Keto Lemon Skillet Cake-
A Keto Lemon Skillet Cake with a sweet refreshing lemon glaze that is perfect for breakfast or dessert.
Keto Lemon Skillet Cake is a gluten-free, low carb, grain-free, lemon cake baked in a cast-iron skillet and topped with a sweet lemony glaze.
My family loved having this cake served with breakfast.
Since it was baked in a cast-iron skillet the top of the cake was crisp like a scone but the inside of the cake was moist and fluffy like a coffee cake.
Everyone, of course, thought that the lemon glaze was absolutely heavenly!
Just be careful no one mistakes it cornbread because it's yellow and is in a skillet, lol. Although that would be very funny to see the reaction!
Another favorite keto lemon recipe we love is Keto Lemon Supreme Tarts.
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Keto Lemon Skillet Cake-
Ingredients:
Lemon Cake:
- 1 ½ cups of blanched almond flour
- ⅓ cup of coconut flour
- ⅔ cup erythritol low-carb granular sweetener
- 2 teaspoon baking powder
- ⅛ tsp of sea salt
- 3 large eggs, beaten
- ¼ cup butter, melted
- ⅓ cup sour cream
- 2 tablespoon lemon juice, I used this citrus juicer
- 1 teaspoon lemon extract
Glaze:
- 3 ½ tbsp powdered low-carb powdered sweetener
- 1 tablespoon lemon juice + ½ tsp water only to thin if needed
Garnish:
- ½ teaspoon lemon zest, I used a microplane to zest a lemon
Instructions:
- Preheat oven to 350 ℉ (176 ℃). Generously grease or spray with non-stick coconut oil spray a 6 to 8 inch cast iron skillet or round cake pan.
- In a large mixing bowl combine: 1 ½ cup almond flour, ⅓ coconut flour, ⅔ cup granular low carb granular sweetener, 2 teaspoon baking powder, and ⅛ teaspoon sea salt. Stir until combined. Set aside
- In a separate large mixing bowl combine: 3 eggs, ⅓ cup sour cream, ¼ cup melted butter, 2 tablespoon lemon juice, and 1 teaspoon lemon extract. Whisk together until smooth.
- Add the wet mixture to the dry mixture and stir until thoroughly combined.
- Spoon batter into the prepared greased cast-iron skillet or cake pan. Spread the thick batter around evenly in the pan. Use a rubber spreader to smooth the top of the batter in the pan.
- Bake for 28 to 35 minutes or until an inserted toothpick comes out of center clean. Remove from oven and let cool.
- In a small bowl whisk all the lemon glaze ingredients together until smooth. Add the water only to thin the glaze if it is a bit too thick.
- Drizzle lemon glaze over the cake and sprinkle with lemon zest to garnish.
- Slice cake into 8 wedges and serve. Store leftovers in a covered container in the fridge for up to 5 days (can be reheated if desired).
Nutritional Data: Yield: 8 servings, Serving size 1 slice of cake out of 8, Amounts per serving- Cal: 274, Carbs: 9g, Net Carbs: 5g, Fiber: 4 g, Fat: 23g, Saturated Fat: 8g, Protein: 8g, Sugars: 1g, Sodium: 138mg
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Keto Lemon Skillet Cake
Ingredients
Lemon Cake:
- 1 ½ cups finely milled almond flour blanched
- ⅓ cup coconut flour
- ⅔ cup low carb granular sweetener
- 2 teaspoon baking powder
- ⅛ teaspoon of sea salt
- 3 large eggs beaten
- ¼ cup butter melted
- ⅓ cup sour cream
- 2 tablespoon lemon juice
- 1 teaspoon lemon extract
Glaze:
- 3 ½ tablespoon low-carb powdered sweetener
- 1 tablespoon lemon juice + ½ teaspoon water only to thin if needed
Garnish:
- ½ teaspoon lemon zest
Instructions
- Preheat oven to 350 ℉ (176 ℃). Generously grease or spray with non-stick coconut oil spray a 6 to 8 inch cast iron skillet or round cake pan.
- In a large mixing bowl combine: 1 ½ cup almond flour, ⅓ coconut flour, ⅔ cup granular sweetener, 2 teaspoon baking powder, and ⅛ teaspoon sea salt. Stir until combined. Set aside
- In a separate large mixing bowl combine: 3 eggs, ⅓ cup sour cream, ¼ cup melted butter, 2 tablespoon lemon juice, and 1 teaspoon lemon extract. Whisk together until smooth.
- Add the wet mixture to the dry mixture and stir until thoroughly combined.
- Spoon batter into the prepared greased cast-iron skillet or cake pan. Spread the thick batter around evenly in the pan. Use a rubber spreader to smooth the top of batter in pan.
- Bake for 28 to 35 minutes or until an inserted toothpick comes out of center clean. Remove from oven and let cool.
