Keto lemon cake is a delightful dessert that truly proves you don’t have to sacrifice flavor for a healthy lifestyle. This particular keto lemon cake recipe features a ‘poke’ technique, allowing a luscious sugar-free lemon curd to soak into every bite, creating an incredibly moist and flavorful experience. I’ve found that the key to a truly successful keto lemon cake is balancing the tartness of the lemon with just the right amount of sweetness from your chosen granular sweetener. This recipe aims for that perfect harmony, making it an ideal treat for those following a ketogenic diet or simply looking for a lighter dessert option.

⏱ Time: 45 min
👥 Servings: 9
📊 Level: Easy
🥗 10 ingredients
Zesty Keto Lemon Poke Cake - keto lemon cake - Keto Lemon Cake: whip up this vibrant and guilt-free poke cake, infused with a tangy sugar-free lemon curd. Perfe

Zesty Keto Lemon Poke Cake

Keto Lemon Cake: whip up this vibrant and guilt-free poke cake, infused with a tangy sugar-free lemon curd. Perfect for any low-carb celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups almond flour
  • 1/2 cup granular sweetener
  • ⅓ cup unflavored whey protein powder
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup butter melted
  • 2 tsp lemon zest
  • ¼ cup fresh squeezed lemon juice
  • 1 cup keto lemon curd

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan with almond flour.
  2. In a large bowl, whisk together almond flour, granular sweetener, whey protein powder, baking powder, and salt. In a separate medium bowl, whisk together eggs, melted butter, lemon zest, and lemon juice.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Once the cake is baked, let it cool for 10 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake.
  5. Gently warm the keto lemon curd (if it’s too thick) and then pour it evenly over the warm cake, ensuring it seeps into all the holes. Spread any excess over the top. Let the cake cool completely before serving.

Notes

– For the best texture, ensure your eggs and melted butter are at room temperature. This helps them incorporate more smoothly into the batter.
– Don’t overmix the cake batter; overmixing can lead to a tougher cake. Mix until just combined.
– When poking holes, I once used a fork and found the holes too small for the curd to properly seep in. A wooden spoon handle or a skewer creates perfect channels for maximum lemon infusion.
– Store any leftover keto lemon cake covered in the refrigerator for up to 4-5 days. It actually tastes even better the next day!
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the best texture, ensure your eggs and melted butter are at room temperature. This helps them incorporate more smoothly into the batter.
  • Don’t overmix the cake batter; overmixing can lead to a tougher cake. Mix until just combined.
  • When poking holes, I once used a fork and found the holes too small for the curd to properly seep in. A wooden spoon handle or a skewer creates perfect channels for maximum lemon infusion.
  • Store any leftover keto lemon cake covered in the refrigerator for up to 4-5 days. It actually tastes even better the next day!

This keto lemon cake is a vibrant, low-carb dessert that will impress anyone. Give this recipe a try and enjoy a slice of sunshine without the sugar!

Try this next: Zesty Keto Key Lime Pound Cake! Low-Carb Dream!

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