Low Carb Lemon Drizzle Cake

Brighten your dessert table with this zesty and satisfying Low Carb Lemon Drizzle Cake, a guilt-free twist on the classic treat. Made with a blend of almond and coconut flours, this gluten-free cake boasts a tender, moist crumb that pairs perfectly with its tangy, sugar-free lemon drizzle. Sweetened with erythritol, this keto-friendly dessert is light yet bursting with fresh lemon flavor, thanks to vibrant lemon zest and juice. Easy to prepare in under an hour, it’s the ideal option for a low-carb snack, afternoon tea, or elegant dinner party dessert. With its refreshing citrus notes and velvety texture, this cake delivers big flavor while staying true to your low-carb lifestyle.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 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 Unsalted butter, softened
• 100 grams Erythritol or preferred low-carb sweetener
• 4 large Eggs, room temperature
• 2 tablespoons Lemon zest
• 1 teaspoon Vanilla extract
• 60 ml Lemon juice
• 60 ml Heavy cream
• 0.5 teaspoon Xanthan gum (optional)
• 30 ml For the drizzle - Lemon juice
• 50 grams For the drizzle - Erythritol or powdered sweetener

Directions

Step 1

Preheat the oven to 180°C (355°F) and line a 9-inch loaf pan with parchment paper.

Step 2

In a medium bowl, combine almond flour, coconut flour, baking powder, salt, and xanthan gum (if using). Set aside.

Step 3

In a large bowl, cream the softened butter and erythritol together until light and fluffy.

Step 4

Add the eggs to the butter mixture, one at a time, beating well after each addition.

Step 5

Stir in the lemon zest, vanilla extract, lemon juice, and heavy cream. Mix until fully combined.

Step 6

Gradually fold in the dry ingredients, mixing until just combined and a smooth batter forms.

Step 7

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

Step 8

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 10

While the cake is cooling, prepare the lemon drizzle. Mix together lemon juice and erythritol until the sweetener is dissolved.

Step 11

Once the cake is completely cool, pour the lemon drizzle over the top, allowing it to soak into the cake.

Step 12

Let the drizzle set for a few minutes before slicing and serving your low carb lemon drizzle cake.

Nutrition Facts

Serving size	(853.8g)

Amount per serving	% Daily Value*
Calories	2508.3

Total Fat 224.9g	0%
Saturated Fat 80.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1022.3mg	0%
Sodium 1365.8mg	0%
Total Carbohydrate 227.9g	0%
Dietary Fiber 36.6g	0%
Total Sugars 15.3g
Protein 75.0g	0%

Vitamin D 164IU	0%
Calcium 605.9mg	0%
Iron 12.6mg	0%
Potassium 615.9mg	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: 62.6%

Protein: 9.3%

Carbs: 28.2%