Keto Lemon Cake
Hello everybody welcome to another fad for weight loss recipe video today I’m showing you how to make a Keto Lemon Cake so it’s a coconut cake with a cream cheese icing and it is absolutely fantastic I had one of my readers on the blog comment and say that this recipe one her local baking competition even though it was Kido they didn’t even notice so let’s get started!
After many trials and errors, we finally found a winner with this gluten-free lemon cake. It has all those amazing flavors we love in a classic lemon cake. Not only is this the best tasting paleo lemon cake we’ve made, but it’s the perfect simple but elegant dessert.
- 2 cups superfine blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/2 tablespoon vinegar
- 1/2 cup unsweetened almond milk, room temperature (can also use any milk of your choice)
- 4 large eggs, room temperature
- 2/3 cup granulated monk fruit sweetener
- 2/3 cup melted and cooled coconut oil or neutral-flavored oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 3 tablespoons pure lemon juice
- 1/2 tablespoon lemon zest
- FOR THE FROSTING:
- 1/3 cup unsalted grass-fed butter, softened (OR softened coconut butter/manna for dairy-free)
- 8 ounces cream cheese, softened (or dairy-free cream cheese)
- 2 – 2.5 cups powdered monk fruit sweetener, or other confectioners’ low carb/paleo sweetener of your choice (SWERVE or erythritol)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1 teaspoon lemon zest
- 2 teaspoons almond milk or any other milk of your choice
- FOR GARNISH:
- Lemon slices
FOR THE LEMON CAKE:
Preheat oven to 350 degrees F.
Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.
In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.
In another separate large bowl, whisk together the eggs, golden monk fruit, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.
Slowly add the dry ingredients to the wet ingredients. Stir until well combined.
Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.
Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.
FOR THE FROSTING:
Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract and lemon zest and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
FROST AND ASSEMBLE THE CAKE:
Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting). Decorate with lemon slices and chill in the fridge for an hour or two before slicing.
Store cake covered in the fridge for up to 5 days.