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Keto Lemon Almond Crème Cake - Bright, Nutty, and Low-Carb

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cake:
  • 2 cups fine blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated erythritol or allulose (or a blend)
  • 1/2 cup unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1/2 cup full-fat sour cream (or Greek yogurt)
  • 2 teaspoons vanilla extract
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • For the lemon almond crème:
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 3 tablespoons powdered erythritol or allulose
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • 1–2 tablespoons sliced almonds, lightly toasted (optional, for garnish)

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line an 8-inch round cake pan with parchment and grease the sides. This helps the almond flour cake release cleanly.
  2. Mix the dry ingredients: In a medium bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt. Break up any lumps for a smooth batter.
  3. Whisk the wet ingredients: In a large bowl, whisk melted butter, sweetener, eggs, sour cream, vanilla, lemon zest, and lemon juice until smooth and creamy.
  4. Combine and rest: Stir the dry ingredients into the wet just until combined. Let the batter rest for 3–4 minutes so the coconut flour hydrates and thickens.
  5. Fill the pan: Scrape the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
  6. Bake: Bake 28–34 minutes, until the top is set, edges are golden, and a toothpick comes out with a few moist crumbs. Do not overbake.
  7. Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool fully. The crumb sets as it cools.
  8. Make the crème: Beat cream cheese with powdered sweetener until smooth. Add vanilla, lemon juice, and zest. Slowly pour in the heavy cream while beating until thick, fluffy, and spreadable.
  9. Finish the cake: Spread the lemon almond crème over the cooled cake. Sprinkle toasted sliced almonds on top for a gentle crunch.
  10. Chill and slice: Chill for 20–30 minutes to set the crème. Slice with a sharp knife, wiping the blade between cuts for clean pieces.