30+ Must Try Spring Lemon Cake Recipes to Brighten Your Day

Spring is the perfect time to indulge in lighter, fresher desserts that capture the essence of the season.

And what better way to celebrate than with lemon cakes? The bright, zesty flavor of lemon pairs perfectly with the warmer weather and the promise of longer, sunnier days.

Whether you prefer a tangy lemon drizzle, a fluffy lemon sponge, or a decadent lemon cheesecake, these 30+ spring lemon cake recipes will help you create delicious treats that will delight your friends and family.

From easy-to-make sheet cakes to elegant layered cakes, you’ll find the perfect recipe to match any occasion this spring.

30+ Must Try Spring Lemon Cake Recipes to Brighten Your Day

With these 30+ spring lemon cake recipes, you’re sure to find a few (or many) that will become your go-to treats this season.

The refreshing citrus notes are not only a perfect match for the spring weather but also elevate every bite to something truly special.

So, gather your ingredients, preheat your oven, and get ready to indulge in the most delightful lemon cakes that spring has to offer.

Keto Lemon Pound Cake

This Keto Lemon Pound Cake is a decadent, moist dessert that’s perfect for a springtime treat. Made with almond flour and a touch of coconut flour, it’s low in carbs and high in flavor. The addition of fresh lemon zest and juice gives it a bright, refreshing taste that pairs wonderfully with a cup of tea or as a light snack. The cake is naturally sweetened with erythritol, making it suitable for anyone following a keto or low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup erythritol (or sweetener of choice)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat the butter and erythritol until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon juice, lemon zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix until smooth.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Keto Lemon Pound Cake offers a moist, tangy, and deliciously sweet treat, without the carbs. It’s the ideal way to indulge in springtime flavors while sticking to your keto goals. Perfect for brunch, dessert, or a light afternoon snack!

Lemon Blueberry Keto Cake

For a refreshing twist on a classic cake, this Lemon Blueberry Keto Cake brings together the tartness of lemon and the sweetness of blueberries in a low-carb, keto-friendly recipe. Almond flour serves as the base, while a little sour cream adds to the cake’s moist texture. Topped with a sugar-free lemon glaze, this cake is a perfect addition to your spring menu.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1/2 cup erythritol (or preferred keto sweetener)
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
3. In a separate bowl, cream the butter and erythritol until fluffy. Add the eggs, one at a time, beating well between each.
4. Stir in the sour cream, lemon juice, and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool completely before drizzling with the lemon glaze.

For the Glaze:

• 2 tablespoons fresh lemon juice
• 2 tablespoons powdered erythritol

Instructions for Glaze:
Mix the lemon juice and powdered erythritol until smooth, then drizzle over the cooled cake.

This Lemon Blueberry Keto Cake offers a fruity and tangy combination with the added bonus of being completely keto-friendly. The subtle sweetness from the blueberries, combined with the bright lemony flavor, creates a spring dessert that’s sure to impress without compromising on your low-carb lifestyle.

Keto Lemon Cheesecake Bars

Keto Lemon Cheesecake Bars are the ideal combination of creamy, rich cheesecake and zesty lemon, all while keeping carbs to a minimum. With a buttery almond flour crust and a smooth, creamy lemon filling, these bars are a perfect handheld dessert to enjoy on a warm spring day. They’re great for parties, picnics, or when you just want a little indulgence that’s still keto-friendly.

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup unsweetened shredded coconut
• 1/4 cup butter, melted
• 2 tablespoons erythritol
• 1/2 teaspoon vanilla extract

For the Lemon Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup erythritol
• 2 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. To make the crust: In a bowl, combine almond flour, shredded coconut, melted butter, erythritol, and vanilla extract. Stir until the mixture is crumbly.
3. Press the crust mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes until golden. Remove from the oven and set aside to cool slightly.
4. To make the cheesecake filling: In a large bowl, beat the softened cream cheese and erythritol until smooth and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the lemon juice, lemon zest, and vanilla extract.
7. Pour the filling over the crust and spread evenly.
8. Bake for 20-25 minutes, or until the filling is set and slightly golden on top.
9. Let the bars cool in the pan for at least an hour, then refrigerate for at least 2 hours to allow them to firm up.
10. Cut into squares and serve chilled.

