Low Carb Zitronenkuchen

Indulge in the zesty delight of Low Carb Zitronenkuchen, a German-inspired lemon cake reinvented for a keto-friendly lifestyle. This moist and tender dessert combines the rich nuttiness of almond and coconut flours with the tangy brightness of freshly squeezed lemon juice and zest. Sweetened with erythritol and topped with an optional sugar-free lemon glaze, it delivers all the citrusy flavor without the carb-laden guilt. Perfectly balanced between fluffy and dense, this cake comes together in just 15 minutes of prep time and bakes to golden perfection in under an hour. Whether you're enjoying it as an afternoon treat or a light dessert, this low-carb lemon cake is the ultimate crowd-pleaser for health-conscious bakers.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 10

Ingredients

• 200 grams Almond flour
• 30 grams Coconut flour
• 100 grams Erythritol (or other low-carb sweetener)
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 4 large Eggs
• 100 grams Unsalted butter, melted
• 60 milliliters Heavy cream
• 50 milliliters Lemon juice (freshly squeezed)
• 2 tablespoons Lemon zest
• 1 teaspoon Vanilla extract
• 50 grams Powdered erythritol (optional, for glaze)
• 2 tablespoons Lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper or grease it lightly with butter or oil.

Step 2

In a medium mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Stir until evenly distributed.

Step 3

In a large bowl, whisk together the eggs, melted butter, heavy cream, lemon juice, lemon zest, and vanilla extract until smooth and well-incorporated.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring well to form a thick and smooth batter.

Step 5

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

Step 6

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7

Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 8

For the optional glaze, mix powdered erythritol and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.

Step 9

Slice into 10 pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(844.6g)

Amount per serving	% Daily Value*
Calories	2518.0

Total Fat 224.5g	0%
Saturated Fat 80.6g	0%
Polyunsaturated Fat g
Cholesterol 1022.3mg	0%
Sodium 1605.5mg	0%
Total Carbohydrate 225.6g	0%
Dietary Fiber 35.3g	0%
Total Sugars 13.1g
Protein 74.8g	0%

Vitamin D 164IU	0%
Calcium 603.1mg	0%
Iron 12.2mg	0%
Potassium 606.5mg	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: 62.7%

Protein: 9.3%

Carbs: 28.0%