This lemon cake has a melt-in-your-mouth texture. The cake is low carb and keto-friendly. It only needs 4 ingredients. It can be enjoyed for brunch or dessert.
This keto-friendly lemon cake has such a soft texture that just melts in your mouth as you eat it. You can make it for any occasion, but I love to add a glaze for a nicer presentation to make for a brunch gathering.
Ingredients
- Superfine almond flour
- Eggs
- Lemon
- Allulose
Superfine almond flour: This cake is made with blanched superfine almond flour. Make sure you use almond flour that is superfine so that the texture is as close to flour as possible. I also recommend blanched almond flour so that the cake has a nice uniform color.
Eggs: Eggs are the key to the structure of this cake. The egg yolks and whites are separated and the egg whites are beaten to stiff peaks and folded into the batter.
Lemon: This cake contains fresh lemon zest to give the cake a nice pleasant lemon flavor. I don’t recommend adding lemon juice to the batter. While adding lemon juice can add more lemon flavor, it also makes the cake have an uneven color. You can add lemon extract if you want to increase the lemon flavor in this cake. You can also make a simple lemon icing with lemon juice to add more lemon flavor to the cake.
Allulose: Allulose is a low carb sweetener. Make sure to use allulose and not other low carb sweeteners like erythritol or monk fruit. This recipe needs the sweetener to melt like regular sugar. Erythritol and monk fruit don’t melt the same way. We tested this with both erythritol and monk fruit and each time it caused the cake batter to separate during baking. Allulose is a naturally occurring sugar classified as a rare sugar. It largely is not metabolized and passes through the body, which is why it is considered a low carb and keto-friendly sweetener.
How to Make Keto Lemon Cake
- The egg yolks and half of the allulose are first mixed together. The almond flour and zest are then added in. The mixture will be thick.
- The egg whites are then beaten, with the remaining allulose gradually added in until stiff peaks form.
- The egg whites are folded into the almond flour batter. The batter should be light and fluffy when finished.
- The batter is then transferred into an 8 inch springform pan and ready to be baked.
Keto Lemon Cake Texture
This cake will not have the texture of traditional cake made with wheat flour. However, even though the cake is made with almond flour, the cake almost melts in your mouth as you eat it, making the texture very enjoyable.
More Keto Cake Recipes
4 Ingredient Keto Lemon Cake
Ingredients
- 4 large eggs yolks and whites separated
- 1 cup (170 g) allulose divided
- 1 1/2 cups (141 g) superfine blanched almond flour
- 1 tbsp (6 g) lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Spray the interior of an 8-inch springform cake pan with non-stick spray and line the bottom with parchment paper. Make sure the sides are thoroughly greased so that the cake doesn’t stick to the sides of the pan. Set aside.
- In a large mixing bowl, whisk together the egg yolks and 1/2 cup of allulose sugar until smooth. Add almond flour and zest and mix with a spatula until evenly combined. Your mixture will be very thick, almost like a paste.
- Add the egg whites to the bowl of a stand mixer. Using the wire whisk, beat at medium speed until the eggs are foamy, about 1 to 2 minutes.
- With the machine still running, slowly add the remaining 1/2 cup allulose until all of it is added. Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form, about 3 minutes.
- Working in 4 batches, gently fold the beaten egg whites into the egg yolk mixture with a spatula until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for about 30-35 minutes or until the cake is dark golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then run a butter knife or spatula around the edge of the cake to loosen it from the sides of the springform pan before releasing the latch and removing the outer ring. Be sure to remove the cake from the springform pan soon after baking because as it cools it gets more sticky and the sides will stick to the pan if you remove it too late.
- Let the cake cool completely before decorating or cutting and serving.
Notes
- Make sure to use allulose. This cake was tested with other low carb sweeteners like monk fruit and erythritol and they did not work.
- I purchase allulose from Amazon*.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Make sure to use superfine blanched almond flour and not just fine almond flour or almond meal.
- Optional glaze:
- 2 cups powdered keto sugar (like powdered Swerve, powdered allulose, etc)
- 3-6 tbsp lemon juice or milk
- Whisk the powdered sugar substitute with 3 tbsp of milk/lemon juice. Add more as needed until you have a thick white icing that is still spreadable. Spread over surface of the cake. If desired, garnish with fresh lemon slices and zest.
- Estimated nutrition does not include optional glaze. If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from allulose.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Very Delicious
Great recipe
Thank you! We’re so glad you enjoyed this recipe!