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Easy Keto Lemon Cake

This Keto Lemon Cake is deliciously moist and combined with the cream cheese icing is now one of my favorite recipes.

It’s just enough lemon and vanilla to add a nice layer of added flavor to this keto cake. The texture of this low-carb cake is very dense and rich.

I don’t doubt that you’d be able to easily fool someone who is not following a keto diet plan.

This gluten-free cake can be made with or without icing. Lemon cake is the perfect ketogenic treat for spring and summer.

Moist and rich keto lemon cake topped with lemon icing. Deliciously lemony and tangy, and easy and fun to make!

Give this cake a try and you’ll find yourself making it again and again!

It also happens to be perfect for the upcoming spring holidays. If it doesn’t make an appearance at the birthday party, I know I’ll make it again soon.

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Easy Keto Lemon Cake

Icing for Easy Keto Lemon Cake

This Keto Lemon Cake pairs perfectly with a lemon glaze. The lemon glaze is very easy to make.

All you need is cream cheese, butter, powdered sweetener, lemon juice, and vanilla extract. Whisk them together, and voila! The perfect icing for this keto cake.


How To Store Low Carb Lemon Cake

This Lemon cake stores very well. You can keep it in the refrigerator for up to a week.

If that’s not long enough, freeze it for even longer. Then, you can thaw it in the fridge. Reheating works okay, but the glaze will soak into the cake a little.

You can slice it and stick it in the freezer. Then you can take out a couple of slices at a time, put them in the fridge, and have a yummy breakfast to enjoy.


More Keto Dessert Recipes

So what are the best keto desserts to have on keto? Here are some of our favorite low carb / no carb desserts you might like:

Easy Keto Lemon Cake Recipe

Easy Keto Lemon Cake Recipe:

Yield: 12 slices
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Keto Lemon cake is the perfect low carb treat for spring and summer. Moist and rich gluten-free, low carb keto lemon cake topped with a lemon icing.





  1. Preheat the oven to 350° F and line an 8 inch round cake pan with parchment paper and grease the sides with butter.
  2. In a large mixing bowl mix together the cake mix, eggs, coconut oil, lemon juice, lemon zest, vanilla extract, and poppyseeds.
  3. Pour the batter into the prepared cake pan and transfer to the oven to bake for 25-30 minutes until the center is set and a toothpick inserted into the middle comes out clean. Transfer the cake to a cooling rack.
  4. While the cake is cooling make the icing by beating together the cream cheese, butter, lemon zest, and vanilla in a medium mixing bowl with a hand mixer until light and fluffy. Slowly incorporate the Swerve Confectioners.
  5. Ice the cake with an offset spatula, store in the refrigerator until ready to serve to remove about 20 minutes before serving to come to slightly room temperature. Store refrigerated up to 5 days.
Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 230Total Fat: 21gCholesterol: 65mgSodium: 200mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 4gSugar: 2gProtein: 5g

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