Go Back
+ servings
Keto Naked Lemon Cake
Print Recipe
5 from 1 vote

Butter Version: Keto Naked Lemon Cake with Lemon Cream Cheese Frosting

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 14
Calories: 393kcal
Author: Angela Roberts

Ingredients

Dry Ingredients

Wet Ingredient Group

  • 2 tablespoons zest from lemons reserve some for topping cake
  • 1 cup Swerve Granulated powdered erythritol
  • 1/2 cup avocado oil can use olive oil
  • 6 large eggs
  • 1/2 teaspoon lemon extract
  • 1/2 cup lemon juice 8 large lemons
  • 2 tablespoons heavy cream (or almond milk)

Lemon Frosting

  • 12 ounces cream cheese
  • 3/4 cup butter 4 ounces
  • 1 lemon (for juice and zest)
  • 1.5 cups Swerve confectioner's sugar more if needed
  • 2 tablespoons heavy cream

Garnish

  • 1 cup blueberries for topping optional
  • 1 tablespoon fresh thyme for garnish optional

Instructions


  • Use three six-inch cake pans.
  • Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.

Dry Ingredients

  • Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
  • Zest all lemons. Reserve some zest for topping cake later.
  • Rub zest into swerve with your fingers to release the lemon oil.

Wet Ingredients

  • Beat eggs for about a minute till frothy.
  • Stream oil into eggs.
  • Add swerve or whatever sweetener you are using.
  • Add lemon juice and lemon extract.
  • Add dry ingredients to wet ingredients in mixer.
  • Add heavy cream or almond milk to batter if it appears too thick.
  • Mix just until incorporated.
  • Do a taste test for lemon flavor. Microwave 1 teaspoon of batter for about 20 seconds.
  • Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes. You want your cake to be 207 F. Degrees in center.
  • Divide evenly into pans.
  • You want to bake to golden brown.
  • Once out of the oven, use offset spatula and go around the edges. Cool for 15 minutes.
  • Once cooled, remove from pan, and cool completely before frosting.
  • You can freeze each cake separately, wrapped in plastic and frosted at another time.

Frosting Instructions

  • Beat cream cheese until very smooth. Beat butter separately for five minutes. Make sure butter and cream cheese are at the same temperature 69/70 or they will not incorporate well together, especially is butter is warmer than cream cheese.
  • Beat on low until smooth.
  • Add juice and lemon zest.
  • Add confectioner's sugar a little at a time.
  • Beat until smooth.
  • To apply frosting, decide how your cake will stack. Even out with serrated knife if necessary.
  • Put a third of frosting on first layer. Smooth out with an offset spatula. Repeat on next layers.
  • Smooth all frosting out on sides.
  • Add optional fresh lemon thyme on top with remaining lemon zest.
  • Add blueberries or raspberries if desired.
  • This cake is rich. Cut into 16 thin slices.
  • It's best served cold.

Notes

At 14 slices, 6 Net Carbs per slice.
You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g