Keto Lemon Drizzle Cake
Indulge guilt-free with this irresistible Keto Lemon Drizzle Cake, a low-carb twist on the classic dessert that’s bursting with zesty citrus flavor. Made with a blend of almond and coconut flours, this gluten-free recipe ensures a moist and tender crumb, while erythritol sweetener keeps it perfectly keto-friendly. Flavored with real lemon juice and zest, the cake is topped with a tangy, sugar-free lemon drizzle that adds a refreshing finish to every bite. Simple to prepare in just 15 minutes and baked to golden perfection, this dessert is ideal for anyone following a ketogenic or low-carb lifestyle. Serve it as a bright, crowd-pleasing treat for brunches, tea parties, or as a refined snack with your favorite hot beverage.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Erythritol sweetener
- 120 grams Unsalted butter, softened
- 4 units Eggs, large
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon zest
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Heavy cream
- 50 grams Powdered erythritol sweetener (for the drizzle)
- 2 tablespoons Lemon juice (for the drizzle)
Instructions
Preheat your oven to 350°F (175°C) and line a loaf tin with parchment paper.
In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the erythritol and softened butter together until creamy and pale.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredient mixture to the wet mixture, alternating with the heavy cream, and mixing until well combined.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the drizzle, mix together the powdered erythritol and lemon juice until smooth and slightly runny.
Once the cake is fully cooled, drizzle the lemon mixture over the top of the cake, allowing it to drip down the sides.
Let the drizzle set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
