Chill in the fridge for 10 minutes. Roll the cold dough into small balls, about 1-1.5 inches in size, and place on the baking sheet. Bake for 10-14 minutes, removed from oven …
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Lemon layer cake. Preheat the oven to 350°F (175°C). Liberally grease two 8-inch round cake pans and line the pans with parchment paper. In a large bowl, whisk together the …
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A quick and easy lemon cake for one that whips up in a mug or ramekin. It's a low-carb treat with just 4 grams of net carbs. Combine all of the ingredients in a microwaveable cup or ramekin that can hold at least 10 ounces. Whisk to combine until smooth. Microwave for 90 seconds, and let rest for a few minutes after.
Add the lemon juice and heavy cream and beat until smooth. If it’s too thick, add more cream as needed. Assemble. When cake layers are cooled, place one layer of cake onto cake stand and frost with 3/4 cup frosting. Place the second layer on top and frost with another 3/4 cup frosting. Frost the sides with remaining frosting.
You can use lemon oil, lemon extract, or lemon-flavored stevia drops in your cream cheese frosting. it may not have the same taste, but it does make it easy to control how sweet, sour, and tart your frosting is. Why does my frosting have a grain texture?
Powdered sugar – The key to any good frosting recipe. I used homemade keto powdered sugar, which is ridiculously quick and easy to make at home. Butter – Use room temperature butter, but not melted. Also, avoid using salted butter, unless you want your frosting to have a slightly salty tinge.