Updated: Sep 10, 2018
This cake by far is the best lemon cake I have created. Do not believe me on this lol! This is because I tend to think every lemon cake I make is better than the other. On a more serious note, this is by far the best lemon cake I have tasted. It's tough to believe it's a keto cake. Join me and let's experience this flavorful moist yum.
1 Cup Almond Flour
¼ Cup Coconut Flour
8 Tablespoons Softened butter
2 Tablespoon Unsweetened Cocoa Powder
1/3 Cup Erythritol (Powdered)
½ Teaspoon Salt
1 Teaspoon Pink Salt
2 Tablespoon Lemon Extract
Additional Ingredients For Cocoa Batter
1 Egg, 1 tablespoon erythritol, 1/3 cup of heavy whipping cream
Pre-heat oven at 350 degree Fahrenheit or 180C. In a bowl, add softened butter and 1/3 cup of erythritol then mix using electric hand whisk(Low Speed) or cake mixer. Add 3 eggs and whisk well.
Add lemon extract and whisk. Add almond flour, baking powder and salt then whisk for a fluffy texture. Add coconut flour and whisk or mix all together well then divide batter into 3 equal parts. In one part, add heavy cream, 1 egg, 1 tbsp powdered erythritol and cocoa powder then whisk on low speed till well mixed.
Grease a small-medium cake baking pan well with butter. Using a spatula, add the non-cocoa batter at the bottom of the cake pan then level up and smoothen it with the spatula. Add the cocoa batter on top then level well again and smoothen it out. Gently swirl the pan for even mix. Bake for 20-25 minutes and allow cake to cool completely before removing from pan. Serve and enjoy.
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