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DRY INGREDIENTS

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

Baking Powder = 8 g / 2 tsp

Monk fruit = 30 g / 3 1/2 tbsp (This amount is very low so that it balances out with the sweetness from the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter to about 60 to 80 g. You can also use any other keto friendly sweetener.)

Salt = 1/4 tsp

Lemon Zest = 1 lemon (1 tbsp)

Poppy Seeds = 18 g / 2 tbsp

WET INGREDIENTS

Whipping Cream (room temp) = 160 ml / 2/3 cup (You can also use coconut cream, yogurt or sour cream)

Unsalted Melted Butter (room temp) = 60 ml / 1/4 cup (You can also use coconut or olive oil)

Eggs (room temp) = 3 large whole eggs (173 g)

Fresh lemon juice = 30 ml / 2 tbsp

Vanilla extract = 1 tsp

INGREDIENTS FOR LEMON CREAM CHEESE FROSTING

Unsalted butter (softened) = 30 g / 2 tbsp

Cream cheese (softened) = 100 g / 7 tbsp

Powdered Sweetener = 100 g / 0.8 cup

Fresh lemon juice = 30 ml / 2 tbsp

DIRECTIONS FOR CAKE

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

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

3.  In a bowl, add all the dry ingredients and mix to combine.

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

5.  In the video, I used a 6 inch (15 cm) pan greased and lined with parchment paper.

6.  Transfer the batter into the pan and spread evenly.

7.  Bake for 40 minutes or until a wooden skewer comes out clean

8. Once ready, remove the cake from pan and cool completely on a wire rack before frosting.

DIRECTIONS FOR LEMON CREAM CHEESE FROSTING

1.  In a bowl, add the butter, cream cheese and whisk until smooth and creamy.  

2.  Add the lemon juice and whisk to combine.

3.  Add the powdered sweetener and whisk until well combined.

4.  If the consistency is too runny or soft, you can add either more cream cheese or powdered sweetener.

5.  Chill until ready for use

.6.  When the cake is ready, spread the frosting evenly on the top of the cake. You can also frost the sides if you have leftover frosting.  

7.  Sprinkle with some poppy seeds (Optional).

[Total Servings = 8]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 1.5 g

Dietary Fiber = 0.6 g

Net Carb = 0.9 g

Calories = 207

Total Fat = 21.3 g

Protein = 1.6 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 5.2 g

Dietary Fiber = 2.4 g

Net Carb = 2.8 g

Calories = 323

Total Fat = 30.7 g

Protein = 5.7 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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