Easy Keto Lemon Cake

Keto Lemon Cake With Cream Cheese Frosting

This keto lemon cake with blueberries is a moist lemon almond cake with a delicious keto cream cheese buttercream frosting. Bonus, this sugar-free lemon blueberry cake is also gluten free!

The keto cake recipe series continue with this low-carb lemon cake or should I say keto lemon blueberry cake? Well, this is probably more appropriate because this keto cake contains fresh blueberries and a delicious sugar free blueberry coulis too. I couldn’t resist adding blueberries in this cake. I have a slight addiction to the lemon-blueberry combo and I can’t stop myself. So keto lemon almond cake to the rescue!

Ingredients

  • 2 1/4 cup almond flour packed, fine
  • 1/3 cup coconut flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 6 large eggs - at room temperature
  • 3/4 cup erythritol monk fruit or erythritol or xylitol
  • 2 tablespoons organic lemon zest
  • 1/3 cup lemon juice at room temperature
  • 1/2 cup melted coconut oil lukewarm, not hot
  • 1 teaspoon vanilla
  • 3/4 cup blueberries fresh or frozen

KETO LEMON BUTTERCREAM FROSTING

  • 3/4 cup butter soft, at room temperature, out of the fridge for 3 hours
  • 12 oz softened cream cheese soft, at room temperature, out of the fridge for 1 hour
  • 2 1/2 tablespoon lemon juice at room temperature
  • 2 tablespoon almond milk at room temperature
  • 2/3 cup powdered sugar free sweetener erythritol or Monk fruit

BLUEBERRY CHIA COULIS

Preparation

  • Before you starts, make sure ALL the ingredients are at room temperature including eggs, lemon juice, unsweetened almond milk and flours.
  • Preheat oven to 180C (350F).
  • Grease two 9 inches round cake pans with coconut oil or butter. Set aside.
  • In a large mixing bowl, combine almond flour, coconut flour baking powder and baking soda. Set aside.
  • In another mixing bowl, add eggs (at room temperature) with sugar free crystal sweetener. Beat on high speed for 45 seconds until foamy and lighter in color.
  • Bring back the mixing bowl with the dry ingredients. Make a well in the center of the flour and add the lemon zest, lemon juice, melted coconut oil, vanilla and beaten eggs.
  • Beat gently on low speed to incorporate all the ingredients together and form a consistent cake batter.
  • Stop the electric beater and using a spatula fold in the blueberries into the batter.
  • Transfer half of the cake batter into one cake pan and the other half of the batter into the second cake pan. You now have two cake pans filled with roughly the same amount of cake batter.
  • Bake each cake layers for 20-25 minutes or until a skewer inserted in the center of the cake comes out clean. If you have a convection mode on your oven you can easily bake the two cake layers at the same time. Otherwise it is preferrable to bake one cake layer at a time. You can keep the second layer at room temperature while the first cake layer is baking.
  • Let the cake cool down 10 minutes in the pan then release on a cooling rack.
  • Cool down at least 3 hours or until the cakes are at room temperature before frosting. Don't cool down in the fridge or the cakes will loose their moisture and become dense.

KETO LEMON BUTTERCREAM

  • In a medium size mixing bowl, add the soft butter and using using an electric beater, beat soft butter for 1 minute. Stop beater, then add softened cream cheese.
  • Beat on medium speed for about 1-2 minutes or until fluffy and light in color.
  • Stop the beater and add in lemon juice, unsweetned almond milk and powdered sugar-free sweetener.
  • Beat again, on low speed first, to avoid the powdered sugar to burst outside of the mixing bowl, then on medium speed until the frosting is thick.
  • Use the frosting to assemble the 2-layer cake.
  • You can make the frosting ahead of time and store in the fridge in an airtight container while the cake layers are cooling down.

BLUEBERRY CHIA COULIS

  • In a small sauce pan, add blueberries, lemon juice, chia seeds and sugar free powdered sweetener.
  • Bring to a boil, smash the blueberries with a fork, then simmer 2-3 minutes, stirring constantly until it forms a slightly thick coulis.
  • Use the coulis between the cake layer, preferrably add on top of the first layer of buttercream.

STORAGE
Store leftover frosting, coulis in an airtight container in the fridge for up to 3 days.
Store the lemon cake in the fridge in a cake box for up to 3 days. You can freee the cake too but I recommend to freeze unfrosted cake for better taste when defrosted.

This cake was wonderful! I will make this cake again and again!

- Miami Food Network -

The keto cake recipe series continue with this low-carb lemon cake or should I say keto lemon blueberry cake? Well, this is probably more appropriate because this keto cake contains fresh blueberries and a delicious sugar free blueberry coulis too. I couldn’t resist adding blueberries in this cake. I have a slight addiction to the lemon-blueberry combo and I can’t stop myself. So keto lemon almond cake to the rescue!

 

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