If you're looking for a sweet treat that won't sabotage your keto diet, this lemon cake is a great option. Made with almond flour and coconut flour, this cake is low in carbs and packed with lemony flavor. Here's the recipe:
Ingredients:
For the cake:
- 2 cups of almond flour
- 1/2 cup of coconut flour
- 1/2 cup of granulated sweetener of your choice (e.g. erythritol or stevia)
- 1/4 cup of melted coconut oil
- 1/4 cup of lemon juice
- 2 tablespoons of lemon zest
- 4 eggs
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- Pinch of salt
For the glaze:
- 1/4 cup of lemon juice
- 1/4 cup of granulated sweetener of your choice
- 1 tablespoon of melted coconut oil
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil.
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted coconut oil, lemon juice, lemon zest, and eggs.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Pour the batter into the greased cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze. In a small bowl, whisk together the lemon juice, sweetener, and melted coconut oil.
When the cake is done, remove it from the oven and let it cool for 10 minutes.
Drizzle the glaze over the cake and let it cool completely before slicing and serving.
This keto-friendly lemon cake is a delicious way to satisfy your sweet tooth while sticking to your diet. The combination of almond flour and coconut flour creates a moist and tender cake, while the lemony glaze adds a tart and tangy flavor. This cake is easy to make and perfect for any occasion. Enjoy!
