Keto Lemon Layer Cake – Bright, Tender, and Low-Carb
A lemon layer cake on keto can be just as soft, sunny, and satisfying as the classic version. This one brings real lemon flavor, a tender crumb, and a silky cream cheese frosting—without the sugar crash. It’s the kind of cake you make for birthdays, brunch, or just because you want a slice of something special.
You’ll get fresh lemon zest, a hint of vanilla, and a gorgeous, bakery-style finish. No complicated steps, no weird ingredients—just a dependable, delicious cake that happens to be low-carb.
Ingredients
Method
- Prep the pans: Heat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment circles and lightly grease sides.
- Whisk dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and sweetener. Break up any lumps.
- Mix wet ingredients: In another bowl, whisk eggs, melted butter, Greek yogurt, lemon zest, lemon juice, vanilla, and lemon extract if using.
- Combine: Pour wet ingredients into dry. Stir until just combined. The batter will be thick but spreadable. If dry, add 1–2 tablespoons almond milk.
- Divide and smooth: Split batter evenly between pans. Smooth tops with a spatula for even layers.
- Bake: Bake 18–22 minutes until edges are golden and a toothpick comes out mostly clean. Do not overbake.
- Cool completely: Let cakes cool 10 minutes in pans. Turn out onto racks, peel off parchment, and cool fully before frosting.
- Make frosting: Beat cream cheese and butter until fluffy. Add powdered sweetener, lemon juice, lemon zest, vanilla, and a pinch of salt. Beat until smooth and creamy. Adjust lemon and sweetness to taste.
- Assemble: Place one layer on a plate. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides. Chill 20–30 minutes to set.
- Garnish: Add extra zest curls, thin lemon slices, or a light sprinkle of shredded unsweetened coconut if you like.
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Why This Recipe Works
- Almond flour + coconut flour combo: Using both gives structure and moisture without the graininess you get from almond flour alone.
- Greek yogurt for tenderness: A little full-fat Greek yogurt keeps the crumb soft and prevents dryness.
- Fresh lemon zest: Zest delivers bold citrus flavor without adding carbs or extra liquid that can throw off the batter.
- Erythritol/monk fruit blend: A well-balanced sweetener that tastes clean and bakes well, with minimal cooling aftertaste.
- Sturdy, sliceable layers: The batter makes two even layers that hold up to frosting and slicing, so the cake looks as good as it tastes.
Ingredients
For the Cake
- 2 cups blanched almond flour
- 1/3 cup coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup granular erythritol/monk fruit sweetener (or your favorite keto granulated blend)
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled slightly (or refined coconut oil)
- 1/2 cup full-fat Greek yogurt (unsweetened)
- 2 tablespoons fresh lemon zest (about 2 large lemons)
- 1/3 cup fresh lemon juice
- 2 teaspoons vanilla extract
- Optional: 1/2 teaspoon lemon extract for extra punch
For the Lemon Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered erythritol/monk fruit sweetener (sifted if clumpy)
- 1–2 tablespoons fresh lemon juice, to taste
- 1–2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make It
- Prep the pans: Heat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment circles and lightly grease sides.
- Whisk dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and sweetener.
Break up any lumps.
- Mix wet ingredients: In another bowl, whisk eggs, melted butter, Greek yogurt, lemon zest, lemon juice, vanilla, and lemon extract if using.
- Combine: Pour wet ingredients into dry. Stir until just combined. The batter will be thick but spreadable.
If dry, add 1–2 tablespoons almond milk.
- Divide and smooth: Split batter evenly between pans. Smooth tops with a spatula for even layers.
- Bake: Bake 18–22 minutes until edges are golden and a toothpick comes out mostly clean. Do not overbake.
- Cool completely: Let cakes cool 10 minutes in pans.
Turn out onto racks, peel off parchment, and cool fully before frosting.
