ketoKeto Recipes
4 Ingredients Lemon Cream Cheese Dump Cake

Ingredients:
- 1 (8 oz) block cream cheese, softened
- 1/2 cup lemon juice (freshly squeezed or bottled, as preferred)
- 1/2 cup powdered erythritol (or any keto-friendly sweetener)
- 1 1/4 cups almond flour
Instructions:
- Preheat the Oven
- Set your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Prepare the Lemon Cream Mixture
- In a mixing bowl, beat together the softened cream cheese, lemon juice, and erythritol until smooth and creamy.
- Add the Almond Flour
- Sprinkle the almond flour evenly over the cream cheese mixture. No need to mix; simply “dump” the flour on top.
- Bake
- Place the dish in the preheated oven and bake for 25-30 minutes or until the edges are golden and the center is set.
- Cool and Serve
- Let the cake cool for about 10 minutes before slicing. You can top with a little lemon zest or a dollop of keto whipped cream for extra flavor if desired.