Keto Lemon Cake

This keto lemon cake is perfect for those on a low-carb diet, combining zesty lemon flavor with sweetness. The cake is soft and moist, topped with a smooth frosting, making it great for any special event.

📝 Ingredients

• 2 ¼ cup almond flour
• 1 tsp baking powder
• 4 eggs
• 1 tbsp butter (melted)
• ⅓ cup plain yogurt
• ½ cup monk fruit sweetener
• 3 tbsp lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 2 tbsp lemon juice (or more if needed)
• 6 tbsp powdered erythritol (or more if needed)

👨‍🍳 Instructions

1. 1Grease a 9×5 loaf pan or line it with parchment paper.
2. 2Preheat the oven to 325 F.
3. 3Mix the almond flour with the baking powder in a bowl.
4. 4In another bowl, beat the butter with the monk fruit sweetener, then slowly add the eggs and mix to combine.
5. 5Mix in the plain yogurt, then add lemon juice, lemon zest and vanilla extract. Mix to combine.
6. 6Pour the cake batter into the pan. Bake for 45 to 50 minutes.
7. 7Once completely cooled, remove from the loaf pan.
8. 8--- To make the glaze. ---
9. 9Mix the powdered erythritol with the fresh lemon juice. Start with 2 tablespoons of lemon juice but if needed add another one.
10. 10Pour over the cooled loaf. Let it set for a few minutes, then slice and serve.