Introduction Indulge in the tangy zest of lemon and the creamy richness of cream cheese with this delightful keto-friendly dump cake recipe. Perfect for satisfying your sweet tooth while adhering to a low-carbohydrate lifestyle, this dessert combines ease of preparation with irresistible flavors. Whether you’re hosting a gathering or simply treating yourself, this cake promises to be a crowd-pleaser without compromising on your dietary goals.

Ingredients

  • 1 box (about 16 oz) sugar-free yellow cake mix (keto-friendly)
  • 1/2 cup unsalted butter, melted
  • 1 cup water
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 8 oz cream cheese, softened
  • 1/2 cup powdered erythritol (or sweetener of choice)
  • 1 teaspoon vanilla extract

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Cream Cheese Filling: In a medium bowl, beat together softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy. Set aside.
  3. Cake Base: In the greased baking dish, spread the dry cake mix evenly.
  4. Lemon Mixture: In another bowl, whisk together melted butter, water, fresh lemon juice, and lemon zest until well combined.
  5. Assembly: Pour the lemon mixture over the dry cake mix in the baking dish, ensuring it covers the cake mix evenly.
  6. Cream Cheese Layer: Spoon dollops of the cream cheese mixture over the lemon mixture, spreading them out evenly across the surface.
  7. Baking: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
  8. Cooling: Allow the cake to cool for at least 15-20 minutes before serving. This allows the flavors to meld together and makes for easier slicing.
  9. Serving: Serve warm or at room temperature. Optionally, garnish with additional lemon zest or a dollop of whipped cream for added flair.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen for longer storage; simply thaw in the refrigerator before serving.

Introduction Indulge in the tangy zest of lemon and the creamy richness of cream cheese with this delightful keto-friendly dump cake recipe. Perfect for satisfying your sweet tooth while adhering to a low-carbohydrate lifestyle, this dessert combines ease of preparation with irresistible flavors. Whether you’re hosting a gathering or simply treating yourself, this cake promises to be a crowd-pleaser without compromising on your dietary goals.

Ingredients

  • 1 box (about 16 oz) sugar-free yellow cake mix (keto-friendly)
  • 1/2 cup unsalted butter, melted
  • 1 cup water
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon
  • 8 oz cream cheese, softened
  • 1/2 cup powdered erythritol (or sweetener of choice)
  • 1 teaspoon vanilla extract

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Cream Cheese Filling: In a medium bowl, beat together softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy. Set aside.
  3. Cake Base: In the greased baking dish, spread the dry cake mix evenly.
  4. Lemon Mixture: In another bowl, whisk together melted butter, water, fresh lemon juice, and lemon zest until well combined.
  5. Assembly: Pour the lemon mixture over the dry cake mix in the baking dish, ensuring it covers the cake mix evenly.
  6. Cream Cheese Layer: Spoon dollops of the cream cheese mixture over the lemon mixture, spreading them out evenly across the surface.
  7. Baking: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
  8. Cooling: Allow the cake to cool for at least 15-20 minutes before serving. This allows the flavors to meld together and makes for easier slicing.
  9. Serving: Serve warm or at room temperature. Optionally, garnish with additional lemon zest or a dollop of whipped cream for added flair.
  10. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen for longer storage; simply thaw in the refrigerator before serving.

Nutritional Information (per serving)

  • Calories: 280 kcal
  • Total Fat: 23g
    • Saturated Fat: 13g
  • Total Carbohydrates: 7g
    • Dietary Fiber: 1g
    • Sugars: 1g
  • Protein: 6g

Smart Points (WW)

  • Each serving contains 8 SmartPoints on the Weight Watchers program.

Useful Information This keto lemon cream cheese dump cake offers a delightful balance of tangy lemon and creamy richness, all while remaining low in carbohydrates. Almond flour-based cake mixes ensure that this dessert fits seamlessly into a ketogenic diet, providing a moist and flavorful base that complements the zesty lemon and velvety cream cheese layers perfectly.

Cream cheese, a staple in many keto-friendly recipes, adds a decadent texture and a boost of protein to this dessert. Combined with erythritol for sweetness and vanilla extract for depth of flavor, the cream cheese layer melts into the cake, creating a luscious contrast to the tartness of the lemon.

For those managing their sugar intake, this dessert provides a satisfying alternative to traditional high-sugar cakes. The use of powdered erythritol ensures sweetness without the glycemic impact of sugar, making it suitable for diabetics and anyone seeking to maintain stable blood sugar levels.

Enjoy this keto lemon cream cheese dump cake as a delightful ending to a meal or as a special treat for any occasion. Its simplicity in preparation and richness in flavor make it a standout dessert that proves you don’t have to sacrifice taste to enjoy a low-carb lifestyle. Experiment with variations such as adding fresh berries or a sprinkle of cinnamon for added complexity. With this recipe, embrace the joy of baking while staying true to your health goals.