This keto lemon pound cake recipe creates a sweet treat with a tart lemon flavor and an optional sour cream glaze. It is a lemon loaf to love. And it will disappear quickly, too, since a slice of keto lemon pound cake is appropriate at just about any time of day.

A few simple ingredients and just minutes of prep time come together to create a marvelous treat that’s sure to become one of those easy keto recipes you’ll revisit time and time again.

This keto lemon pound cake recipe makes a sweet, tart and tender lemon loaf that’s also gluten-free, grain-free, dairy optional and packed with intense lemon flavor (all from real lemons, no lemon extract!).

I am a sucker for any kind of lemon-y dessert and I LOVE this lemon pound cake recipe.

Since I first posted it a couple of years ago, I’ve adapted it a bit to create a slightly larger loaf (more servings!) as well as a sweet lemon glaze to go on top.

Think of it as the low-carb version of a Starbucks lemon loaf– that’s the inspiration.

With each keto lemon pound cake I bake, I find even more versatility in how to enjoy it. A few options for you:

• dress up a piece with lemon curd (or may I suggest lime curd for an extra tart treat), coconut whipped cream and fresh berries because layers always bring a good dessert to the next level
• top it with strawberries and whipped cream for an easy, lemon version of keto strawberry shortcake
• serve up a slice for breakfast (my kids are all about this one, and can you really beat breakfast cake?!)

why you’ll love it

This keto lemon pound cake is so tasty and tender, and it’s a lemon pound cake recipe you’ll make over and over again.

I use a combination of almond flour and coconut flour which results in the perfect texture: moist but not too crumbly, dense and flavorful as any good pound cake should be.

As for the fat content, I’ve found that I like it best with grass-fed butter or extra virgin olive oil (opt for that if you’re dairy-free).

Olive oil cakes are delightful, and the flavor of extra virgin olive oil is extra nice with lemon. I especially love Olio Piro extra virgin olive oil, an award-winning olive oil with high antioxidants that is made in Italy (affiliate).

Overall, oil will make the cake a bit less dense compared to butter, but the differences are pretty subtle. I haven’t tried it with avocado oil but I’m sure it will also work out just fine.

This keto lemon pound cake is:

• easy to make
• low-carb with only 3 net carbs per serving
• gluten-free, sugar-free and dairy optional
• super versatile

the ingredient list

Lemon is a wonderful flavor to incorporate into keto baking as it adds a delicious tartness without the carbs.

I have always loved lemon-y treats and this keto lemon loaf strikes the perfect balance between dessert and snack, without any guilt. 😉

To make it, you will need:

• extra virgin olive oil or grass-fed butter
• granulated monk fruit sweetener (I use Lakanto which is my favorite keto sweetener for baking)
• vanilla extract
• large eggs
• sour cream (or unsweetened coconut cream if dairy-free)
• fresh lemon juice and lemon zest
• almond flour
• coconut flour
• baking powder
• salt
• xanthan gum (optional)

keto lemon pound cake recipe

This lemon cake recipe is so simple, you can easily whip one up in no time! Take a look at the process (for all the details, check out the recipe card at the bottom of the page):

1. Mix the oil/butter and sweetener: Cream together the melted butter or oil and the sweetener in a large mixing bowl with a hand mixer (or using an standup mixer). Add in the rest of the wet ingredients: fresh lemon juice, lemon zest, vanilla extract, eggs and sour cream. Scrape down the sides of the bowl with a rubber spatula as needed and mix until well combined.
2. Mix the dry ingredients: In a separate bowl, whisk together the dry ingredients. This helps break up the almond flour to prevent any lumps.
3. Stir the batter: Pour the egg mixture into the almond flour mixture and mix until it is incorporated and there are no streaks of flour.
4. Bake the keto lemon pound cake: Line a 9 x 5-inch loaf pan with parchment paper. Pour the batter into the prepared loaf pan and transfer it to the oven. Bake at 350°F for 45-50 minutes, or until done. If the top of the pound cake begins to brown around 30-45 minutes into the baking time and the center isn’t done yet, place a sheet of parchment paper over the loaf to protect the top from getting too dark.
5. Cool and serve: Allow the low carb lemon cake to cool in the pan for at least 30 minutes before transferring it to a cooling rack. Let it cool completely. If desired, make a glaze and pour it on top of the cake. Place it in the freezer for 10 minutes to set the glaze.

tips for the best keto lemon pound cake

• Please, please, PLEASE do not substitute the flours. The almond flour and coconut flour combine well to create a specific texture, and they cannot be substituted 1:1 for each other.

