low carb cake

This Gluten Free Lemon Cake is moist, soft and full of bright lemon flavors. This recipe is easy to make with almond flour and a dairy-free cream cheese frosting that can easily be made paleo is the perfect healthy dessert for spring and summer! 

Gluten Free Lemon Cake

almond flour

coconut flour

baking powder

baking soda

fine sea salt

vinegar

almond milk

eggs (, room temperature)

sugar

vanilla extract

lemon extract

lemon juice

lemon zest

FOR THE FROSTING:

unsalted grass-fed butter

cream cheese (,

powdered coconut sugar (,

almond milk (or any other milk of your choice)

FOR GARNISH:

Lemon slices

FOR THE LEMON CAKE:

Preheat oven to 350 degrees F.

Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.

In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

In another separate large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.

Slowly add the dry ingredients to the wet ingredients. Stir until well combined.

Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.

Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract and lemon zest and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

FROST AND ASSEMBLE THE CAKE:

Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting). Decorate with lemon slices and chill in the fridge for an hour or two before slicing.

Store cake covered in the fridge for up to 5 days.

A soft, moist cake that&#x27;s bursting with lemon flavor! Add fluffy lemon buttercream to make it absolutely heavenly! Free from gluten, grains, eggs, dairy, sugar, so you can freely enjoy cake that fits your dietary needs. (Paleo, Vegan, Keto)

Low-Carb Lemon Loaf Cake

tapioca flour

Tbs monkfruit granules

flaxseed

Tbs baking powder

tsp baking soda

tsp pure stevia powder

pink salt

turmeric (or 2 squirts natural yellow food coloring, optional

water

Tbs lemon juice

2 lemons

avocado oil

vanilla

palm oil (shortening, at room temp)

Lakanto powdered monkfruit (to taste)

tsp finely grated lemon zest

tsp tapioca flour (optional

Preheat the oven to 325. Line a small bread pan with 2 strips of parchment paper (crossways) for easy removal

Whisk together dry ingredients in a large mixing bowl. Mix together water, lemon juice, zest, oil and vanilla in another small bowl.

Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick)

Scoop batter into the pan.

Bake for about 35-40 minutes until the top springs back when pressed. *Important* Turn the oven off, but leave the loaf in the oven for another 5 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack before cutting.

Allow to cool completely before frosting.

To make the cake:

Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).

Mix for about 5 seconds to soften. Add remaining ingredients and beat until fully mixed. Taste and adjust.

Smooth frosting generously onto cooled cake. Top with extra zest, if you like. Enjoy!

To make the frosting:

The best keto chocolate cake recipe ever! Shredded zucchini makes it moist and is well hidden. The kids will never know you are sneaking in a vegetable.

Best Low Carb Chocolate Cake

cocoa powder

sugar sugar

stevia concentrated powder (see note for alternative)

cinnamon

sea salt

coconut oil (melted)

eggs (beaten)

zucchini (shredded)

sugar free chocolate chips

chocolate buttercream frosting

In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.

Mix in eggs, coconut oil, and vanilla until well combined.

Stir in zucchini (and optional chocolate chips if using).

Spread out into greased 9x13-inch pan (or two round 9-inch pans).

Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.

Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

https://content.jwplatform.com/videos/bmsaVkr6.mp4

Low Carb Chocolate Cake with Sugar Free Buttercream Frosting

The best keto cake with chocolate cake layers and strawberry buttercream! Tastes amazing!

Chocolate Strawberry Keto Cake Recipe (video)

eggs

tsp vanilla extract

tsp coffee extract; optional

granulated erythritol

tsp baking powder

refined coconut oil (melted)

unsalted butter (softed)

erythritol

tsp strawberry emulsion or extract

tbsp sugar-free strawberry preserves

red food coloring; optional

strawberries (for filling)

strawberries (for garnish)

Prepare the keto chocolate sponge cake first. Preheat the oven to 350F/177C and prepare three, 8-inch cake pans by lining the bottom with parchment paper; leave the sides ungreased. Place the eggs into a mixer bowl and whisk on high speed for 4 to 6 minutes, until the eggs are fluffy, voluminous and pale in color. Add the vanilla and coffee extracts and whisk again for 30 seconds.

In a separate bowl, combine the almond flour, erythritol, baking powder and cocoa powder. Sift the dry ingredients into the eggs in three small increments, folding gently but thoroughly after each addition. Watch my video recipe to see how it&#39;s done. Add in the coconut oil last and very gently fold it into the batter for about 30 seconds; it does not need to be mixed in thoroughly.

