This Sugar Free Low Carb Keto Italian Lemon Cream Cake is a stunningly beautiful, elegant cake that’s perfect for any celebration, from a friend’s birthday to holidays with your Italian family. Best of all, it’s completely gluten free, nut free, and low carb, with just 4g net carbs per slice.
Why This is the Best Keto Lemon Cake
If you’ve been struggling to find a keto lemon cake that actually tastes like a real bakery dessert, this is the one.
It’s soft, light, full of fresh lemon flavor, and layered with a creamy filling that makes every bite feel indulgent, without going off track.
This isn’t just another lemon cake recipe-it’s one that truly delivers on texture and flavor, even for those not following a keto diet.
You get that classic lemon cake experience without the heaviness or dryness that can sometimes happen with coconut flour recipes.
What makes it stand out:
- Soft, fluffy coconut flour cake batter
- Bright lemon flavor from fresh lemon juice and lemon zest
- Creamy mascarpone filling (similar to a light cream cheese frosting)
- Buttery crumb topping that bakes golden brown
- Just 4g net carbs per slice
This is the kind of cake that gets rave reviews, even from non-keto friends and family.
Italian Cream Cake vs Italian Lemon Cream Cake
Here’s something that might surprise you…
Traditional “Italian Cream Cake” isn’t actually Italian.
Growing up in an Italian family, with my father from Sicily and my Nonna born and raised in Italy, we never once had that version of a cream cake. The one you often see-with coconut, pecans, and a yellow cake base, actually comes from the Southern United States.
But this Italian Lemon Cream Cake is the one my family fell in love with.
It’s light, fresh, and centered around simple flavors—lemon, cream, and a delicate cake texture. It reminds me much more of the desserts you’d expect from an Italian kitchen: not overly sweet, but beautifully balanced and elegant.
When my parents would take us to Olive Garden they discovered this Italian Lemon Cream Cake and then for every holiday or family party, would purchase one to enjoy together.
The origin of this Italian Lemon Cream Cake is also not one found in Italy, but with a lemon mascarpone filling, lemon flavored yellow cake and butter crumb topping, this is more Italian than any other version you’ll try.
How to Make a Keto Italian Lemon Cream Cake
This recipe comes together in three simple parts, and once you understand the flow, it’s much easier than it looks.
Cake Batter
The base of this cake uses a coconut flour mixture, which keeps it nut free while still giving structure and softness when done correctly.
I adapted my fabulous Coconut Flour Muffin recipe to create this perfectly, nut free, keto yellow layer cake!
Making an easy zingy, lemony, creamy filling wasn’t hard at all. The biggest issue for some is your choice of keto sweetener to use.
Because coconut flour absorbs a lot of liquid, the combination of eggs, sour cream, butter, and heavy cream is essential. This is what creates that moist, tender crumb instead of a dry texture.
Key ingredients in the cake:
- Coconut flour
- Monk fruit allulose sweetener
- Sour cream
- Heavy cream
- Eggs
- Lemon extract
Lemon Cream Filling
The filling is where this cake really shines. It’s creamy, light, and full of lemon flavor without being overpowering.
It blends together into something that tastes like a cross between whipped cream and a soft cream cheese frosting.
You’ll use:
- Mascarpone cheese (or cream cheese)
- Monk fruit allulose
- Lemon juice + lemon zest
- Heavy whipping cream
Butter Crumb Topping
This simple topping adds texture and that bakery-style finish that makes this feel like a keto home bakery dessert.
Made with cold butter and coconut flour, it bakes into a lightly crisp, golden brown crumble that contrasts perfectly with the soft cake layers.
Best Sweeteners for This Recipe (Updated)
Over the years, I’ve tested a lot of sweeteners, and I no longer use Swerve in my recipes.
For this cake, the best results come from:
- Monk fruit allulose blend (confectioners)
- Liquid lemon stevia (optional, to enhance sweetness)
This combination avoids the cooling effect and gives a smoother, more natural sweetness. If you’re adjusting sweetness levels, always start small, taste, and adjust as needed.
I’ve been creating sugar free recipes for the last 15 years using many different sweeteners. My Keto Sweetener Guide and Conversion Chart is written from my vast experience with experimenting with all these sweeteners.
You may see many of these conversion charts online, but they are not all the same and some I’ve seen I greatly disagree with.
You can trust my keto sweetener conversion chart as the most accurate and precise sugar free sweetener conversion chart and the last one you will ever need for all your keto baking.
Tools to make an Italian Lemon Cream Cake
KitchenAid Mixer– Using both the paddle attachment for the cake ingredients and then using the whisk attachment to create a fluffy mascarpone filling, this mixer is my best friend!
Food Processor– The Butter Crumb topping is literally made in minutes with nice, cold butter, pulsing it in the food processor. You would have to cut the butter into the coconut flour for quite some time to create the same crumb topping effect.