• Almond meal cannot be substituted for almond flour. Almond meal is ground, whole almonds while blanched almond flour has the skins removed and is ground super fine.

• Granulated monk fruit is often found as a blend of monk fruit and erythritol. If you don’t have granulated monk fruit, you can substitute plain erythritol (like Swerve), but you might find it has more of a cooling aftertaste.

• Parchment paper is your friend! Line baking dishes with parchment paper to easily remove the bread after baking. For this keto pound cake recipe, I leave paper hanging over the sides of the pan which I then use to lift the loaf out after it has cooled.

• Using butter will create an extra dense texture in this lemon pound cake, a bit more true to a traditional pound cake. A few different oil varieties that will work include olive oil, coconut oil and avocado oil.

• If you’re using coconut oil, be sure to let the eggs and sour cream come to room temperature. Cold eggs and cold sour cream will harden the melted coconut oil and make the cake batter lumpy.

keto lemon loaf: frequently asked questions

Enjoy this keto pound cake recipe, friends! And as always, if you make it and love it and feel like giving it five stars in the recipe card below, I’d be so grateful!

you might also love…

• This keto cake trifle with olive oil lemon curd. In fact, it’s another way to use this pound cake!
• Keto lemon bars with a raspberry center are the ultimate lemon lover’s treat! Gf, dairy-free and low-carb, you’ll love the tart lemon filling with a raspberry layer.
• Keto zucchini bread is another favorite of ours and this one is goooood. Easy to make and so delish, it’s the number one best thing about zucchini season.
• Everyone needs a simple keto cheesecake recipe! Serve this New York-style cheesecake with a fresh strawberry topping or a sugar-free chocolate sauce. It’s one of the most popular keto desserts on the blog!

— Update: 14-03-2023 — cohaitungchi.com found an additional article Best Sugar-Free Birthday Cake Recipe (Keto Friendly) from the website www.ditchthecarbs.com for the keyword birthday cake for a diabetic.

The most delicious and easy sugar-free birthday cake that only needs 7 ingredients and takes less than 5 minutes to prepare in 1 mixing bowl.

It’s a gluten-free, dairy-free, diabetic-friendly moist fluffy vanilla birthday cake to celebrate someone special.

So skip the store and make this delicious sugar-free birthday covered with sugar-free sprinkles.

Birthday celebrations are a special time, and that calls for a special cake covered in sprinkles and candles. Everyone will love this easy sugar-free vanilla cake with whipped heavy cream or cream cheese frosting.

When it’s time to sing happy birthday, this sugar-free vanilla cake (delicious diabetic birthday cake) is perfect for any healthy sugar-free diet.

Is vanilla cake healthy?

A classic vanilla birthday cake is made with wheat flour, sugar, and sometimes unhealthy oils. This birthday cake is made with almond flour (a naturally low-carb flour) and a sugar-free sweetener so it is very low in net carbs and sugars.

Keto vanilla cake (nutritional value per slice): 3.9g net carbs, 2.6 g fiber, 25.6 g fat, 8.9g protein, and 280 calories.

It is perfect for the low-carb diet, sugar-free diet, keto diet, and anyone who wants to maintain healthy blood sugar levels.

Read more  Can you put on weight if you have diabetes?

Vanilla cake ingredients

Only seven simple ingredients are needed to make this cake batter. Since almond flour is used to bake this gluten-free birthday cake, your cake will be a bit denser than a regular cake. However, the whipped cream frosting is light so it is perfect for offsetting the density of the cake.

A little apple cider vinegar is used to activate the baking powder. This makes the cake a little lighter, and you can’t taste the vinegar at all.

Keto vanilla cake ingredients

See the recipe card below for ingredient quantities and full instructions.

• eggs – it’s best to use fresh medium eggs, rather than an egg substitute in baking
• almond flour – if you can get super fine blanched almond flour, this makes lighter and fluffier keto cakes
• baking powder – always check the expiry date to make sure you use fresh baking powder (and not baking soda)
• sweetener – the most popular sugar-free sweeteners are granulated erythritol, powdered erythritol, allulose, monk fruit sweetener, and xylitol. Try to avoid stevia because it can often add a bitter taste to cakes.
• vanilla extract – or sugar-free vanilla extract
• salt – a little pinch of salt brings out the sweetness and vanilla.
• apple cider vinegar – the vinegar activates the baking powder to create air bubbles and softness.

