Keto Lemon Cream Cheese Coffee Cake
This rich and zesty Keto Lemon Cream Cheese Coffee Cake is the perfect low-carb treat to enjoy with your morning coffee or as a light dessert. Moist almond flour cake, a creamy lemon filling, and a buttery crumble topping make every bite irresistible—without the carbs.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch round baking pan
- Measuring cups and spoons
- Spatula
- Oven
Ingredients
- Ingredients
- For the Cake Batter:
- 2 ½ cups almond flour
- ½ cup granulated erythritol
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup unsweetened almond milk
- ¼ cup melted unsalted butter
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese softened
- ¼ cup granulated erythritol
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- For the Crumble Topping:
- ¾ cup almond flour
- ¼ cup granulated erythritol
- ¼ cup cold unsalted butter diced
- 1 tsp lemon zest
Instructions
- Instructions
- Preheat oven to 175°C (350°F). Line and grease a 9-inch round baking pan.
- Cream Cheese Filling: In a bowl, beat together cream cheese, erythritol, egg, vanilla, and lemon juice until smooth. Set aside.
- Cake Batter: In a large bowl, whisk almond flour, erythritol, baking powder, and salt. In another bowl, combine eggs, almond milk, melted butter, lemon zest, lemon juice, and vanilla. Mix wet into dry until combined.
- Assemble: Spread half the cake batter into the pan. Layer the cream cheese mixture on top, then the remaining batter.
- Crumble Topping: Combine almond flour, erythritol, lemon zest, and diced cold butter until crumbly. Sprinkle over the cake.
- Bake for 35–40 minutes, or until golden and a toothpick comes out clean. Cool completely before slicing.
Notes
Store leftovers in the fridge for up to 5 days.
Great with whipped cream or a dusting of powdered keto sweetener.
To make it nut-free, try sunflower seed flour as an almond flour substitute (1:1 ratio).