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Keto Lemon Cream Cheese Dump Cake
Keto Lemon Cream Cheese Dump Cake

Keto Lemon Cream Cheese Dump Cake
Here’s a simple and delicious Keto Lemon Cream Cheese Dump Cake recipe that’s easy to make and perfect for satisfying your sweet tooth while staying within your low-carb goals!
Keto Lemon Cream Cheese Dump Cake
Source
Ingredients:
1
Servings
  • 1
    item
     package of sugar-free lemon gelatin (like jell-o)
  • 1
    item
     ½ cups almond flour
  • 60
    ml
     unsweetened shredded coconut (optional, for texture)
  • 1
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 120
    ml
     unsalted butter, melted
  • 3
    item
     large eggs
  • 120
    ml
     heavy cream or coconut cream
  • 1
    tbsp
     lemon zest
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     liquid stevia or monk fruit sweetener (adjust to taste)
  • 8
    oz
     cream cheese, softened
  • 60
    ml
     powdered erythritol or preferred keto sweetener
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     lemon zest (optional)
Keto Lemon Cream Cheese Dump Cake
Instructions:
  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar size.
  2. Prepare the cake batter: In a large bowl, mix the almond flour, shredded coconut (if using), baking powder, salt, and sugar-free lemon gelatin.
  3. In another bowl, whisk together the melted butter, eggs, heavy cream, lemon zest, vanilla extract, and sweetener.
  4. Combine the wet ingredients into the dry ingredients and stir until well incorporated. The batter will be thick.
  5. Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese with the powdered sweetener, lemon juice, vanilla extract, and lemon zest (if using). Beat until smooth and creamy.
  6. Pour the cake batter into the prepared baking dish and spread it out evenly.
  7. Dollop the cream cheese mixture over the top of the cake batter in spoonfuls. Use a knife or a spatula to gently swirl the cream cheese filling into the batter. Don’t fully mix it in; you want pockets of cream cheese throughout the cake.
  8. Bake the cake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool for about 10–15 minutes before slicing and serving. The cake can be enjoyed warm or at room temperature. Garnish with extra lemon zest or whipped cream if desired.
  10. Enjoy your keto-friendly, tangy, and creamy lemon cake!
  • 1
    item
     package of sugar-free lemon gelatin (like jell-o)
  • 1
    item
     ½ cups almond flour
  • 60
    ml
     unsweetened shredded coconut (optional, for texture)
  • 1
    tsp
     baking powder
  • 0.25
    tsp
     salt
  • 120
    ml
     unsalted butter, melted
  • 3
    item
     large eggs
  • 120
    ml
     heavy cream or coconut cream
  • 1
    tbsp
     lemon zest
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     liquid stevia or monk fruit sweetener (adjust to taste)
  • 8
    oz
     cream cheese, softened
  • 60
    ml
     powdered erythritol or preferred keto sweetener
  • 1
    tbsp
     lemon juice
  • 1
    tbsp
     lemon zest (optional)
1
Servings
0

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar size.

Prepare the cake batter: In a large bowl, mix the almond flour, shredded coconut (if using), baking powder, salt, and sugar-free lemon gelatin.

In another bowl, whisk together the melted butter, eggs, heavy cream, lemon zest, vanilla extract, and sweetener.

Combine the wet ingredients into the dry ingredients and stir until well incorporated. The batter will be thick.

Prepare the cream cheese filling: In a separate bowl, beat the softened cream cheese with the powdered sweetener, lemon juice, vanilla extract, and lemon zest (if using). Beat until smooth and creamy.

Pour the cake batter into the prepared baking dish and spread it out evenly.

Dollop the cream cheese mixture over the top of the cake batter in spoonfuls. Use a knife or a spatula to gently swirl the cream cheese filling into the batter. Don’t fully mix it in; you want pockets of cream cheese throughout the cake.

Bake the cake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10–15 minutes before slicing and serving. The cake can be enjoyed warm or at room temperature. Garnish with extra lemon zest or whipped cream if desired.

Enjoy your keto-friendly, tangy, and creamy lemon cake!

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