Ingredients:
For the Cake:
- 4 large eggs, separated
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (240ml) unsweetened almond milk
- 1 cup (100g) granulated erythritol or your preferred keto sweetener
- 1/4 cup (60ml) freshly squeezed lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/2 cup (60g) almond flour
- 1/4 cup (30g) coconut flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
For the Topping:
- Powdered erythritol (optional, for dusting)
- Lemon zest (optional, for garnish)
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Preheat Oven and Prep Pan: Preheat your oven to 325°F (160°C). Grease an 8×8-inch (20×20 cm) baking dish or line it with parchment paper.
- Separate Eggs: In separate bowls, separate the egg yolks from the whites.
- Mix Wet Ingredients: In a large bowl, whisk together the egg yolks, melted butter, almond milk, erythritol, lemon juice, lemon zest, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the almond flour, coconut flour, salt, and baking powder.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Beat Egg Whites: Using an electric mixer, beat the egg whites in a clean bowl until stiff peaks form.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter. Be careful not to deflate them too much; the batter will be a bit lumpy but that’s okay.
- Pour Batter: Pour the batter into the prepared baking dish.
- Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will rise and then sink slightly as it cools.
- Cool and Serve: Let the cake cool completely in the pan before slicing. Dust with powdered erythritol and garnish with additional lemon zest if desired.
Enjoy your keto lemon magic cake with a cup of tea or coffee!
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
