September 3, 2019
June 14, 2019 by Dr. Kyle Varner in Recipes
This one helluva keto lemon cake recipe is so good that it’s really hard to believe it only has 2.6 grams of net carbs per serving! It’s a perfect balance of sweet vanilla flavor and zesty lemon with a deliciously creamy frosting you’ll be nuts not to love.
And if you don’t like an intense lemon flavor, just skip it or replace it with your own favorite fruit extract. Or, double down and just add more vanilla. Sometimes I also like to toss a handful of chopped nuts or berries to the mixture before I bake it. I get an entirely new, delicious recipe each time.
The texture of this cake is pretty unique too – it’s so deliciously rich and dense that you’ll easily be able to serve this cake to someone who doesn’t follow a keto diet (trust me, they won’t be able to tell the difference).
And if you’re feeling fancy, decorate with some fresh berries or chopped nuts before serving.
Fun fact: You can also pop this little lemon delight in the freezer if you eat so many slices it’s embarrassing and you need to hide the evidence from your family members or your self respect. You can freeze it whole or sliced for up to three months, which will be handy for when you want something quick and delicious again. Just let it sit at room temperature for a couple of hours before you serve it so it’s good to go.
Keto Starbucks Lemon Cake
- ½ cup butter room temperature
- 1 ½ cup erythritol
- 8 oz cream cheese
- 2 ½ cup almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 8 eggs
- 1 ½ tsp vanilla extract
- ½ tsp lemon extract
For the glaze:
- ½ cup heavy whipping cream
- ½ cup powdered erythritol
- 1 tsp vanilla extract
- Preheat the oven to 350°F. Grease a loaf pan with some cooking spray and set aside.
- In a medium bowl, beat together butter, erythritol, and cream cheese until completely smooth and fully incorporated. Set aside.
- Use a stand mixer (or good ol’ fashioned elbow grease) to combine together almond flour, baking powder, and salt. (Use the big bowl that comes with the stand mixer or if you’re mixing it by hand, make sure the bowl is big enough to be able to mix all the ingredients without making your kitchen look like it was hit by a bomb.) Add the cream cheese mixture, eggs, vanilla, and lemon extract. If you go the stand mixer route, throw on a paddle attachment and beat the ingredients on medium speed for 2-3 minutes. If you don’t, you’ll have to do this by hand. (Consider it a good calorie burner.)
- Pour the batter in the prepared loaf pan and bake for 1 hour and 30 minutes or until you can insert a toothpick in the middle and it comes out clean.
- When done, remove from the oven and cool to room temperature.
- Meanwhile, in a medium bowl, combine together heavy whipping cream, powdered erythritol and one teaspoon of vanilla extract. Beat well until light and fluffy.
- Spread the glaze over the completely chilled cake and refrigerate for one hour before serving.