Description
A delicious keto lemon cake topped with fluffy coconut frosting, perfect for a low-carb dessert.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup erythritol sweetener
- 4 large eggs
- Zest and juice of 2 lemons
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup unsweetened shredded coconut
- 1 cup coconut cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the almond flour, erythritol sweetener, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the eggs, lemon zest, lemon juice, and melted butter until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting by whipping the coconut cream until light and fluffy.
- Once the cake is completely cooled, spread the whipped coconut cream generously on top of the cake.
- Sprinkle the unsweetened shredded coconut over the frosting for decoration.
- Slice, serve, and enjoy your delicious keto lemon cake!
Notes
- Ensure the cake is completely cooled before applying the frosting.
- Adjust sweetness to taste by varying the erythritol amount.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 1g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Keto, Lemon Cake, Sugar-Free, Healthy Dessert