Keto Lemon Cream Cake – Bright, Tangy, and Low-Carb

If you love lemon desserts but want to keep things low-carb, this Keto Lemon Cream Cake hits the sweet spot. It’s soft, tender, and full of bright citrus flavor without the sugar crash. A creamy lemon filling brings a silky texture, while a light almond flour sponge keeps everything fluffy.

Whether you’re baking for a special occasion or just craving something sunny and satisfying, this cake is simple enough for a weeknight and elegant enough for guests.

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Keto Lemon Cream Cake - Bright, Tangy, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

• For the Cake:
• 2 cups fine almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granular erythritol or allulose (or a blend), plus more to taste
• 4 large eggs, room temperature
• 1/2 cup unsweetened almond milk (or heavy cream for richer texture)
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• For the Lemon Cream Filling:
• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 1/3 to 1/2 cup powdered erythritol or allulose (to taste)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Optional Lemon Glaze:
• 1/2 cup powdered erythritol or allulose
• 1–2 tablespoons fresh lemon juice
• 1–2 teaspoons heavy cream, as needed for consistency

Method

 

1. Prep your pans and oven: Preheat to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease the sides.
2. Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt. Break up any lumps for a smooth batter.
3. Cream butter and sweetener: In a large bowl, beat softened butter with the granular sweetener until light and fluffy, about 2–3 minutes.
4. Add eggs and flavor: Beat in eggs one at a time. Add vanilla, lemon zest, and lemon juice. Mix just until combined.
5. Finish the batter: Alternate adding the dry mix and almond milk (or cream), starting and ending with dry. Mix on low until smooth. The batter will be thick but spreadable.
6. Divide and bake: Split the batter evenly between the pans. Smooth the tops. Bake 18–22 minutes, until the edges are set and a toothpick comes out clean or with a few moist crumbs.
7. Cool completely: Let cakes cool in the pan 10 minutes, then transfer to a rack. Cool fully before filling.
8. Make the lemon cream: In a chilled bowl, whip heavy cream to soft peaks. In a separate bowl, beat cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla until smooth. Gently fold the whipped cream into the cream cheese mixture until fluffy.
9. Assemble: Place one cake layer on a serving plate. Spread a thick layer of lemon cream over the top, leaving a small border. Place the second cake layer on top and press lightly to set.
10. Optional glaze: Stir powdered sweetener with lemon juice and a splash of cream until pourable. Drizzle over the top. Chill the cake at least 1 hour to set the layers.
11. Serve: Slice with a sharp knife. Wipe the blade between cuts for clean slices.

What Makes This Recipe So Good

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• Fresh lemon flavor: Zest and juice give this cake a natural, clean citrus taste.
• Keto-friendly and gluten-free: Almond flour and a low-carb sweetener make it fit most low-carb lifestyles.
• Creamy, dreamy filling: A lemon cream layer adds a pudding-like richness without being heavy.
• Perfect texture: A mix of almond flour and a little coconut flour keeps the crumb tender, not dense.
• Make-ahead friendly: The flavor gets even better after chilling.

Ingredients

• For the Cake:
• 2 cups fine almond flour
• 2 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granular erythritol or allulose (or a blend), plus more to taste
• 4 large eggs, room temperature
• 1/2 cup unsweetened almond milk (or heavy cream for richer texture)
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• For the Lemon Cream Filling:
• 8 ounces cream cheese, softened
• 1 cup heavy whipping cream
• 1/3 to 1/2 cup powdered erythritol or allulose (to taste)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Optional Lemon Glaze:
• 1/2 cup powdered erythritol or allulose
• 1–2 tablespoons fresh lemon juice
• 1–2 teaspoons heavy cream, as needed for consistency

How to Make It

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1. Prep your pans and oven: Preheat to 350°F (175°C). Line two 8-inch round cake pans with parchment and lightly grease the sides.
2. Mix dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt. Break up any lumps for a smooth batter.
3. Cream butter and sweetener: In a large bowl, beat softened butter with the granular sweetener until light and fluffy, about 2–3 minutes.
4. Add eggs and flavor: Beat in eggs one at a time.

   Add vanilla, lemon zest, and lemon juice. Mix just until combined.

5. Finish the batter: Alternate adding the dry mix and almond milk (or cream), starting and ending with dry. Mix on low until smooth.

   The batter will be thick but spreadable.

6. Divide and bake: Split the batter evenly between the pans. Smooth the tops. Bake 18–22 minutes, until the edges are set and a toothpick comes out clean or with a few moist crumbs.
7. Cool completely: Let cakes cool in the pan 10 minutes, then transfer to a rack.