Decorations

• whipping cream – while the birthday cake is dairy-free, the whipped heavy cream is delicious to decorate. You can use whipped coconut cream to have a dairy-free topping instead.
• sugar-free sprinkles – colorful sugar-free sprinkles bring the cake alive.

How to make sugar-free cake batter

Start by preheating your oven to 180C/350F. Grease your cake pans using olive oil or brush with melted butter to ensure they can be easily removed.

Line each cake pan with circles of baking parchment paper.

Hint: Be sure to oil and line each cake pan before filling them with batter.

How to decorate a sugar-free birthday cake

Decorating a birthday cake can be as easy or complicated as you want to make it. I prefer to keep it simple, using heavy whipping cream (or coconut cream) and sugar-free rainbow sprinkles.

ALWAYS make sure the cake has been cooled on a wire rack to allow any moisture to escape and to reach room temperature.

To decorate the sugar-free cake, add ¼ of the frosting to the first cake layer. This adds a nice layer of frosting between the two layers. Place the second cake layer on top.

Next, cover both cake layers with a thin layer of frosting and placed it in the freezer for about 10-15 minutes to set. This is the crumb layer.

A crumb layer of frosting locks in any stray crumbs before adding the top layer of frosting.

Cover the layer cake with another layer of frosting and add sprinkles on the top and sides. Pipe the remaining frosting around the edges of the cake or in swirls.

How much frosting to use on a cake

Whether you decide to use whipped heavy cream, cream cheese frosting, or chocolate frosting (chocolate buttercream), this is how you divide the frosting when decorating a layer cake.

• ¼ of the frosting = filling between layers
• ½ frosting = cover the cake layers (sides and top of the cake)
• ¼ frosting = pipe decorations around the edges.

Substitutions

Do you love the idea of this sugar-free birthday cake, but need to make a couple of changes to meet your needs? Check our recommended substitutions below.

• Almond flour – use ground almond, almond meal, fine almond flour, or a different nut/seed flour as your flour mixture. Check my guide to low-carb flours to learn why coconut flour is NOT a suitable replacement for almond flour.
• Vinegar – substitute the apple cider vinegar with white vinegar, lemon juice, or orange juice(from an orange). However, you will be able to taste the lemon or orange juice
• Rainbow sprinkles – If you can’t get your hands on these sugar-free rainbow sprinkles try using colored unsweetened coconut instead. This will take a bit more preparation on your part, but you could color the coconut yourself and let it dry before sprinkling it on the cake!

Learn how to color shredded coconut in my Sugar-Free Coconut Ice recipe.

Variations

This delicious birthday cake recipe is the perfect base recipe for any birthday cake.

This birthday cake recipe is so versatile and so easy to make whole new flavors of sugar-free cakes with just a few simple adjustments.

• Cream cheese frosting – there are other frosting recipes you can use instead of whipped cream. A simple cream cheese and butter mixture can transform a birthday cake recipe. Sugar-free cream cheese frosting or a sugar-free chocolate buttercream frosting instead of whipped cream frosting.
• Funfeti – mix sprinkles into the batter before baking.
• Strawberry – layer sliced fresh strawberries or fresh berries between the layers of the cake.
• Chocolate cake – perfect for chocolate lovers, add ¼ cup of unsweetened cocoa powder to the cake batter and 1 or 2 tablespoons of heavy cream. Sprinkle sugar-free chocolate chips over the chocolate frosting.
• Lemon vanilla cake – make the vanilla cake as per the recipe card below, but add 2 tablespoons of lemon zest to the cake mixture before baking, then cover with the lemon frosting recipe and sugar-free sprinkles.

Equipment

You can make the cake with a large mixing bowl but you can also use a blender or food processor, however, do not over-mix the batter to ensure the birthday cakes are light and fluffy.

You will want to bake this cake on the middle rack in your oven. I have fallen in love with silicone cake pans because it’s so easy to remove the cakes from the pan.

I used two 8-inch round silicone pans while making this sugar-free birthday cake. Alternatively, you can use two 8-inch springform pans.

To make the whipped cream frosting I recommend using an electric hand mixer, stick blender, or stand mixer to whip up the frosting. However, you can also beat the frosting by hand using a large whisk.

How to store birthday cake

Store this sugar-free birthday cake in the refrigerator until you are ready to serve.

