KETO LEMON CAKE RECIPE
This Keto Lemon Cake is moist, soft and full of bright lemon flavors. It’s easy to make in one bowl and the perfect low carb dessert for spring and summer parties.
KEY INGREDIENTS
Almond Flour
Coconut Flour
Lemon
Eggs
Coconut Oil
Butter
Cream Cheese
Monk Fruit Sweetener
Lemon
CAKE
FROSTING
INSTRUCTIONS
Mix the dry ingredients; almond & coconut flour, baking powder, baking soda & salt.
BATTER
Mix the wet ingredients; almond milk, vinegar, eggs, monk fruit, coconut oil, lemon extract, lemon juice & zest.
Slowly combine; using a wooden spoon.
Transfer the batter; between the baking pans
BAKE
Bake the cake; for 21-24 minutes, or until a toothpick comes out clean..
Cool the cake; for at least 30 minutes before frosting.
To make keto frosting; mix unsalted butter, cream cheese, vanilla extract, lemon zest & extract, powdered monk fruit sweetener & heavy cream.
FROSTING
Once the cake is cool; layer with frosting & if desired add frosting to sides. Decorate with lemon slices & chill in the fridge for an hour or two before slicing.
ASSEMBLE