These Keto Lemon Cheesecake Bars are the perfect treat for anyone craving a rich and creamy dessert with a citrusy punch. They offer the perfect balance of sweetness and tang and make an excellent option for a spring gathering or a quick keto-friendly snack. The crust is buttery and satisfying, complementing the smooth cheesecake filling perfectly.

Keto Lemon Meringue Cake

This Keto Lemon Meringue Cake combines the tartness of lemon with the sweetness of a fluffy meringue topping. The almond flour-based cake is tender and light, while the zesty lemon curd adds a fresh, tangy flavor that pairs beautifully with the airy meringue. It’s a show-stopping dessert for any occasion, and best of all, it’s completely keto-friendly.

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

For the Lemon Curd:

• 1/4 cup fresh lemon juice
• 1/4 cup erythritol
• 3 large egg yolks
• 2 tablespoons butter

For the Meringue:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup erythritol

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. In a bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, beat the eggs and almond milk. Add melted butter and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth. Divide the batter evenly between the cake pans.
5. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.
6. For the lemon curd: In a saucepan, combine lemon juice, erythritol, egg yolks, and butter. Whisk over low heat until thickened. Set aside to cool.
7. For the meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add erythritol and beat until stiff peaks form.
8. Assemble the cake: Layer one cake on a serving plate, top with lemon curd, then add the second cake layer. Spread meringue over the top and bake at 350°F for 5-7 minutes, or until golden.
9. Let cool completely before serving.

The Keto Lemon Meringue Cake brings the classic flavors of a lemon meringue pie into a keto-friendly, cake format. With its soft cake layers, tangy lemon curd, and sweet, fluffy meringue topping, it’s a perfect balance of textures and flavors, making it a great springtime treat.

Keto Lemon Cake Pops

These Keto Lemon Cake Pops are a fun, portable way to enjoy a low-carb dessert. The cake is made with almond flour, coconut flour, and lemon zest, then dipped in a sugar-free lemon glaze for an extra burst of flavor. These cake pops are perfect for parties, picnics, or when you want a small, keto-friendly treat to satisfy your sweet tooth.

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup erythritol
• 3 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 1/4 cup fresh lemon juice
• 1/4 cup powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat together butter and erythritol until light and fluffy. Add eggs, one at a time, and beat well after each addition.
4. Stir in lemon juice, lemon zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
7. Once the cake cools, crumble it into small pieces and roll into 1-inch balls.
8. In a separate bowl, mix lemon juice and powdered erythritol to create the glaze.
9. Dip each cake ball into the lemon glaze and place it on a parchment-lined baking sheet.
10. Let the cake pops set for 15-20 minutes before serving.

Keto Lemon Cake Pops are a fun, bite-sized treat perfect for spring. They combine the zest of lemon with a moist cake interior and a tangy glaze, offering the perfect handheld keto dessert. They’re great for portion control and ideal for sharing!

Keto Lemon Chia Seed Cake

This Keto Lemon Chia Seed Cake combines the tangy freshness of lemon with the health benefits of chia seeds, which provide a slight crunch and are high in omega-3s. The almond flour-based cake is sweetened with erythritol and flavored with fresh lemon juice and zest. This cake is perfect for breakfast, dessert, or as a mid-afternoon snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
2. In a bowl, mix together almond flour, coconut flour, baking powder, salt, and chia seeds.
3. In another bowl, whisk the eggs, erythritol, lemon juice, lemon zest, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, then add almond milk. Mix until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

eto Lemon Chia Seed Cake is a nutritious and refreshing treat. The chia seeds add texture and a boost of omega-3s, while the lemon flavor provides a burst of spring freshness. It’s a great way to enjoy a keto-friendly cake that’s both satisfying and health-conscious.

