Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened almond milk
- 1/2 cup erythritol or your preferred keto-friendly sweetener
- 1/2 cup butter, melted
- 4 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Glaze:
- 1/4 cup powdered erythritol
- 1-2 tablespoons fresh lemon juice
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, almond milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine Ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with foil.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together the powdered erythritol and lemon juice until smooth. Adjust the lemon juice to get the desired consistency.
- Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze over the top.
