WebInstructions. In an 8 ounce, microwave-safe mug, combine the almond flour, coconut flour, baking powder, and granular erythritol. Stir until combined. Add the egg, melted …
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WebPreheat the oven to 350 degrees F. Grease a 9-inch springform pan well and set aside. In a large glass bowl, place the chocolate and butter. Melt the chocolate and …
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This Lemoniest Low Carb Cake is moist, tangy and super easy to make. In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.
This keto lemon pound cake is incredibly moist and fluffy! It tastes zingy, fresh and fragrant and I've topped it with a rich coconut butter drizzle. Your family won't believe this cake is low carb, sugar free and only 3.6g net carbs per slice.
Low carb lemon cream cheese frosting: Mix 1 cup / 240g cream cheese, 4 tbsp powdered sweetener, juice of 1 lemon and grated lemon zest. Spread over the cooled sugar free lemon cake.
Place all the dry ingredients - blanched almond flour, coconut flour, gluten free baking powder, Lakanto Classic, lemon zest - in a clean mixing bowl and stir to combine. Keep 1 tsp of lemon zest back to sprinkle on top after the coconut butter drizzle.