Divide the prepared cake batter evenly between the three pans; use a kitchen scale if desired. Use an offset spatula to spread the cake batter evenly to the edges. Bake the cake layers for 17 to 19 minutes, just until the cake batter is set; the top of the cake layers will be glossy and bubble. Remove the layers from the oven and onto a cooling rack to cool. After about 15 minutes, run a knife along the edges of the pans to release the cake layers, gently invert the cake, remove the parchment paper and allow to cool completely. The cake layers will be fragile; handle with care! If a layer splits, that's perfectly fine; the buttercream will keep it together!

For Chocolate Cake Layers:

Once the layers are cooled, prepare the strawberry keto buttercream. Place the softened butter into a mixer bowl and whisk on high speed for 4 to 5 minutes, until the butter is light, fluffy and almost white in color. Scrape down the sides of the mixing bowl often to ensure that all the butter gets whisked.

Next, add in the powdered erythritol and mix it in on the lowest speed for about 1 minute, until incorporated. Once incorporated, turn the mixer up to high speed and continue whisking for another 2 to 3 minutes, until the buttercream is light and fluffy. Add the strawberry extract and sugar-free preserves last and whisk for up to 30 seconds, or until well combined. Transfer about 1 1/2 cups of the buttercream into a pastry bag tipped with a star tip; I used Ateco #847.

For Strawberry Buttercream:

To assemble the cake, spread a medium amount of buttercream onto the first layer and use an offset spatula to spread the buttercream evenly. Pipe a barrier ring of frosting along the edge of the cake layer, then add in 1 cup of the diced strawberries; the barrier will help keep the strawberries inside. Press the strawberries gently into the buttercream to keep them in place.

Repeat the same process for the second cake layer and top with the last one. Frost the top and sides of the cake, spreading evenly with offset spatulas and cake spatulas. After applying a crumb coat, freeze or refrigerate the cake for at least 10 minutes, then add the final layer of frosting. Garnish the cake with dollops of the remaining buttercream and fresh strawberries. Keep the cake refrigerated for up to 3 days.

Assembling the Cake:

https://www.youtube.com/watch?v=2iNtX00s-gQ

GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/chocolate-strawberry-keto-cake/

The best kind of keto cake - looks, tastes and feels like a regular cake! This delicious keto, low-carb, no-sugar chocolate strawberry cake is made with a keto sponge cake, loads of fresh strawberries and strawberry-flavored keto buttercream! Absolutely NO aftertaste when using erythritol sugar replacement! Perfect for any occasion!

Get the erythritol I used here (affiliate links)
Granulated Erythritol: https://amzn.to/35CYx8J
Powdered Erythritol: https://amzn.to/2tMhgRO

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KETO Chocolate Strawberry Cake Recipe - Low-Carb, Low-Sugar Cake Recipe!!

This Chocolate Keto Mug Cake is ready to enjoy only in 90 seconds! Once you try this,  you won't need another keto mug cake recipe!

Best Chocolate Keto Mug Cake

tbsp Butter, melted

tbsp Almond flour

tbsp Cocoa powder, unsweetened

tsp Coconut flour

Tbsp Monk fruit,

Tbsp of Nestle cream

tsp Baking powder

tsp Vanilla Extract

Melt butter in a coffee mug.

Add all other ingredients and stir well until...

Add all other ingredients and stir well until all the lumps are out.

Cook in the microwave for 90 seconds. You...

Cook in the microwave for 90 seconds. You may have to adjust the cooking time since all microwaves cook at different speeds.

This keto lemon pound cake is rich and buttery with a zesty lemon flavor and topped with a sweet sugar free lemon glaze. And with just over 3 NET CARBS per slice, this keto lemon cake will let you have your cake and eat it too. 

Keto Lemon Pound  Cake | The Best Keto Cake

butter (112 grams), softened

(90 grams) cream cheese

(100 grams) Granular Swerve

(220 grams) almond flour

(56 grams) coconut flour

(125 grams) Confectioners Swerve

cream cheese

Preheat your oven to 350°F (177°C) and line a 9x5 inch loaf pan with parchment paper.

In a large bowl, combine the almond and coconut flour with the baking powder and mix until combined. 

In a separate bowl, combine the cream cheese, butter, and Granular Swerve with a hand mixer. Add your eggs one at a time while mixing until everything is combined.