Keto Lemon Coconut Cake

Keto Lemon Coconut Cake is a tropical-inspired dessert that’s perfect for those craving the flavors of both lemon and coconut. The almond flour and shredded coconut base make the cake rich, while the lemon adds a tangy contrast. The cake is topped with a simple coconut cream frosting that’s both creamy and refreshing.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

For the Coconut Frosting:

• 1/2 cup coconut cream
• 2 tablespoons powdered erythritol
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a large bowl, whisk together almond flour, shredded coconut, coconut flour, baking powder, and salt.
3. In a separate bowl, beat the eggs, erythritol, lemon juice, lemon zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, then stir in the almond milk. Mix until smooth.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until golden and a toothpick inserted comes out clean.
7. For the frosting: Beat together coconut cream, powdered erythritol, and vanilla extract until smooth.
8. Once the cake has cooled, frost with the coconut cream frosting.

Keto Lemon Coconut Cake is a delightful springtime dessert that brings together the best of tropical flavors. The light and fluffy cake, combined with the rich coconut frosting, creates a delicious treat that feels indulgent yet fits perfectly into a keto lifestyle.

Keto Lemon Ricotta Cake

This Keto Lemon Ricotta Cake is a moist and creamy dessert made with ricotta cheese, which adds richness to the cake. The lemon flavor shines through beautifully in both the batter and the glaze. With a tender crumb and slightly tangy undertones, this cake is perfect for those who want a satisfying keto treat.

Ingredients:

For the Cake:

• 1 1/2 cups almond flour
• 1/2 cup ricotta cheese
• 1/4 cup erythritol
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

For the Lemon Glaze:

• 2 tablespoons fresh lemon juice
• 2 tablespoons powdered erythritol

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a round cake pan.
2. In a bowl, whisk together almond flour, baking powder, and salt.
3. In a separate bowl, beat together ricotta cheese, erythritol, eggs, lemon juice, lemon zest, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until golden and a toothpick comes out clean.
6. For the glaze: Whisk together lemon juice and powdered erythritol until smooth.
7. Drizzle the glaze over the cooled cake.

Keto Lemon Ricotta Cake offers a luscious, creamy texture with a burst of fresh lemon flavor. The ricotta cheese makes it incredibly moist, while the tangy glaze adds the perfect finishing touch. This cake is an elegant and satisfying option for any spring occasion.

Keto Lemon Poppy Seed Cake

Keto Lemon Poppy Seed Cake is a delightful and refreshing dessert with the zesty flavor of lemon complemented by the crunch of poppy seeds. The almond flour-based cake is tender and slightly crumbly, while the lemon adds a bright, fresh note. This keto version uses erythritol to keep it low-carb and perfect for any lemon lover.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, salt, and poppy seeds.
3. In another bowl, beat the eggs and erythritol until smooth. Add lemon juice, lemon zest, and vanilla extract.
4. Combine the wet and dry ingredients and mix well.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Allow the cake to cool before slicing.

Keto Lemon Poppy Seed Cake is a delicious twist on the classic spring treat. The poppy seeds give it an extra layer of texture, while the bright lemon flavor keeps it fresh and light. It’s a wonderful dessert for any spring gathering or a simple afternoon snack!

Keto Lemon Olive Oil Cake

Keto Lemon Olive Oil Cake is a light and moist dessert that combines the richness of olive oil with the refreshing taste of lemon. This cake is made with almond flour and is naturally sweetened with erythritol. Olive oil adds a subtle depth of flavor, making this a unique and healthy option for those following a low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk together olive oil, erythritol, eggs, lemon juice, lemon zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Let the cake cool before serving.

Keto Lemon Olive Oil Cake is a refined and delicious dessert with a hint of earthiness from the olive oil. The lemon flavor shines through, making it a perfect springtime treat that pairs beautifully with a cup of tea or as an after-dinner dessert.

Keto Lemon Ricotta Cheesecake

Keto Lemon Ricotta Cheesecake is a rich, creamy, and tangy dessert that combines the smooth texture of ricotta with the zesty flavors of lemon. The almond flour crust is buttery and low in carbs, while the filling is thick and luscious, with the perfect balance of sweetness and tartness.

