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.