Keto Lemon Drizzle Cake

Indulge in the zesty perfection of this Keto Lemon Drizzle Cake, a low-carb twist on a classic favorite that’s irresistibly moist and bursting with bright citrus flavor. Made with almond and coconut flours, this gluten-free dessert is perfectly sweetened with erythritol, making it ideal for keto and sugar-free diets. The addition of fresh lemon zest and juice brings a vibrant tang, while a luscious lemon glaze elevates every bite with a refreshing pop of flavor. Easy to prepare in just 15 minutes, this guilt-free treat bakes to golden perfection in under an hour, making it perfect for tea-time, brunch, or a light dessert. Serve this keto-friendly lemon cake as a delightful centerpiece at your next gathering or enjoy a slice with your favorite low-carb beverage!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 10

Ingredients

• 200 grams Almond flour
• 30 grams Coconut flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 100 grams Erythritol sweetener
• 120 grams Unsalted butter, softened
• 4 units Eggs, large
• 1 teaspoon Vanilla extract
• 2 tablespoons Lemon zest
• 3 tablespoons Lemon juice, freshly squeezed
• 2 tablespoons Heavy cream
• 50 grams Powdered erythritol sweetener (for the drizzle)
• 2 tablespoons Lemon juice (for the drizzle)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a loaf tin with parchment paper.

Step 2

In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the erythritol and softened butter together until creamy and pale.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.

Step 5

Gradually add the dry ingredient mixture to the wet mixture, alternating with the heavy cream, and mixing until well combined.

Step 6

Pour the batter into the prepared loaf tin and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and allow it to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 9

For the drizzle, mix together the powdered erythritol and lemon juice until smooth and slightly runny.

Step 10

Once the cake is fully cooled, drizzle the lemon mixture over the top of the cake, allowing it to drip down the sides.

Step 11

Let the drizzle set for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(827.3g)

Amount per serving	% Daily Value*
Calories	2555.9

Total Fat 231.7g	0%
Saturated Fat 84.6g	0%
Polyunsaturated Fat g
Cholesterol 1036.0mg	0%
Sodium 1376.9mg	0%
Total Carbohydrate 226.8g	0%
Dietary Fiber 35.3g	0%
Total Sugars 12.2g
Protein 73.8g	0%

Vitamin D 160IU	0%
Calcium 607.0mg	0%
Iron 12.8mg	0%
Potassium 605.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 9.0%

Carbs: 27.6%