Keto recipes: Keto Lemon Cake

Cake is one thing I can’t live without! I am not a fan of diets as I feel there are not enough good things for me to eat and I know I would soon lose interest. But when I found that on Keto, I could still have all my favourite foods and make the Keto lifestyle work for me, I was more than ready to take up the challenge. My biggest challenge on Keto so far has been to learn to prepare all my favourite foods with new ingredients, cutting out the sugar and carbs. I think I am winning with KETO!

Ingredients (Serves 16)

2/3 cup Lemon juice (150g)

1 tsp Vanilla Extract (5g)

1 tsp Lemon essence (5g)

¾ Cup Erythritol (175g)

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6 large eggs (350g)

2 cup Almond Flour (200g)

5 tsp Coconut Flour (35g)

¼ tsp Salt

2/3 cup Coconut Oil melted (140g)

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1 tsp Baking Powder (5g)

1 tsp Baking Soda (5g)

Glaze

1/3 cup Cream Cheese (100g)

1/3 cup Heavy Cream (100g)

1 tsp Lemon essence (5g)

75g Erytritol

Method

Preheat oven to 180°C. Grease a silicon baking loaf mold with butter and set aside.

In a small bowl, mix the Lemon juice, Erythritol and Vanilla extract. Mix well and set aside.

Place the eggs in a large bowl. Whisk. Add in the Coconut flour, Almond flour, salt and Coconut oil. Thoroughly mix all ingredients until smooth. Add in the Lemon juice and Erythritol mixture. Mix again. Lastly add in the baking powder and baking soda. Mix all ingredients well.

Pour into the silicon mold. Bake in the heated oven at 180°C for 40 minutes or until a inserted skewer comes out clean. Once ready, de-mold the cake and set aside to cool completely.

For the glaze: Warm up the Cream cheese , cream and the Erythritol and whisk together until it resembles Buttercream. Lash it on to the cooled cake. Cut and enjoy! Only 1.5 Carbs per slice!

Indulge!