Leftover cake can be stored in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 3 months.

You can store individual slices of cake so it’s easy to defrost only one serving at a time.

Recipe FAQ

More healthy birthday cake recipes

These are the most popular sugar-free cake and diabetic cake recipes that are all family-friendly too. Perfect for your next birthday party.

These delicious recipes are all gluten-free and sugar-free cakes.

• Baked chocolate ganache cake (keto chocolate cake)
• Sugar-Free Flourless Chocolate Fudge Cake – served with heavy cream, yogurt, or even sweetened sour cream
• Low-Carb Chocolate Zucchini Cake
• Delicious Keto Carrot Cake – a simple layer cake with cream cheese frosting
• Berry Keto Sponge Cake – sprinkled with powdered sweetener
• Whole Orange Flourless Cake – with an orange cream cheese frosting
• Keto lemon cupcakes – with lemon frosting recipe

📖 Recipe

— Update: 14-03-2023 — cohaitungchi.com found an additional article Best Birthday Cake Alternatives for People Living With Diabetes from the website www.splenda.com for the keyword birthday cake for a diabetic.

Over 37 million people are living with diabetes in the U.S. There are three major types of diabetes: Type 1 diabetes, type 2 diabetes, and gestational diabetes (GDM). With all three types, the primary issue is high blood sugar levels. However, there are some key differences.

In people with type 1 diabetes, the insulin-producing cells of the pancreas stop working, so insulin must be injected or pumped into the body in order to live. Insulin is a hormone that helps our body get energy from glucose or “sugar.” Glucose comes from the foods we eat, mainly carb foods. We need the energy from glucose to function in our everyday lives.

In people with type 2 diabetes, there is the problem of insulin resistance, meaning the body does not use insulin properly. Insulin resistance also occurs in women with gestational diabetes, but this is only first noticed during pregnancy and usually goes away after the baby is born.

On top of the millions of people living with diabetes, there’s another 96 million people living with prediabetes, a precursor condition to type 2 diabetes. That means that over 40% of people in the U.S. are living with some form of diabetes!

Living with diabetes is exhausting for many reasons. A major one is that you have to think about everything you eat, every single day…even on your birthday. People with diabetes want to enjoy their birthday like anyone else and that means having delicious birthday cake! Because managing diet is such a key part of managing diabetes, people with diabetes can benefit greatly from having birthday cake alternatives.

Tips for Choosing a Delicious Sugar Free Birthday Cake

There are many birthday cake alternatives for people with diabetes to choose from that both taste delicious and won’t cause blood sugar spikes.

So how do you know if a birthday cake alternative won’t cause a blood sugar spike? That can be tough to predict, but it essentially comes down to a few key factors:

#1: Find a recipe that includes the nutrition facts information.
If you don’t have the nutrition facts, how will you know how much carb and sugar is in your birthday cake alternative?

#2: Know your serving size.
A recipe will sometimes provide the exact serving size (for example, 1 cupcake), but in some cases it will only give you the yield or number of servings that the recipe makes (for example, 24 cupcakes). Remember that nutrition facts information is based on the serving size, not the yield.

#3: Check that the recipe falls within your carb goal.
Carb goals can vary person-to-person. However, in most cases, a diabetes-friendly dessert should contain less than 30 grams of carb per serving.

Read more  Keto Almond Cake (Gluten-Free, Dairy Optional)

#4: Make sure the recipe contains little to no added sugars.
The most harmful type of carb to have is added sugars because these raise blood sugar levels but do not provide any nutritional benefit. So it’s best to leave as much added sugar out of your birthday cake alternative as possible.

#5: Make sure you’re covered.
If you are on insulin and use an insulin-to-carb ratio, you can match your mealtime insulin to the amount of carb in the birthday cake alternative to prevent a blood sugar spike after eating. If you are uncertain about this, discuss it with your healthcare provider.

Our Best Birthday Cake Alternatives for People Living with Diabetes

Sugar free and no added sugar birthday cakes

• Confetti Birthday Cake – Nothing screams birthday more than a confetti cake. What’s great about this cake is that it has no added sugar because it’s made with zero calorie Splenda® Granulated Sweetener.
• Chocolate Cake – A traditional chocolate cake will never disappoint. This recipe uses zero calorie Splenda Stevia Sweetener and stevia-sweetened chocolate chips, so it’s completely sugar free.
• White Cake – Like the above chocolate cake, this traditional white cake is made with Splenda Stevia Sweetener, so there are no added sugars.
• Raspberry Yogurt Cake with Lemon Glaze – If you’re looking for a less traditional birthday cake with no added sugars, try this raspberry yogurt cake made with Splenda Granulated Sweetener. The zesty lemon glaze makes for a nice flavor combo!
• Red Velvet Cupcakes – After trying these decadent red velvet cupcakes with cream cheese frosting, your birthday party guests would be shocked to know they contain no added sugars—they’re made with Splenda Granulated Sweetener.

