Keto Lemon Almond Cake – Spanish Recipe Style

You ever bite into a cake so light, so full of citrus, that it feels like sunshine just walked into your mouth? That’s this one. This keto lemon almond cake isn’t just another low-carb dessert, it’s a piece of southern Spain on a plate. No sugar bombs, no flour storms. Just a clean, nutty, lemon-scented cake that lets the ingredients do the talking.

This cake is inspired by Tarta de Santiago, a traditional Spanish almond cake that’s been around for centuries. But we’re keeping it low-carb and keto without messing with the heart of it.

You don’t need to be a pro baker, and you sure don’t need any fancy gear. If you’ve got a bowl, a whisk, and a little patience, you’re halfway there. And if you’re like me, you want something that tastes like care went into it, not something that came out of a packet.

Ingredients For keto Lemon Almond Cake

You don’t need a long shopping list. Everything here you can probably find at your regular store.

Dry:

• 2 cups (200g) almond flour – finely ground works best
• 1 tsp baking powder – not baking soda
• Pinch of salt – just a pinch helps balance the flavors

Wet:

• 4 large eggs – room temp is best
• 2/3 cup (130g) erythritol or your favorite keto-friendly sweetener
• Zest of 2 lemons – make sure you wash them first
• Juice of 1 lemon – fresh is always better
• 1/2 tsp almond extract – not too much, it’s strong
• 1/4 cup (60ml) olive oil – use the good stuff if you have it

Optional for topping:

• Extra lemon zest
• A light dusting of powdered erythritol

What You’ll Need

• Mixing bowls
• Whisk or hand mixer
• Rubber spatula
• 8-inch (20 cm) round cake pan
• Parchment paper
• Cooling rack

Step-by-Step Instructions

• Preheat the oven

Set your oven to 350°F (175°C). No shortcuts here. Let it fully preheat while you get everything else ready.

Line your cake pan with parchment paper. This helps the cake slide out easy after baking. Don’t skip this step—trust me, I’ve made that mistake before.

• Mix the dry stuff

Grab a bowl and mix the almond flour, baking powder, and salt. Give it a quick whisk just to break up any clumps. That’s all for now.

• Whip the eggs and sweetener

In a larger bowl, crack in your eggs. Add the sweetener. Now whisk like you mean it—about 2 to 3 minutes if you’re using a hand mixer. You want it pale, thick, and a little frothy. This step gives the cake its airiness.

• Add the flavor

Pour in the lemon zest, lemon juice, almond extract, and olive oil. Stir gently until it’s smooth. Take a second here to smell that lemon—it should already be making you smile.

• Fold in the dry mix

Now add your dry ingredients into the wet. Use a spatula and fold it in slowly. Don’t beat it—just fold until there are no streaks. The batter will be thick, like muffin batter.

• Pour and bake

Spoon the batter into your prepared pan. Smooth out the top. Give it a little shake to settle it evenly.

Pop it in the oven and bake for about 25 to 30 minutes. Keep an eye on it after 25. It should be golden on top and firm in the center. A toothpick should come out mostly clean with maybe a crumb or two sticking to it.

• Cool it down

Let the cake cool in the pan for 10 minutes. Then lift it out carefully and place it on a rack to cool completely. It firms up as it cools, so don’t rush this part.

• Dress it up (optional)

Dust with powdered erythritol or top with extra lemon zest. Keep it simple. This cake doesn’t need much dressing up.

A Few Tips from the Kitchen

• Don’t skip the zest. It’s where all the flavor lives.
• Room temp eggs mix better and trap more air, which helps the cake rise.
• Don’t overbake. Almond flour can dry out fast if left in the oven too long.

What Makes This Cake Work for Keto?

Here’s the thing: almond flour has healthy fats and hardly any carbs. Erythritol gives sweetness without spiking your blood sugar. And there’s no regular flour or weird additives—just real, whole ingredients that happen to fit the keto bill.

Each slice has about:

• Net carbs: ~3g
• Fat: ~18g
• Protein: ~7g

Perfect for when you want something sweet but don’t want to mess with your macros.

Variations You Can Try

Want to switch things up a bit? Try one of these:

• Add a few raspberries before baking for a fruity twist.
• Swap almond extract for vanilla if that’s more your speed.
• Serve with a dollop of whipped cream—unsweetened or lightly sweetened with stevia.

Storage and Leftovers

Once it’s cooled, keep the cake in an airtight container. It’ll stay fresh for about 4 days on the counter or a week in the fridge. And yes, it freezes well—wrap slices in parchment, drop them in a zip bag, and freeze for up to a month. Just let them thaw at room temp when you’re ready to eat.

Conclusion

This isn’t just a “diet” cake. It’s real food made with real care. It smells like lemon trees in the sun and tastes like a summer afternoon. You can make it for guests and no one will guess it’s keto. Or bake it just for yourself, and keep it all to yourself. No shame in that.

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