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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.