Description
A delightful low-carb cake with a fluffy texture and refreshing lemon flavor, perfect for those following a keto diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the almond flour, erythritol, cocoa powder, baking powder, and salt. Whisk until well blended.
- In another bowl, whisk together the melted butter, eggs, almond milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve the cake chilled or at room temperature. It pairs well with whipped cream or a side of fresh berries.
Notes
- For a lighter texture, separate the egg whites and yolks. Beat the egg whites until stiff peaks form and gently fold them into the batter before baking.
- For a flavor twist, substitute lime juice and zest for lemon to create a lime custard cake.
- Serve with keto-friendly sides like pork rinds, celery sticks, or cucumber slices for a complete snack experience.
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Fat: 16g
- Carbohydrates: 3g
- Protein: 6g
Keywords: Fluffy Lemon Custard Cake, Low-Carb Cake, Keto Dessert