The Best Sugar Free Lemon Cake with a slice on a plate
Coconut Flour Dairy Free Desserts

The Best Sugar Free Lemon Cake Recipe (gluten free)

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The Best Sugar Free Lemon Cake Recipe (gluten free)

When you are looking for a cheerful cake with bright lemon flavors, look to this keto lemon cake loaded with protein and no sugar!

It also does not contain any gluten or grains so this gluten-free lemon cake will fit into a keto diet for sure!

The Best Sugar Free Lemon Cake

I have taken my most favorite protein shake mix from Keto Chow called Lemon Meringue and turned the cake and the frosting into a lemon lovers delight!

The fresh lemon juice really helps make this gluten free lemon cake burst with lemon flavour you will want to serve it at your next family gathering!

No, you do not need a box mix to make this special occasion cake, you only need a few simple ingredients and this low carb lemon cake will come together easy!

The Best Sugar Free Lemon Cake

Even if you do not use the Keto Chow Lemon Meringue protein shake powder, you will still have tons of lemon flavor.

Keep reading as I take you through making The Best Sugar Free Lemon Cake Recipe along with ideas on substitutions and ways to get creative with this recipe!

Here are the simple pantry ingredients you will need to make this sugar-free lemon cake

cut fresh lemon
  • Coconut Flour
  • Large Eggs ; room temperature
  • Sugar Free Honey Substitute/OR Sugar Free Maple Syrup
  • Coconut Oil; melted OR/ melted butter
  • Heavy Cream /OR Full Fat Coconut Milk /OR almond milk
  • Baking Powder
  • Baking Soda
  • Lemon Juice
  • Sea Salt
  • Vanilla Extract
  • Lemon Extract
  • Keto Chow Lemon Meringue Protein Shake /OR Keto Protein Powder
Coconut flour with metal measuring cup

Let’s make the Best Sugar Free Lemon Cake

Preheat your oven to 350F and prepare your 8 inch round cake pan by greasing an lining with parchment paper.

To make a round piece of parchment paper to fit in the bottom of your pan, turn the pan upside down and fit the paper over the bottom.

Now hold it up to the light and cut the circle out.

It should fit into the bottom of your pan just right!

This ensures the bottom does not stick since sugar free cake tends to stick to the bottom of cake tins no matter how much you grease it.

In a large bowl of an electric mixer add in the eggs, sugar free honey or maple syrup, lemon juice, extracts and melted coconut oill.

With the whisk attachment, mix up the wet ingredients on low speed until it is uniform in color and smooth.

It is most important that the eggs are room temperature so that they do not solidify the coconut oil.

In a small separate bowl, combine flour, baking powder, baking soda, salt and protein powder.

It is important to make sure that the flour mixture is whisked up well so there are no clumps.

coconut flour in a spoon

Coconut flour tends to clump so whisking up before adding to the wet ingredients helps to prevent the clumps in the final cake.

Turn the mixer on low and slowly add in the dry ingredients.

Once they are mixed in, stop the mixer and scrape the sides.

Mix again on low speed to incorporate, then turn to medium speed for a minute.

The cake batter cannot be overmixed like recipes using wheat flour, but you do not want to mix it too long or the rising power of the leavening agents will diminish.

The leavening agents help the cake rise properly for the fluffy cake you are looking for!

Now pour batter into your prepared 8 inch round cake pan.

Bake in a 350F oven for 25 minutes until a toothpick tested in the middle comes out clean.

Now let the cake cool on a wire rack for at least 30 minutes before turning the cake out onto the cooling rack.

After it is completely cooled, put it in a large ziploc bag and put in the fridge overnight.

If you are making this cake the day you need it, a few hours should do to completely cool the cake all the way through.

The overnight in the fridge just helps give it a more tender crumb.

the best sugar free lemon cake unfrosted

Now you are ready to make the sugar free lemon frosting!

fresh lemon zest

You will need the following ingredients to make this Keto Sugar Free Lemon Frosting!

  • Sugar free white chocolate chips approx. 1/4 cup
  • Coconut oil room temperature
  • Cream cheese room temperature
  • Butter softened to room temperature
  • Confectioners erythritol or favorite icing sugar
  • Keto Chow Lemon Meringue Protein Powder or plain whey
  • Vanilla extract
  • Lemon Extract
  • Lemon Juice
  • Lemon Zest
  • Liquid stevia or powdered stevia
  • Heavy Cream /OR Coconut milk /OR Soy milk

In a small saucepan on LOWEST HEAT melt the white chocolate.

Do not leave unattended and do not try to melt in the microwave or on high because it will seize and separate.

