This keto lemon cake recipe needs to come with a warning. It is SO good you are going to find it hard to stop at one slice. The thing we absolutely love about this keto lemon cake is that it is the perfect cake to take as dessert when visiting family and friends. Keto lemon cake is one of those recipes that will please all your non keto family and friends and we love it when we find a keto recipe like that.
Keto Lemon cake
The inspiration for this recipe came from Erika’s Mum. We were recently staying with Erika’s parents and Erika’s mum was always looking to provide us with delicious meals and treats that were keto friendly. How lucky were we?
One day she was looking through her recipe folder and came across a lemon cake recipe she had cut out from an old Take 5 magazine. She was planning on making it for afternoon tea for some visitors. She asked Erika if it would be possible to create a keto lemon cake. Erika loves a cooking challenge and decided to give it a go. Boy, am I glad she did. This keto lemon cake is one of the best lemon cakes I have ever eaten, keto or not. Even Erika’s sister and brother in law loved it.
This keto lemon cake is full of delicious lemon flavours and is just the right amount of sweet and moistness for a cake. It’s the perfect cake to serve for morning or afternoon tea with a cup of coffee or tea.
Low Carb Sweeteners
We love to use Sukrin sweeteners in our keto baking and keto lemon cake. We have tried loads of the sweeteners available on the market and have found this to be the best tasting option with no bitter after taste. Our family and friends, who are not keto, love our keto baking too when it is made with Sukrin. Also, it is made with our preferred sweeteners, a combination of stevia glycosides and erythritol.
Australians! Don’t worry, the Sukrin products are available for us too. If you are interested check out Sukrin Australia.
Our favourites from the Sukrin products are;
- Sukrin 1 – which substitutes one for one for white sugar
- Sukrin Gold – which substitutes one for one for brown sugar
- Sukrin Melis – which substitutes one for one for icing or powdered sugar
- Sukrin Gold Fibre Syrup – this reminds me of golden syrup that we use in baking in Australia. It tastes delicious and is great for making any caramel recipes
- Keep an eye on the cake when it is baking in the oven. It can brown quickly due to the almond flour (we know from experience). If it does brown slightly too much, it will still taste amazing.
- Make sure the melted butter has cooled slightly before you add the eggs to avoid cooking them.
- Serves perfectly with a cup of coffee or tea.
- If you want to take this keto lemon cake to the next level, serve with some double cream or whipped cream.
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Keto Lemon Cake
This keto lemon cake recipe is the perfect keto cake to have with a cup of coffee or tea. If you are looking for a keto cake to take when visiting friends and family, this one won’t disappoint. The lemon flavours with the moistness of the butter and almond flour make for the perfect flavour and texture combination.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Roasted Peaches
- Biscoff Rocky Road
- Keto Strawberry Cheesecake Parfait
- Keto Anzac Biscuits
- Keto Chocolate Mousse
- Keto Eton Mess
- Keto Flourless Chocolate Cake
- Keto Blueberry Muffins
- Keto Salted Caramel Custard
- 25 Easy Keto Desserts
- 1 cup almond flour
- ⅓ cup desiccated coconut
- ⅔ cup Sukrin 1
- zest of 2 lemons
- 130 g butter, melted and cooled
- 4 eggs, lighlty beaten
- ¼ cup lemon juice
- Line a 20cm round baking tin with non-stick paper and pre-heat your oven to 160C/320F.
- In a medium sized bowl combine the almond flour, coconut, lemon zest and sweetener and stir to combine.
- In a small bowl combine the cooled butter, beaten eggs and lemon juice and stir to combine.
- Add the wet ingredients into the dry ingredient and stir to combine.
- Pour the mixture into your lined tin and bake in the oven for 35-40 minutues or until golden brown and cooked through.
- Remove from the oven and allow to cool on a cooling rack for 10-15 mins before removing from tin. Allow to cool completely before serving.
Cheryl Burt says
Being a lover of lemon dessert I find this Lemon Cake to be delightful.
It is beautifully moist and quite easy to prepare.
Lovely served with beautifully thick cream, yum!
Deb Robinson says
First recipe I have tried from Erika and Dan. So good. Easy to make. Served it with heavy cream.One slice a night after dinner suited husband and myself. Will make it again.
Thai cake is delicious and easy to make.
So glad you enjoyed it!
Jacqie Jones says
Could this be made into cupcakes? I think if I was to add baking powder it might give it a little lift.
The cake is definitely quite flat, you could try the baking powder and see how they go.
Absolutely delicious!!!. I’m not sure how I’m going to be able to limit myself to one slice a day. I had a slice while it was still warm from the oven with some double cream and then later I snuck another piece straight from the fridge and ate it all by itself. I substituted sweetener with 100% monkfruit as this is the only thing that doesn’t upset my tummy.
I love that you have been able to find the subs that work best for you.
Fantastic cake, so moist and delicious! Thank you so much for this recipe, it will be baked often.
So glad you liked it.
This is a lovely easy recipe. I swapped the lemons for a couple of small oranges. I understand the macros have changed with this replacement. . I am extremely happy with the flavour and will try it again with a couple of lemons.
Oh Orange would have worked perfectly as well. Nice job.