Then add the lemon juice, flour mixture, and lemon zest and mix on the lowest setting to combine. 

Pour the batter into your loaf pan and bake for 45-60 minutes or until the center is firm and the edges are golden brown. 

Check the cake at about the 30-minute mark, and again at 40 minutes. If the top of the cake is becoming too brown, cover it with tin foil.

Let the cake cool for 10 minutes in the pan. Then lift the parchment paper to remove the cake from the pan and transfer the cake to a wire rack to finish cooling.  

While your cake is cooling, prepare the glaze icing. Mix the Confectioners Swerve, cream cheese, and lemon juice in a bowl.  

Spread the glaze evenly on top of the cooled cake and let it drip down the sides.

This lemon cake is truly biting into sunshine! I love it! My family loves it. I make it all the time to have for sweet tooth cravings. Awesome! Thanks Joe!

I’ve made a few keto pound cakes and none of them were as good as this!! Subtle lemon flavor but soooo good. Definitely making it again soon!

Loved this! My kids didn’t want to try it and after they had a piece they ended up eating the whole thing lol

Great flavor, cake texture, and icing! Probably my favorite cakey keto recipe I've tried. For sure going to make it again!!

LOVED THIS! Tasted like the pound cake I used to get at the coffee shop. Will absolutely be making again!

Can't get over how good the glaze is on this. I'm not typically a fan of lemon flavored recipes but I loved this cake!

Made this for my diabetic mom and she loved loved LOVED it🙂

Came out tasting better than I hoped for. Very delicious recipe!!

Had my sister over and we made this, us and our kids loved it!!

Hands down favorite keto cake I've tried!!! I had a friend over and she thought it was great too.

I've made this pound cake a few times and really love it. One of my favorites!

This loaf is incredible! Best low carb one I've tried.

The cake consistency is very good and icing is a delicious touch.

I enjoy lemon tasting desserts and this was one of my favs!

I enjoyed this more than the one I used to get at starbucks! New fav cake recipe.

This loaf cake was dense, moist, and really had a great flavor to it.

I think this was the best keto cake that I have tired. The icing is so good I could eat it by the spoonful.

Just an incredible pound cake. We will be making it again.

All I can say is yum!!! This pound cake was very good and easy to make.

The cake and icing are a one two punch of yumminess!!

Make a basic low carb almond flour pound cake fabulous. Simply add some fresh strawberries and a little whipped cream and you've got this tasty gluten strawberry shortcake.

Low Carb Keto Strawberry Shortcake

butter (softened)

cream cheese (softened)

powdered erythritol (or Swerve)

stevia concentrated powder

eggs (room temperature)

strawberries

whipped cream

Cream the butter, cream cheese erythritol, and stevia with an electric mixer. Add the eggs, one at a time; blend in the extracts.

Mix the almond flour and baking powder; add to the egg mixture a little at a time.

Pour into a well-greased 9×5-inch loaf pan at 325ºF for 50-55 minutes or until well browned.

Cool 10 minutes, remove from pan.

For Pound Cake

Slice two pieces of pound cake.

Slice two strawberries.

Place one sliced strawberry on top of bottom cake and top with sugar-free whipped cream.

Repeat for top layer.

For Strawberry Shortcake

https://embed.mediavine.com/videos/ousabwyfjsx4ovj3ekjb

Sugar Free Low Carb Gluten Free Strawberry Shortcake

Birthdays just got happier with an easy chaffle birthday cake recipe. The best birthday present you can give is three tiered cake flavored keto waffle with creamy buttercream frosting.

Keto Birthday Cake Chaffle

heavy whipping cream

monk fruit

cake batter extract

unsalted butter, softened

Preheat

Preheat waffle maker to medium high heat.

Whisky it

Whisk together all the chaffle ingredients - egg, cream cheese, almond flour, baking powder, heavy cream, monk fruit, vanilla and cake batter extract.

Pour batter

Pour 1/3 of the chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3 minutes or until waffle set. You want this chaffle to be spongy and not crisp.

Remove & repeat

Remove chaffle from the waffle maker and repeat with remaining batter until you have three cake chaffles.

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Top 12 low carb cake recipes from across the web

The most viewed low carb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Lemon Cake

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Chocolate Strawberry Keto Cake Reci...

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Keto Lemon Pound Cake | The Best K...

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The most viewed low carb cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine