When you’re craving something sweet but don’t want an entire sheet cake sitting in your fridge, this keto berry lemon cake is the perfect solution. It’s small, packed with fresh berries and citrusy flavor, and topped with a creamy frosting that makes each bite feel like a treat. The combination of tart lemon and juicy berries creates a light, refreshing dessert that doesn’t feel heavy but still satisfies a sweet tooth.
Unlike larger keto cakes that take time to prepare and yield too many servings, this recipe is portioned just right. It’s great for a weekend indulgence, a small gathering, or a quick bake when you want something homemade without leftovers lingering for days. The best part? It’s simple, low-carb, and comes together without any special equipment.
Why This Keto Berry Lemon Cake is a Must-Try
This cake is the ideal balance of sweetness, texture, and ease of preparation. It’s light and fluffy while still feeling decadent enough to be a true dessert. If you’ve been missing the flavors of a classic berry lemon cake, this version brings it all together—without the sugar or unnecessary carbs.
- It’s quick to prepare—from mixing to baking, the process is simple and beginner-friendly.
- The small-batch size ensures there’s no excess, making it perfect for portion control.
- The natural sweetness of berries and lemon makes it bright and flavorful.
- No special ingredients are required beyond common keto baking staples.
How to Customize This Cake
One of the best things about this recipe is how adaptable it is. If you don’t have all the listed ingredients, you can swap a few things while still getting the same delicious results.
- If you don’t have mixed berries, use a single type like raspberries or blueberries for a more focused flavor.
- For a stronger citrus taste, add lemon zest to the batter and frosting to enhance the tanginess.
- Want a nut-free version? Try sunflower seed flour instead of almond flour for a similar texture.
- If dairy-free is a must, swap the cream cheese frosting for whipped coconut cream instead.
Best Ways to Serve This Cake
This cake is delicious straight from the fridge, but pairing it with the right accompaniments can make it even better. Whether you’re serving it for guests or enjoying a quiet dessert, here are a few great ways to enjoy it.
- A spoonful of lightly sweetened homemade whipped cream adds an extra creamy element.
- A side of fresh berries enhances the fruitiness and makes it even more refreshing.
- A cup of black tea or green tea complements the citrus flavors beautifully.
- A drizzle of homemade keto berry syrup can add extra sweetness and moisture. Or you can get crazy with a delicious keto caramel sauce.
Storage Tips for Freshness
Since this cake is small, it’s easy to store without taking up much space. Keep it in an airtight container in the refrigerator, and it will stay fresh for up to four days. If you want to keep it longer, freezing is an option as well.
To freeze, slice the cake into individual portions and wrap each slice tightly in plastic wrap before placing them in a freezer-safe bag. When ready to enjoy, let the cake thaw in the fridge overnight or sit at room temperature for about 30 minutes before serving. The texture holds up well, and the flavors often taste even better after a day or two.
A Simple Yet Elegant Keto Dessert
This keto berry lemon cake is proof that you don’t need a complicated recipe to create something delicious. With fresh flavors, a moist and tender crumb, and a light frosting, it’s an easy treat that looks and tastes amazing. It’s perfect for those moments when you want a little something sweet without committing to a full-sized dessert.
Whether you’re making it for a special occasion or just to have on hand for a few days, this cake delivers the perfect balance of freshness and indulgence. Give it a try, and enjoy a slice of sweetness without the sugar overload!
Lemon Berry Cake (Keto-Friendly)
Ingredients
Dry Ingredients:
- 1 cup + 2 tablespoons almond flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 2 tablespoons low carb granular sweetener
- 1/4 teaspoon stevia powder
- 1/2 cup mixed berries
Wet Ingredients:
- 1 egg
- 1 tablespoon + 1 teaspoon coconut oil
- 3 tablespoons unsweetened almond milk
- 2 tablespoons lemon juice
Cream Cheese Frosting:
- 4 ounces cream cheese
- 2 tablespoons low carb powdered sweetener
- 1/16 teaspoon stevia powder
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F and line a 6-inch springform pan with parchment paper.
- In one bowl, mix the dry ingredients. In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry mixture and stir with a silicone spatula until combined.
- Transfer the batter to the prepared pan, smoothing it out evenly. Bake for 20 minutes.
- Remove from the oven and allow the cake to cool for one hour before frosting.
- To make the frosting, beat the cream cheese until smooth. Add the powdered sweetener and stevia, mixing well. Gradually add the heavy cream while beating for 3-4 minutes until fluffy.
- Carefully remove the cake from the pan and slice it in half.
- Frost and decorate as desired. Almond slices and lemon wedges make great toppings!
Notes
Possible Substitutions:
- Coconut oil → Butter or ghee
- Almond milk → Heavy cream or coconut milk
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.