Keto Lemon Drizzle Cake

These delicious Keto Lemon Drizzle Cake are gluten free and sugar free. Perfect for the tea party or coffee break!

Keto Lemon Drizzle Cake

Ingredients for Keto Lemon Drizzle Cake:

220 g almond flour
35 g coconut flour
1 tablespoon baking powder
0,5 tbsp. lemon peel
5 eggs
50 g poppy seed
120 ml (melted) or coconut oil butter
60 ml lemon, juiced
150 g erythritol

30 ml lemon, juiced
200 g erythritol


Preheat oven to 350 degrees. Line a loaf pan (length 25 cm) with a piece of baking paper. Grease the baking paper well. Set aside.

In a medium bowl, whisk together eggs, erythritol, coconut oil (or butter) and lemon juice.

In another large bowl, whisk together the almond flour, coconut flour, poppy seed and baking powder. Stir to evenly combine the flours. Mix the liquid and dry ingredients.

Mix all ingredients until you have an even, lump-free cake batter.

Pour the cake batter onto the loaf pan. Place the loaf pan in the center of your oven and bake at 180 degrees Celsius. After 15 minutes, lower the temperature to 160 degrees Celsius. If the cake threatens to brown, cover it with a piece of aluminum foil.

Bake to 45-60 minutes or until a toothpick inserted in the center of the cake comes out with little to no crumbs. Cool in the loaf pan for 10 minutes, then lift the cake out of the pan with the baking paper.

Transfer to a cooling rack to cool completely. This is a thick cake and it usually takes 3 hours to cool completely. Pour the lemon glaze on the cake when it reaches room temperature.

More Delicious Keto Cake Recipes


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Keto Lemon Drizzle Cake
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