Eating Keto is easy when you have delicious desserts like Lemon Zest Keto Cake. It’s moist, lemony, and most importantly, low in carbs and sugar. Yes! Serve this scrumptious cake plain, with an easy drizzle, or have some fresh blueberries on top. And for breakfast, I’ve been known to warm a piece with a pat of butter. So good!

Lemon Zest Keto Cake is a moist, dense cake flavored with fresh lemon zest and juice. Low carb and low sugar.

Is it possible that a dessert tastes better when it’s healthy? I love knowing I’ve reduced the sugar to a minimum, and that this “cake” is actually loaded with protein. Bring it on!

Then, the lemon zest and lemon juice give it a light, fresh flavor.

Because of it’s healthier aspects, I like to serve this cake with breakfast, as a snack, and as a dessert. Basically, all three all day until I run out.

Fresh lemons are used in this healthy, low-carb, low-sugar dessert.

Making Lemon Zest Keto Cake

First, preheat the oven to 350° and place a coffee filter (or parchment paper) in the bottom of an 8-inch cake pan. I also lightly spray the coffee filter, but avoid greasing the sides, thus allowing the cake the ability to climb up the sides as it rises. If you grease the sides, the cake will rise in the center only.

Second, beat the butter and erythritol (or allulose) in a large bowl until light and fluffy.

Next, add in the eggs, but only one at a time. By doing this, it will give everything a chance to mesh together and become one. If you add the eggs all at once, the butter-fat mixture won’t be able to absorb it all and won’t create a nice suspension.

Once the eggs have been added, stir in the lemon juice, lemon zest, and vanilla extract.

What is Lemon Zest?

Lemon zest, for the new bakers out there, is simply the grated peel of the lemon, specifically the bright yellow outer layer. There’s a lot of lemony goodness in that zest with all those concentrated citrus oils. Tart and yummy!

Also, make sure not to grate too deep into the bitter white pith underneath.

Lemon Zest Keto Cake is a one-layer, delicious dessert that also works with breakfast or as a snack.

Ok, next, in a medium bowl, whisk together the almond flour, coconut flour, and baking powder. You can’t use one or the other flours, you need them both. Once mixed, add this to the butter mixture and stir to combine.

Pour the batter into the prepared pan and spread it out into an even layer.

Pop the cake into the oven for 38 – 42 minutes, or until a toothpick inserted into the center comes out clean or with dry crumbs. If the toothpick is wet, bake for another couple minutes, then test again. You got this!

Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen.

Remove the cake from the pan to cool on a wire rack, and remember to peel off the coffee filter from the bottom. It’s easy to forget because it becomes almost invisible after it’s been baked.

A lemony treat that's low in carbohydrates and sugar for a healthier version.

Serving Lemon Zest Keto Cake

You can serve this cake warm with some melted butter on top; my favorite with breakfast.

Also, a light drizzle over the top adds a pop of color and more zest, if you’re so inclined. For the Keto enthusiasts, mix a half cup monk fruit with two tablespoons heavy cream and a splash of vanilla extract. I like to add more lemon zest, too, for even more lemony flavor. Just mix and drizzle over to the top.

Fresh blueberries or a blueberry pie filling is also a perfect pairing with this cake. There’s nothing like lemon and blueberries together; delicious! When you’re not working your Keto diet, check out this No Bake Lemon Blueberry Dessert. It’s a fan favorite for delicious reasons.

Also, a dollop of frozen whipped topping or whipped cream is also a great topper. Cool Whip has a sugar-free version, and you can use a sugar substitute in your homemade whipped cream.

Lemon Zest Keto Cake pairs perfectly with blueberries, a citrus drizzle, or warmed with a pat of butter.

Looking for more Keto-friendly recipes?

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Lemon Zest Keto Cake

A moist and lemony cake that's perfect for people watching their carbs and sugar intake. The taste is amazing with the fresh lemon juice and lemon zest. Top the cake with a glaze, fruit topping, or enjoy it plain.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: comfort food, fresh lemons, healthy, Keto friendly

Servings:

Calories: 214kcal

Author: Sweet Ordeal

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granular Allulose or erythritol
5 eggs
1/4 cup lemon juice
1 Tbsp. grated lemon peel
1 tsp. vanilla extract
2 cups superfine almond flour
1/4 cup coconut flour
1 Tbsp. baking powder

Instructions

Preheat oven to 350° and line an 8-inch cake pan with either parchment paper or a coffee filter. Do not grease sides.
In large bowl, beat butter and Allulose until light and fluffy. Add eggs one at a time, combining after each addition.
Stir in lemon juice, zest, and vanilla; mix until combined.
In medium bowl, whisk together almond flour, coconut flour, and baking powder. Add flour mixture to butter mixture in large bowl. Mix until no dry flour remains, then pour into prepared cake pan. Spread cake batter evenly across pan.
Bake for 38 – 42 minutes, or until a toothpick inserted in the center comes out clean or with only dry crumbs. Allow to cool in pan for 10 minutes, then run knife around sides to release it. Let cool completely on wire rack.