Last updated on May 2nd, 2019
I’ve got an easy to make, sugar free lemon cake recipe for you, and it’s filled with sweet, tart and lots of refreshing notes. The sugar free vanilla buttercream takes this lemon cake over the edge, and I’m so happy to report that it is dairy, free paleo, and keto!
Are keto desserts here to stay on my blog?
How excited am I about this deliciousness I have for you? PRETTY FREAKING EXCITED.
I just started experimenting with keto baking last week when I made my Dairy Free Keto Chocolate Cake, and boy was I surprised by how easy it was.
Who am I kidding? It took me THREE tries but after understanding a little bit more about what it’s like to work with alternative sweeteners, this cake was a much easier feat for me.
I knew there were so many people in my life that were going to jump all over my sugar free lemon cake recipe. One of my friends is pregnant right now, and she has been craving all of the lemon sweets.
I absolutely cannot wait to bring her a huge hunk of this!
Can I use xylitol or stevia in this lemon cake?
Let’s talk about alternative sweeteners and why I recommend using erythritol or Swerve in this keto lemon cake recipe.
It was brought to my attention last week that xylitol can be a real danger for pets. One of my readers told me I should really use a disclaimer for this on any recipes I have including the ingredient.
Instead, I thought I would try my hand at using erythritol. What I love is how easy it breaks down. You can purchase a confectioners version at the store or bring home the granulated and turn it into a powdery consistency yourself.
Why? Well, why not buy the granular version and make your own confectioners version so you don’t need to purchase two separate varieties? 🙂
Just some tricks of the trade that I have learned over the years. I like to save money, ya know!
Can I use any almond flour in the keto lemon cake?
I wouldn’t, no. I particularly recommend using this super find almond flour. If you use an almond meal or a flour that isn’t fine enough, you will end up with a dense cake that isn’t fluffy.
That makes me sad to even think about.
There is nothing worse than a cake that doesn’t rise or is particularly dense. I prefer my cakes light, fluffy and airy.
Especially with the decadent sugar free vanilla buttercream that is going to be going between layers and on top.
Seriously, you are going to be licking it straight off the spatula. I asked Tim to transfer the leftovers into Tupperware for me late last night, and I turn around to see him just eating it straight out of the bowl.
My little garbage disposal he is.
More paleo desserts like this:
Anyone else ready for some warmer weather? That’s the main reason I wanted to create this sugar free lemon cake.
I thought it was starting to feel a little bit more like spring here in Southern California, so why not celebrate with a super refreshing and delicious dessert like this?
Let’s get into this keto lemon cake a little bit more…!
There is something truly irresistible about the combination of lemon and vanilla. One of the best cakes I’ve ever tasted was our wedding cake, and it had both components inside.
I’m a sucker for a light, refreshing cake layer with a rich, decadent frosting. I have a lot of issues with cakes when both the cake and the frosting are quite heavy / decadent.
That won’t be the case here. You can also go as heavy as you’d like on your frosting layers. I ended up having a good amount of keto vanilla buttercream leftover that I threw into a Tupperware container into the freezer.
At this point, I need to make someone’s birthday cake. I have a lot of sugar free vanilla buttercream in there at the moment.
Well, what are you waiting for? Have I not convinced you?
Let’s get to baking and make this keto lemon cake a staple in your baking arsenal.
I know I’ll be making it into cupcakes for Sophie’s first birthday party already. Yes, she’s only 8 months old.
Yes, I like to plan ahead (when it comes to her, at least!) 😉
Sugar Free Lemon Cake (Dairy Free, Paleo and Keto!)
- 2 eggs
- 1/2 cup ghee or coconut oil (SEE NOTES!)
- 1/2 cup canned coconut milk at room temperature
- 2 lemons juiced and zested
- 1 tablespoon pure vanilla extract
- 1/2 cup erythritol
- 1 1/2 cups almond flour make sure it is fine or super fine (SEE NOTES!)
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/4 - 1/2 cup filtered water
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line (2) 7-inch springform or regular cake pans with parchment paper circles. Spray the sides and parchment lightly with oil and set aside.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, whisk together the wet ingredients (except for water) for 1 minute until creamy throughout.
- Sift in the dry ingredients and using a spatula, fold thoroughly until smooth throughout. Your batter will be quite thick at this point. Add in a little bit of warm water at a time until your batter has reached a thick but pourable consistency (about 1/4 to 1/2 cup.)
- Pour the batter evenly amongst (2) 7-inch cake pans. Tap the cake pans aggressively on the counter to release excess air bubbles. Bake for 30-35 minutes until edges are brown and the center has set. You can test this by lightly pushing your index finger into the center. If it slowly springs back at you, the cake is ready. If it leaves an indent, keep cooking.
- Keep an eye on the edges of the cake. If you notice them starting to turn brown before the center of the cake has set, turn the head down to 300 degrees Fahrenheit for the remainder of the time in the oven.
- Remove from the oven and let cool in the pans completely. Carefully remove from the pans by running a knife along the edges and inverting them onto a wire rack. While the cakes are cooling, prepare the buttercream.
- In a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer, add in palm shortening and powdered sugar. Mix on medium high until smooth throughout. Add the rest of the ingredients except for the coconut oil and mix for about 1 minute. Slowly drizzle in coconut oil while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you have used, but I got the perfect texture with only 3 tablespoons.
- Once the cakes have cooled, layer with buttercream in between and enjoy.
Be sure to find a super fine almond flour like: Bob's Red Mill. You want it to be this consistency so the cake doesn't feel dense and raises well with a nice crumb!
You can substitute ghee for coconut oil, avocado oil or grass-fed butter. Be sure it is melted but not hot.
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.