This delicious keto lemon cake is a low carb copycat of the famous Olive Garden Lemon Cream Cake. Delicious layers of almond flour cake with a lemony cream filling and a tender crumb garnish. How can you resist?
I am absolutely delighted to re-introduce you to my Keto Lemon Cream Cake. It’s been a long time coming, but trust me, the wait was worth it!
I created this recipe back in the good old days, when keto was hardly a twinkle in people’s eyes. While I was firmly low carb at the time, I hadn’t even heard the word ketogenic. And it certainly wasn’t the wildly popular diet it is now.
But 10 years ago, a reader asked for a low carb version of Olive Garden’s Lemon Cream Cake. It was no longer on their menu but I was able to find other copycat recipes upon which to base my sugar free version.
And it quickly became on of my most popular keto cake recipes.
Keto Lemon Layer Cake
This really is a perfect cake for lemon lovers. It features two tender layers of vanilla sponge cake, with a creamy lemon filling and a lemon scented crumb pressed into the sides.
For the updated version, I simplified the cake layers, eliminating some unnecessary ingredients like xanthan gum and stevia extract. I also baked it in two 8-inch cake pans so that I could skip the step of splitting one layer with a knife. I’ve never been very good at that and my layers always end up uneven.
The filling is similar to my original recipe as well. But this time, to stay true to the original Olive Garden version, I put my crumb garnish around the outside of the cake and sprinkled the top with powdered sweetener.
It really is the perfect keto lemon cake!
How to make keto lemon cream cake
This cake isn’t difficult to make, although it does have several individual components and dirties more than a few bowls. It’s a great baking project for a day off. Here’s how it’s done:
- Bake the cake layers. This is an almond flour vanilla cake, and the execution is quite simple. I used only egg whites so that the cake would be lighter in both color and texture.
- Prepare the lemon cream filling. The filling is a combination of cream cheese frosting and whipped cream to make it light and airy. It uses both lemon zest and lemon juice for flavor.
- Prepare the crumb garnish. The crumbs on the outside of the Olive Garden cake is what makes it so unique. I used lemon zest to give them a little more tanginess.
- Assemble the cake. Make sure to reserve some of the cream filling to spread on the sides of the cake so that the crumbs stick. The dust the top of the cake with some powdered sweetener.
- Slice and serve!
Tips for the crumb garnish
Use your hands when adding a garnish like sprinkles, nuts, or crumbs to the sides of a cake. Set the cake on a serving platter over a clean work surface.
Turn the cake as you gently press handfuls of the crumbs into the frosted sides. If you happen to have a cake turntable, you can use that to help you turn the cake evenly.
Scoop up any crumbs that fall onto the work surface and gently apply those to the sides of the cake.
Frequently Asked Questions
If you would prefer to use coconut flour, try making the cake layers with my Keto Chantilly Cake. Simply spread the batter in two cake pans, rather than three. It will take a little longer to bake through.
Yes, you can but your cake will be a little more dense and yellow in color. Use only 3 eggs to replace the 4 egg whites.
The cake layers will work with any granulated sweetener but do be forewarned that allulose can make them very dark on the outside. The frosting requires a powdered sweetener, and some of them are 2 times as sweet so please read your labels.
You can make this cake a day or two ahead of serving it, but I wouldn’t recommend any longer than that. The cream filling is best when fresh.
I can’t see why not! It will make 10 to 12 cupcakes.
Storage instructions
Keep the cake refrigerated until ready to serve, as the cream filling softens easily.
Store any leftovers in the fridge and cover the cut sides with plastic wrap to keep the cake from drying out.
More delicious keto lemon recipes
- Sugar Free Lemon Curd
- Easy Keto Lemon Muffins
- Lemon Cheesecake Bars
- Keto Lemon Cream Pie
- Sugar Free Frosted Strawberry Lemonade
- Keto Lemon Sugar Cookies
Keto Lemon Cream Cake
Ingredients
Lemon Cake
- 2 1/4 cups (240 g) almond flour
- 1/3 cup (36 g) unflavored whey protein powder, or egg white protein powder)
- 2 1/2 tsp (2.5 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
- 1/2 cup (113.5 g) butter, softened
- 3/4 cup (136.5 g) Swerve Granular
- 4 large egg whites, room temperature
- 1 tsp vanilla extract
- 1/4 to 1/3 cup (59.15 g) water
Lemon Cream Filling
- 6 ounces (170.1 g) cream cheese, softened
- 3/4 cup (136.5 g) powdered Swerve Sweetener, divided
- 1 1/2 tbsp (1.5 tbsp) grated lemon zest
- 3 tbsp freshly squeezed lemon juice
- 3/4 cup (178.5 g) heavy whipping cream
Crumb Garnish
- 1/3 cup (35 g) almond flour
- 3 tbsp powdered Swerve Sweetener
- 2 tsp lemon zest
- 2 tbsp (2 tbsp) butter, melted
- 1/4 tsp (0.25 tsp) vanilla extract
Instructions
Lemon Cake
- Preheat the oven to 325F and grease 2 round metal 8-inch cake pans. Line with parchment and grease the parchment.