Ingredients:

For the Crust:

• 1 1/2 cups almond flour
• 1/4 cup erythritol
• 1/4 teaspoon salt
• 1/4 cup butter, melted

For the Filling:

• 2 cups ricotta cheese
• 1/2 cup cream cheese
• 1/2 cup erythritol
• 3 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. For the crust: Mix almond flour, erythritol, salt, and melted butter. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 10-12 minutes or until golden. Let cool.
4. For the filling: Beat together ricotta cheese, cream cheese, erythritol, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
5. Pour the filling over the cooled crust and smooth the top.
6. Bake for 40-45 minutes or until the center is set. Let cool before refrigerating for 2-3 hours.
7. Serve chilled.

Keto Lemon Ricotta Cheesecake is a luscious and tangy dessert that’s perfect for spring. The creamy ricotta filling and buttery almond flour crust provide a satisfying contrast of textures, making this cheesecake an indulgent yet low-carb treat.

Keto Lemon Almond Cake

Keto Lemon Almond Cake is a delightful dessert that features the nutty flavor of almonds paired with the bright zest of lemon. The almond flour base creates a light and moist cake, and it’s naturally sweetened with erythritol to keep it low-carb. This cake is perfect for any occasion, whether it’s a celebration or a casual treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, lemon juice, lemon zest, vanilla extract, and almond milk.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick comes out clean.
6. Let the cake cool completely before serving.

Keto Lemon Almond Cake is a simple yet elegant dessert that blends the flavors of almonds and lemon in a perfect harmony. It’s a great choice for those who love almond-based cakes and want a low-carb option that doesn’t sacrifice flavor.

Keto Lemon Raspberry Cake

Keto Lemon Raspberry Cake is a vibrant and fruity dessert that pairs the tartness of lemon with the sweetness of raspberries. Almond flour is the base of this cake, and it’s sweetened with erythritol. The fresh raspberries create pockets of sweetness throughout the cake, making it an ideal treat for spring.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, salt, and erythritol.
3. In another bowl, whisk the eggs, lemon juice, lemon zest, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients. Gently fold in the raspberries.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and set.
6. Let the cake cool completely before serving.

Keto Lemon Raspberry Cake is a delicious spring dessert that bursts with fruity freshness. The lemon adds a refreshing zing, while the raspberries provide a naturally sweet and juicy contrast. This cake is perfect for a picnic or gathering with friends.

Keto Lemon Coconut Flour Cake

Keto Lemon Coconut Flour Cake is a moist and flavorful dessert made with coconut flour, which gives it a light, fluffy texture. The combination of lemon juice and zest creates a refreshing citrus flavor, and erythritol is used to keep it low-carb. This cake is great for those who prefer a gluten-free and keto-friendly dessert.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a round cake pan.
2. In a bowl, whisk together coconut flour, almond flour, baking powder, salt, and erythritol.
3. In another bowl, beat the eggs, lemon juice, lemon zest, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until golden and firm to the touch.
6. Let the cake cool before serving.

Keto Lemon Coconut Flour Cake is a light and airy dessert that’s perfect for anyone following a keto diet. The coconut flour provides a delicate texture, and the lemon flavor adds a burst of brightness. It’s a great option for a healthy springtime treat.

Keto Lemon Ginger Cake

Keto Lemon Ginger Cake is a flavorful dessert that combines the zing of fresh ginger with the brightness of lemon. The almond flour base ensures the cake is light and fluffy, while the ginger adds a touch of warmth and spice. It’s naturally sweetened with erythritol, making it a perfect option for those following a low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon fresh grated ginger
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, whisk together almond flour, coconut flour, baking powder, salt, and grated ginger.
3. In another bowl, whisk the eggs, erythritol, lemon juice, lemon zest, and vanilla extract.
4. Combine the wet and dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and firm.
6. Let the cake cool before serving.

eto Lemon Ginger Cake is a flavorful treat with a unique combination of lemon and ginger. The warmth from the ginger pairs perfectly with the citrusy lemon, creating a complex yet refreshing dessert. Perfect for spring gatherings or when you need a little zing in your dessert!

Keto Lemon Pound Cake

Keto Lemon Pound Cake is a rich and buttery cake that captures the classic pound cake texture with a zesty lemon twist. Made with almond flour and sweetened with erythritol, this cake is soft and moist, making it perfect for a spring brunch or an after-dinner treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, cream together butter and erythritol. Add eggs one at a time, mixing well after each addition.
4. Stir in lemon juice, lemon zest, vanilla extract, and almond milk.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until golden brown and a toothpick comes out clean.
7. Let the cake cool before slicing and serving.

