Lemon Zest Keto Cake
A moist and lemony cake that's perfect for people watching their carbs and sugar intake. The taste is amazing with the fresh lemon juice and lemon zest. Top the cake with a glaze, fruit topping, or enjoy it plain.
Yield: 12
Calories: 214kcal
Materials
- 1/2 cup unsalted butter, softened
- 1/2 cup granular Allulose or erythritol
- 5 eggs
- 1/4 cup lemon juice
- 1 Tbsp. grated lemon peel
- 1 tsp. vanilla extract
- 2 cups superfine almond flour
- 1/4 cup coconut flour
- 1 Tbsp. baking powder
Instructions
- Preheat oven to 350° and line an 8-inch cake pan with either parchment paper or a coffee filter. Do not grease sides.
- In large bowl, beat butter and Allulose until light and fluffy. Add eggs one at a time, combining after each addition.
- Stir in lemon juice, zest, and vanilla; mix until combined.
- In medium bowl, whisk together almond flour, coconut flour, and baking powder. Add flour mixture to butter mixture in large bowl. Mix until no dry flour remains, then pour into prepared cake pan. Spread cake batter evenly across pan.
- Bake for 38 - 42 minutes, or until a toothpick inserted in the center comes out clean or with only dry crumbs. Allow to cool in pan for 10 minutes, then run knife around sides to release it. Let cool completely on wire rack.
Nutrition
Calories: 214kcal | Carbohydrates: 15g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 163mg | Potassium: 36mg | Fiber: 3g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 1mg