Description
Italian Lemon Cream Cake is a delightful and refreshing dessert that combines the zesty flavor of lemons with a creamy whipped topping, perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup heavy whipping cream
- 1/4 cup powdered erythritol (for whipping cream)
- 1 teaspoon vanilla extract (for whipping cream)
- Lemon slices and fresh mint for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, combine the almond flour, granulated erythritol, baking powder, and salt. Mix well.
- In another bowl, whisk together the eggs, melted butter, vanilla extract, lemon juice, and lemon zest until well combined.
- 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. 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.
- While the cake cools, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract until soft peaks form.
- Once the cake is completely cool, spread the whipped cream over the top of the cake and garnish with lemon slices and fresh mint if desired.
- Slice and serve with keto-friendly sides like pork rinds, celery sticks, or cucumber slices.
Notes
- For a berry twist, add a layer of fresh raspberries or blueberries between the cake and whipped cream.
- To enhance the lemon flavor, consider adding a few drops of lemon extract to the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Italian Lemon Cream Cake, dessert, keto-friendly, lemon cake