- Make frosting: Beat cream cheese and butter until fluffy. Add powdered sweetener, lemon juice, lemon zest, vanilla, and a pinch of salt. Beat until smooth and creamy.
Adjust lemon and sweetness to taste.
- Assemble: Place one layer on a plate. Spread a thick layer of frosting on top. Add the second layer and frost the top and sides.
Chill 20–30 minutes to set.
- Garnish: Add extra zest curls, thin lemon slices, or a light sprinkle of shredded unsweetened coconut if you like.
Storage Instructions
- Refrigerate: Store covered in the fridge for up to 5 days. The texture stays moist and the lemon flavor deepens.
- Freeze slices: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
- Avoid room temp storage: Because of the cream cheese frosting, keep the cake chilled.
Why This is Good for You
- Low in carbs and sugar: Sweetened with erythritol/monk fruit, it’s a satisfying dessert without the blood sugar spikes.
- Healthy fats: Almond flour and butter provide satiating fats that help keep you full.
- Gluten-free: No wheat flour means it’s naturally gluten-free and easier on digestion for many people.
- Lemon perks: Fresh lemon offers bright flavor and a bit of vitamin C without significant carbs.
What Not to Do
- Don’t skip parchment: Keto cakes are delicate.
Parchment helps them release cleanly.
- Don’t overbake: Almond flour can dry out fast. Pull the cakes when the centers are set and the tester has just a few moist crumbs.
- Don’t use liquid sweeteners 1:1: They can throw off the texture. Stick to granulated for the cake and powdered for frosting.
- Don’t frost warm cakes: Warm layers will melt the frosting and cause slipping.
- Don’t skip the salt: A pinch enhances lemon flavor and balances sweetness.
Recipe Variations
- Blueberry Lemon: Fold 1/2 cup fresh blueberries into the batter.
Toss them with a teaspoon of almond flour first to prevent sinking.
- Lemon Poppy Seed: Add 1 tablespoon poppy seeds to the dry ingredients for a bakery-style twist.
- Lemon Coconut: Swap half the butter for coconut oil and press toasted unsweetened coconut onto the sides after frosting.
- Extra Tangy: Brush cooled layers with 1–2 tablespoons of lemon juice mixed with a bit of powdered sweetener before frosting.
- Dairy-Free: Use refined coconut oil in the cake and a dairy-free cream cheese and butter substitute for the frosting.
FAQ
Can I use only almond flour?
Yes, but the cake will be denser. If you skip the coconut flour, add 3–4 extra tablespoons almond flour to reach a thick batter, and watch the bake time.
What sweetener works best?
A granulated erythritol/monk fruit blend gives the cleanest flavor and structure. For frosting, use powdered form to avoid grittiness.
How do I prevent a gritty texture?
Use finely ground almond flour (not almond meal) and sift your powdered sweetener.
Let the baked layers cool completely, which helps the crumb set.
My cake didn’t rise much. What happened?
Check that your baking powder is fresh, avoid overmixing, and make sure the eggs are room temperature. Also, smooth the batter evenly so it rises uniformly.
Can I bake this as cupcakes?
Absolutely.
Fill liners two-thirds full and bake at 350°F (175°C) for 16–20 minutes. Start checking at 15 minutes.
Is the frosting stable for piping?
Yes, it pipes well when chilled slightly. If it’s too soft, refrigerate for 10–15 minutes and whip again briefly.
Can I make it a day ahead?
Yes.
Assemble and chill the whole cake overnight. The flavors meld, and the layers slice more cleanly the next day.
Final Thoughts
This Keto Lemon Layer Cake is bright, tender, and simple enough for weeknight baking yet special enough for celebrations. The citrusy crumb and smooth frosting make each slice feel indulgent, without the sugar hit.
Keep this recipe handy for birthdays, brunches, or whenever you want a dessert that tastes classic and fits your goals. It’s proof that low-carb baking can be both easy and genuinely delicious.
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