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Keto Lemon Cream Cheese Dump Cake

Description: Indulge in the tangy sweetness of this Keto Lemon Cream Cheese Dump Cake. It’s a delightful low-carb dessert that’s easy to make and bursting with lemony flavor. The cream cheese layer adds richness and depth, making every bite a heavenly experience.

°1 box of keto yellow cake mix
°1 package (21 ounces) lemon pie filling
°1 pack (8 oz) soft cream cheese
°1/2 cup (1 stick) melted unsalted butter


  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a large bowl, combine the lemon cake mix, melted butter, water, and lemon juice. Mix until well combined.
  3. Spread the cake batter evenly into the prepared baking dish.
  4. In another bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
  5. Drop spoonfuls of the cream cheese mixture onto the cake batter.
  6. Use a knife to swirl the cream cheese mixture into the cake batter.
  7. Bake in the preheated oven for 25-30 minutes, or until the cake is set and lightly golden on top.
  8. Remove from the oven and let it cool slightly before serving.
  9. Garnish with lemon zest, if desired.
  10. Enjoy your Keto Lemon Cream Cheese Dump Cake!

Nutrition Facts:

  • Serving Size: 1 piece
  • Calories: 220
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 65mg
  • Sodium: 250mg
  • Total Carbohydrates: 5g
  • Dietary Fiber: 1g
  • Sugars: 0g
  • Protein: 5g

Note: Nutritional information is approximate and may vary depending on the ingredients used.

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