ketoKeto Recipes

4 Ingredients Lemon Cream Cheese Dump Cake

Ingredients:

  • 1 (8 oz) block cream cheese, softened
  • 1/2 cup lemon juice (freshly squeezed or bottled, as preferred)
  • 1/2 cup powdered erythritol (or any keto-friendly sweetener)
  • 1 1/4 cups almond flour

Instructions:

  1. Preheat the Oven
    • Set your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
  2. Prepare the Lemon Cream Mixture
    • In a mixing bowl, beat together the softened cream cheese, lemon juice, and erythritol until smooth and creamy.
  3. Add the Almond Flour
    • Sprinkle the almond flour evenly over the cream cheese mixture. No need to mix; simply “dump” the flour on top.
  4. Bake
    • Place the dish in the preheated oven and bake for 25-30 minutes or until the edges are golden and the center is set.
  5. Cool and Serve
    • Let the cake cool for about 10 minutes before slicing. You can top with a little lemon zest or a dollop of keto whipped cream for extra flavor if desired.

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