Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sugar-Free-Low-Carb-Keto-Italian-Lemon-Cream-Cake-Recipe

Sugar Free Low Carb Keto Italian Lemon Cream Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sugar Free Low Carb Keto Italian Lemon Cream Cake offers a delightful blend of flavors with its creamy texture and fresh lemon taste. Made with coconut flour and Monk fruit sweetener, it’s an easy dessert option perfect for any occasion!

  • Total Time: 0 hours
  • Yield: 16 servings 1x

Ingredients

Scale
  • 1 cup coconut flour
  • 1/2 cup Monk fruit Allulose confectioners
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon glucomannan or xanthan gum
  • 1/2 cup sour cream
  • 1/2 cup butter softened
  • 1/2 cup heavy cream
  • 1 teaspoon lemon extract
  • 1/2 teaspoon lemon liquid stevia
  • 6 large eggs
  • 8 ounces mascarpone cheese or cream cheese, softened
  • 1/2 cup Monk Fruit Allulose confectioners
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1/2 cup coconut flour
  • 1 teaspoon lemon juice
  • 1/3 cup Monk Fruit Allulose confectioners
  • 1/4 teaspoon vanilla liquid stevia
  • 1 stick butter cold, cut into pieces or 1/2 cup

Instructions

  1. Preheat the oven to 350 degrees F and grease two 9-inch springform pans.
  2. In a bowl, whisk together coconut flour, sweetener, baking soda, baking powder, salt, and glucomannan or xanthan gum; set aside.
  3. In a stand mixer or large bowl with an electric mixer, combine wet ingredients: sour cream, softened butter, heavy cream, lemon extract, and stevia, blending until smooth. Add eggs one at a time, mixing well after each addition. Gradually add half the dry ingredients, blending well, then incorporate the remaining dry ingredients until fully combined.
  4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 5 minutes, then use a butter knife to loosen edges and remove from the pans, allowing them to cool completely.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

For extra lemon flavor, consider adding more lemon zest or juice to the batter.
Ensure that butter and cream cheese are at room temperature for easy mixing.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.

  • Author: Alejandro
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 211
  • Sugar: 1g
  • Sodium: 150mg
  • Fat: 19g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://www.cookingrecipestasty.com/sugar-free-low-carb-keto-italian-lemon-cream-cake/