A fragrant and zesty keto lemon cake with a wonderfully moist buttery crumb. This easy sugar free cake recipe requires only 15 minutes hands-on time. A classic you’ll return to time after time.
PREPARATION TIME:
Prep Time:15 minutes
Cook Time: 45 minutes
Total Time:1 hour
INGREDIENTS:
- ½ cup / 120g butter melted
- 5 eggs large, separated, room temperature
- ½ cup / 120g yoghurt room temperature
- 5 tablespoon lemon juice roughly 2 lemons
- 2 tablespoon lemon zest zest of 2 lemons
- 2 cups / 200 g almond flour or ground almonds
- ⅓ cup / 45g coconut flour
- 3 teaspoon baking powder
- ⅔ cup / 120g granulated sweetener
- pinch of salt optional
Coconut butter drizzle
- 3 tbsp / 35g coconut butter
- ½ tablespoon coconut oil
- ¼ teaspoon vanilla extract
- optional – decorate with 1 teaspoon lemon zest and lemon slices
INSTRUCTIONS:
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Preheat the oven to 350F / 175C / 155fan. Generously grease a bundt tin with butter. If using a rectangular loaf pan or springform, line the bottom and sides with baking / parchment paper.
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Melt the butter in a saucepan or microwave until just warm. Allow to cool for a couple of minutes and add the egg yolks. Whisk with a balloon whisk or with an electric mixer to combine. Then whisk through the yoghurt and lemon juice.
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Place all the dry ingredients in a clean mixing bowl and stir to combine. Also add in the lemon zest, reserving 1 teaspoon for decorating the cake later.
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Add the wet ingredients to the dry and fold together with a spatula or blend with an electric mixer.
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Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.
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Fold the egg whites through the batter until smooth using a spatula (no electric blenders here!). Don’t over-mix or you will deflate the eggs.
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Spoon the batter into the bundt tin and level with a spatula.
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Bake in the oven for about 45 – 50 minutes until golden and you can insert and remove a skewer without crumbs sticking. Mine took 48 minutes. Run a sharp knife around the edge of the tin. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.
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Melt the coconut butter and oil using the bain marie method – in a glass proof bowl over a pan of simmering water. Remove from the heat and stir through the vanilla extract. Remove the lemon cake from the mould and drizzle over the coconut butter. Option to top with lemon zest and slices for decoration.
NOTES:
Makes 12 generous slices. Net carbs per slice: 3.7g (3.6g net carbs without the drizzle) .
Storage: 1-2 days on the counter, 5-6 days in the fridge or up to 3 months in the freezer.
The baking times for a loaf pan and springform tin are slightly longer – circa 55-60 minutes. Check after 45 minutes whether the top has browned. Then, loosely cover the top with aluminium foil for the remainder of the time to prevent burning.
This keto lemon cake is very soft and fragile while hot. It firms up as it cools down.
For a stronger lemon flavour, add 2 additional tablespoon of lemon juice or 1 teaspoon lemon extract.
To make this a lemon poppyseed cake, I recommend adding 2 tablespoon poppy seeds.
Storage: 1-2 days on the counter, 5-6 days in the fridge or up to 3 months in the freezer.
The baking times for a loaf pan and springform tin are slightly longer – circa 55-60 minutes. Check after 45 minutes whether the top has browned. Then, loosely cover the top with aluminium foil for the remainder of the time to prevent burning.
This keto lemon cake is very soft and fragile while hot. It firms up as it cools down.
For a stronger lemon flavour, add 2 additional tablespoon of lemon juice or 1 teaspoon lemon extract.
To make this a lemon poppyseed cake, I recommend adding 2 tablespoon poppy seeds.
NUTRITION:
Calories: 232kcalTotal Carbohydrates: 6.5gProtein: 8gFat: 20.1gSaturated Fat: 7.8gFiber: 2.8gSugar: 2.4g
