Description
A delicious and refreshing keto lemon cake topped with a sweet glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, salt, baking powder, and cocoa powder.
- In another bowl, cream the butter until fluffy. Add eggs one at a time, mixing well.
- Stir in lemon juice, lemon zest, and vanilla extract into the butter mixture.
- Gradually combine the dry ingredients with the wet ingredients until well blended.
- Pour batter into a greased cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before adding the glaze.
- For the glaze, mix powdered erythritol with lemon juice until smooth and spread over the cake.
Notes
- Ensure to use unsweetened cocoa for the best flavor.
- This cake can be stored in an airtight container for up to a week.
- For a richer flavor, consider adding more lemon zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 125mg