With summer coming to an end, we wanted to share one last bright and sunny recipe with you, one you will want to make ANY time of the year! This Keto Lemon Cake recipe is easy and is always a hit at any get-together, picnic, or just to have at home. Once you taste how bright and lemon-y it is, you’ll want to be sure to make TWO next time! Plus, it’s low-carb and Keto-friendly, so you don’t have to feel guilty about eating it. Give it a try and see for yourself!
2 cups Almond Flour
¼ cup Coconut Flour
¼ cup Stevia
½ cup Lemon Juice
½ cup Ghee or Butter (softened)
4 Large Eggs
1 TBSP Vanilla Extract
2 tsp Baking Powder
1 tsp Baking Soda
2 TBSP Lemon Zest
½ cup powdered Erythritol
1 TBSP Butter (softened – room temp)
1 tsp Lemon Extract
2 tsp Water **
Preheat oven to 350*
Mix all cake ingredients in a large bowl to form a batter.
Lightly spray or grease a (9” x 5”) loaf pan.
Pour batter into pan.
Bake 350 degrees for about 60 mins.
The cake will rise as it bakes and the top should turn a golden brown color. When the cake is done baking, let cool completely before removing it from the pan.
Lemon Glaze/Frosting (optional topping):
Mix all glaze ingredients together until smooth – set aside.
If you prefer a more glaze-like consistency, spread topping over cake while still warm (not hot) **can add more water 1 tsp at a time for desired thickness.
If you a prefer a more frosting-like (thicker) consistency, spread topping over cake once it’s cooled.
Slice it up and ENJOY!
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