Name: Keto Lemon Butter Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 150g (1 1/4 cup) Almond flour; 40g (5 3/4 tbsp) Coconut flour; 12g (3 tsp) Baking powder; 50g (6 1/3 tbsp) Monk fruit sweetener; 1/2 tsp Salt; Zest of 1 lemon; 225g (1 cup) Unsalted melted butter, room temperature; 4 Whole large eggs, room temperature; 30ml (2 tbsp) Fresh lemon juice; 100g (7/8 cup) Allulose powdered sweetener; 30ml (2 tbsp) Fresh lemon juice

Indulge in the refreshing taste of Keto Lemon Butter Cake, a low-carb treat that combines the citrusy zing of lemon with the sweetness of a delicate glaze.

This cake is perfect for those following a keto lifestyle, offering a moist texture and a burst of flavor with every bite. Whether you’re enjoying it as a dessert or a midday snack, this lemon cake is sure to satisfy your cravings while keeping carbs low. Easy to make and delicious to eat, it’s a delightful addition to any keto-friendly menu.

Ingredients

Dry Ingredients:

– Almond flour

– Coconut flour

– Baking powder

– Monk fruit sweetener

– Salt

– Lemon zest

Wet Ingredients:

– Unsalted melted butter

– Whole large eggs

– Fresh lemon juice

Lemon Glaze:

– Allulose powdered sweetener

– Fresh lemon juice

Instructions

Start by preheating your oven to 340°F (170°C). In a mixing bowl, combine all the wet ingredients: melted butter, whole eggs, and fresh lemon juice. Whisk them together until they are well combined and set aside.

In a separate bowl, mix all the dry ingredients: almond flour, coconut flour, baking powder, monk fruit sweetener, salt, and lemon zest. Stir until the ingredients are thoroughly combined.

Gradually add the wet ingredient mixture into the bowl with the dry ingredients, whisking until you achieve a smooth and thick batter.

Pour the batter into a 9×4 inch silicone loaf pan, spreading it evenly. Optionally, spread the batter slightly higher at both short ends and score a deep cut at the center of the batter to help minimize cracking during baking.

Place the loaf pan on the middle rack of your preheated oven and bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it with foil.

Once baked, allow the cake to rest upside down for 15 minutes to prevent the butter from settling at the bottom. While the cake is resting, prepare the lemon glaze by gradually mixing fresh lemon juice with allulose powdered sweetener until you reach the desired consistency. Adjust with more lemon juice or sweetener as needed.

Once the cake has cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a rustic look. Sprinkle with extra lemon zest for a burst of flavor. Once the glaze hardens, slice the cake and enjoy.

This cake can be stored at room temperature in a cool, dry environment for 2 to 3 days, or refrigerated for up to a week. For longer storage, freeze the cake for several months.

Conclusion

Keto Lemon Cake with Lemon Glaze is a delightful low-carb dessert that brings together the refreshing zing of citrus and the creamy sweetness of a glaze. This cake is perfect for satisfying your sweet tooth while staying keto-friendly. Easy to make and even easier to enjoy, it’s an ideal treat for any occasion. Serve it with a cup of tea or coffee and savor the vibrant flavors of this tasty delight. Happy baking!