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 ¼ cups almond flour
- ⅓ cup unflavored whey protein powder or egg white protein powder)
- 2 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup Swerve Granular
- 4 large egg whites room temperature
- 1 teaspoon vanilla extract
- ¼ to ⅓ cup water
Lemon Cream Filling
- 6 ounces cream cheese, softened
- ¾ cup powdered Swerve Sweetener divided
- 1 ½ tablespoon grated lemon zest
- 3 tablespoon freshly squeezed lemon juice
- ¾ cup heavy whipping cream
Crumb Garnish
- ⅓ cup almond flour
- 3 tablespoon powdered Swerve Sweetener
- 2 teaspoon lemon zest
- 2 tablespoon butter, melted
- ¼ teaspoon 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 ¼ 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 ½ 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 ½ cup of the cream filling and spread the remaining filling over the cake.
- Top the filling with the second cake layer, then spread the ½ 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.
Dans says
Totally exquisitely delicious!! Made this today and every bite was scrumptious! The moist sponge cake texture with the perfectly sweet and tart lemon cream filling, accompanied by the crumb mixture was over-the-top outstanding! Rather than putting the cream filling on the sides, I used it as a topping crowned by the crumb mixture since the side application,requires more dexterity than I have patience for. Not as pretty as yours, but it did not detract from the taste at all. This is another BIG winner for a delectable dessert! I am curious if you think this could work if switched out with orange juice and zest? I am missing orange cake on Keto. Regardless, the lemon cream is superb!
Eric says
This is my favorite cake recipe, and my printout of the original recipe is well stained! The only tweak I do is to add lemon zest to the cake, too.
Can’t wait to try the new version, and not having to slice the cake horizontally will be a godsend. But really, who can be satisfied with 1/12 of a cake this good? If I did my math correctly, 1/8 of the cake is 6.45 net grams of carbs, in case anyone besides me is interested. But even if you don’t care, this dessert can proudly be served to non keto eaters, and they will be impressed.
Carolyn says
Thanks, Eric. I think you will love the updated version.
JT says
Your original Lemon cream recipe in 2016 (which had rave reviews) used to have yogurt, almond milk, baking soda, and about half the amount of butter in the ingredients listed for the cake part….may I know the reason why recipe has now been drastically changed ??
Carolyn says
Because this is much better, less dense, more cake-like.
2pots2cook says
Beautiful slice, amazingly arranged ! This is a keeper for all the lemon lovers !
Mel says
How many grams of sugar per serving?
Carolyn says
No idea. But I am sure you can find an online calculator for that.
Cindy says
Delicious!!!! Made this today. Used some of the “icing” on top as well in lieu of powdered sugar. Oh so good! Will be a family repeat recipe now!
Carolyn says
So glad you like it! It was fun to update the old cake.
Sheri L Miller says
Where do you get the crumbs from?
Carolyn says
You make them. Please read the recipe carefully and you will see.
Jayne says
I wanted to make this, but could not find UNFLAVORED whey protein. I would have tried vanilla, but at $27.99 for the smallest container, I didn’t want to chance it. Could the whey protein be omitted? Or, will vanilla change it much?
Carolyn says
Vanilla will change it too much. Your best bet is Amazon… https://amzn.to/3lRxXSa
Lisa says
This cake is a smash hit every time I make it. Everyone loves it, even folks who don’t do low carb! Thank you for this and all the other FANTASTIC recipes you share, Carolyn!
Ann says
I actually made this twice today and both times it sunk minutes after taking it out of the oven. Do u know why this keeps happening? Is this normal?
Carolyn says
It’s not fully baked through. Are you using the protein powder?
Ann says
I used Isopure Protein powder (unflavoured). Baked it 35 mins exactly. It was browned on the top, dry inside (no wet batter). Should I bake longer?
Ann says
And yes, I made no substitutions… Followed exactly as written:). Would love to get this cake down cuz its really really delicious!
Suzanne says
I chose this cake recipe to make for our weekly Domino game night and I got rave reviews. It was delicious and made a grand appearance covered in almond. and lemons slices. This has been added to our favorite desert recipes.
Shelly says
When I was a child my mom’s friend made an oatmeal cake with a broiled icing on top (like the German chocolate frosting, pecans and coconut). It is an all time favorite of mine and would love to have a thm version!!!
Mary says
Hello makeover genius! Not sure if you are still accepting suggestions for recipes to make low carb but here in NZ we have a traditional slice called Custard Square (or sometimes Vanilla Slice, oddly) and I would LOVE an All Day I Dream About Food version! Here’s one example of the classic version: http://www.taniaskitchen.co.nz/best-custard-square-recipe/
Tanya says
Hi Carolyn, I am wondering if there is a substitution I could use for the stevia extract as I really want to make this cake but don’t have that ingredient? By the way, love your recipes. I have made many of them and they have turned out great. 🙂
Carolyn says
More Swerve is fine.
Shoshona says
Hi Carolyn,
I’m making this for my daughter’s 5th birthday (she asked for a rainbow cake that tastes like lemons, ha ha!), and I’m wondering if there is a difference, texture-wise, between the lemon cream in this recipe and a traditional frosting? In the photos you have it on top and in between the layers of the cake, but not down the sides. Do you think it’s thick enough to hold to the sides of the cake, or will it glop down? (And if you don’t think it will work for frosting the sides, do you have a suggestion for a modification or for a different lemon frosting?)
Thanks so much! 🙂
Shoshona
Carolyn says
It’s plenty thick to be on the sides, but you will need more of it. Like about 2x as much.
Shoshona says
Thank you so much! Can’t wait to try it! 🙂
Shoshona says
Just wanted to say thank you! I put the cake together today and it’s a gorgeous five layer rainbow beauty (wish I could post a picture! ?). Can’t wait to eat it tomorrow, but I have to say a spoonful (or three) of the frosting ended up in my mouth and it might just be the most heavenly thing I’ve ever tasted. Think I’m going to use it with a chocolate cake for my son’s birthday in a few weeks. Thanks again!
Carolyn says
I wish you could take a picture too, I’d love to see it!
Patti Eaton says
My husband is in love with this cake, but wanted me to try it with an orange filling instead of lemon. Would it just be a matter of subbing orange for lemon, or does the lemon juice/zest add something that the orange would not? Thanks!
Carolyn says
I think it could be a direct substitution.
Patti Eaton says
This is one of the best low-carb desserts I’ve made since starting on the low-carb journey. Thank you so much for the recipe and I really enjoy your blog!
Carolyn says
So glad you liked it!
fran says
I just made this cake for my husbands birthday today. And it was delicious! He loved it and so did I!! Thank you for sharing this recipe! <3
Linda says
I made this cake today. Boy was it ever good!
Shelby says
You didn’t answer the question about nutritional info… How many grams of fat in each serving?
Carolyn says
You will need to use a nutritional calculator such as My Fitness Pal.