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Keto Lemon Cream Frosting Cake - Bright, Zesty, 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
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix in sour cream. Add 1/2 cup sour cream and mix until the batter looks smooth and creamy.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Set and serve. Chill 20–30 minutes to set the frosting. Slice and enjoy. For cleaner slices, wipe the knife between cuts.