Reduced sugar birthday cakes

• Classic Yellow Cake – You can’t go wrong with a classic yellow cake, and this one has half the sugar because it’s made with Splenda Sugar Blend.
• Classic Carrot Cake – For all the carrot cake fans out there, this recipe will make your dream birthday cake but with half the sugar because it’s made with Splenda Sugar Blend.
• Old-Fashioned Icebox Cake – This icebox cake is a great option to cool off on those hot summer birthdays. It’s made with Splenda Brown Sugar Blend, so it contains half the sugar!
• Chocolate Bundt Cake – This rich chocolate Bundt cake made with Splenda Brown Sugar Blend would make for a great breakfast or brunch birthday celebration.
• Chocolate Cupcakes – Who doesn’t love a delicious chocolate cupcake, especially one with half the sugar? Like the chocolate Bundt cake, these are made with Splenda Brown Sugar Blend.

Keto birthday cakes

• Keto Vanilla Cupcakes – Think of these as classic yellow cupcakes but keto-friendly! They are made with zero calorie Splenda Monk Fruit Sweetener and thus contain only 3 grams of net carbs.
• Keto Cherry Cupcakes – These keto cherry cupcakes not only look cute, they taste delicious too! Fresh cherries and Splenda Monk Fruit Sweetener give them sweetness, yet they only contain 5 grams of net carbs.
• Keto Chocolate Cupcakes – Like the above cupcakes, these keto chocolate cupcakes are made with Splenda Monk Fruit Sweetener and contain only 4 grams of net carbs.

Non-cake options

• No Bake Berry Cheesecake Bars – If you’re looking for an easy birthday dessert, try these no bake cheesecake bars made with Splenda Granulated Sweetener.
• Super Fudgy Brownies – Chocolate lovers must try these super fudgy brownies made with zero calorie Splenda Magic Baker™ Sweeteners.
• Triple Chocolate Protein Pie – Get your nutrition and birthday dessert in one with this delicious protein pie—it’s made with smooth and creamy Splenda Milk Chocolate Diabetes Care Shakes.
• Peanut Butter Swirl Nice Cream with Chocolate Drizzle –The base of this “nice cream” is frozen bananas, making for a lower fat and more nutritious option than regular ice cream.

Sugar Alternatives to Use For Diabetes-Friendly Birthday Cakes

If using your own birthday cake recipe, the following alternatives can be used in place of sugar. Not only do these sugar alternatives widen birthday cake options for people with diabetes, they can be used in all kinds of birthday party recipes, like savory appetizers and sweet drinks.

1. Sucralose is in Splenda Original Sweeteners—it tastes and sweetens just like sugar. Sucralose can be a useful tool for people managing diabetes as there is no impact on blood sugar. Splenda Granulated Sweetener measures 1:1 with sugar.
2. Stevia is a 100% natural zero calorie sweetener made from the leaves of the stevia plant. Just like sucralose, it has no impact on blood sugar. Splenda Stevia Sweetener Jar Blend measures 2:1 with sugar.
3. Monk fruit is similar to stevia but is made from the monk fruit. It is 100% natural, contains zero calories, and doesn’t raise blood sugar. Splenda Monk Fruit Sweetener measures 1:1 with sugar.
4. Zero Calorie Baking Blends like Splenda Magic Baker™ Sweetener contain erythritol, allulose, and stevia, making it the ideal sugar alternative that bakes and tastes like sugar and measures 1:1 with sugar.
5. Zero Calorie Liquid Sweeteners like Splenda Liquid Sweeteners, including sucralose, stevia, and monk fruit, are ideal for sweetening the perfect birthday cake frosting!

As you can see, the birthday cake alternatives for people with diabetes are endless. Let it be known that people with diabetes can have their cake and eat it too!

Written by Holly Moran, MS, RDN, LD, CDCES and member of the Splenda Healthcare Team.

