Name: Easy Keto Lemon Cake Recipe:
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 slices
Ingredients: 1 box Swerve Vanilla Cake Mix; 3 eggs; ⅓ cup coconut oil (melted); ⅓ cup fresh lemon juice; 2 tbsp lemon zest; 1 tbsp poppyseeds (optional); 1 tbsp vanilla extract; 3 oz cream cheese (softened); ¼ cup butter (softened); ½ tsp vanilla extract; ½ cup Swerve Confectioners; ½ tsp Lemon Zest

By Lazy Girl

/ in Desert,Diets,Quick and Easy

/ tags Gluten Free, Keto, Keto cake, Keto diet, Keto Recipe, Ketogenic, Low Carb, Low Carb Recipe

0 Comments

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 a 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!

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Easy Keto Lemon Cake Recipe:

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.

Course Dessert

Cuisine gluten-free, keto, low carb

Keyword gluten-free, keto, keto cake, keto dessert, keto diet, low carb, low carb cake

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12 slices

Calories 230kcal

Author Lazy Girl

Ingredients

CAKE

1 box Swerve Vanilla Cake Mix
3 eggs
⅓ cup coconut oil melted
⅓ cup fresh lemon juice
2 tbsp lemon zest
1 tbsp poppyseeds optional
1 tbsp vanilla extract

ICING

3 oz cream cheese softened
¼ cup butter softened
½ tsp vanilla extract
½ cup Swerve Confectioners
½ tsp Lemon Zest

Instructions

Preheat the oven to 350° F and line an 8 inch round cake pan with parchment paper and grease the sides with butter.
In a large mixing bowl mix together the cake mix, eggs, coconut oil, lemon juice, lemon zest,
vanilla extract, and poppyseeds.
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.
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.
Ice the cake with an offset spatula, store in the refrigerator until ready to serve removing about 20 minutes before serving to come to slightly room temperature. Store refrigerated up to 5 days.