Quick Description:
This sweet, zesty lemon cake is rich, moist, and bursting with flavor — all while being completely keto-approved! With a fluffy almond flour base and a buttery lemon glaze, it’s the perfect dessert or afternoon snack that feels indulgent but fits right into your low-carb lifestyle.

📏 Servings & Timing:

  • Prep Time: 10 minutes
  • Bake Time: 35–40 minutes
  • Total Time: ~50 minutes
  • Servings: 8 slices
  • WW Points: Approx. 3–5 per slice (depends on sweetener and almond flour)
  • Keto-Friendly, Gluten-Free, Grain-Free

🧾 Ingredients List:

For the Cake:

  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1/2 cup unsalted butter, melted
  • 3 large eggs 🥚
  • 1/3 cup powdered erythritol or monk fruit sweetener
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • Zest of 1 lemon
  • Juice of 1 lemon

Optional Lemon Glaze:

  • 1/4 cup powdered erythritol
  • 1–2 tbsp lemon juice
  • Sliced almonds (optional for garnish)

🥣 Step-by-Step Instructions:

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Grease a bundt or loaf pan with nonstick spray or butter.
  2. Mix Dry Ingredients:
    In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  3. Combine Wet Ingredients:
    In another bowl, mix melted butter, eggs, almond milk, sweetener, vanilla, lemon juice, and lemon zest.
  4. Combine & Blend:
    Slowly fold the wet ingredients into the dry ingredients until a thick batter forms.
  5. Bake:
    Pour batter into the prepared pan. Bake for 35–40 minutes or until golden and a toothpick comes out clean.
  6. Cool & Glaze:
    Let cool in pan for 10–15 minutes, then remove and drizzle with optional lemon glaze made by whisking powdered erythritol and lemon juice.

🔁 Substitution Tips:

  • Use coconut oil instead of butter for dairy-free version
  • Swap almond milk with coconut or cashew milk
  • Use orange zest for a citrus twist if you’re out of lemons

💡 Recipe Variations:

  • Add a scoop of unflavored whey protein powder to boost macros
  • Fold in a few blueberries for a fruity pop
  • Dust with keto powdered sugar for a fancy touch

🥑 Serving Suggestions:

  • Serve with keto whipped cream or a scoop of low-carb vanilla ice cream
  • Pairs beautifully with coffee, tea, or almond milk
  • Great for brunch, dessert, or a snack on-the-go

🧊 Storage & Make-Ahead Info:

  • Fridge: Store slices in an airtight container for up to 5 days
  • Freezer: Freeze individually wrapped slices for up to 2 months
  • Reheat: Microwave for 10–15 seconds or serve chilled

❓ FAQs:

Q: Can I make this nut-free?
A: Try sunflower seed flour as a sub for almond flour (1:1 ratio), but taste/texture may vary.

Q: Can I skip the glaze?
A: Totally! It’s optional — the cake is flavorful enough on its own.

Q: Is this dense or fluffy?
A: It’s moist and slightly dense, like a traditional pound cake — super satisfying!

💬 Personal Story:

I baked this cake during a weekend craving for something sweet but “safe.” One bite in, I knew this one was a keeper. It’s light, zingy, and gives full bakery vibes without the carb crash — my kind of cake!

📣 Call-to-Action:

If you bake this lemon dream, tag me so I can drool over your pics 🍋
Want more keto cakes that feel like cheat meals but aren’t? Comment “CAKE ME!” and I’ll share more low-carb magic!