Keto Lemon Cakes with Vanilla Cream

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Keto Lemon Cakes with Vanilla Cream

Indulging in decadent treats doesn't have to be a guilty pleasure, especially when it comes to healthy desserts for two. Enter the world of low-carb desserts with these luscious Keto lemon cakes paired with a dreamy vanilla cream. This delightful recipe strikes the perfect balance between tangy, lemony goodness and the creamy richness of vanilla—a symphony of flavors designed for your Keto-friendly indulgence.

How to successfully bake a moist Keto cake?

Baking a moist Keto cake requires a delicate balance of ingredients and careful attention to detail. Ricotta cheese is an integral part of this recipe, making the cake super moist and soft. It cannot be omitted or replaced in this recipe. You must also ensure that the ricotta is at room temperature to cream well and yield an even cake. Additionally, using melted butter adds richness while maintaining the cake's moisture. With these steps, you're on your way to a perfectly moist Keto lemon cake.

How can you customize this recipe?

This can be customized into many Keto desserts for 2 by making a few changes. Simply replace the lemon zest and juice with your desired flavoring. Some great ideas include lime, cinnamon, lavender, and vanilla. You can also top the cakes with slivered almonds, coconut flakes, a low-carb crumb before baking, or some fresh berries after baking.

How long will this Keto lemon cake last?

We can't guarantee that this cake won't be devoured within a day. In case it doesn't, you can store it in an airtight cake container for 3 days at room temperature, without the cream. To extend its shelf time, keep it in the fridge for up to a week.

  • Net Carbs

    5.2 g

  • Fiber

    2.1 g

  • Total Carbs

    7.4 g

  • Protein

    9.9 g

  • Fats

    32.5 g

365 cals

Keto Lemon Cakes with Vanilla Cream

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond flour

    Almond flour

    0.33 cup

  • Baking powder

    Baking powder

    0.5 tsp

  • Salt


    1 dash

  • Melted Butter

    Melted Butter

    2 tbsp

  • Granulated Allulose

    Granulated Allulose

    2 tbsp

  • Raw egg

    Raw egg

    1 large

  • Ricotta cheese, whole milk

    Ricotta cheese, whole milk

    0.25 cup

  • Lemon juice

    Lemon juice

    0.5 tbsp

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    0.5 tsp

  • Vanilla extract

    Vanilla extract

    0.5 tsp

  • Heavy cream

    Heavy cream

    2 tbsp

Recipe Steps

steps 6

30 min

  • Step 1

    Preheat your oven to 350F/180 C and grease 2 small ramekins. To a bowl, add the almond flour, baking powder, and salt. Whisk to combine and set the bowl aside.
    Step 1
  • Step 2

    To another bowl, add the softened butter, allulose, and vanilla extract. Using a hand mixer, whisk until combined. Add the egg and beat until light and fluffy.
    Step 2
  • Step 3

    Add the ricotta cheese, lemon juice, and lemon zest. Beat until combined. Add the dry mixture and mix to combine.
    Step 3
  • Step 4

    Divide the mixture into 2 ramekins and transfer to the oven. Bake for 15-20 minutes until an inserted toothpick comes out dry. Let them cool for 15 minutes.
    Step 4
  • Step 5

    Meanwhile, prepare the cream. Add the heavy cream and ½ tsp vanilla to a bowl. Beat using a hand mixer until light and fluffy.
    Step 5
  • Step 6

    Before serving, add a dollop of vanilla cream over the cake. Garnish with a dusting of powdered allulose. Serve immediately!
    Step 6

Comments 1

  • SplendidRadish921867

    SplendidRadish921867 19 days ago

    I was surprised how good it was. So easy to do and made a wonderful light dessert.