Once it starts to melt mostly, take off of the heat and whisk until smooth.

Set aside.

In a stand mixer or in a large mixing bowl with a handheld mixer, cream the cream cheese and butter.

After it is smooth, add in the coconut oil and mix again until smooth and fluffy.

Now add in the confectioners erythritol, Keto Chow Lemon Meringue protein powder, vanilla extract, and stevia drops or powder.

Mix until very smooth.

Scrape down the sides periodically so all ingredients are well incorporated.

Frosting can be used immediately ONLY if the cake layers are completely cool.

Frost the cooled cake and serve.

frosting the best sugar free lemon cake

A frosted cake can keep at room temperature for a few days.

If you live in a humid climate, I would not recommend leaving it at room temperature for any length of time after serving.

It will spoil fast and you do not want to get food poisoning.

Its best to put in the fridge to increase the shelf life.

Make sure to store in the fridge in an airtight container.

The texture of the frosting will harden in the fridge, no worries, just leave at room temperature for 20 to 30 minutes to return to its original state.

For long term storage, freeze your frosted cake!

It is best to freeze in individual slices.

Cut the Sugar Free Lemon Cake with a sharp knife and flash freeze for an hour.

Then take the pieces and wrap in plastic wrap.

Put the wrapped pieces in a large ziploc freezer bag.

Write the date on and use within a few months.

To thaw, put in the fridge overnight , or at room temperature for an hour.

My recipe for the Keto Buttercream Frosting freezes well even though it does contain some dairy products.

It does not use as much cream cheese as a traditional cream cheese frosting so it holds up better.

Check out my post here about Freezing Carrot Cake and use the same instructions.

Here are some tips and great ideas for jazzing up The Best Sugar Free Lemon Cake Recipe!

adding lemon zest to the top of the best sugar free lemon cake
  • Before you juice your fresh lemons to use in the cake, zest the rind. It makes the zesting go faster! Don’t forget to reserve some of the zest for decorating the top of the cake too!
  • Do you want to substitute the coconut flour? I am so sorry, but it cannot be substituted with almond meal or gluten-free flour. The recipe is made special for coconut flour and the extra moisture it needs to turn out right. You would find that its not only a little different, but if you substituted it with any other flour it would be a mushy mess. Stick to the original recipe and you will have the perfect balance of ingredients.
  • If you do not have a mixer, you can easily use a food processor. Although mixing up with a mixer is the best method, this will work too. You just have to make sure you scrape down the sides well for everything to be mixed up well enough.
  • Take this easy lemon cake recipe and bump it up another lemon notch when you slice the cake in half horizontally and fill with some sugar free lemon curd!
  • I would not reccommend using any egg substitutes with this recipe to make a vegan lemon cake. Coconut flour really needs the egg yolks and egg whites to properly hydrate it. They also add in extra fluff for the cake to rise.
  • Try making this recipe in a bundt cake pan. You must grease it very well then dust it with coconut flour before pouring in the batter to ensure it comes out completely.
  • Turn this into a keto lemon loaf when you bake in parchment lined loaf pan. The batter may make two bread pans full. Do not fill more than 2/3 full though or it may sink in the middle.
  • If you want to stay clear of the coconut flavor that the coconut oil may impart AND you are needing it to be dairy free, use olive oil! It will have a flavor different than other low carb recipes, but will resemble an olive oil cake.
 the best sugar free lemon cake served up on a plate with milk nearby

Here are some other Keto Cake Recipes you will want to check out!

picture of the best sugar free lemon cake with a piece on a plate nearby
A close up of the best sugar free lemon cake

The Best Sugar Free Lemon Cake Recipe (gluten free)

When you are looking for a cheerful cake with bright lemon flavors, look to this Sugar Free Lemon Cake recipe loaded with protein and no sugar!
It also does not contain any gluten or grains so this gluten-free lemon cake will fit into a keto diet for sure!
Prep Time 30 mins
Cook Time 30 mins
Cooling TIme 2 hrs
Course Desserts, gluten free cake, keto cake, keto dessert, sugar free
Cuisine American
Servings 8 slices

Ingredients
  

Sugar Free Lemon Cake

  • 1/2 cup Coconut Flour
  • 5 large Eggs ; room temperature
  • 1/2 cup Sugar Free Honey Substitute/OR Sugar Free Maple Syrup
  • 1/3 cup Coconut Oil; melted OR/ melted butter
  • 2 tbsp Heavy Cream /OR Full Fat Coconut Milk /OR almond milk
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tbsp Lemon Juice
  • 1/4 tsp Sea Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Extract
  • 1 packet Keto Chow Lemon Meringue Protein Shake /OR Keto Protein Powder

