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If you love anything lemony, this keto lemon cake is the perfect choice. So soft, moist, flavorful and delicious. And the lemon buttercream frosting gives it a nice finishing touch.
Most of you would know that I love to use coconut flour for my keto cake recipes as it’s cheaper and way lower in carbs. If you’re not a fan of coconut, don’t worry as it is masked by the lemon taste. If you are a fan of almond flour, I have provided the option at the full written recipe.
This lemon cake is so easy and quick to make. The frosting is also very simple and you can just whisk it manually without using any tools. I am hopeless at frosting cake so this is a very easy way to frost it without needing any skills.
The recipe can be viewed and printed at this link;
COCONUT FLOUR VERSION
[ Total Servings = 9 ]
Per serving ;
Total Carb = 2.5 g
Dietary Fiber = 0.6 g
Net Carb = 1.9 g
Calories = 288
Total Fat = 29.1 g
Protein = 4 g
ALMOND FLOUR VERSION
[ Total Servings = 9 ]
Per serving ;
Total Carb = 7.4 g
Dietary Fiber = 2.9 g
Net Carb = 4.5 g
Calories = 442
Total Fat = 41.6 g
Protein = 9.5 g
Note: For best results, measure the ingredients.
Coconut Flour = 90 g / 3/4 cup (OR Almond Flour = 360 g / 3 cups)
Baking Powder = 8 g / 2 tsp (Single acting)
Baking Soda = 2 g / 1/2 tsp
Erythritol or any keto friendly sweetener = 40 g (This amount is very low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g)
Salt = 1/2 to 1 tsp
Lemon Zest = 1 1/2 tbsp
(NOTE : Reserve 1 tbsp lemon zest for topping)
Unsalted Butter (Melted) = 100 g / 8 tbsp
Eggs = 5 large
Fresh lemon juice = 90 ml / 6 tbsp
Whipping Cream = 140 ml / 9 1/2 tbsp (You can also use coconut cream)
1. Preheat the oven at 350 F or 180 C.
2. In a bowl, add all the wet ingredients and whisk until well combined.
3. In a separate bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until smooth and thick.
5. Pour the batter into a greased pan lined with parchment paper. In the video, I used a 7 inch or 17.8 cm square pan.
6. Spread evenly then bake for 30 mins or until cooked.
7. Let the cake cool completely before frosting.
LEMON BUTTERCREAM FROSTING
Unsalted butter (softened) = 120 g / 1/2 cup
Lakanto Powdered Sweetener (or any keto friendly powdered sweetener) = 90 g / 3/4 cup
Whipping Cream = 30 ml / 2 tbsp
Salt = 1 tsp
Fresh lemon juice = 45 ml / 3 tbsp
Lemon zest = 1 tbsp
1. In a bowl, add the butter and powdered sweetener. Use a hand held mixer to whisk until creamy and pale in color. You can also whisk it manually.
2. Add the rest of the ingredients and whisk again until smooth and creamy.
3. Chill while waiting for the cake to cook and cool completely.
4. Spread the frosting evenly on the top of cake then sprinkle with the lemon zest.
5. Slice the cake into 9 or 12 servings.
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