Enjoy a delicious lemon cake that is low in carbs and made with almond flour and topped with a smooth cream cheese frosting. There are lots of fresh lemon flavors in this cake, and it's great for any event, whether you're on a ketogenic diet or just want a tasty dessert.
Ingredients: 3 cups almond flour. 1 cup granulated erythritol sweetener. 1/4 cup coconut flour. 1 tablespoon baking powder. 1/2 teaspoon salt. 4 large eggs. 1/2 cup unsalted butter, melted. 1/2 cup unsweetened almond milk. 1/4 cup fresh lemon juice. 2 tablespoons lemon zest. 1 teaspoon vanilla extract. 8 ounces cream cheese, softened. 1/4 cup powdered erythritol sweetener. 1/4 cup heavy cream. 1 teaspoon vanilla extract. Additional lemon zest for garnish optional.
Instructions: Set the oven to 350F 175C and heat it up. Prepare a 9x9-inch baking pan by greasing it and lining it with parchment paper. In a big bowl, mix the erythritol sweetener, coconut flour, baking powder, and salt with a whisk. Add the eggs, melted butter, almond milk, lemon juice, lemon zest, and vanilla extract to a different bowl. Beat the ingredients together until they are well mixed. Mix the dry and wet ingredients together until a smooth batter forms. Spread out the batter in the baking pan that has been prepared. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cake cool all the way in the pan before you frost it. Melt the cream cheese and mix it with the powdered erythritol sweetener, heavy cream, and vanilla extract. Beat the mixture until it is smooth and creamy. Frost the cake after it has cooled. If you want, you can add more lemon zest as a garnish. Cut and serve.
Prep Time: 15 minutes
Cook Time: 30 minutes
mer. m. march
