Keto Lemon Cream Cake

Today I want to share my recipe for a homemade keto lemon cream cake. It is bright, fresh, and has the perfect balance of sweet and tangy flavors.

The soft cake layers are paired with a smooth lemon cream and a crunchy crumb topping on the outside.

Since this dessert is completely low carb and keto friendly, you can enjoy a real slice of layer cake without worrying about extra sugar.

Finding good bakery style treats that fit a low carb lifestyle can be tricky, but this one never disappoints.

It looks impressive on a serving plate, but making it at home is actually very straightforward.

Why You’ll Love This Recipe

Authentic Bakery Texture – The blend of almond flour and coconut flour creates a soft crumb that never tastes dry or heavy.

Bold Citrus Flavor – Fresh lemon juice and zest deliver bright, refreshing flavor in both the cake and the creamy frosting.

Decadent Frosting – Whipped cream and cream cheese combine into an ultra smooth, velvety topping that feels like a true indulgence.

Addictive Crunch – Golden almond butter crumbs on the outside add the perfect textural contrast to every bite of soft cake.

Recipe Ingredients

For the Crumb Topping

• 1/2 cup Superfine Blanched Almond Flour
• 2 tbsp Powdered Erythritol Monk Fruit Sweetener
• 2 tbsp Cold Unsalted Butter, Cubed
• 1/2 tsp Vanilla Extract
• 1 pinch Salt

For the Cake

• 2 1/2 cups Superfine Blanched Almond Flour
• 1/4 cup Coconut Flour
• 3/4 cup Granulated Erythritol Monk Fruit Sweetener
• 1 tbsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/2 cup Unsalted Butter, Softened
• 4 large Eggs, Room Temperature
• 1/2 cup Full-Fat Sour Cream
• 2 tbsp Fresh Lemon Juice
• 2 tbsp Unsweetened Almond Milk
• 1 tbsp Lemon Zest
• 1 tsp Vanilla Extract

For the Lemon Cream

• 8 oz Cream Cheese, Softened
• 2/3 cup Powdered Erythritol Monk Fruit Sweetener
• 3 tbsp Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 1/2 cups Heavy Whipping Cream, Cold

How To Make

Step 1

Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper and line a small baking sheet with parchment as well.

Step 2

For the crumb topping, rub the almond flour, powdered sweetener, cold butter, vanilla extract and salt together with your fingertips until small clumps form. Spread on the baking sheet and bake for 10-12 minutes, stirring once, until lightly golden. Let the crumbs cool completely so they turn crisp.

Step 3

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum and salt.

Step 4

In a large bowl, beat the softened butter and granulated sweetener for 2-3 minutes until fluffy. Beat in the eggs one at a time, then mix in the sour cream, lemon juice, almond milk, lemon zest and vanilla extract.

Add the dry ingredients and mix on low speed just until a smooth, thick batter forms.

Step 5

Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, until golden and a toothpick comes out clean. Cool in the pans for 15 minutes, then transfer to a wire rack and cool completely.

Step 6

For the lemon cream, beat the cream cheese, powdered sweetener, lemon juice, lemon zest and vanilla extract until very smooth. In a separate bowl, whip the cold heavy cream to stiff peaks, then fold it into the cream cheese mixture in two additions.

Step 7

Place one cake layer on a serving plate and spread with half of the lemon cream. Top with the second layer and spread the remaining cream over the top and sides.

Step 8

Gently press the cooled crumbs over the top and around the sides of the cake. Chill for at least 2 hours before serving so the cream sets and the flavors come together.

Tips

Let the Crumb Topping Cool Completely

You’ll get the best results if you leave the crumb topping untouched on the baking sheet until it is completely cold.

When almond flour crumbs first come out of the oven, they feel soft and break apart easily.

As the butter cools and sets, the crumbs turn nice and crunchy so they keep their crisp texture on top of the cake.

Spoon and Level the Coconut Flour

I recommend using a spoon to fluff your coconut flour into the measuring cup, then scraping across the top with a flat knife.

Coconut flour absorbs a huge amount of moisture compared to almond flour or regular flour.

If you scoop straight from the bag, you will pack in too much flour and end up with a dry, dense cake.

Use Room Temperature Wet Ingredients

From my experience, your eggs and sour cream need to sit on the counter until they are no longer cold before you mix the batter.

If you add cold ingredients to creamed butter, the butter will seize up into small firm bits.

Keeping everything at room temperature ensures a silky batter that bakes into an even, tender crumb.

More Recipes

• Keto Italian Cream Cake
• Keto Lemon Blueberry Pound Cake
• Keto Lemon Poppy Seed Loaf
• Keto Pistachio Cream Cake
• Low Carb Ricotta Lemon Cake

Frequently Asked Questions

Can I replace the coconut flour with more almond flour?

Yes, you can swap the 1/4 cup of coconut flour for an extra 3/4 to 1 cup of superfine almond flour.

Coconut flour absorbs a huge amount of liquid, so you need much more almond flour to keep the batter thick enough.