Keto Lemon Skillet Cake Recipe with Zesty Glaze

Keto Lemon Skillet Cake

A bright, low-carb lemon cake baked in a skillet and finished with a simple lemon glaze. This Keto Lemon Skillet Cake is gluten-free, grain-free, and perfect for breakfast, brunch, or a light dessert.

Baked in a cast-iron skillet, the top develops a slightly crisp edge while the interior stays tender and moist—almost like a coffee cake. The lemon glaze adds a bright, sweet finish without overpowering the cake’s delicate texture. Serve warm with a cup of coffee or cool to room temperature and enjoy as a light dessert.

Keto Lemon Skillet Cake

Ingredients

Lemon Cake

• 1 ½ cups blanched almond flour, finely milled
• ⅓ cup coconut flour
• ⅔ cup low‑carb granular sweetener (erythritol or preferred blend)
• 2 teaspoons baking powder
• ⅛ teaspoon sea salt
• 3 large eggs, beaten
• ¼ cup butter, melted
• ⅓ cup sour cream
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon extract

Glaze

• 3 ½ tablespoons low‑carb powdered sweetener
• 1 tablespoon lemon juice (plus up to ½ teaspoon water to thin if needed)

Garnish

• ½ teaspoon lemon zest

Instructions

1. Preheat the oven to 350 °F (176 °C). Grease a 6–8 inch cast iron skillet or round cake pan generously with butter or a nonstick spray.
2. In a large bowl, whisk together the almond flour, coconut flour, granular sweetener, baking powder, and sea salt until evenly combined.
3. In a separate bowl, whisk the eggs, sour cream, melted butter, lemon juice, and lemon extract until smooth and uniform.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined. The batter will be relatively thick.
5. Spoon the batter into the prepared skillet or pan and spread it evenly with a spatula or rubber spreader.
6. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool slightly.
7. While the cake cools, whisk the powdered sweetener and lemon juice together in a small bowl until smooth. Add a tiny amount of water if needed to reach a drizzling consistency.
8. Drizzle the glaze over the warm cake and finish with grated lemon zest.
9. Slice into 8 wedges and serve. Store leftovers covered in the refrigerator for up to 5 days; warm gently if desired before serving.

Nutritional Data: Yield: 8 servings. Per serving (1 slice): Calories 274; Carbohydrates 9 g; Net Carbs 5 g; Fiber 4 g; Fat 23 g; Saturated Fat 8 g; Protein 8 g; Sugars 1 g; Sodium 138 mg. Nutritional values are estimates based on the ingredients used.

Notes & Tips

• Use finely milled almond flour for a light texture; coarser almond meal can make the cake denser.
• Coconut flour absorbs a lot of moisture—measure carefully and level off the spoon when scooping.
• If you prefer a brighter lemon flavor, increase the lemon zest in the batter by ½ teaspoon.
• For even baking in a skillet, let the skillet sit at room temperature a few minutes before adding batter if it was cold.
• This cake is flexible: swap sour cream for full-fat Greek yogurt if preferred.

Storage

Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat gently in the microwave for 10–15 seconds or warm slices in a low oven for a few minutes to restore softness.

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