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!
Easy Keto Lemon Cake Recipe:
- 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.
NutritionPer serving (1slice): Calories 230; Total Fat 21g; Cholesterol 65mg; Sodium 200mg; Dietary Fiber 4g; Protein 5g; Sugars 2g; Net Carbs: 3g;
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