- In a small bowl whisk all the lemon glaze ingredients together until smooth. Add the water only to thin the glaze if it is a bit too thick.
- Drizzle lemon glaze over the cake and sprinkle with lemon zest to garnish.
- Slice cake into 8 wedges and serve. Store leftovers in a covered container in the fridge for up to 5 days (can be reheated if desired).
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Notes
Nutrition
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Michelle Watnick says
Oilfield you just use almond flour allergic to coconut? Also can nonfat Greek yogurt be used instead of sour cream?
Tim says
LOVE this cake! I used a 8 inch springform pan and the bake was perfect. Very moist on the inside with a slight chewy crunch to the outside bake. Summer is right around the corner so after spreading the cake in the pan I poked some holes in the batter and added fresh blackberries. I also omitted the lemon extract and substituted a full lemon zest. I used monkfruit for the sweetner. No icing for me as it was sweet enough without it but can't wait to add a huge dallop of whip cream, maybe amaretto flavored?? YUM! Definately a keeper with endless possibilities!
Stacey says
Thank you, Tim, for trying the recipe and sharing your additions and tips. I love the blackberry idea!
Sophie says
Hello Stacey,
I manage a french blog "La tendresse en cuisine" and I did your recipe today. Tomorrow it will be on my blog in french with a link to your blog. Thank you so much for this wonderful recipe. I enjoy very much and it looks a lot like a typically french cake : le quatre-quart.
Thank you, a real and deep thank you !
Judy C. says
Love it! Definitely going to try stirring in some fresh blueberries next time, and also try an orange version! Just can’t go wrong with this great recipe!
Corinia says
Ok, I gotta tell you this was the first cake of it's kind I've ever made. We try to keep starches out of our diet--no pasta, bread, potatoes etc., and my hubby's birthday is fast approaching and I needed a cake! I've heard every horror story about almond/coconut flour cakes there are--and I've make some really baaaaad almond flour cookies but I decided to give this one a try. This was kind of a last minute idea, and living in a rural area makes the sugar substitutes I have available to me are few. I ended up using Truvia. It took me two cakes to get the sweetness right--come to find out 1/4-1/3c. Truvia works well. I also used the last of my sour cream in the first cake (which turned out fine--except it was so sweet I couldn't eat it) so when it came time to remake it I substituted 1/3c. full fat coconut milk for the sour cream. I also removed the lemon extract and upped the lemon juice to 4 Tbsp. It was a comedy of errors, but it turned out fantastic! This is a very forgiving recipe--if I can make all these changes and it still turn out? You know it's gotta be a good one! Thanks for helping make my husbands birthday 'week of favorite foods' a hit!
Stacey says
Thank you, Corinia, for trying the recipe and sharing your tips and substitutions. Truvia is sweeter than the sweetener I used, so you would use about half the amount called for in the recipe. I am so glad your hubby enjoyed it!
Thmer says
This cake has the most wonderful texture of any keto dessert I have tried as far as baked goods. I adore it and wasn’t disappointed at all. I used half the sweetener and left out the lemon extract for more lemon juice. It wasn’t quite enough lemon for me but I am so excited about the texture. I cannot rave enough about it! Thank you so much for this recipe I hope to use it for a base for many other cakes and muffins.
Stacey says
Thank you so very much, Thmer, for trying the recipe and taking the time to leave a kind comment. I really appreciate the support 🙂
Tamera says
Can I use a 10" cake pan for the same results?
Stacey says
Tamera, I would use an 8 inch round or square baking pan. 10 inch is bigger than the skillet I used.
Cheryl says
OMG, Just made this quick, simple and very easy recipe. The outcome surpassed anything I could have ever expected! This Keto Lemon Skillet Cake tastes great! Thanks for sharing!
Stacey says
Thank you so much, Cheryl, for making the recipe and your very kind words 🙂
Carrie says
Fantastic recipe. Was a hit with everybody I served it to (keto and non-keto) alike. I used monkfruit instead of erythritol (in the same measurements) and added some lemon zest to both the cake and the drizzle. Two thumbs up!
Stacey says
Thank you very much, Carrie, for trying the recipe and for your kind words & tips! I just purchased some Lankanto monkfruit sweetener yesterday to try out.
Mary says
I was so happy to see this lemon dessert. I have to say Almond flour is not my favorite so I decreased it and increased coconut flour. Oh my what a great tasting cake. Thank you for your recipe! And cast iron skillet was the best. Loved the lemon topping of coarse I added extra lemon juice. We even had a slice with strawberry (sugar free) jello and sugar free cool whip. We were living it up!
Patricia says
I was wondering if you could make this into cupcakes? My husband is not a huge cake fan and it’s just the two of us.