— Update: 14-03-2023 — cohaitungchi.com found an additional article Keto Almond Cake (Gluten-Free, Dairy Optional) from the website stemandspoon.com for the keyword birthday cake for a diabetic.

If your holiday plans are in need of a simple, very-easy-yet-delicious snacking cake that is low-carb and free of refined sugar, this keto almond cake is THE ONE you need.

It’s ultra tender, sweet and nutty, with almonds packed into every bite.

Annnnd… it’s a one-bowl baking project that is ready for the oven in minutes!

A low-carb and gluten-free version of a French almond cake, this keto almond cake is just as yummy and multi-purpose, too. Call it breakfast, snack, or dessert- a slice feels appropriate at any and all times.

It’s a sort of similar, dressed down version of my blood orange almond cake recipe and sits somewhere between a sweetened bread and a cake.

Almonds are the star. There is almond butter and almond extract and of course, almond flour. Sliced almonds top the cake and bake right into the batter. So much almond flavor. And it’s so good.

This keto almond cake is:

• quick and easy to prepare
• low-carb, gluten-free and dairy optional (see recipe notes for dairy-free swaps)
• tender and buttery
• sweet and nutty with rich almond flavor in every bite

the ingredients

The ingredient list is simple and so is the process. I recommend using blanched superfine almond flour and not almond meal otherwise you will end up with different results.

For the sweetener, I love Lakanto’s Golden Monk Fruit Sweetener, as it gives any baked good a richer flavor (and less of that cooling taste) than their Classic sweetener. If you’d like to try it, I’m an affiliate and you can use the code STEMANDSPOON at checkout for a 15% discount.

To make this keto almond cake, you will need:

• butter
• all-natural almond butter
• Golden monk fruit sweetener
• almond extract
• vanilla extract
• eggs
• full-fat sour cream
• blanched almond flour
• baking soda
• baking powder (preferably aluminum free and gluten-free)
• salt
• sliced almonds
• powdered monk fruit sweetener

let’s make keto almond cake

I tested a couple of versions of this keto almond cake recipe before landing on this one. It’s super simplified (one bowl, no need to separate eggs, etc.) but with just as good results.

1. Mix the wet ingredients. In a mixing bowl (or bowl of stand mixer), beat together the almond butter, butter and monk fruit sweetener until combined. Add one egg at a time, then the vanilla, almond extract, and sour cream. Mix well, scraping down the bowl as needed.
2. Add the dry ingredients. Add the almond flour, baking soda, baking powder, and salt. Mix until well combined. The batter will be thick.
3. Bake. Pour into a parchment lined springform pan. Sprinkle the top with sliced almonds. Bake at 350°F for 25-27 minutes or until done. Remove from the oven and let it cool for 5-10 minutes, then dust the top with powdered monk fruit sweetener. Serve warm or at room temperature.

recipe tips

• For a dairy-free keto almond cake, substitute the butter for a vegan butter (preferably one without inflammatory oils). Substitute the sour cream with a vegan sour cream OR with unsweetened coconut cream plus 1 teaspoon lemon juice.
• I recommend using a 9″ springform pan that is lined with parchment paper on the bottom. If you don’t have one, you can use a cake pan instead. Line the bottom and sides with parchment paper and be careful when removing the cake from the pan as the sliced almonds on top are rather delicate.
• This keto almond cake recipe results in a cake that is slightly more dense than a typical almond flour cake. The center won’t puff up but rather appears a tad sunken in compared to the sides.
• You can use a small fine mesh strainer or dusting wand to dust the top with powdered sweetener.
• Store this keto almond cake covered, at room temperature for up to 4 days.

watch the video

This keto almond cake recipe is a delicious and easy-to-make treat that is perfect for the holidays or any time of year!

It has all the flavor of a classic French almond cake, but without all of the carbs and sugar. A sweet treat you’ll want to indulge in well after the holidays are over. 😉

you might also love…

• Chocolate almond pound cake, a rich and decadent almond-chocolate cake that is keto and low-carb, and will satisfy any chocolate cravings.
• This easy keto cheesecake recipe that is always a hit!
• Keto lemon pound cake, a low-carb lemon loaf that is packed with flavor.

Read more  Coconut for Diabetics: A Comprehensive Guide

— Update: 14-03-2023 — cohaitungchi.com found an additional article Keto Cheesecake Recipe (Low-Carb, Gluten Free) from the website stemandspoon.com for the keyword birthday cake for a diabetic.