Sugar Free Lemon Frosting

  • 2 oz Sugar free white chocolate chips approx. 1/4 cup
  • 1 tbsp Coconut oil; room temperature
  • 2 oz Cream cheese; room temperature
  • 1/2 cup Butter; softened to room temperature
  • 1/3 cup Confectioners erythritol or favorite icing sugar
  • 1 packet Keto Chow Lemon Meringue Protein Powder or plain whey
  • 1 tsp Vanilla extract
  • 1 tsp Lemon Extract
  • 1 tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • 1/4 tsp Liquid stevia or powdered stevia
  • 1/4 cup Heavy Cream /OR Coconut milk /OR Soy milk

Instructions
 

Sugar Free Lemon Cake

  • Preheat your oven to 350F and prepare your 8 inch round cake pan by greasing an lining with parchment paper.
  • To make a round piece of parchment paper to fit in the bottom of your pan, turn the pan upside down and fit the paper over the bottom.
  • Now hold it up to the light and cut the circle out.
  • It should fit into the bottom of your pan just right!
  • This ensures the bottom does not stick since sugar free cake tends to stick to the bottom of cake tins no matter how much you grease it.
  • In a large bowl of an electric mixer add in the eggs, sugar free honey or maple syrup, lemon juice, extracts and melted coconut oill.
  • With the whisk attachment, mix up the wet ingredients on low speed until it is uniform in color and smooth.
  • It is most important that the eggs are room temperature so that they do not solidify the coconut oil.
  • In a small separate bowl, combine flour, baking powder, baking soda, salt and protein powder.
  • It is important to make sure that the flour mixture is whisked up well so there are no clumps.
  • Coconut flour tends to clump so whisking up before adding to the wet ingredients helps to prevent the clumps in the final cake.
  • Turn the mixer on low and slowly add in the dry ingredients.
  • Once they are mixed in, stop the mixer and scrape the sides.
  • Mix again on low speed to incorporate, then turn to medium speed for a minute.
  • The cake batter cannot be overmixed like recipes using wheat flour, but you do not want to mix it too long or the rising power of the leavening agents will diminish.
  • The leavening agents help the cake rise properly for the fluffy cake you are looking for!
  • Now pour batter into your prepared 8 inch round cake pan.
  • Bake in a 350F oven for 25 minutes until a toothpick tested in the middle comes out clean.
  • Now let the cake cool on a wire rack for at least 30 minutes before turning the cake out onto the cooling rack.
  • After it is completely cooled, put it in a large ziploc bag and put in the fridge overnight.
  • If you are making this cake the day you need it, a few hours should do to completely cool the cake all the way through.
  • The overnight in the fridge just helps give it a more tender crumb.

Sugar Free Lemon Frosting

  • In a small saucepan on LOWEST HEAT melt the white chocolate.
  • Do not leave unattended and do not try to melt in the microwave or on high because it will seize and separate.
  • Once it starts to melt mostly, take off of the heat and whisk until smooth.
  • Set aside.
  • In a stand mixer or in a large mixing bowl with a handheld mixer, cream the cream cheese and butter.
  • After it is smooth, add in the coconut oil and mix again until smooth and fluffy.
  • Now add in the confectioners erythritol, Keto Chow Lemon Meringue protein powder, vanilla extract, and stevia drops or powder.
  • Mix until very smooth.
  • Scrape down the sides periodically so all ingredients are well incorporated.
  • Frosting can be used immediately ONLY if the cake layers are completely cool.
  • Frost the cooled cake and serve.
  • A frosted cake can keep at room temperature for a few days.
  • If you live in a humid climate, I would not recommend leaving it at room temperature for any length of time after serving.
  • It will spoil fast and you do not want to get food poisoning.
  • Its best to put in the fridge to increase the shelf life.
  • Make sure to store in the fridge in an airtight container.
  • The texture of the frosting will harden in the fridge, no worries, just leave at room temperature for 20 to 30 minutes to return to its original state.
  • For long term storage, freeze your frosted cake!
  • It is best to freeze in individual slices.
  • Cut the Sugar Free Lemon Cake with a sharp knife and flash freeze for an hour.
  • Then take the pieces and wrap in plastic wrap.
  • Put the wrapped pieces in a large ziploc freezer bag.
  • Write the date on and use within a few months.
  • To thaw, put in the fridge overnight , or at room temperature for an hour.
  • My recipe for the Keto Buttercream Frosting freezes well even though it does contain some dairy products.
  • It does not use as much cream cheese as a traditional cream cheese frosting so it holds up better.
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picture of the best sugar free lemon cake with a piece on a plate nearby

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