Almond Flour Keto Lemon Cake Recipe
A moist, fluffy keto lemon cake recipe, with just 4g net carbs per slice! You'll love the layers of sugar-free almond flour lemon cake + buttercream frosting.
Lemon Buttercream Frosting:
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of two 9" round pans with parchment paper. (I prefer these springform pans for easy removal.)
In a large bowl, beat together Besti and butter, until fluffy.
Beat in the eggs, one at a time, then the sour cream, lemon juice, lemon zest, and vanilla, if using.
Beat in the almond flour, baking powder, and salt, until the batter is uniform.
Divide the batter among the two pans and smooth the top with a spatula. Bake for about 25 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release, or release the springform if using that type of pan.
Meanwhile, make the frosting. In a large bowl, use a hand mixer to beat the butter and powdered Besti, until fluffy.
Add the lemon juice, lemon juice, and heavy cream, and beat until smooth. If it’s too thick, add more cream as needed.
When the cake layers are cooled, place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup frosting. Place the second layer on top and frost the top with another 3/4 cup frosting. Finally, frost the sides with the remaining frosting.
Serving size: 1 slice, or 1/16 entire recipe
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