Make this keto cheesecake recipe your go-to cheesecake recipe because it’s just that good and will be loved by all! Each bite of this creamy, silky, cream cheese filling on a nutty, buttery crust is downright dreamy, made even more so with a refined sugar-free strawberry topping (optional, but is it?) made with fresh berries.

This low-carb cheesecake has a smooth, vanilla flavor that is sweet but not overpowering, creamy but not too dense. Keto cheesecake perfection? I definitely say so.

While I’ve shared a few cheesecake recipes on the blog (have you tried this keto coffee cheesecake or my low-carb Basque burnt cheesecake?) this one is a classic cheesecake, similar to a New York style cake.

I make this monkfruit cheesecake every couple of months or so as it’s a great recipe for a birthday, a holiday and every cheesecake-worthy occasion, i.e. any occasion.

frequently asked questions

Let’s start by addressing some FAQs about cheesecake on a keto or low carb diet:

• Can you use cream cheese on keto? You absolutely can! Cream cheese is very low in carbs and perfect for a ketogenic diet or low-carb diet.

• Can I eat cheesecake on a keto diet? Yes, so long as it’s keto-friendly cheesecake, like this one (or these)! Regular cheesecake is full of sugar in both the filling and the crust but thankfully it’s simple to make one that is low-carb and refined sugar free.

• How do you make low carb cheesecake? The two biggest differences between this keto cheesecake recipe and a traditional cheesecake recipe is that this low carb cheesecake requires monk fruit sweetener and almond flour instead of graham crackers for the crust.

• What is keto cheesecake made of? Simple ingredients you might already have, especially if you’re into keto baking. Almond flour, monk fruit sweetener, melted butter and vanilla extract form the almond flour crust while cream cheese, eggs, sweetener and vanilla make the creamy filling.

why you’ll love this keto cheesecake

I modified this recipe based on my dad’s world-famous cheesecake (well, famous among my friends and family!) that I grew up on.

It’s a simple recipe that doesn’t rely on any add-ins to stretch the batter. You’ll need just the basics: cream cheese, sweetener, eggs, vanilla.

And the baking process is simple, too. No, you will not need to mess with a water bath as the low and slow baking method results in a perfectly smooth, moist and crack-less cake that is beautiful enough to serve plain, if you’d like.

This low-carb cheesecake recipe is:

• a non-intimidating cheesecake recipe that is easy enough for beginners and only requires 10 ingredients
• gluten-free, grain free and keto-friendly since it is free of refined sugar
• creamy and smooth with the perfect flavor and texture

the ingredients

For this keto cheesecake recipe with strawberry sauce, you will need 10 ingredients:

• almond flour (I always prefer superfine and blanched almond flour)
• butter
• vanilla (for both the cheesecake and the crust)
• cinnamon
• monk fruit sweetener (you’ll need a powdered sweetener like this one for the cheesecake filling; a granulated or brown sugar monk fruit sweetener can be used for the crust)
• salt
• cream cheese (make sure it’s at room temperature)
• eggs (room temperature)
• fresh strawberries
• lemon juice

You will also need parchment paper, a 9-inch springform pan, and either avocado oil spray, coconut oil or more butter to grease the pan.

About the sweeteners: A superfine monk fruit sweetener blend (like Lakanto’s Baking sweetener or powdered sweetener) works best for the cheesecake filling and won’t leave it with a gritty texture. (Monkfruit cheesecake is my favorite out of all of the sweetener options).

You can use monkfruit baking sweetener or powdered sweetener for the crust, however I find that a brown sugar substitute adds a rich, caramel-y flavor that most resembles a true graham cracker crust and almost tastes like the real thing. 

Note: I bake with Lakanto so much that I have an affiliate discount code for you! Use code STEMANDSPOON for 15% off any products on their website.

the process

Low-carb cheesecake is easy to make but there are a few things to keep in mind before you start. Please work with room temperature ingredients.

Cold cream cheese creates a lumpy batter, so make sure to allow the cream cheese sit at room temperature for a couple of hours before making the cheesecake. I cut the blocks of cream cheese into smaller pieces and place them on a plate to soften even faster.

