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DRY INGREDIENTS

Coconut Flour = 90 g / 3/4 cup (OR Almond Flour = 360 g / 3 cups)

Baking Powder = 8 g / 2 tsp

Baking Soda = 2 g / 1/2 tsp

Monk fruit or any keto friendly sweetener = 40 g (This amount is very low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g)

Salt = 1/2 to 1 tsp

Lemon Zest = 1 1/2 tbsp

(Reserve 1 tbsp lemon zest for topping)

WET INGREDIENTS

Unsalted Butter (Melted) = 100 g / 8 tbsp

Eggs = 5 large

Fresh lemon juice = 90 ml / 6 tbsp

Whipping Cream = 140 ml / 9 1/2 tbsp (OR yogurt / sour cream / coconut cream)

LEMON BUTTERCREAM FROSTING

Unsalted butter (softened) = 120 g / 1/2 cup

Powdered Sweetener = 90 g / 3/4 cup

Whipping Cream = 30 ml / 2 tbsp

Salt = 1 tsp

Fresh lemon juice = 45 ml / 3 tbsp

Lemon zest = 1 tbsp

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the wet ingredients and whisk until well combined.

4.  In a separate bowl, add all the dry ingredients and mix until well combined.

5.  Add the wet ingredients into the dry ingredients and whisk until smooth and thick.

6.  Pour the batter into a greased pan lined with parchment paper. In the video, I used a 7 inch or 17.8 cm square pan.

7.  Spread evenly then bake for 30 mins or until cooked.

8.  Let the cake cool completely before frosting.

DIRECTIONS FOR BUTTERCREAM FROSTING

1.  In a bowl, add the butter and powdered sweetener. Use a handheld mixer to whisk until creamy and pale in color. You can also whisk it manually.

2.  Add the rest of the ingredients and whisk again until smooth and creamy.

3.  Chill while waiting for the cake to cook and cool completely.

4.  Spread the frosting evenly on the top of cake then sprinkle with the lemon zest.

5.  Slice the cake into 9 or 12 servings.

[Total Servings = 9]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 2.5 g

Dietary Fiber = 0.6 g

Net Carb = 1.9 g

Calories = 288

Total Fat = 29.1 g

Protein = 4 g

[Total Servings = 9]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 7.4 g

Dietary Fiber = 2.9 g

Net Carb = 4.5 g

Calories = 442

Total Fat = 41.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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