   Cool fully before filling.

8. Make the lemon cream: In a chilled bowl, whip heavy cream to soft peaks. In a separate bowl, beat cream cheese, powdered sweetener, lemon juice, lemon zest, and vanilla until smooth. Gently fold the whipped cream into the cream cheese mixture until fluffy.
9. Assemble: Place one cake layer on a serving plate.

   Spread a thick layer of lemon cream over the top, leaving a small border. Place the second cake layer on top and press lightly to set.

10. Optional glaze: Stir powdered sweetener with lemon juice and a splash of cream until pourable. Drizzle over the top.

    Chill the cake at least 1 hour to set the layers.

11. Serve: Slice with a sharp knife. Wipe the blade between cuts for clean slices.

How to Store

• Refrigerator: Cover and refrigerate for up to 5 days. The flavors deepen after day one.
• Freezer: Freeze slices tightly wrapped for up to 2 months.

  Thaw overnight in the fridge.

• Make-ahead: Bake cake layers a day ahead, wrap well, and chill. Fill and glaze the day of serving.

Benefits of This Recipe

• Low in carbs: Uses almond and coconut flours plus sugar-free sweetener to keep carbs in check.
• High in flavor, not in sugar: Real lemon brightens the cake without adding much sugar.
• Satisfying texture: The cream layer brings richness, helping with portion control because a small slice is satisfying.
• Gluten-free and grain-free: A great option for those avoiding wheat.
• Flexible: You can make it as a layer cake, a sheet cake, or cupcakes.

Pitfalls to Watch Out For

• Overbaking: Almond flour can dry out if baked too long. Pull the cake when the center is set and springs back lightly.
• Cold ingredients: Cold butter or cream cheese can cause a lumpy batter or filling.

  Bring them to room temp first.

• Too much lemon juice: Extra juice can thin the batter or filling. Stick to the amounts and use zest for stronger flavor.
• Sweetener choice: Erythritol can recrystallize in glazes and feel gritty. Powdered forms or allulose help keep things smooth.
• Warm assembly: Make sure the cakes are fully cooled or the cream will slide and soften.

Variations You Can Try

• Blueberry lemon: Fold 1/2 cup fresh blueberries into the batter.

  Dust them lightly with almond flour first to help prevent sinking.

• Lemon poppy seed: Add 1–2 teaspoons poppy seeds to the batter for a classic twist.
• Lemon coconut: Swap almond milk for coconut milk and sprinkle unsweetened toasted coconut between layers.
• Meyer lemon: Use Meyer lemons for a softer, floral citrus note.
• Cupcakes: Bake in a muffin tin for 16–18 minutes. Pipe the lemon cream on top instead of layering.
• Dairy-free option: Use coconut cream instead of heavy cream and dairy-free cream cheese alternative. Swap butter for refined coconut oil.

FAQ

Can I use only almond flour and skip coconut flour?

Yes, but the texture will be slightly more dense.

If skipping coconut flour, add 2–3 extra tablespoons of almond flour and watch the bake time closely.

What sweetener works best?

A powdered allulose or an erythritol–monk fruit blend works well. Powdered forms dissolve easier in both the batter and the glaze, giving a smoother finish.

Can I make this as a single-layer cake?

Absolutely. Use a 9-inch round or an 8-inch square pan and bake a few minutes longer.

Top with the lemon cream as a frosting instead of a filling.

How many carbs are in a slice?

It depends on the brands you use and slice size, but most versions land around 4–6 net carbs per slice when cut into 12 pieces. Always calculate with your specific ingredients.

Do I need fresh lemons?

Fresh juice and zest give the brightest flavor. Bottled juice can taste flat and lacks zest, which carries most of the lemon aroma.

Why is my glaze grainy?

Granular erythritol can crystallize.

Use powdered sweetener and whisk well. A small splash of warm water or cream can smooth it out.

How do I get taller, fluffier layers?

Beat the butter and sweetener until pale and airy, and don’t overmix once the dry ingredients are added. Also, make sure your baking powder is fresh.

Wrapping Up

This Keto Lemon Cream Cake brings sunny citrus flavor and a creamy, cloud-like filling without the sugar spike.

It’s simple to make, easy to store, and flexible enough for different pans and flavors. With a few smart tweaks, you can bake a low-carb dessert that feels special and tastes like the real thing. Keep it chilled, slice cleanly, and enjoy a bright, refreshing treat any time you’re craving something sweet and satisfying.