The same rule applies to the eggs. A quick way to bring eggs to room temp is to set them in a bowl of slightly warm water for about 10 minutes.

the keto cheesecake recipe

Here’s a quick look at how to make sugar-free cheesecake (see the recipe card for the full keto cheesecake recipe and ingredient amounts):

1. Line the pan. Grease the springform pan, then line it with pieces of parchment paper. I cut out a circle for the base and strips that fit along the edges. This will allow for easy removal.
2. Make the crust. In a pan on the stovetop, toast the almond flour until it turns golden brown. Combine the toasted flour with the sweetener, butter, cinnamon, salt and vanilla, then press it into the bottom of the springform pan and make the crust base. Bake at 350°F for 8-10 minutes.
3. Make the low-carb cheesecake filling. With an electric hand mixer and a large bowl (or using a stand mixer), beat the cream cheese and powdered sweetener until well combined. Add the vanilla and mix, then scrape down the bowl. Drop in one egg at a time, mixing a few seconds after each is added and scraping the bowl well before each mix. (If you prefer a slightly tangy, fluffier cheesecake batter, add ½ cup sour cream to the mixture).
4. Bake cheesecake. Pour the filling into the cake pan, then bake the cheesecake at 225°F for 1 hour 45 minutes to 2 hours. It’s done when the edges appear set but the center of the cheesecake still jiggles. Remove from the oven and let the cheesecake cool for 1 hour. It will continue to bake internally. Place it in the refrigerator to chill.
5. Make the sugar free strawberry sauce. Combine the sliced strawberries with lemon juice, vanilla and powdered sweetener. Bring to a boil then reduce to simmer and cook for 15-20 minutes, or until the berries have broken down and the juices have reduced. Blend half the mixture, then combine it with the other half and chill.
6. Cut into individual slices and serve. When ready to serve, top the cheesecake with the low carb strawberry sauce. Cut slices, wiping your knife blade clean in between each cut..

recipe tips for the best results

for the crust

• I recommend toasting the almond flour because it lends a rich, nuttiness to the cheesecake crust. When toasting it, stir it in the pan frequently so it doesn’t burn. It toasts quickly. It is done when it is light golden brown.

• When forming the crust, use your hands to press it out along the base of the pan, about ¼-inch in thickness. There will be enough to press it slightly upward along the edges too. I use a flat-bottomed measuring cup or glass to flatten the crust into the pan.

for the cheesecake filling

• Line the pan with parchment paper, otherwise the cheesecake will stick to the removable ring and could break along the edges when you release it from the base. To remove the parchment paper, peel it away from the sides of the cheesecake. The paper on the bottom will also make it really easy to transfer the entire cake to a serving platter or cake stand.

• Don’t over-mix the cheesecake batter. This applies to after you add the eggs. Make sure to scrape down the edges of the bowl with a rubber spatula occasionally to ensure all of the cream cheese is incorporated and there are no lumps in the batter.

topping and storing the cheesecake

• Since the topping is a keto strawberry sauce with erythritol, or rather, an erythritol-monk fruit blend, I also recommend using a powdered form of the sweetener. Granulated erythritol doesn’t dissolve quite as easily as sugar and if that’s the case, it can sometimes crystallize when cold. Luckily, this is a keto cheesecake topping recipe that is pretty versatile when it comes to the sweetener- use liquid monk fruit, stevia drops, or even allulose if that’s what you prefer.

• Store leftovers in an airtight container in the fridge for up to 6 days. To freeze, wrap it in plastic wrap and keep in the freezer for up to three months.

While many of my recipes here are dairy free, this is not one of them.

I haven’t yet tried this recipe using a dairy free cream cheese (like in these keto pumpkin cheesecake bars), partially because I’d like to eventually develop a dairy free cheesecake recipe from scratch that will be more budget-friendly than using store-bought vegan cream cheese.

Cream cheese substitutes can be pricey and this recipe calls for a full 32 ounces. If you try it yourself with a vegan cream cheese, please let me know how it worked out for you in the comments below!

There you have it, a delicious keto cheesecake recipe for any occasion! It’s the perfect dessert to satisfy your sweet tooth without raising your blood sugar.

Top it with a fruity strawberry sauce, sugar-free whipped cream, a keto chocolate sauce, or enjoy it plain.

Expert tip: there’s no wrong way to eat cheesecake. 😉

more keto desserts you’ll love

• Keto carrot cake, an almond flour based cake with warm spices and a “secret” ingredient that makes it ultra tender.
• For a luxuriously rich and chocolate-y treat, make this keto French silk pie! Bonus: it’s dairy optional.
• Light and custard-y, crustless and perfectly burnt, this keto Basque burnt cheesecake is THE cheesecake that is impossible to mess up.