Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- ¾ cup erythritol (or preferred keto sweetener)
- 4 large eggs, room temperature
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- ¼ cup heavy cream
Optional Glaze:
- ½ cup powdered erythritol
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, and baking powder.
- In a large bowl, beat butter and erythritol until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Stir in lemon juice, zest, vanilla, and heavy cream until combined.
- Gradually fold the dry ingredients into the wet mixture until smooth.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 45–55 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before removing from the pan.
- (Optional) Mix powdered erythritol with lemon juice for a glaze and drizzle over the cooled cake.
Would you like me to also give you a nutritional breakdown (carbs, fats, protein, calories) for this keto cake?