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Keto Lemon Drizzle Cake Recipe

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Gluten Free Lemon Pound Cake With Almond Flour GreenStarCandy
Gluten Free Lemon Pound Cake With Almond Flour GreenStarCandy from greenstarcandy.blogspot.com

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      Lemon drizzle cake is a classic British teatime treat that is loved by all ages. But if you’re following a keto diet, you might be worried you’ll have to miss out. Not anymore! With this delicious keto lemon drizzle cake recipe, you can have your cake and eat it too! This cake is light and fluffy, and the perfect balance of sweet and tangy with a crispy lemon sugar topping. Enjoy it on its own or with a dollop of cream for an extra indulgent treat.

      Ingredients

      • 2 cups almond flour
      • 1/4 cup coconut flour
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 3/4 cup erythritol
      • Zest of 1 lemon
      • 1/2 cup melted butter
      • 3 eggs
      • 1/4 cup lemon juice
      • 1/4 cup almond milk

      Lemon Drizzle Topping

      • 1/4 cup erythritol
      • 2 tablespoons melted butter
      • 2 tablespoons lemon juice

      Instructions

      1. Preheat oven to 350°F (175°C). Grease an 8 inch (20 cm) round cake tin and line the base with baking paper.
      2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and erythritol.
      3. Add the lemon zest and melted butter and mix until combined.
      4. In a separate bowl, beat the eggs and then add the lemon juice and almond milk. Whisk until combined.
      5. Add the wet ingredients to the dry ingredients and mix until just combined.
      6. Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
      7. Meanwhile, make the lemon drizzle topping. In a small bowl, mix together the erythritol, melted butter and lemon juice.
      8. Remove the cake from the oven and pour the lemon drizzle topping over the top. Allow to cool completely before serving.

      Nutrition

      This keto lemon drizzle cake is packed with nutritious ingredients that are low in carbs and high in healthy fats. Almond flour is a great source of protein, dietary fibre and healthy fats, while coconut flour is high in dietary fibre and has a low glycemic index. The erythritol and lemon juice add sweetness without any added sugar, and the butter and eggs provide additional healthy fats.

      One slice of this keto lemon drizzle cake contains approximately:

      • Calories: 200 calories
      • Fat: 17g
      • Carbohydrates: 6g (3g net carbs)
      • Protein: 6g

      This keto lemon drizzle cake is the perfect treat for those following a low-carb diet. Not only is it sugar-free and packed with healthy fats, it’s also a delicious way to satisfy a sweet tooth without breaking the carb bank. Enjoy it for breakfast, as a snack or as a special dessert.

      This keto lemon drizzle cake is sure to be a hit with the whole family. Whether you’re serving it for breakfast, as a snack or as a dessert, everyone will love the light and fluffy texture and the perfect balance of sweet and tangy. And with only 6g of net carbs per slice, it’s the perfect treat for those following a low-carb diet. So why not give this delicious keto lemon drizzle cake a try today?


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