Description
A delightful keto dessert that combines the tangy flavor of lemon with a creamy custard texture, perfect for those following a low-carb diet.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 cup unsweetened almond milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with cooking spray or butter.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Mix well.
- In another bowl, whisk together the melted butter, eggs, almond milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into 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.
Notes
- For a more intense lemon flavor, increase the lemon zest to 2 tablespoons.
- Serve with a dollop of whipped cream made from heavy cream and a touch of erythritol for added richness.
- Keto-friendly side options for serving include pork rinds or cucumber slices for a refreshing contrast.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Lemon Custard Cake, Keto Dessert, Low Carb Cake