Low Carb Lemon Cake
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Keto Lemon Cake

Course Dessert
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author KetoVale.com Team

Ingredients

Instructions

  • Pre-heat the oven at 200 C.
  • For the crust, mix the almond flour, coconut flour, 2 tbsp. of butter, ½ tsp. of lemon zest and ½ cup of erythritol in a bowl. Add 2 tablespoons of water.
  • Spread cooking oil in a baking dish and pour the crust mix in it. Press it gently. Put it in the oven for 15 minutes or until crisp. Once it’s ready, take it out and let it sit.
    making crust
  • In the meantime, you can prepare the filling – in a saucepan, put almond milk, 1 tbsp. of butter, the remaining ½ cup of erythritol and stir well until the erythritol is dissolved. Add the lemon juice and lemon zest and stir again.
  • Whisk the eggs in a bowl and slowly add them to the saucepan, by stirring continuously.
  • Stir until the mix starts to thicken (around 10 minutes).
  • Pour the filling mix on top of the crust and spread evenly. Cook in the oven for another 15 minutes.
  • In the meantime, you can prepare the topping – in a blender, put the coconut chips, sliced almonds and the remaining tablespoon of butter. Blend for about a minute.
    adding toppings
  • Sprinkle the topping on top of the cake and bake for another 5 minutes.
  • Let the cake cool, cut into pieces and serve.
    baking lemon cake
  • Enjoy!
    Low Carb Lemon Cake

Notes

Macros (per serving): Calories: 241 kcal – Fat: 19.65 g – Net carbs: 4.6 g (total carbs: 10.4 g, dietary fiber: 5.8 g) – Protein: 8.62 g