Keto Lemon Cream Frosting Cake – Bright, Zesty, and Low-Carb
This cake brings a fresh lemon zing with a rich, creamy frosting that feels like a treat without the sugar crash. It’s tender, moist, and fragrant, with just the right balance of tart and sweet. You’ll use simple keto-friendly ingredients to create a cake that looks and tastes special, yet comes together easily.
Whether you’re celebrating or just want something sweet with your coffee, this cake fits the moment. It’s reliable, satisfying, and won’t blow your carbs for the day.
Ingredients
Method
- Preheat and prep pans. Heat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment and lightly grease the sides. You can also use a 9-inch pan for a thinner cake.
- Whisk the dry ingredients. In a bowl, combine 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any clumps so the batter mixes evenly.
- Cream the butter and sweetener. In a large bowl, beat 1/2 cup softened unsalted butter with 2/3 cup granulated keto sweetener until fluffy, about 2 minutes. This helps the cake lift and feel light.
- Add eggs and flavor. Beat in 4 large eggs, one at a time. Stir in 1 teaspoon vanilla extract, the zest of 2 lemons, and 2 tablespoons fresh lemon juice. The zest packs the most lemon flavor, so don’t skip it.
- Mix in sour cream. Add 1/2 cup sour cream and mix until the batter looks smooth and creamy.
- Combine wet and dry. Add the dry ingredients to the wet and mix just until combined. The batter will be thick but spreadable. If it’s too stiff, add 1–2 tablespoons unsweetened almond milk.
- Bake. Spread the batter evenly in the pan. Bake 25–32 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs. Don’t overbake.
- Cool completely. Let the cake cool in the pan for 10 minutes, then turn out onto a rack. Cool fully before frosting to keep the frosting from melting.
- Make the lemon cream frosting. In a bowl, beat 8 ounces softened cream cheese with 1/2 cup powdered keto sweetener until smooth. Add 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1–2 tablespoons lemon juice to taste.
- Whip in cream. Pour in 1/2 cup cold heavy cream and beat until the frosting is thick, fluffy, and spreadable. If needed, add more powdered sweetener to thicken or a splash of cream to loosen.
- Frost. Place the cooled cake on a plate. Spread frosting generously over the top and sides. For a cleaner look, chill the frosting for 10 minutes, then smooth it again.
- Set and serve. Chill 20–30 minutes to set the frosting. Slice and enjoy. For cleaner slices, wipe the knife between cuts.
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Why This Recipe Works
- Almond flour and a touch of coconut flour create a tender crumb that mimics a classic sponge without gluten or added starches.
- Fresh lemon zest and juice give bright, natural flavor, not the artificial taste you get from extracts alone.
- Full-fat dairy (butter, sour cream, and cream cheese) adds moisture and richness, keeping the cake soft for days.
- Powdered erythritol or allulose sweetens without spiking blood sugar and blends smoothly into the frosting.
- Simple method with one batter and a quick frosting that sets up beautifully in the fridge.
Shopping List
- Almond flour (fine blanched)
- Coconut flour
- Baking powder
- Salt
- Unsalted butter
- Granulated or powdered keto sweetener (erythritol or allulose; powdered for frosting)
- Eggs
- Sour cream (full-fat)
- Vanilla extract
- Lemons (for zest and juice)
- Cream cheese (block style, full-fat)
- Heavy whipping cream
Step-by-Step Instructions
- Preheat and prep pans. Heat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment and lightly grease the sides.
You can also use a 9-inch pan for a thinner cake.
- Whisk the dry ingredients. In a bowl, combine 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any clumps so the batter mixes evenly.
- Cream the butter and sweetener. In a large bowl, beat 1/2 cup softened unsalted butter with 2/3 cup granulated keto sweetener until fluffy, about 2 minutes. This helps the cake lift and feel light.
- Add eggs and flavor. Beat in 4 large eggs, one at a time.
Stir in 1 teaspoon vanilla extract, the zest of 2 lemons, and 2 tablespoons fresh lemon juice. The zest packs the most lemon flavor, so don’t skip it.
- Mix in sour cream. Add 1/2 cup sour cream and mix until the batter looks smooth and creamy.
- Combine wet and dry. Add the dry ingredients to the wet and mix just until combined. The batter will be thick but spreadable.
If it’s too stiff, add 1–2 tablespoons unsweetened almond milk.
- Bake. Spread the batter evenly in the pan. Bake 25–32 minutes, until the top is set and a toothpick comes out mostly clean with a few moist crumbs. Don’t overbake.
- Cool completely. Let the cake cool in the pan for 10 minutes, then turn out onto a rack.
Cool fully before frosting to keep the frosting from melting.
