Keto Lemon Cream Cake – All Day I Dream About Food


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This scrumptious keto lemon cake is a low carb copycat of the well-known Olive Garden Lemon Cream Cake. Delicious layers of almond flour cake with a lemony cream filling and a young crumb garnish. How are you able to resist?

Titled image of keto lemon cream cake with a slice sitting in front of the main cake.

I am completely delighted to re-introduce you to my Keto Lemon Cream Cake. It’s been a very long time coming, however belief me, the wait was value it!

I created this recipe again within the good outdated days, when keto was hardly a twinkle in folks’s eyes. While I was firmly low carb on the time, I hadn’t even heard the phrase ketogenic. And it definitely wasn’t the wildly widespread weight-reduction plan it’s now.

But 10 years in the past, a reader requested for a low carb model of Olive Garden’s Lemon Cream Cake. It was not on their menu however I was capable of finding different copycat recipes upon which to base my sugar free model.

And it shortly grew to become on of my hottest keto cake recipes.

A keto lemon cake on a white cake stand beside some cut lemons.

Keto Lemon Layer Cake

This actually is an ideal cake for lemon lovers. It options two tender layers of vanilla sponge cake, with a creamy lemon filling and a lemon scented crumb pressed into the perimeters.

For the up to date model, I simplified the cake layers, eliminating some pointless substances like xanthan gum and stevia extract. I additionally baked it in two eight-inch cake pans in order that I might skip the step of splitting one layer with a knife. I’ve by no means been excellent at that and my layers at all times find yourself uneven.

The filling is just like my unique recipe as nicely. But this time, to remain true to the unique Olive Garden model, I put my crumb garnish across the outdoors of the cake and sprinkled the highest with powdered sweetener.

It actually is the proper keto lemon cake!

A collage of photos showing how to assemble a keto lemon cream cake.

How to make keto lemon cream cake

This cake isn’t troublesome to make, though it does have a number of particular person elements and dirties various bowls. It’s an excellent baking challenge for a time off. Here’s the way it’s finished:

  1. Bake the cake layers. This is an almond flour vanilla cake, and the execution is sort of easy. I used solely egg whites in order that the cake could be lighter in each coloration and texture.
  2. Prepare the lemon cream filling. The filling is a mix of cream cheese frosting and whipped cream to make it mild and ethereal. It makes use of each lemon zest and lemon juice for taste.
  3. Prepare the crumb garnish. The crumbs on the skin of the Olive Garden cake is what makes it so distinctive. I used lemon zest to present them just a little extra tanginess.
  4. Assemble the cake. Make certain to order a number of the cream filling to unfold on the perimeters of the cake in order that the crumbs stick. The mud the highest of the cake with some powdered sweetener.
  5. Slice and serve!
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Tips for the crumb garnish

Use your fingers when including a garnish like sprinkles, nuts, or crumbs to the perimeters of a cake. Set the cake on a serving platter over a clear work floor.

Turn the cake as you gently press handfuls of the crumbs into the frosted sides. If you occur to have a cake turntable, you should use that that will help you flip the cake evenly.

Scoop up any crumbs that fall onto the work floor and gently apply these to the perimeters of the cake.

A slice being taken out of a keto lemon cream cake.

Frequently Asked Questions

Can you make this keto lemon cake with coconut flour?

If you would favor to make use of coconut flour, strive making the cake layers with my Keto Chantilly Cake. Simply unfold the batter in two cake pans, fairly than three. It will take just a little longer to bake by means of.

Can you utilize entire eggs?

Yes, you possibly can however your cake will probably be just a little extra dense and yellow in coloration. Use solely three eggs to exchange the four egg whites.

Can you utilize totally different sweetener?

The cake layers will work with any granulated sweetener however do be forewarned that allulose could make them very darkish on the skin. The frosting requires a powdered sweetener, and a few of them are 2 occasions as candy so please learn your labels.

Can you make this into cupcakes?

I can’t see why not! It will make 10 to 12 cupcakes.

Storage directions

Keep the cake refrigerated till able to serve, because the cream filling softens simply.

Store any leftovers within the fridge and canopy the lower sides with plastic wrap to maintain the cake from drying out.

A slice of keto lemon cake on a white plate with berries on the side and a lemon slice on top.

More scrumptious keto lemon recipes

A slice of keto lemon cake on a white plate with berries on the side and a lemon slice on top.

Keto Lemon Cream Cake

This scrumptious keto lemon cake is a low carb copycat of the well-known Olive Garden Lemon Cream Cake. Delicious layers of almond flour cake with a lemony cream filling and a young crumb garnish. How are you able to resist?

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Course: Dessert

Cuisine: American

Keyword: keto lemon cake

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour 5 minutes

Servings: 12 servings

Calories: 342kcal

Ingredients

Lemon Cream Filling

  • 6 ounces cream cheese, softened
  • three/four cup powdered Swerve Sweetener divided
  • 1 1/2 tbsp grated lemon zest
  • three tbsp freshly squeezed lemon juice
  • three/four cup heavy whipping cream

Instructions

Lemon Cake

  • Preheat the oven to 325F and grease 2 spherical metallic eight-inch cake pans. Line with parchment and grease the parchment.

  • In a medium bowl, whisk collectively the almond flour, protein powder, baking powder, and salt.

  • In a big bowl, beat the butter with the sweetener till lightened and fluffy. Beat within the egg whites and vanilla till nicely mixed.

  • Beat the almond flour combination into the butter combination in two additions, alternating with 1/four cup water. If the batter could be very thick, beat within the further water.

  • Divide between the ready cake pans and unfold to the perimeters. Smooth the tops and bake 20 to 25 minutes, till golden brown and the tops are agency to the contact.

  • Remove and let cool fully within the pans.

Lemon Cream Filling

  • Beat the cream cheese in a medium bowl till clean. Beat in 1/2 cup of the powdered sweetener, the lemon zest, and the lemon juice and till nicely mixed.

  • In one other bowl beat the cream with the remaining sweetener till it holds stiff peaks. Gently fold the whipped cream into cream cheese combination till nicely mixed.

Crumb Garnish

  • In a medium bowl, whisk collectively the almond flour, sweetener, and lemon zest. Add the melted butter and toss till the combination resembles coarse crumbs.

To assemble

  • Place 1 layer of cake on a serving platter. Set apart 1/2 cup of the cream filling and unfold the remaining filling over the cake.

  • Top the filling with the second cake layer, then unfold the 1/2 cup of reserved cream filling over the perimeters of the cake.

  • Using your fingers, gently press the crumb garnish over the perimeters of the cake. Dust the highest of the cake with powdered sweetener and refrigerate 1 hour to agency up.



Guest publish by Carolyn

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