Easy Keto Lemon Cake Recipe
GLUTEN FREE II KETO II DAIRY FREE II SUGAR-FREE II NIGHTSHADE FREE II SESAME FREE II FISH FREE II SOY FREE II SHELLFISH FREE
This sugar-free keto lemon cake is a fantastic choice for anyone following a keto, sugar-free, or diabetic-friendly lifestyle. It's light, moist, and wonderfully soft with a fluffy texture, all topped off by the bright, zesty flavour of fresh lemons. Made with just six simple ingredients, this recipe uses almond flour as its main base, creating a lemony treat that's sure to be a hit with everyone.
Notes on ingredients for Keto Lemon Cake
Almond flour
Almond flour is ground almonds that have been milled to a very fine powder. You can use almond meal or ground almonds, but the texture will be more rustic and coarse. You can buy almond flour in most health food shops, especially in the high-street shop called the Grapetree, where it’s much cheaper than the supermarkets.
Yoghurt
To make this dairy-free, I used a coconut-based yogurt from Coconut Collaborative. You can also use any thick yogurt of your choice. The yoghurt is what adds moisture to this keto lemon cake so do not omit this ingredient. Instead of using a sugary icing, I piped the coconut yogurt on top..
Lemon
I used fresh lemons for this recipe. Please do not substitute bottled lemons, as they are not the same and will not taste as great.
Eggs
If you cannot eat eggs, then I would suggest swapping for flax eggs. For each egg, you need 1 tbsp of cracked/milled linseeds mixed with double the amount of water. Other egg options can be found in my article Vegan Egg Replacements For Baking. I have not used any of these substitutes for this recipe, so I am unsure of how the finished cake will turn out. If you do try a substitute, please let me know how it turns out in the comments.
Sugar
I used xylitol as the sugar substitute. Xylitol is a naturally occurring sugar alcohol, or polyol, commonly used as a sugar substitute, found in fruits, vegetables, and commercially produced from birch bark and corn cobs. It's known for its sweetness and dental benefits, and is used in sugar-free products like gum, mints, and oral care products. If you are in America, you could use monk fruit sugar instead. We can't get monk fruit here in the UK, so if you do use it instead, let me know how it turns out in the comments.
Ingredients
Tips
Swap up the flavours:
Try lemon and raspberry: Before the cake goes in the oven, add a handful of fresh or frozen raspberries.
Add wild blueberries (from Ocado) to the cake mix. Wild blueberries are a stunning purple and bleed their colour into anything you bake, making it look so pretty.
Add flaked almonds to the top of the cake.
For a summery cake, add one chopped ripe peach (take the skin off by blanching in hot water for 30 seconds and then plunging into cold water) and a handful of raspberries for a peach melba twist.
Why I Love this Keto Lemon Cake
It’s deliciously lemony and perfect either with a cuppa or as a dessert. For breakfast, I love to eat it with a handful of berries and coconut yoghurt.
I also freeze these keto lemon cakes individually to have yummy snacks whenever I feel like something sweet.
It’s A no-fuss cake recipe. The cake batter comes together in minutes, and I ensured the ingredient list was short and manageable.
It's diet-friendly. It’s gluten-free, grain-free, dairy-free, and sugar-free, and you can easily make it vegan using the vegan substitutes mentioned above.
No one would guess it’s keto and sugar-free, and it doesn’t taste like anything is missing. It has Net Carbs: 2.4g per slice.
Faq’s
What is a keto lemon cake?
A keto lemon cake is a low-carb, sugar-free dessert made with almonds, sweeteners such as xylitol or monk fruit, and fresh lemon juice or zest for flavour. It fits a ketogenic diet by keeping carb counts low.
How many carbs are in this keto lemon cake?
This keto lemon cake has 2.4 g net carbs per slice.
Can I use regular flour or sugar instead of keto-friendly alternatives?
No, using regular flour or sugar would significantly increase the carb content, making the cake no longer keto-friendly. Stick to low-carb flours and sugar substitutes to keep it compliant.
What sweeteners work best in a keto lemon cake?
Sweeteners like xylitol, erythritol, stevia, monk fruit, or allulose are commonly used in keto baking. These won’t spike blood sugar levels and provide the sweetness you need without carbs.
Can I make a dairy-free keto lemon cake?
Yes, this keto lemon cake is dairy-free. s
How do I store keto lemon cake?
Store it in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge before serving.
Can I turn this recipe into cupcakes?
Yes, just divide the batter into a lined muffin tin. Reduce the baking time to around 15–20 minutes, and check for doneness with a toothpick.
Can I add frosting?
Yes, use a keto-friendly frosting made from cream cheese or powdered erythritol, and a splash of lemon juice. It pairs perfectly with the lemon flavour. Use vegan cream cheese if this keto lemon cake needs to be dairy-free. I like plant-based Philadelphia cream cheese.
Makes 9 portions - 45 mins prep & cooking time
Step by Step
Recipe
200 g almond flour
50 g xylitol or substitute sugar
1.5 tsp baking powder
pinch of salt
155 g yoghurt ( see notes)
60 ml lemon juice ( or the juice of 2 lemons)
zest of 2 lemons
3 medium eggs or 3 flax eggs ( see notes)
Method
Preheat the oven to 170°C, 338°F, gas mark 3, and line an 8-inch square cake tin with greaseproof or parchment paper.
Mix all the ingredients till it form a smooth batter; it will be pretty thick.
Pour the cake batter into the prepared cake tin and bake in the middle of the oven for 30-35 minutes, until a toothpick comes out of the cake clean.
Leave aside till cooled.
To decorate, I piped some coconut yoghurt on top and grated some lemon zest. You could use cream cheese to decorate instead of coconut yoghurt.
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