- Make the lemon cream frosting. In a bowl, beat 8 ounces softened cream cheese with 1/2 cup powdered keto sweetener until smooth. Add 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 1–2 tablespoons lemon juice to taste.
- Whip in cream. Pour in 1/2 cup cold heavy cream and beat until the frosting is thick, fluffy, and spreadable. If needed, add more powdered sweetener to thicken or a splash of cream to loosen.
- Frost. Place the cooled cake on a plate.
Spread frosting generously over the top and sides. For a cleaner look, chill the frosting for 10 minutes, then smooth it again.
- Set and serve. Chill 20–30 minutes to set the frosting. Slice and enjoy.
For cleaner slices, wipe the knife between cuts.
Storage Instructions
- Refrigerate: Store covered in the fridge for up to 5 days. The flavors deepen on day two.
- Freeze: Freeze slices on a tray until firm, then wrap and store up to 2 months. Thaw in the fridge overnight.
- Make-ahead: Bake the cake a day in advance and frost the day you serve for best texture.
Why This is Good for You
- Low-carb and gluten-free: Almond and coconut flours keep carbs down and provide fiber and healthy fats.
- Stable energy: No refined sugar means fewer spikes and crashes.
- Protein and fat balance: Eggs, cream cheese, and butter help with satiety, so a small slice goes a long way.
- Real lemon: Fresh zest and juice offer bright flavor without artificial sweeteners or syrups.
What Not to Do
- Don’t skip the parchment. Almond flour cakes are delicate and can stick without a liner.
- Don’t overbake. A dry keto cake crumbles.
Pull it when the center is just set.
- Don’t use granulated sweetener in frosting. It will stay gritty. Use powdered for a smooth finish.
- Don’t rely only on lemon juice for flavor. The zest delivers the strongest lemon note; use both.
- Don’t frost a warm cake. The frosting will slide and separate.
Recipe Variations
- Blueberry Lemon: Fold 1/2 cup fresh blueberries into the batter. Dust with a little almond flour first to prevent sinking.
- Lemon Poppy Seed: Add 1 tablespoon poppy seeds to the batter and a touch more lemon zest for punch.
- Meyer Lemon Twist: Swap standard lemons for Meyer lemons for a softer, floral flavor.
- Layer Cake: Bake in two 6-inch pans, reduce bake time slightly, and add frosting between layers.
- Dairy-Free: Use coconut cream instead of sour cream, coconut oil instead of butter, and a dairy-free cream cheese alternative.
Texture will be a bit denser but still good.
- Lemon Glaze: Skip frosting and whisk powdered sweetener with lemon juice and a splash of cream for a thin, tangy glaze.
FAQ
Can I use only almond flour?
Yes. Replace the coconut flour with an additional 1/4 cup almond flour. The cake will be slightly more moist and less structured, but still delicious.
What sweetener works best?
Erythritol or an erythritol-blend works well in the cake.
For the frosting, powdered allulose or a powdered erythritol/monk fruit blend gives the smoothest texture. Adjust to taste.
How do I get stronger lemon flavor?
Use extra zest—up to the zest of 3 lemons—and keep the juice at 2–3 tablespoons to avoid thinning the batter. A drop or two of pure lemon extract can boost it, but start small.
My cake seems greasy.
What happened?
Overmeasuring butter or undermeasuring flour can cause this. Make sure your almond flour is finely ground and leveled. Also, let the cake cool fully so fats set before slicing.
Can I make cupcakes instead?
Absolutely.
Divide the batter into a lined muffin tin and bake 16–20 minutes. Frost once cooled. This recipe makes about 12 standard cupcakes.
Is this cake keto-friendly for strict macros?
Yes, but macros vary by brand.
Expect roughly 4–6 net carbs per slice for 12 slices, depending on sweetener and dairy choices. Calculate with your specific ingredients for accuracy.
How do I thicken frosting if it’s too soft?
Beat in additional powdered sweetener 1 tablespoon at a time, or chill the frosting for 10–15 minutes and re-whip. Cold cream cheese firms up quickly.
Can I make it nut-free?
Swap almond flour with a fine sunflower seed flour by weight.
Note: sunflower seeds can react with baking powder and turn slightly green; it’s harmless.
Wrapping Up
This Keto Lemon Cream Frosting Cake delivers bright citrus flavor and a soft, satisfying crumb without the sugar and flour. It’s simple enough for a weekday bake yet polished enough for guests. Keep the zest generous, don’t overbake, and let the frosting do its creamy magic.
With a few pantry staples, you’ll have a go-to dessert that feels special and fits your goals. Enjoy a slice chilled, preferably with a cup of tea or coffee.
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