Can I use coconut flour instead of almond flour in this keto lemon cake?

No, coconut flour doesn’t work as a straight swap for almond flour in this recipe. It soaks up way more liquid, so the cake will turn out dry and crumbly. Stick with almond flour for the best texture and taste.

Is this lemon almond cake good for the keto diet?

Yes, it’s made with almond flour and a keto-friendly sweetener, which keeps the carbs low. It fits into the keto diet as a healthy dessert option without using any sugar or wheat flour.

How do I store this keto lemon cake and can I freeze it?

After cooling, store the cake in an airtight container at room temp for 3–4 days or in the fridge for up to a week. It also freezes well—wrap slices in parchment paper and freeze for up to a month. Just thaw at room temperature when ready to eat.

Simple Keto Lemon Almond Cake For Your Diet- Spanish Style

Keto Lemon Almond Cake Recipe

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Soft and full of lemon flavor, this keto almond cake is based on a classic Spanish recipe. Made with almond flour, fresh lemon, and no sugar, it’s an easy low-carb dessert that fits into the keto diet without feeling like you’re missing out.

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: Spanish, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

2 cups almond flour
1 tsp baking powder
Pinch of salt
4 large eggs (room temperature)
2/3 cup erythritol (or keto sweetener of choice)
Zest of 2 lemons
Juice of 1 lemon
1/2 tsp almond extract
1/4 cup olive oil

Optional Topping:

Extra lemon zest
Powdered erythritol for dusting

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Instructions

Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment.
In a bowl, mix almond flour, baking powder, and salt.
In a large bowl, whisk eggs and sweetener until thick and pale.
Add lemon zest, juice, almond extract, and olive oil. Mix until smooth.
Fold in dry ingredients until combined. Batter will be thick.
Pour into the cake pan and smooth the top.
Bake 25–30 minutes until golden and set in the center.
Cool in pan 10 minutes, then on rack until fully cooled.
Optional: Top with powdered erythritol and more lemon zest.

Notes

Letting the cake cool fully helps it firm up and slice clean. Store in an airtight container for up to 4 days or freeze for up to 1 month. Great served with unsweetened whipped cream or a few berries.

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 0g
Sodium: 70mg
Fat: 19g
Saturated Fat: 2g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 7g
Cholesterol: 82mg

Find it online: https://www.wellnesswarrior.org/keto-lemon-almond-cake/