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.
Servings: 12 slices
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 to remove about 20 minutes before serving to come to slightly room temperature. Store refrigerated up to 5 days.
Per 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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