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!

Ingredients:

• For the cake:
  • 1 package of sugar-free lemon gelatin (like Jell-O)
  • 1 ½ cups almond flour
  • ¼ cup unsweetened shredded coconut (optional, for texture)
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, melted
  • 3 large eggs
  • ½ cup heavy cream or coconut cream
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 tbsp liquid stevia or monk fruit sweetener (adjust to taste)
• For the cream cheese layer:
  • 8 oz cream cheese, softened
  • ¼ cup powdered erythritol or preferred keto sweetener
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (optional)

Instructions:

1. Preheat the oven:
   • 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.
   • 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.
3. 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.
4. Assemble the cake:
   • 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.
5. Bake:
   • Bake the cake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and serve:
   • 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!