You’ll never believe how easy it is to make this keto lemon cake! Thanks to some help from the slow cooker, this hands-off cake comes out moist and full of zesty citrus flavor. The low-carb cake is absolutely delicious, served warm with whipped cream and berries. It’s also great eaten cold, straight from the refrigerator.
Just like other crockpot recipes, the benefit is that it’s super convenient! After all, slow cookers are considered the “set it and forget it” kitchen appliance. Just add your ingredients and walk away.
Honestly, this keto lemon cake recipe may be the simplest way to bake a cake.
You’ll mix the dry cake ingredients, whisk together the wet cake ingredients, and then combine them and pour them into the slow cooker.
After that, you’ll combine the topping ingredients in a bowl, and pour them over the cake batter. Lastly, add the lid, cook for a few hours, and you’re done!
Slow cookers are more forgiving than cooking in the oven – that’s why this crockpot recipe is so convenient. Your cake will turn out moist and flavorful every single time!
Ingredients Needed For Crock Pot Keto Lemon Cake
This crockpot keto lemon cake is just as easy. Plus, it’s absolutely delicious. Here are the ingredients you will need:
To keep the carb count down, this crockpot cake is sweetened with Pyure All-Purpose sweetener. However, you can also use Swerve if you prefer – both work well!
Tip: Check out this whole guide on low-carb sweeteners and find the ones that work best for you!
Make sure you don’t leave out the xanthan gum. This ingredient is important to help the cake come together and keep the cake moist.
And last but not least, it wouldn’t be a keto lemon cake if there wasn’t lemon involved! Grab a couple of lemons because this recipe calls for both the juice and the zest.
Lemons give the cake that perfect amount of brightness!
Please note: You’ll find the full list of ingredients used in the recipe in the printable recipe card at the bottom.
- Use fresh lemons. I know it may be tempting to buy the bottled juice, but this isn’t one of those recipes where you can get away with that. Lemon—and lemon zest—is the star of the show here.
- Line your slow cooker with aluminum foil. As you’ll see below, making a crockpot cake is a total cinch, but the foil will help keep the cake moist.
- A smaller crockpot works best for this cake. If you want to make this in a larger slow cooker, I suggest doubling the recipe.
- You can also make this keto lemon cake in the oven. Use an 8-inch round and bake it at 325-350 degrees until a toothpick inserted comes out clean.
- Experiment with toppings. I like this keto lemon cake served warm with whipped cream and sliced strawberries or blueberries. But I’ve also enjoyed this cake cold topped with sugar-free chocolate syrup!
What Do You Need To Bake A Low-Carb Lemon Cake?
I’ve seen a lot of crockpot cake recipes that require baking pans and extra racks or inserts. If you don’t have a rack or insert, they suggest putting the baking pan on top of crumpled aluminum foil.
This lemon crockpot cake doesn’t require anything except the crockpot itself!
You don’t need a baking pan, a rack, or an insert. You’ll simply line the slow cooker with aluminum foil, then pour in the lemon cake and the topping.
I know I said this already, but this might be the easiest crockpot cake recipe out there!
How To Make Crockpot Lemon Cake
The next time you need a quick recipe for a delicious dessert, you’re only a few steps away from an amazing lemon crockpot cake!
Prepare The Batter
- In a medium mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, and xanthan gum.
- In a separate large bowl, whisk together melted butter, whipping cream, lemon juice, lemon zest, and egg until smooth.
- Add the dry ingredients to the wet ingredients and stir until well-combined.
Add Cake Batter To The Slow Cooker
- Spread the batter into a 2-4 quart slow cooker. Line the crock with foil or another liner for easier release. Pour sweetened lemon mixture on top
- Cover the crockpot and cook on high for 2-3 hours.
The cake is done when a toothpick inserted in the center comes out clean. Then, you’re ready to serve!
How To Serve This Keto Crockpot Dessert
Once your low-carb lemon cake is ready, you can serve it warm from the crockpot. I like to top mine with fresh berries and whipped cream. You can also add a spoonful of this sugar-free raspberry chia jam.
Additionally, you could also store your cake in the refrigerator for later, which I highly recommend!
I’m not sure why, but cakes made with almond and coconut flour always seem to taste even better after being refrigerated overnight. Once you’re ready to enjoy, you can reheat the lemon cake or eat it straight from the refrigerator. I actually prefer mine cold!
This keto lemon cake is a great dessert to put out for a family get-together or potluck. It’s easy to take with you and large enough to feed a crowd. Not to mention light, sweet, and tart. What more could you want from a desert?
If you are craving lemon cake but don’t want to cook a whole cake in the crockpot, consider taking a look at this low-carb lemon mug cake instead!
Other Low Carb Recipes You’ll Enjoy
Looking for a few more easy low-carb desserts that are sure to please a crowd? Check out a few of these favorites:
- Keto Instant Pot Cheesecake is a rich, decadent chocolate dessert that’s made in the pressure cooker instead of the oven!
- Low-Carb Coconut Cake is fluffy, moist, and made with cream cheese icing for a delicious treat that’s super easy to make.
- Keto Rice Pudding is another dessert you can whip up in the slow cooker for a convenient, delicious dish.
- Chocolate Zucchini Cookies sneak in a serving of vegetables which keeps these cookies extra moist and rich.
- Keto Tiramisu is made from almond flour ladyfingers and a rich custard layer that tastes just like the real thing!
You may also like these low-carb chocolate strawberry cupcakes for a tasty keto treat.
Keto Lemon Crock Pot Cake
- 3 tablespoons Pyure all purpose or 3 tablespoons Swerve
- ½ cup boiling water
- 2 tablespoons butter melted
- 2 tablespoons lemon juice
- Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
- Whisk together butter, whipping cream, juice from the lemons, zest from lemons, and egg in large bowl.
- Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil or a liner. It is noted in the comments that acidic food shouldn't come in contact with aluminum foil so the liner is likely the best choice.
- Combine all topping ingredients in bowl and pour over cake batter in crock.
- Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
- Serve warm with fresh fruit and whipped cream, if desired.
Array ( [calories] => 347 [carbohydrates] => 10 [protein] => 7 [fat] => 32 [sodium] => 171 [fiber] => 5 [saturated_fat] => 15 [cholesterol] => 99 [potassium] => 127 [sugar] => 1 [vitamin_a] => 720 [vitamin_c] => 1 [calcium] => 107 [iron] => 1 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on July 6, 2015. Last updated on May 6, 2021, with higher resolution images and additional recipe information.