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Keto Lemon Layer Cake - Bright, Tender, and Low-Carb

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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
  • 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

Method
 

  1. Prep the pans: Heat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment circles and lightly grease sides.
  2. Whisk dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, salt, and sweetener. Break up any lumps.
  3. Mix wet ingredients: In another bowl, whisk eggs, melted butter, Greek yogurt, lemon zest, lemon juice, vanilla, and lemon extract if using.
  4. 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.
  5. Divide and smooth: Split batter evenly between pans. Smooth tops with a spatula for even layers.
  6. Bake: Bake 18–22 minutes until edges are golden and a toothpick comes out mostly clean. Do not overbake.
  7. Cool completely: Let cakes cool 10 minutes in pans. Turn out onto racks, peel off parchment, and cool fully before frosting.
  8. 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.
  9. 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.
  10. Garnish: Add extra zest curls, thin lemon slices, or a light sprinkle of shredded unsweetened coconut if you like.