Keto Lemon Skillet Cake- Low carb & gluten lemon cake
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5 from 23 votes

Keto Lemon Skillet Cake

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. 
Prep Time8 mins
Cook Time30 mins
Total Time38 mins
Course: cake, Dessert, gluten free, ketogenic, lemon cake,, low carb
Cuisine: baked goods, cake, lemon cake, skillet cake
Keyword: keto lemon skillet cake
Servings: 8
Calories: 274kcal
Author: Stacey

Ingredients

Lemon Cake:

  • 1 ½ cups of finely milled almond flour
  • cup of coconut flour
  • cup erythritol low carb granular sweetener I used Swerve
  • 2 tsp baking powder
  • tsp of sea salt
  • 3 large eggs beaten
  • ¼ cup butter melted
  • cup sour cream
  • 2 tbsp lemon juice
  • 1 tsp lemon extract

Glaze:

  • 3 ½ tbsp powdered Swerve confectioner sweetener
  • 1 tbsp lemon juice + ½ tsp water only to thin if needed

Garnish:

  • ½ tsp 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.
    Keto Lemon Skillet Cake
  • In a large mixing bowl combine: 1 ½ cup almond flour, ⅓ coconut flour, ⅔ cup granular Swerve sweetener, 2 tsp baking powder, and ⅛ tsp 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 tbsp lemon juice, and 1 tsp 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.
    Keto Lemon Skillet Cake
  • 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.
    Keto Lemon Skillet Cake
  • 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).
    Keto Lemon Skillet Cake

Notes

*All nutritional data are estimates based on the products I used*
Yield: 8 slices, Serving size: 1 slice, Net Carbs per serving: 5g
 

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 9g | Protein: 8g | Fat: 23g | Saturated Fat: 8g | Sodium: 138mg | Fiber: 4g | Sugar: 1g