- In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
- In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg whites and vanilla until well combined.
- Beat the almond flour mixture into the butter mixture in two additions, alternating with 1/4 cup water. If the batter is very thick, beat in the additional water.
- Divide between the prepared cake pans and spread to the edges. Smooth the tops and bake 20 to 25 minutes, until golden brown and the tops are firm to the touch.
- Remove and let cool completely in the pans.
Lemon Cream Filling
- Beat the cream cheese in a medium bowl until smooth. Beat in 1/2 cup of the powdered sweetener, the lemon zest, and the lemon juice and until well combined.
- In another bowl beat the cream with the remaining sweetener until it holds stiff peaks. Gently fold the whipped cream into cream cheese mixture until well combined.
Crumb Garnish
- In a medium bowl, whisk together the almond flour, sweetener, and lemon zest. Add the melted butter and toss until the mixture resembles coarse crumbs.
To assemble
- Place 1 layer of cake on a serving platter. Set aside 1/2 cup of the cream filling and spread the remaining filling over the cake.
- Top the filling with the second cake layer, then spread the 1/2 cup of reserved cream filling over the sides of the cake.
- Using your hands, gently press the crumb garnish over the sides of the cake. Dust the top of the cake with powdered sweetener and refrigerate 1 hour to firm up.
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I've never been a huge lemon fan, but this looks awesome.
Can you attempt low-carb waffles? Bonus points if they're high in protein and reasonable in fat.
This looks amazing! I've never been to the Olive Garden, but I love lemon desserts! I can't wait to make this.
I love lemon desserts and this looks so light and fluffy and delicious! I've never had the original version either, but I would definitely go for this cake.
This looks simply divine! I love lemon desserts and your lemon mousse has been a big hit around here.
Something I have longed for to be gluten free and low carb is tortilla wraps. I have yet to find one that is great.
If you choose to accept this challenge, I would be forever grateful…lol!
I do have to say you have become my favorite blog for recipes.I anxiously await your posts daily!!
I am definitely going to try this – You are a Goddess – thank you Carolyn!!! ps – I am still in Clafoutis heaven and there was a sale on raspberries -soo – this cake might have to wait until the raspberries are gone – or maybe a raspberry filling?????
What a beautiful cake! I am amazed at your ability to transform recipes into low carb and gf creations!
I am a big fan of the Olive Garden lemon cream cake. This looks even more delicious and gluten free too.
I'm not familiar with this cake from Olive Garden. Then again I never get around to the dessert menus when I go out to eat since I NEVER finish my dinner or have room for dessert. This cake is beautiful. Great job recreating this into a low carb version. Love that you are ready to take on some new challenges.
This looks divine. I love the filling!
Sounds lovely, Carolyn, and it was amazing that you could freeze one half.
You made me smile. You remind me so much of myself. I was the same – wild about chocolate anything. It gave me up in the end. I get horrible migraines these days and have for years from chocolate, unless it is a true milk chocolate (hardly chocolate), in which case I might get away with it.
I have never heard of this cake at Olive Garden either. I also tend to go with the chocolate desserts. This is beautiful though.
SO beautiful, Carolyn! I can't imagine it with another two cake layers…mine would certainly be leaning 🙂
Beloved high carb recipe? Buckeyes! I love this recipe http://smittenkitchen.com/2010/10/buckeyes/ except for all the confectioners' sugar. Peanut butter & dark chocolate…who could ask for anything more?
This is beautiful, I love the Greek yogurt and protein powder additions! I have never had the lemon cake at Olive Garden but judging by the looks and sounds of this one, I would love it!
That looks gorgeous, would love to have a slice.
That really looks great. So many tasty ingredients.
Without a doubt, this was the most disappointing gluten free recipe I have tried.
Cake was much,much more like a bad shortcake.
I would give it only one out of five stars.
I wish you better luck than I had with this recipe.
Hmmm. Since it turned out so well for everyone else, myself included, I have to conclude that there was a problem with your ingredients or your measurements.
I’ve made this three times in the last two weeks. And it was fabulous every time. It even travels well, I brought half of a cake with us to the great wolf lodge for my dessert! I just have one question though, can I sub sour cream for the yogurt? In your no bake cheesecake recipe (which I’ve made 11 times since January!) the two of them are interchangeable… Sorry for writing a book here, but thank you for all of your awesome recipes! (:
I think you should be able to do sour cream. It may be a bit on the thicker side so it may make your batter a bit more thick. If so, add more liquid, just a tbsp at a time.