Description
A zesty and delightful Italian Lemon Cream Cake that is perfect for any occasion.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 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)
- Lemon slices and mint leaves 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 almond flour, erythritol, baking powder, and salt. Mix well.
- In another bowl, whisk together the eggs, melted butter, vanilla extract, lemon juice, and lemon zest until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 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, whip the heavy cream with the powdered erythritol until soft peaks form.
- Once the cake is completely cool, spread the whipped cream over the top and sides of the cake.
- Garnish with lemon slices and mint leaves if desired. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, consider folding in some fresh berries into the whipped cream before spreading it on the cake.
- You can also substitute the lemon juice with lime juice for a different citrus twist.
- Serve with keto-friendly sides like pork rinds or cucumber slices for a refreshing contrast.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Italian Lemon Cream Cake, Keto Dessert, Lemon Cake, Low Carb Cake