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DRY INGREDIENTS

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)

(Note: Some coconut flours are more absorbent than others. If you find that your batter is very thick that means the coconut flour that you are using is very absorbent. But don't worry, you just need to add more liquid such as the whipping cream, yogurt, coconut cream etc. until you get the right consistency or close to it.)

Baking Powder = 8 g / 2 tsp

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener.)

Salt = 1/4 tsp

Zest from 1 lemon

WET INGREDIENTS

Unsweetened Greek or Plain Yogurt = 160 g / 2/3 cup (OR whipping cream, coconut cream or sour cream)

Eggs = 3 large whole eggs

Coconut Oil = 60 ml / 1/4 cup (OR olive oil / melted butter)

Fresh lemon juice = 30 ml / 2 tbsp

INGREDIENTS FOR CAKE TOPPING

Keto Lemon Curd = 200 g / 1 cup (Watch this video on how to make Keto Lemon Curd. This lemon curd is a great way to use up leftover egg yolks from making keto bread)

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

2.  Preheat the oven to 340 F or 170 C.

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

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

5.  Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is moderately thick and smooth.

6.  Pour the batter in a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan. Tap the pan a few times to remove air bubbles and shake it gently to spread evenly. This cake is quite small, but you can easily increase the recipe.

7.  Bake at the middle rack for 40 mins or until cooked. Test with a wooden skewer.

8.  Cool completely.

9.  Spoon the lemon curd onto the top of the cake and spread evenly. Then spread the sides evenly.

10. Decorate with a lemon slice (optional).

[Total Servings = 8]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 1.6 g

Dietary Fiber = 0.4 g

Net Carb = 1.2 g

Calories = 104

Total Fat = 9.1 g

Protein = 4.3 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 5.3 g

Dietary Fiber = 2.1 g

Net Carb = 3.2 g

Calories = 220

Total Fat = 18.4 g

Protein = 8.4 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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