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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!

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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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Easy keto lemon cake

This sugar-free lemon blueberry cake is a 1-bowl recipe. It means that the whole keto cake batter makes two cake layers and you won’t have to repeat the recipe twice. How cool is that? You know I love easy keto recipes especially when it comes to keto desserts as I can’t wait to fix my sweet tooth.

So all you need to make a lovely keto lemon cake are a few ingredients :

  • Almond flour – I recommend super fine unblanched almond flour for best results and to avoid the gritty texture from almonds
  • Coconut flour – make sure it is fresh flour with no lumps. Also, always measure your coconut flour packed, levelled to avoid adding too much of it – this would significantly dry out the lemon cake.
  • Sugar free crystal sweetener like erythritol or monk fruit stevia blend
  • Lemon juice
  • Eggs – this is very important to use large eggs at room temperature
  • Coconut oil – melted at room temperature or lukewarm but not hot or it will ‘cook’ the eggs
  • Blueberries – fresh or frozen
  • Lemon zest – from untreated organic lemon 
  • Baking powder
  • Baking soda
  • Vanilla

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Keto cream cheese lemon buttercream

The combo of butter and cream cheese makes the most delicious keto lemon frosting for this lemon cake. Cream cheese and lemon cake go really well together! All you need for the frosting are:

  • Softened cream cheese – bring out of the fridge 1 hour before making the frosting
  • Softened butter – I recommend you bring the butter to room temperature for 3 hours before making the frosting. Also, precutting the butter into cubes will make it soften faster
  • Lemon juice
  • Powdered sugar free sweetener – same as above but powdered. If you can’t find powdered sugar free sweetener in your supermarket crush the crystal sugar free sweetener into a blender. Blend 45 seconds on high speed to make your own sugar free icing sweetener!
  • Unsweetened almond milk or heavy cream

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Sugar-free blueberry chia coulis

This cake wouldn’t be the same without the tangy lemon blueberry coulis. Of course this is optional, but trust me this brings this keto lemon cake to the next level. Bonus, this coulis doesn’t required fancy ingredients and only 3 minutes to make so you don’t have to sweat it! Simply gather:

  • Blueberries – fresh or frozen
  • Chia seeds – this helps thicken the coulis
  • Sugar free crystal sweetener like erythritol or monk fruit stevia blend
  • Water
  • Lemon juice

More keto cakes recipe

Calling all my cake lovers to try my others delicious keto cake recipes

Made this keto lemon cake yet ? Follow me on instagram and share a picture on your instagram story tagging my page ! I love to reshare your creation with my Instagram followers and see what you made.

XOXO Carine
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Keto lemon cake with blueberries

Keto lemon blueberry cake with lemon buttercream frosting
Prep Time: 20 mins
Cook Time: 25 mins
24 people
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Ingredients

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

Instructions

  • 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.
Net carbs per slices: 4.9g. Cake serve 24
Nutrition Facts
Keto lemon cake with blueberries
Amount Per Serving (1 slice)
Calories 235 Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Carbohydrates 6.2g2%
Fiber 1.3g5%
Sugar 2.6g3%
Protein 4.5g9%
* Percent Daily Values are based on a 2000 calorie diet.

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    8 comments
  1. 24 slices from a 9-inch round layer cake? Seriously? I love the way these sites try to fool you into believing these are low-carb recipes by making the servings incredibly small. I wouldn’t even know how to cut a round layer cake into 24 slices.

    • Cut cake at center. Turn cut at center again. Then cut 2″ away from center. Do that to other side of center. Turn again cut 2″from center. Cut again on other side of center You’ll get about 24 pieces if square cake. Few may be smaller. Google .you tube shows one cake maker cutting one this way. Hope it helps.

      • Thanks for such a lovely explanation, that is exactly how I cut the cake in 24 pieces but I was struggling to explain it 🙂 But I agree there is some great tutorial on Youtube, the one in this video, scroll to the end at 1 minute where this show you how to cut the cake, it is perfect. XOXO Carine

    • Good morning! This cake is definetely a low carb recipe using only low carb and sugar free ingredients. Consequently it is also a cake high in fiber, fat and protein. That is why I recommend to serve 24 portions of this 2 layer cake (not slices, I cut my cake into squares horizontally). Believe me, one serving is very fulfilling and way enough to fix your sweet tooth. This said, if you want to cut the cake in 12 big slices you can do that too and so one big slice of this lemon cake will come to 9.8 g net carbs which is still very low ! Keep in mind that a regular cake, not low carb has aroun 50-60g carbs per 100g slice! So yes, I am happy to say that this cake is low carb, sugar free and a diabetic friendly cake to celebrate. I hope you will give it a try. Have a great day, XOXO Carine.

    • Sure, that will make delicious cupcakes too without modifying the recipe. I think it will cook way faster in cupcaker case tho probably 25-30 minutes only for a tray of 12 cupcakes. Enjoy the recipe, XOXO Carine

    • Carine says:

      Thanks so much for trying this cake recipe! I am so happy you enjoy it. See you soon on the blog. XOXO Carine