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DRY INGREDIENTS

Ground golden flaxseeds = 240 g (2 cups) (Watch this video on how to grind whole flaxseeds)

Baking powder = 12 g (3 tsp)

Baking Soda = 1/2 tsp

Salt = 1/2 tsp

Zest = Zest from 2 lemons

Monk fruit = 130 g (1/2 cup + 2 1/2 tbsp) (This amount is mild to moderately sweet. If you prefer sweeter, you can increase the amount of sweetener. You can also use any keto friendly sweetener.)

WET INGREDIENTS

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including unsalted melted butter)

Whole eggs = 4 large (230 g)

Fresh lemon juice = 80 ml (1/3 cup)

Whipping or heavy cream = 160 ml (2/3 cup) (OR same amount of yogurt / sour cream. For a dairy free option, you can use the same amount of coconut cream. You can also replace the whipping cream with any keto friendly milk. However, due to the difference in consistency and content, you need to reduce the amount of cream by 15% and increase the fat (i.e. the oil) by 70%. For e.g. if you are using unsweetened almond milk, the amount should be 136 ml, and oil should be 102 ml.)

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

2.  Preheat the oven at 350 F or 180 C. I normally prefer to preheat to a lower temperature such as 320 F or 160 C so that it's gentler for the cake to rise and cook at the initial stage. Then I will increase to 350 F or 180 C after about 10 to 15 minutes of baking. I also prefer to bake at a slightly lower rack, just below the middle rack so that the cake does not cook and brown too quickly. But it's also fine if you wish to bake at 350 F or 180 C straightaway for convenience.

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

4.  Add all the wet ingredients and whisk until well combined. The batter is moderately thick.

5.  Transfer the batter into an 8-inch square baking pan, lined with parchment paper. Spread evenly.

6.  Bake for 30 to 40 mins or until a toothpick comes out clean.

7.  Cool the cake on a wire rack, then dust with powdered sweetener and top with grated lemon zest (both are optional). Slice into 16 servings.

8.  When the cake is still warm, you may find it to be a bit sticky but once it's cooled and dried, the stickiness goes off.

9.  This cake can be kept at room temperature for a few days, provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 4.5 g

Dietary Fiber 4.1 g

Net Carb - 0.4 g

Calories = 195

Total Fat = 16.7 g

Protein = 5.9 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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