Stacey says
I would think you could. You might need to shorten the baking time, though.
mickey leonard says
Made this last night for an after dinner sweet DH loved it and will be eatingng with his morning coffee. TY, great job! will be making again
Stacey says
Thank you so much, Mickey, for trying the recipe and your kind words 🙂
Shirley says
I made this as soon as I saw the recipe! It turned out very well. I'm still getting used to the taste of Swerve, so I found the lemon glaze had quite a bit of an after-taste...but that's me and I will adjust to it. I think next time I might add more lemon juice to the batter to up the lemonness, is that a word? Also, the texture reminded us of scones so for the leftovers I think I will add clotted cream and lemon curd - as long as I can find, or make a sugar free version.
Stacey says
Thank you, Shirley! You are correct, I had modified an old family scone recipe to make these. You can also add lemon zest to the batter to up the lemonness (not a word but it should be, lol).
Vanessa says
THanks for sharing! How far ahead of time can I make it?
Stacey says
You can bake it a few days (2 or 3 days) in advance and store in the fridge covered until needed.
Suzanne says
This looks so good! It would be tasty to make in the spring for company!
Kelly Raulerson says
I am seriously on a lemon kick right now and this looks AMAZING!
Catherine Baez Sholl says
This cake looks so moist! I've made a countless number of cakes but I've never made a cake in a skillet. Definitely gonna try it!
Mimi says
That sweet lemon glaze is everything to me! I love when a cake has it so can't wait to try your recipe!
Katie says
This cake looks so delicious and refreshing! Can't wait to try it!
Carol Little R.H. @studiobotanica says
WOW. This looks SO good! Love the texture and cast iron pan too.
Meredith says
I love baking in my little cast iron skillet! I can't wait to try your delicious looking lemon cake.
Laura Duffy says
This sounds delicious! I've never tried baking in a cast iron skillet before, but I sure want to try it after seeing this recipe 😊
Hope says
This looks delicious! I can just taste the lemon! Love how you have cooked it in a skillet 🙂
Kari - Get Inspired Everyday! says
This looks so scrumptious and I love lemon in desserts so much!
Seinab says
Wow ymmmm
Anne Lawton says
I love citrus in cakes. and this cake looks so absolutely delicous!
Kathryn says
That looks so easy and those ingredients look delicious! I have to make this soon! Pinning. 🙂
Megan Stevens says
SO delicious!! Love the texture and the glaze and baking the cake in a cast iron skillet.
CHIHYU says
I can taste the yummy flavor right from here! So delicious!
Heather says
So, I actually made this cake. It was superb!!!! I've had a hard time with finding a good keto cake without a weird texture, but this worked out lovely. I used monkfruit and baked in a 10" cast iron for 30 min. I didn't add the glaze because I had 1 lemon and accidently tossed the juice before making the glaze. However, I thought it was great even without it! I added the zest from the lemon, cause why not? I think my extract was bad (can that happen?) As I smelled a very strong chemical scent, like rubbing alcohol, as soon as I added that - which later translated into a faint chemical taste in the cake. I don't know what that was all about. Do you feel like it's necessary if I'm going to use fresh lemon and zest? Oh, and I topped it with butter when it was warm. I thought you'd enjoy hearing that I DID feel like I was eating cornbread, albeit a lemony one. Which I love, I'm a huge corn cake fan. I'm definitely making this again, and often. I going to try it with an orange or adding a few blueberries, or trying it with a lemon cream cheese frosting or topping it with a keto jelly! But thanks for the effort involved in coming up with a recipe. I really liked this.
Stacey says
Thank you so much, Heather, for trying the recipe and sharing your very kind feedback. Sometimes certain extracts can have an alcohol base and sometimes it can have a slightly strong alcohol flavor. But you can use a different brand or omit extract and add a little lemon juice and some lemon zest to the cake batter. Love the orange idea and the cream cheese frosting (can't go wrong there). 🙂
Teresa Tudor says
Does the almond flour have to be blanched?
Stacey says
Teresa, I find that the almond flour that is not blanched & has the skin on the almonds tends to burn easier in baking.
Tessa Simpson says
OO man, a dense a lemony cake is screaming to me!! Only problem is that I would be the only family member to eat it, and then I would! Maybe a 1/4 batch is in order!!
Jean says
I love lemon desserts and this is just so perfect for the Spring!
Renee D Kohley says
Oh that is so fun! And what an easy, low ingredient dessert! Thanks!
tina says
Oh my! This looks super tasty!
Raia Todd says
Oh wow, that sounds yummy! Of course, anything with butter and sour cream is bound to be delicious. 🙂
Joni Gomes says
THIS is my kind of cake!! I love using my cast iron skillet and am always looking for more recipes to use it. Thank you!
Cheryl Malik says
I'm drooling over this cake! It looks so good.
paleoglutenfreeguy says
That drizzle tho! This looks delish. You had me at "skillet cake."