them. You’ll need about 1–2 tablespoons zest and 3–4 tablespoons juice.
Avoid the bitter white pith when zesting.
- Whisk wet ingredients: In a separate bowl, whisk the eggs, granulated sweetener, melted butter (or oil), yogurt, vanilla, and almond extract. Stir in lemon zest and 3 tablespoons lemon juice. The mixture should look smooth and slightly thick.
- Combine batter: Pour the wet ingredients into the dry.
Stir with a spatula until just combined. The batter will be thick but scoopable. If very stiff, add 1–2 teaspoons additional lemon juice or a splash of almond milk.
- Fill the pan: Transfer the batter to your prepared pan and smooth the top.
Tap the pan gently on the counter to release air bubbles.
- Bake: For an 8-inch round, bake 28–34 minutes. For a loaf pan, bake 38–45 minutes. The cake is done when the center springs back lightly and a toothpick comes out mostly clean with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then lift out with the parchment and cool completely on a rack.
Keto cakes are fragile when hot; cooling helps set the structure.
- Optional lemon glaze: Mix 1/2 cup powdered sweetener with 1–2 tablespoons lemon juice or heavy cream until smooth and pourable. Drizzle over the cooled cake. For extra lemon pop, whisk in a pinch of zest.
- Slice and serve: Cut into 10–12 slices.
Serve as-is or with lightly sweetened whipped cream and a few berries if your carbs allow.
Storage Instructions
- Room temperature: Keep covered for up to 24 hours if your kitchen is cool and dry.
- Refrigerator: Store in an airtight container for 4–5 days. The flavor deepens by day two.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge or at room temp for 30–45 minutes.
- Reheat: Warm a slice in the microwave for 10–15 seconds to revive softness before serving.
Benefits of This Recipe
- Keto-friendly macros: Almond flour and keto sweeteners keep net carbs low without sacrificing texture.
- Gluten-free and grain-free: Great for those avoiding wheat or grains.
- Simple pantry ingredients: No specialty equipment or complicated steps.
- Moist, not crumbly: Yogurt plus a bit of coconut flour helps prevent a greasy or dense cake.
- Customizable: Add poppy seeds, swap the glaze, or bake as muffins.
What Not to Do
- Don’t skip the lemon zest: Zest delivers most of the lemon flavor.
Juice alone won’t be as vibrant.
- Don’t overbake: Almond flour browns fast. Start checking early to keep it moist.
- Don’t use almond meal: Coarse meal makes a gritty cake. Choose super-fine almond flour.
- Don’t cut while hot: The cake can crumble.
Let it cool so it sets properly.
- Don’t overmix: Stir until just combined to keep the crumb tender.
Alternatives
- Dairy-free: Use avocado oil instead of butter and a thick, unsweetened coconut yogurt. The texture stays soft and moist.
- Sweetener swaps: Allulose gives a very moist crumb and less cooling effect. Erythritol blends hold structure better.
Monk fruit blends are fine too. Adjust to taste.
- Loaf, round, or muffins: Bake in a loaf pan for slices, an 8-inch round for a classic cake, or 12 muffins (18–22 minutes bake time).
- Flavor add-ins: Stir in 1 tablespoon poppy seeds, or top with sliced almonds before baking for a gentle crunch.
- Lemon-cream glaze: For a richer finish, mix powdered sweetener with heavy cream and a little lemon juice until silky.
FAQ
Can I use only almond flour and skip coconut flour?
Yes, but add 2–3 extra tablespoons of almond flour to keep the batter from being too loose, and expect a slightly denser cake. Coconut flour is very absorbent, so that small amount helps structure without drying it out.
What’s the best keto sweetener for this cake?
A blend with erythritol and monk fruit or stevia works well for structure and sweetness.
Allulose gives a softer crumb and browns a bit more. If using pure allulose, the cake may need a few extra minutes in the oven.
How do I avoid a gritty texture?
Use super-fine almond flour, not almond meal. Whisk dry ingredients thoroughly, and let the batter rest for 3–5 minutes before baking so the flours hydrate.
Avoid overbaking, which can make the crumb feel coarse.
Can I make this cake ahead?
Absolutely. Bake the day before, cool completely, wrap, and refrigerate. Add the glaze just before serving.
The lemon flavor actually develops more by the next day.
Is this cake suitable for diabetics?
It’s low in net carbs and uses sugar-free sweeteners, which can be helpful. That said, everyone’s response varies, so check your macros and monitor as needed. When in doubt, consult your healthcare provider.
What if I don’t have Greek yogurt?
Sour cream is the best swap.
For dairy-free, use a thick coconut yogurt. Thin, watery yogurt can make the batter unstable, so go for a thicker option.
Can I add a lemon syrup soak?
Yes, make a quick syrup with lemon juice and powdered keto sweetener. Poke small holes in the warm cake and brush lightly.
Don’t overdo it—too much liquid can make the cake soggy.
Final Thoughts
This Keto Lemon Almond Flour Cake brings fresh, bright flavor to a classic comfort bake, minus the sugar and flour. It’s easy enough for a weeknight and elegant enough for company. Keep the ingredients simple, watch your bake time, and don’t skip the zest.
Once you taste that tender crumb and lemony finish, you’ll want it in your regular rotation. Enjoy it with coffee in the morning, or dress it up with a glaze and berries for dessert.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
