
Quick Description:
This sweet, zesty lemon cake is rich, moist, and bursting with flavor β 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.
π Servings & Timing:
- Prep Time: 10 minutes
- Bake Time: 35β40 minutes
- Total Time: ~50 minutes
- Servings: 8 slices
- WW Points: Approx. 3β5 per slice (depends on sweetener and almond flour)
- Keto-Friendly, Gluten-Free, Grain-Free
π§Ύ Ingredients List:
For the Cake:
- 2 cups almond flour
- 1/3 cup coconut flour
- 1/2 cup unsalted butter, melted
- 3 large eggs π₯
- 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
- 1β2 tbsp lemon juice
- Sliced almonds (optional for garnish)
π₯£ Step-by-Step Instructions:
- Preheat Oven:
Preheat your oven to 350Β°F (175Β°C). Grease a bundt or loaf pan with nonstick spray or butter. - Mix Dry Ingredients:
In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. - Combine Wet Ingredients:
In another bowl, mix melted butter, eggs, almond milk, sweetener, vanilla, lemon juice, and lemon zest. - Combine & Blend:
Slowly fold the wet ingredients into the dry ingredients until a thick batter forms. - Bake:
Pour batter into the prepared pan. Bake for 35β40 minutes or until golden and a toothpick comes out clean. - Cool & Glaze:
Let cool in pan for 10β15 minutes, then remove and drizzle with optional lemon glaze made by whisking powdered erythritol and lemon juice.
π 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 youβre out of lemons
π‘ 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
π₯ 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
π§ 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 10β15 seconds or serve chilled
β 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! Itβs optional β the cake is flavorful enough on its own.
Q: Is this dense or fluffy?
A: Itβs moist and slightly dense, like a traditional pound cake β super satisfying!
π¬ 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. Itβs light, zingy, and gives full bakery vibes without the carb crash β my kind of cake!
π£ Call-to-Action:
If you bake this lemon dream, tag me so I can drool over your pics π
Want more keto cakes that feel like cheat meals but arenβt? Comment “CAKE ME!” and Iβll share more low-carb magic!