Almond Flour Keto Lemon Cake
Ingredients
The cake
-
¾
cup
Unsalted butter (softened)
-
1¼
cups
Besti Monk Fruit Allulose Blend
-
6
large
Eggs (at room temperature)
-
¾
cup
Sour cream (at room temperature)
-
2
medium
Lemons (juiced & zested; ~4 tbsp juice + 2 tbsp zest)
-
2
tsp
Vanilla extract (optional)
-
3
cups
Wholesome Yum Blanched Almond Flour
-
1
tbsp
Baking powder
-
¼
tsp
Sea salt
The frosting
-
2
cups
Unsalted butter (softened)
-
1½
cups
Besti Powdered Monk Fruit Allulose Blend
-
1
medium
Lemon (juiced & zested; ~2 tbsp juice + 1 tbsp zest)
-
2
tbsp
Heavy cream
Instructions
- Preheat the oven to 350°F (177°C) and prepare two 9-inch round pans.
- In a large bowl, beat together the Besti sweetener and softened butter until fluffy.
- Add the eggs one at a time, followed by the sour cream, lemon juice, lemon zest, and vanilla extract.
- Mix in the almond flour, baking powder, and sea salt until the batter is uniform.
- Divide the batter between the prepared pans and smooth the tops. Bake for about 25 minutes until a toothpick comes out clean.
- Let the cakes cool completely in the pans before removing.
- For the frosting, beat the softened butter and powdered Besti until fluffy, then add the lemon juice, zest, and heavy cream, mixing until smooth.
- Once the cake layers are cooled, frost the top of one layer with ¾ cup frosting, place the second layer on top, and frost the top and sides with the remaining frosting.
Nutrition Facts (estimated)
Servings
16
Calories
460
Total fat
46.8g
Total carbohydrates
6.8g
Total protein
7.6g
Sodium
mg
Cholesterol
mg
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