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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 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 393kcal
Author: Angela Roberts


Dry Ingredients

Wet Ingredient Group

  • 2 tablespoons zest from lemons reserve some for topping cake
  • 1 1/2 cups Swerve Granulated
  • 3/4 cup butter can use avocado oil
  • 7 large eggs
  • 1 cup lemon juice 8 large lemons
  • 2 tablespoons heavy cream (or milk)

Lemon Frosting


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


  • Use three six-inch cake pans.
  • Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.
  • 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.
  • Cream butter in your mixer or in a bowl, using a hand mixer. Add sweetener and beat until fluffy, about two minutes.
  • Add eggs one at a time. Mix each well.
  • Add lemon juice.
  • Add heavy cream or milk to batter if it appears too thick.
  • Add dry ingredients to wet ingredients in mixer.
  • Mix just until incorporated.
  • Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes.
  • You want to bake to golden brown.
  • Cool completely in pan before removing, as this cake is tender.
  • Once cooled, remove from pan, freeze for at least one hour before frosting cake.
  • You can freeze each cake separately, wrapped in plastic and frosted at another time.
  • If you're only freezing cake to frost, no need to cover.

Frosting Instructions

  • Beat cream cheese until very smooth. Beat butter separately for five minutes.
  • Add together. Beat again until very smooth.
  • Add juice and lemon zest.
  • Add confectioner's sugar a little at a time.
  • Beat until very 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.


At 16 slices, 6 Net Carbs per slice.
You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.


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