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Keto Lemon Cake


  • Author: Deb
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hr. 15 minutes
  • Yield: 14 slices 1x

Description

This keto lemon cake is perfectly moist and dense. It has bright and citrusy flavors from lemon extract and plenty of lemon zest.


Scale

Ingredients

  • 1 1/2 cups sugar substitute ( I used Swerve & Monkfruit)
  • 1 1/2 cups coconut flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 large eggs, room temperature
  • 8 oz. ( 1 block) cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperaure
  • 1/2 cup sour cream
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla, optional 

Instructions

  1. Preheat oven to 350° F. 
  2. Sift flour, baking powder and salt into a bowl, set aside.
  3. Into a mixer, beat the butter until fluffy. Beat in cream cheese, sugar substitute and lemon zest, and lemon and vanilla extracts.  Continue mixing until all blended together.
  4. Add the eggs and beat well into the batter.
  5. Pour all dry ingredients into mixing bowl and mix to combine
  6. Take the bowl off the mixer and fold in the sour cream.  The batter will be very thick.
  7. Pour into the prepared pan and smooth the top.
  8. Bake for approximately 1 hour.  If the top of the cake is browning too much, you can cover lightly with aluminum foil.  Start checking the cake for doneness at 55 minutes.  It is done when a toothpick comes out clean or with only a few crumbs on it.
  9. Let cool on a rack for 15 minutes and remove from pan to cool completely before slicing.

Notes

* Don’t substitute the coconut flour for almond as they need different amounts of liquids in a recipe.

* Use room temperature dairy and all the eggs in the recipe.

*Wait for cake to fully cool since it may fall apart if you slice it too soon.  

  • Category: Keto
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice

Keywords: Keto Lemon Cake