Keto Lemon Cake with Lemon Glaze

168
WHY WE LOVE THIS

If you need fast and fancy dessert that everyone will love, this cake fits any occasion and at any time. With some basic ingredients from the pantry, this cake is an impressive and keto-friendly dessert.

A thick slice of lemon cake with a cup of hot tea is one of the best things on earth. This lemon cake is a great afternoon dessert. It’s super delicious and soft, but it can still be cut into thick slices without crumbling. Lemon juice and lemon zest guarantee a solid lemon flavor, while the sweet lemony glaze gives a nice sweet, yet fresh kick.

This lemon cake is one of the easiest cakes you can make. Sometimes the simplest cakes are the best. The cake is keto-friendly and is made with almond and coconut flour. Although being made with nut-based flour, the cake is surprisingly tender and does not crumble.

The glaze really completes this recipe. Refreshing and sweet. Once cooled and settled, the glaze will become firm giving a nice crunchy coating.

Keto Lemon Cake with Lemon Glaze

This is the perfect lemony dessert.
Servings 8
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Equipment

  • Loaf pan
  • Baking paper

Ingredients

  • 60 g butter (melted)
  • 60 g erythritol (granulated)
  • 3 eggs
  • 3 tbsp lemon juice (freshly squeezed)
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 100 g almond flour (fine)
  • 1 ½ tsp baking powder

Lemon glaze:

  • 1 tbsp lemon juice
  • 3 tbsp erythritol (powdered)

Instructions

  • Preheat oven to 176C.
  • Gather the ingredients and measure them out.
  • Melt butter in a microwave or over the stove. Beat butter and sweetener until you have a kind of pale mixture.
  • Add eggs, one at a time, beating well after each addition. You should have a smooth mixture. Add the vanilla extract.
  • Fold in almond flour, coconut flour, and baking powder. At this point add lemon juice and lemon zest.
  • Once you have a smooth batter, pour it into an 8-inch loaf pan, lined with parchment paper. Bake the cake for 45 minutes at 176c.

Make the glaze

  • Remove the baked cake from the tin to let it cool. To make the glaze, whisk the lemon juice with powdered Erythritol until smooth. Drizzle the glaze over the cake.

Notes

To get the most of the flavour from the lemon, use this trick. When grating the lemon zest, grate the lemon directly over the bowl. This way, the lemon juice will be captured within the dough and will not end up on the kitchen counter.
Nutrition Facts
Keto Lemon Cake with Lemon Glaze
Amount per Serving
Calories
101
% Daily Value*
Fat
 
9.2
g
14
%
Trans Fat
 
3.4
g
Carbohydrates
 
1.8
g
1
%
Sugar
 
0.4
g
0
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Anela Tripkovic
Calories: 101kcal
Course: Dessert

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