Best Keto Lemon Cake
How to Make It
Step 1
Preheat the oven to 350 F. Combine the dry ingredients for the cake, including almond flour, 1 cup powdered sweetener, baking powder, and ¼ teaspoon of kosher salt. Whisk well to combine.
Step 2
Then, melt the butter and add it to the dry ingredients. Add in the eggs, lemon extract, almond milk, and ¼ cup freshly squeezed lemon juice. You can opt for bottled lemon juice, but freshly squeezed lemon is so much more flavorful. Opt for pasture-raised eggs for this recipe as they have a higher nutrient content.
Step 3
Spray two 6” cake pans with nonstick spray and line the bottoms with parchment paper. Divide the lemon cake batter between the two cake pans. Spread the batter evenly in the pan with an offset spatula.
Step 4
Bake the two pans in the oven at the same time. Rotating them halfway through the baking time. Bake the cakes for 15-18 minutes until the tops of the cakes have small spots that are starting to turn brown. Once the cakes are baked, allow them to cool completely inside the cake pans. Then, run a knife around the cakes to loosen them. Do not remove them from the cake pans until the frosting is ready and you are prepared to assemble the cakes.
Step 5
To make the frosting, be sure to begin with room temperature butter. Combine the stick of butter with 2 tablespoons of lemon juice and 1 cup of powdered sweetener in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter mixture on medium-high speed for 5-7 minutes until the frosting is very, very pale in color. Adding a pinch of salt will help to accentuate the flavors.
Step 6
Invert the first cake onto a serving plate. Tap the bottom of the pan to release the cake. Spread some frosting on the top of this cake and make it smooth with an offset spatula.
Step 7
Do the same to the second cake by inverting it on top of the first cake layered with the frosting. Top the cake with the remaining frosting and spread the frosting evenly on top. Decorate the top of the cake with fresh lemon slices, if desired, but it is optional. Serve immediately. Store any unfinished lemon cake in the refrigerator.
Ingredients
- Almond flour – 3 cup
- Powdered Erythritol (Icing Sugar) – 1 cup
- Baking powder – 2 tsp
- Coarse Kosher Salt – 0.25 tsp
- Butter – 0.5 cup
- Raw egg – 2 large
- Lemon extract – 2 tsp
- Almond milk – 0.25 cup
- Lemon juice – 0.25 cup
- Butter – 0.5 cup
- Lemon juice – 0.25 cup
- Powdered Erythritol (Icing Sugar) – 1 cup