This keto lemon cake recipe comes together with pretty basic low carb pantry staples, plus a few common items from the grocery store:

LOW CARB LEMON CAKE INGREDIENTS

• Butter – Use this grass-fed butter for the best flavor and quality, but any unsalted kind will work. Be sure to soften the butter!
• Besti Monk Fruit Allulose Blend – A must for keto cakes, it makes them super moist and not dry! And of course, zero net carbs, sugar, or aftertaste.
• Eggs – Use large eggs, not medium or jumbo.
• Sour cream – Full-fat sour cream is best for keto and the best cake texture, but low-fat works too if that’s what you have.
• Lemons – Look for a bright lemon that has a slight give to it when pressed.
• Vanilla – Look for a high-quality extract to make sure there aren’t any other added sugars.
• Wholesome Yum Blanched Almond Flour – The superfine, blanched texture of my brand makes the lemon cake fluffy and not dense.
• Baking powder – Make sure it’s fresh to avoid a dense cake.
• Sea salt

Get the full list of ingredients at Wholesome Yum

• Butter – Same kind as above.
• Lemons – We use both the juice and the zest in the frosting as well, but if you want your frosting ultra-smooth, you can swap the lemon zest for lemon extract to taste.
• Besti Powdered Monk Fruit Allulose Blend – A powdered sweetener is crucial so that your frosting isn’t gritty, and this one has no aftertaste.
• Heavy cream – This thins out the frosting to reach the right consistency. Almond milk will also work, but you’d need to use less.

Go to Wholesome yum for full recipe details for this Almond Four Keto Lemon Cake.