Keto Easter Dessert: Almond Flour Lemon Cake
Easter is a perfect time to indulge in delicious desserts while still maintaining a ketogenic diet. This year, impress your family and friends with a delectable and healthy almond flour lemon cake. This dessert is not only low in carbs and high in healthy fats, but it may also help you avoid the sugar crashes that often come with traditional Easter treats. The cake is moist, fluffy, and bursting with a zesty lemon flavor.
– 2 cups almond flour
– 1/2 cup coconut flour
– 1/4 cup unflavored whey protein powder
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, at room temperature
– 1 cup keto-friendly sweetener (such as Lakanto or Swerve)
– 4 large eggs, at room temperature
– 1/3 cup fresh lemon juice
– 1 tbsp lemon zest
– 1/2 cup unsweetened almond milk
– 1 tsp vanilla extract
1. Preheat your oven to 350°F.
2. Grease a 9-inch round cake pan and set it aside.
3. In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, unflavored whey protein powder, baking powder, and salt until well combined.
4. In a separate large mixing bowl, cream together the butter and keto-friendly sweetener until light and fluffy. You can use an electric mixer or a stand mixer for this step.
5. Add the eggs to the butter mixture, one at a time, beating well after each addition. Then add the lemon juice and lemon zest, and mix until combined.
6. Slowly add the dry ingredients to the wet mixture, alternating with the unsweetened almond milk, until everything is well combined. Stir in the vanilla extract.
7. Pour the cake batter into the prepared cake pan and smooth out the top with a spatula. You can also use a piping bag to create a more decorative design on top of the cake.
8. Bake the cake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it onto a wire rack to cool completely.
10. Serve the cake with a dollop of whipped cream or a dusting of powdered keto-friendly sweetener.
– Almond flour lemon cake is a perfect and healthy Easter dessert
– It is low in carbs and high in healthy fats
– It helps you avoid the sugar crash that traditional Easter treats cause
– It is moist, fluffy, and has a zesty lemon flavor
– The cake is made of almond flour, coconut flour, and unsweetened almond milk
– You can use keto-friendly sweeteners like Lakanto or Swerve for sweetness
– The cake is easy to make using simple instructions
– You can serve the cake with whipped cream or powdered keto-friendly sweetener.