Zesty Keto Lemon Dream Cake
A delightful and zesty keto-friendly lemon dream cake, perfect for those following a low-carb diet. This sugar-free dessert is a dream come true for lemon lovers!
Equipment
- Two 8-inch round cake pans
- Parchment Paper
Ingredients
Light Lemon Cake Layers
- 2 1/4 cups almond flour
- 1/3 cup unflavored whey protein powder or egg white protein powder
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 3/4 cup Swerve Granular or your favorite granular keto sweetener
- 4 large egg whites at room temperature
- 1 tsp vanilla extract
- 1/4 to 1/3 cup water
Lemon Cream Filling
- 6 ounces cream cheese softened
- 3/4 cup powdered Swerve Sweetener divided
- 1 1/2 tbsp grated lemon zest
- 3 tbsp fresh lemon juice
- 3/4 cup heavy whipping cream
Crumb Garnish
- 1/3 cup almond flour
- 3 tbsp powdered Swerve Sweetener
- 2 tsp lemon zest
- 2 tbsp butter melted
- 1/4 tsp vanilla extract
Instructions
- For the Light Lemon Cake Layers:
Preheat your oven to 325°F (160°C). Prepare two 8-inch round cake pans by greasing them, then lining the bottoms with parchment paper and greasing the parchment. - In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt. Set aside.
- In a larger bowl, beat the softened butter with the granular sweetener until the mixture is light and fluffy.
- Next, beat in the egg whites and vanilla extract until everything is well combined.
- Gradually add the dry almond flour mixture to the wet ingredients in two parts, alternating with 1/4 cup of water. If your batter feels too thick, stir in the remaining water.
- Divide the batter evenly between your two prepared cake pans, spreading it gently to the edges and smoothing the tops.
- Bake for 20 to 25 minutes, or until the cakes are golden brown and feel firm when lightly touched. Let them cool completely in their pans.
- For the Luscious Lemon Cream Filling:
In a medium bowl, beat the softened cream cheese until it's wonderfully smooth. - Add 1/2 cup of the powdered sweetener, along with the lemon zest and lemon juice, beating until fully combined.
- In a separate bowl, whip the heavy cream with the remaining powdered sweetener (1/4 cup) until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture until you have a light and airy filling.
- For the Crispy Crumb Garnish:
In a medium bowl, whisk together the almond flour, powdered sweetener, and lemon zest. - Pour in the melted butter and vanilla extract, then toss the mixture until it forms delicate, coarse crumbs.
- To Assemble Your Masterpiece:
Place one cooled cake layer on your chosen serving platter. - Set aside about 1/2 cup of your lemon cream filling. Spread the rest of the filling generously over the first cake layer.
- Gently place the second cake layer on top of the filling.
- Spread the reserved 1/2 cup of cream filling around the sides of the cake.
- Using your hands, carefully press the crumb garnish onto the frosted sides of the cake.
- For a beautiful finish, dust the top of the cake with a little extra powdered sweetener.
- Refrigerate for at least 1 hour to allow the cake to set and firm up before slicing and serving. Enjoy!
Notes
This zesty keto lemon dream cake is a perfect treat for anyone looking for a delicious low-carb dessert. It's sugar-free and packed with refreshing lemon flavor.
Nutrition Information (per serving):
Calories: 342 kcal
Total Carbohydrates: 7g
Net Carbohydrates: 4.3g
Fats: 29.9g
Protein: 9.8g
Calories: 342 kcal
Total Carbohydrates: 7g
Net Carbohydrates: 4.3g
Fats: 29.9g
Protein: 9.8g