Keto Lemon Pound Cake is a decadent dessert with a soft, moist crumb. The lemon adds a burst of citrus flavor, making this cake a perfect addition to any spring celebration. Enjoy it with a cup of tea or as an after-dinner delight.

Keto Lemon White Chocolate Cake

Keto Lemon White Chocolate Cake combines the sweet, creamy flavor of white chocolate with the tartness of lemon. The almond flour-based cake is complemented by a rich white chocolate frosting, making it a perfect dessert for special occasions like birthdays or holiday gatherings.

Ingredients:

For the Cake:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

For the White Chocolate Frosting:

• 1/2 cup sugar-free white chocolate chips
• 1/2 cup heavy cream
• 1/4 cup butter
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, combine almond flour, coconut flour, baking powder, and salt.
3. In another bowl, beat together erythritol, eggs, lemon juice, lemon zest, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. For the frosting: Melt the white chocolate chips in a microwave-safe bowl with heavy cream and butter. Stir until smooth and add vanilla extract.Keto Lemon White Chocolate Cake is a luxurious dessert with a delightful blend of flavors. The white chocolate frosting adds sweetness and richness, perfectly complementing the tangy lemon cake. It’s a special treat that will impress any guest.

Keto Lemon Lavender Cake

Keto Lemon Lavender Cake combines the floral notes of lavender with the bright, citrusy flavor of lemon. The almond flour-based cake is subtly sweetened with erythritol, and the infusion of lavender adds a unique twist that makes this cake perfect for spring and summer events.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 tablespoon dried lavender
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, combine almond flour, coconut flour, baking powder, salt, and dried lavender.
3. In another bowl, whisk together erythritol, eggs, lemon juice, lemon zest, vanilla extract, and almond milk.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and set.
6. Keto Lemon Lavender Cake is a fragrant and refreshing dessert that evokes the feeling of spring. The floral lavender pairs beautifully with the tangy lemon, creating a sophisticated dessert that’s both keto-friendly and elegant enough for any occasion.

Keto Lemon Chia Pudding Cake

Keto Lemon Chia Pudding Cake is a fun hybrid of a cake and pudding. The almond flour base gives the cake structure, while chia seeds absorb moisture, creating a creamy texture. The lemon adds a burst of citrus, making this dessert a perfect balance of creamy and cakey.

Ingredients:

• 2 cups almond flour
• 2 tablespoons chia seeds
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a small square baking pan.
2. In a bowl, mix together almond flour, chia seeds, baking powder, salt, and erythritol.
3. In another bowl, whisk together eggs, lemon juice, lemon zest, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until set and golden.
6. Let the cake cool before slicing and serving.

Keto Lemon Chia Pudding Cake is a creamy, citrusy delight that brings together the best of both cake and pudding textures. The chia seeds provide a wonderful texture contrast while the lemon gives it a refreshing kick, making this cake an ideal springtime treat.

eto Lemon Zucchini Cake

Keto Lemon Zucchini Cake is a moist and delicious low-carb cake that incorporates zucchini for added moisture. The almond flour base makes it rich, while the lemon provides a tangy burst of freshness. This cake is a great way to use up extra zucchini in your garden or just to enjoy a unique keto dessert.

Ingredients:

• 2 cups almond flour
• 1/2 cup shredded zucchini (squeezed dry)
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup erythritol
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, combine almond flour, shredded zucchini, salt, and baking powder.
3. In another bowl, whisk together erythritol, eggs, lemon juice, lemon zest, vanilla extract, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and firm to the touch.
6. Let the cake cool before serving.

Keto Lemon Zucchini Cake is a moist and refreshing dessert with the perfect balance of sweetness and tang. The zucchini helps keep the cake moist while the lemon provides a burst of spring flavor. This is a great way to enjoy a nutritious and delicious cake while staying on track with a keto lifestyle.

‘
Note: More recipes are coming soon