Low Carb Zitronenkuchen
Delightfully zesty and irresistibly moist, this Low Carb Zitronenkuchen is a guilt-free version of the classic German lemon cake. Made with almond and coconut flours, this gluten-free treat is sweetened with erythritol for a sugar-free indulgence that won’t spike your carbs. The fresh, tangy flavor of lemon juice and zest shines through, while rich ingredients like melted butter, heavy cream, and vanilla extract create a luxuriously tender texture. Perfectly finished with a lemony glaze (optional), this easy recipe is ideal for anyone following a keto or low-carb lifestyle, offering the bright citrus flavors you love with only 15 minutes of prep time. Serve this vibrant, no-fail cake for brunch, dessert, or a simple snack that feels gourmet yet keeps you on track.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 100 grams Erythritol (or other low-carb sweetener)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 large Eggs
- 100 grams Unsalted butter, melted
- 60 milliliters Heavy cream
- 50 milliliters Lemon juice (freshly squeezed)
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 50 grams Powdered erythritol (optional, for glaze)
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper or grease it lightly with butter or oil.
In a medium mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. Stir until evenly distributed.
In a large bowl, whisk together the eggs, melted butter, heavy cream, lemon juice, lemon zest, and vanilla extract until smooth and well-incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring well to form a thick and smooth batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the optional glaze, mix powdered erythritol and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Slice into 10 pieces and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 13.1 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 603 mg | 46% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
