Go Back
+ servings
Print Recipe
5 from 2 votes

Keto Naked Lemon Cake with Lemon Cream Cheese Frosting NEW VERSION

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions. This is the version with avocado oil.
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
  • 3/4 cup avocado oil
  • 8 large eggs
  • 1 cup lemon juice 8 large lemons
  • 1 tablespoon lemon extract
  • 4 tablespoons sour cream

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. Set aside
  • Beat eggs on medium high for a good five minutes until frothy.
  • Slowly stream in avocado oil.
  • Mix lemon juice with sour cream and extract.
  • Stream into batter.
  • Add dry ingredients to wet ingredients in mixer.
  • Mix just until incorporated. Batter will be thick.
  • Microwave a teaspoon of batter for 20-30 seconds. Taste for sweetness and lemon flavor.
  • Evenly divide in three six inch pans.
  • Bake at 325 degrees. Make sure to check at 25 minutes. You may need to bake ten more minutes. You may need to put foil over cake if it's browning too much and not done. Use thermometer to test inside center of cake. It will need to be 207 degrees F.
  • Cool completely in pan before removing, as this cake is tender.
  • Once cooled, remove from pan, and apply cream cheese frosting.

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. Taste for lemon flavor and sweetness.
  • To apply frosting, decide how your cake will stack. Use a piping bag to apply frosting to the two centers in concentric circle, which ensures an even layer.
  • 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