Spring Form Cake Pans-Spring form pans are one of the best kinds of cake pans, helping you easily remove delicate cakes without destroying the cake. I use two-9-inch spring form pans for this recipe.
Ingredient Swaps
If you’re missing an ingredient or need to make adjustments, here are the best swaps that still keep the texture and flavor on point.
Coconut Flour Substitutes
Coconut flour is very absorbent, so substitutions need to be done carefully.
- Do not swap 1:1 with almond flour
- If using almond flour:
- Use about 3–4 times more
- Reduce liquid slightly
Mascarpone Cheese Swap
If you don’t have mascarpone, you can still make this work beautifully.
- Cream cheese (full fat)
- Dairy-free cream cheese alternative
This will create a slightly tangier flavor but still a creamy, delicious filling.
Sour Cream Substitutes
Sour cream helps create moisture and richness in the cake.
Good alternatives include:
- Full-fat Greek yogurt
- Coconut cream (for dairy-free)
- Labneh
Xanthan Gum vs Glucomannan
Both help bind and stabilize the cake.
- Xanthan gum → more common, reliable structure
- Glucomannan → natural fiber, very powerful thickener
- Use one or the other—not both.
Xanthan gum is a common food additive that helps to thicken and stabilize foods, especially baked goods that are gluten free. It’s provides that texture that gluten would have provided.
It’s a soluble fiber that your body doesn’t breakdown and can’t digest so it doesn’t provide any calories or carbs. Some people don’t like to use it because it is a sugar derived typically from corn. If you’re not a fan of using xanthan gum, glucomannan is the next best choice.
Glucomannan is a natural, water soluble, dietary fiber made from the root of the konjac plant. It can be found as a powder, which is what I used in this recipe, but can also be found in capsule form.
Because of its ability to soak up liquids, it is an impressive thickener and emulsifier. If you’ve never heard of it before, maybe you’ve tried shiritaki noodles? It is the main ingredient for those noodles and has very little carbs and calories. Either of these will work well in this recipe.
Helpful Tips for Best Results
Getting the texture right with a keto cake is all about the little details.
- Bring all ingredients to room temperature
- Don’t overmix the cake batter
- Use fresh lemon juice for the best lemon flavor
- Let the cake cool completely before assembling
- Store in an airtight container in the fridge
Serving Ideas
This cake is beautiful enough to serve as a whole cake for special occasions, but you can easily dress it up or keep it simple depending on your needs.
- Top with fresh berries
- Light dusting of powdered monk fruit
- Serve as a naked cake (skip sides if preferred)
- Add extra lemon zest on top for presentation
This low carb Italian lemon cream cake is one of those recipes that proves you don’t have to give up dessert to stay consistent.
It’s elegant enough for a celebration, simple enough to make at home, and delicious enough that no one will ever guess it’s sugar free.
Whether you’re making this for your family, a special event, or just because you’re craving something sweet, this cake truly delivers every time.
All my Italian family absolutely loved this copycat version of the Olive Garden Italian Lemon Cream Cake! I enjoyed this for my birthday and would make it and take it to any party with non keto friends! It’s a show stopper! Enjoy!
Low Carb Italian Lemon Cream Cake (Keto, Nut Free)
Keto Nut Free Italian Lemon Cream Cake
Ingredients
Cake
- 1 cup coconut flour
- 1/2 cup Monk fruit Allulose confectioners
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon glucomannan or xanthan gum
- 1/2 cup sour cream
- 1/2 cup butter softened
- 1/2 cup heavy cream
- 1 teaspoon lemon extract
- 1/2 teaspoon lemon liquid stevia
- 6 large eggs
Filling
- 8 ounces mascarpone cheese or cream cheese, softened
- 1/2 cup Monk Fruit Allulose confectioners
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 cup heavy cream
Butter Crumb Topping
- 1/2 cup coconut flour
- 1 teaspoon lemon juice
- 1/3 cup Monk Fruit Allulose confectioners
- 1/4 teaspoon vanilla liquid stevia
- 1 stick butter cold, cut into pieces or 1/2 cup
Instructions
Cake
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Preheat oven to 350 degrees F. Grease two 9 inch spring form pans and set aside.
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Whisk together coconut flour, Sweetener, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
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To a stand mixer or use an electric hand mixer and a large bowl, add wet ingredients-the sour cream, softened butter, heavy cream, lemon extract and stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.
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Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the spring form pan.
Filling
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Place all the ingredients, except the heavy cream, into a clean medium bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the heavy cream with the whisk attachment, whisk on medium high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.
Butter Crumb Topping
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Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.
Assemble
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Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer. Place the second cake layer over the filling. Spread the remaining filling over the top. Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.
Video
Notes
Nutrition
The post Sugar Free Low Carb Keto Italian Lemon Cream Cake appeared first on Sugar-Free Mom.
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