Keto Lemon Cake (low-carb, egg-free, nut-free, grain-free, paleo, dairy-free and sugar-free)

A light golden-yellow keto cake with a delightfully bright lemon zing! Single layer, dairy-free and egg-free cake with just 5 grams of carbs per serving.

So, I made a cake. A low-carb cake. Totally free from sugar (I used xylitol because it doesn’t spike my blood sugar as crazily as other “sugar-free” options), eggs and nuts.

If you’re familiar with coconut flour, you know that it’s incredibly difficult to make an egg-free coconut flour recipe work correctly. Coconut flour requires eggs 99.9% of the time. Or at least, that’s what I thought until I discovered the magic of a gelatin egg.

Yes, a gelatin egg. What’s a gelatin egg? It’s a mixture of gelatin and water that, when combined a specific way, acts exactly like an egg in baking and cooking. The key to making the perfect gelatin egg is in sprinkling the gelatin over the water in a saucepan and leaving it to sit at room temperature for 5 minutes before heating. As the gelatin sits in the water, it blooms, creating the perfect egg-like consistency once heated lightly.

If you’ve been reading Healthful Pursuit for awhile, you know that I adore Vital Proteins Collagen Protein Beef Gelatin for its quality, tastelessness, versatility, and availability. I use it in my daily Rocket Fuel Lattes, add to soups, stews, bone broth, make gummies with them, and now I make gelatin eggs!

Of all the gelatin I’ve tried (there have been a lot), I chose to share Vital Proteins with you because of three solid reasons. The first, it tastes good. Or rather, it tastes like nothing at all. Second, Vital Proteins products are high-quality and reasonably priced. And third, I know you can get it. Vital Proteins will ship your order right to your door.

And, when you use the coupon code VPHP10, you get 10% off your order at

I recommend that everyone have a container of Vital Proteins Collagen Protein Beef Gelatin in their pantry, especially now that you can make eggs with it! Gelatin eggs are fabulous for cookies, pizza, cake, muffins… It’ll do just about everything you need it to do except for egg scrambles. That will not work.

Let’s get to the full recipe, yes?

Print Keto Lemon Cake
Author: Leanne Vogel Recipe type: Vegan, Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free, Low-Carb, Keto
Prep time: 20 mins Cook time: 35 mins Total time: 55 mins
Serves: 8
Single layer, egg-free, keto lemon cake with just 5 grams of net carbs per serving.
Ingredients Dry Ingredients Gelatin Egg Wet Ingredients Frosting
  1. Preheat oven to 325F and oil an 8-inch cake pan with a small dab of coconut oil. Tear out a sheet of parchment paper, and trace the bottom of the cake pan on the paper. Cut out the circle and place at the bottom of the cake pan. Set aside.
  2. Add dry ingredients to a bowl and mix gently, either with your stand mixer, a hand mixer or a spoon. Set aside.
  3. Prepare the gelatin egg by adding water to a small saucepan. Sprinkle with gelatin, sprinkling over the surface of the water. Let sit for 5 minutes.
  4. Meanwhile, in a separate small bowl, add wet ingredients, and mix well. Add to dry ingredient bowl and mix for 30 seconds. If the ingredients get a little lumpy, it’s because the coconut oil was hardened slightly from the lemon juice. No worries!
  5. Once gelatin egg has been sitting for 5 minutes, turn the burner on to low and whisk until water is slightly heated and texture is smooth. Transfer to the main bowl and stir for another 30 seconds, until smooth.
  6. Transfer cake batter to the prepared cake pan, and smooth with the back of a spoon or spatula. Bake in preheated oven for 33-35 minutes, until a toothpick inserted comes out clean.
  7. Take cake out of the oven and allow to sit in the pan for 30 minutes. Then, flip cake pan over onto a cooling rack, the cake should pop out easily! Allow to cool on the counter until no longer warm, about 2 hours. Transfer to a plate, cover with plastic wrap and allow to chill in your fridge overnight, at least, 12 hours.
  8. Remove from the fridge 30 minutes to 1-hour before serving. Just before serving, prepare the frosting by flipping chilled can upside down and opening at the bottom. Drain all liquid, leaving you with the thick coconut cream. Add to your high-powered blender and blend on low until light and fluffy, about 1 minute. Add lemon extract and mix with a spatula. Spoon onto the cake and smooth with a spatula.

Notes Xylitol: you could use stevia baking blend or another sweetener of your choice, I’m sure. Although I haven’t tested it.

Resting time: it is so, very important that you stay patient with this cake and let it rest following the directions above. When the cake comes out of the oven, it will be gummy. It needs time to work its magic and become just perfect!
View Nutrition Information (once on page, scroll down)

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