Keto Lemon Cake
Ingredients
- 2 cups superfine blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1/2 tablespoon vinegar
- 1/2 cup unsweetened almond milk , room temperature (can also use any milk of your choice)
- 4 large eggs , room temperature
- 2/3 cup granulated monk fruit sweetener
- 2/3 cup melted and cooled coconut oil or neutral flavored oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 3 tablespoons pure lemon juice
- 1/2 tablespoon lemon zest
FOR THE FROSTING:
- 1/3 cup unsalted grass-fed butter , softened (OR softened coconut butter / manna for dairy free)
- 8 ounces cream cheese , softened (or dairy free cream cheese)
- 2 - 2.5 cups powdered monk fruit sweetener , or other confectioners' low carb / paleo sweetener of your choice (SWERVE or erythritol)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon extract
- 1 teaspoon lemon zest
- 2 teaspoons almond milk or any other milk of your choice
FOR GARNISH:
- Lemon slices
Instructions
FOR THE LEMON CAKE:
- Preheat oven to 350 degrees F.
- Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
- In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.
- In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.
- In another separate large bowl, whisk together the eggs, golden monk fruit, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.
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