Lemon Keto Cake
This lemon cake is light, fluffy, and melts in the mouth! Yum!
I have a Kitchen Aid mixer, which I love for all kinds of mixing needs, but you could also use a hand held mixer for this recipe as well.
I start off by preheating the oven & greasing the cake pan with coconut oil, and creaming together the butter and sweetener in the Kitchen Aid. Please note that grass-fed butter is best. I use Kerry Gold & Finlandia. Also, make sure to use Swerve’s confectioners (powdered) sweetener, for best results, rather than a granulated sweetener. Then I add in the softened cream cheese.
Next I add in the eggs, vanilla extract, & lemon extract & mix well. It was be a soupy consistency.
I then add the almond flour, baking powder, & salt and lightly mix with a spoon on top of the wet ingredients, then mix with mixer until fully combined.
Then I pour the batter into the greased cake pan & bake for 40-60 minutes. Baking time varies depending on the thickness, size of the pan and how many pans are being used. Check after 40 minutes, then continue baking, if needed, checking every 10 minutes.
Once the cake is done & cooling, I start on the icing by mixing the sweetener, vanilla extract, lemon extract, & heavy whipping cream, until smooth. If it seems a little runny, I add a tad more sweetener. I then pour the icing all over the top of the cake and sprinkle with either sugar-free chocolate chips, slivered almonds, or unsweetened coconut flakes, then enjoy the yumminess!!
I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum, #KetoYumFood, & @KetoYumFood when posting photos to your social media!