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4.56 from 9 votes

Healthy Moist Lemon Cake Recipe

Almond Flour and coconut flour come together to make the most delicious moist lemon cake, paleo, low carb and diabetic friendly. Makes a one-layer cake, either 8 inch or 9 inch.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 10
Calories: 380kcal
Author: Angela Roberts


Lemon Cake Ingredients

  • 2 1/2 cups blanched almond flour 280 grams I use this or recipe here
  • 1/4 cup coconut flour
  • 1 teaspoon xanthan gum
  • 1 cup Swerve confectioners sugar
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 3 large eggs lightly beaten
  • 1 tablespoons milk cream, or almond milk (I used cream)
  • 1/2 cup avocado oil
  • 8 small lemons for juice or 1 full cup of lemon juice
  • 1 tablespoon zest from lemons reserve some for topping cake

  • Lemon Glaze for One Layer Cake
  • 2 tablespoons lemon juice
  • 1/2 cup Confectioners Sugar I use sugar free Swerve
  • 1-2 tablespoons heavy cream optional

  • Lemon Frosting
  • 1/2 cup butter
  • 2 cups confectioners sugar I use swerve
  • 1/4 cup lemon juice


Lemon Cake Instructions

  • Grease a one layer cake pan. Can use a 8 inch or 9 inch. I used a 9 inch.
  • Zest all lemons. Reserve some zest for topping cake later.
  • Rub zest into sugar.
  • Mix flours, sugar, salt, baking soda, xanthan gum together. Set aside.
  • Mix eggs, milk, oil, zest, lemon juice together.
  • Add dry ingredients to wet ingredients.
  • Mix just till incorporated.
  • Bake at 350 degrees for 35-40 minutes. Make sure to check at 30 minutes. (see notes)
  • If making a mini triple cake, use three 6 inch cake pans.
  • Use Parchment for the bottoms and spray the sides with baking spray or grease pans with coconut oil or oil of choice.

Lemon Glaze Instructions

  • Mix lemon juice with confectioners sugar.
  • If not thick enough, you can add in cream or butter.

Lemon Frosting

  • Whip butter first. add in confectioner's sugar and then add in lemon juice.


You can choose to make a light glaze or a thicker icing/frosting. There are instructions for both. You can use regular confectioner's sugar instead of Swerve if you desire.
Baking Times: On various occasions, my cake baked a little differently. At 40 minutes it was golden brown, but other times a little darker than I wanted. You might consider checking at 30 minutes and putting a loose tin foil sheet over the time if the cake is already golden brown.
1/8th of cake is 5 net carbs.
I recently added xanthan gum to the recipe as it is so moist, it falls apart, but you can skip.


Serving: 1g | Calories: 380kcal | Carbohydrates: 11g | Protein: 10g | Fat: 35g | Fiber: 6g | Sugar: 2g