This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Keto Lemon Coffee Cake is bursting with bright, fresh flavor. It has a ribbon of cream cheese right through the center!
Every time I make a lemony treat, I wonder why I don’t do it more often. Because every time I take that first bite, I remember exactly why I like it so much. I had that very reaction when I tasted this Keto Lemon Cream Cheese Coffee Cake!
Lemon adds such a bright, refreshing flavor to just about anything. It can perk up savory dishes like Easy Baked Halibut, and it can sweeten treats like Keto Lemon Cheesecake Bars.
And wow, does it take keto coffee cake to the next level. It’s like a bite of buttery sunshine!
You will love this low carb lemon cake
Everything is better with a ribbon of cream cheese in the center, am I right? This easy lemon cake is loosely based on my popular Keto Raspberry Cream Cheese Coffee Cake.
It features a tender almond flour cake with plenty of lemony tang, and a sweet lemony drizzle. But that cream cheese filling is the icing on the cake. Or rather, inside the cake.
I baked it in a springform pan for both presentation and easy release. Once it is baked and set, you can easily pop off the sides and move the cake to a nice plate or platter. So it’s perfect for a brunch or afternoon party.
And each slice has only 3.3g or carbs, so it fits well with all keto and low carb diets!
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Cream cheese: Make sure the cream cheese is at room temperature before you beat it, to ensure a smooth consistency.
- Sweeteners: You will want a granular sweetener for the cake portion, and a powdered sweetener for the cream cheese filling. I used Swerve for both.
- Lemons: This recipe uses both lemon zest and fresh lemon juice.
- Almond flour: Finely ground almond flour is a must for the best consistency.
- Protein powder: As with many of my baked goods, I’ve added a little protein powder to this recipe for a lighter, fluffier cake. Both whey protein and egg white protein powders work well.
- Lemon extract: For additional lemon flavor, I use lemon extract.
- Pantry staples: Eggs, butter, vanilla extract, baking powder, and salt.
Step-by-step directions
1. Prepare the filling: Beat the cream cheese until smooth in a medium bowl. Then beat in the sweetener, egg, lemon zest, and lemon extract until well combined. Set aside.
2. Prepare the cake batter: Whisk together the almond flour, sweetener, protein powder, baking powder, and salt in a large bowl. Add the eggs, butter, lemon zest, lemon juice, water, and extracts, and mix together until well combined.
3. Make the bottom layer: Spread about two thirds of the batter into a greased 9-inch springform baking pan with the bottom lined with greased parchment paper.
4. Add the filling: Dollop the cream cheese mixture overtop the batter and spread to the edges. Then dollop the remaining batter in small spoonfuls over the cream cheese.
5. Bake the cake: Bake at 325ºF for 30 to 35 minutes, until the edges are set and the top is mostly firm, with a little bit of jiggle in the center. Remove and let cool completely, then refrigerate for an hour or so to firm up.
6. Make the drizzle: whisk together the powdered sweetener and lemon juice in a small bowl until smooth. Drizzle over the cooled cake.
Expert tips
Take the time to beat the cream cheese until for a minute before adding any other ingredients. You will get a creamier quality if you do.
Lining the pan with parchment makes it that much easier to move the cake from the springform pan to a cake platter.
It can be a bit hard to tell when the cake is done, because the cream cheese filling will still be soft. Just touch some of the cake batter on top in the center, and if it feels firm but the filling still jiggles some, it’s ready. You don’t want to overcook the cheesecake portion.
Sweetener Options
The cake batter can be made with your sweetener of choice, but it’s important to remember that allulose will make it darken quite a bit faster. So keep your eye on it!
The filling should be made with a powdered sweetener. And the glaze absolutely needs a powdered sweetener to achieve the correct consistency.
Recipe FAQs
Absolutely! The best way to freeze leftovers is to wrap it up tightly in plastic wrap or foil. You can also cut it up into individual portions and freeze each of those separately. It will last up to 3 months in the freezer.
Because this coffee cake has a cream cheese filling, leftovers should be covered and refrigerated. It will last like this for up to a week.
This keto lemon cream cheese coffee cake recipe has 5.2g of carbs and 1.9g of fiber per serving. That comes to 3.3g net carbs per slice.
More delicious low carb lemon recipes
These Keto Lemon Cookies are soft and tender sugar cookies topped with a creamy sugar free lemon frosting. They have all the tangy sweetness you crave with only 3g carbs per serving!
Lemon Lush is the ultimate keto lemon dessert! It features a buttery no bake crust with layers of cheesecake, sugar free lemon curd, and whipped cream. Simply divine!
This Keto Greek Lemon Chicken is an easy all-in-one sheet pan meal. Drizzle the bright lemon garlic marinade over the vegetables and chicken thighs, pop it in the oven, and dinner is done!
Lemon Cream Cheese Coffee Cake Recipe
This Keto Lemon Coffee Cake is bursting with bright, fresh flavor. It has a ribbon of cream cheese right through the center!
Servings: 16 servings
Calories: 219kcal
Instructions
Cream Cheese Filling
-
In a medium bowl, beat the cream cheese until smooth, about 1 minutes. Then beat in the sweetener, egg, lemon zest, and lemon extract until well combined. Set aside.
Cake
-
Preheat the oven to 325ºF and grease a 9-inch springform baking pan. Line the bottom with parchment paper and grease the parchment.
-
In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt.
-
Add the eggs, butter, lemon zest, lemon juice, water, and extracts, and mix together until well combined. Spread about two thirds of the batter in the prepared pan.
-
Dollop the cream cheese mixture overtop the batter and spread to the edges. Then dollop the remaining batter in small spoonfuls over the cream cheese.
-
Bake 30 to 35 minutes, until the edges are set and the top is mostly firm, with a little bit of jiggle in the center. Remove and let cool completely, then refrigerate for an hour or so to firm up.
Notes
Storage Information: Store the cake in a covered container in the fridge for up to a week. It can also be frozen for several months.
Nutrition Facts
Lemon Cream Cheese Coffee Cake Recipe
Amount Per Serving (1 slice)
Calories 219
Calories from Fat 162
% Daily Value*
Fat 18g28%
Carbohydrates 5.2g2%
Fiber 1.9g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
