Lemon keto cake made from coconut and almond flour

Keto 522 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Lemon keto cake made from coconut and almond flour
  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
Print

Low-calorie lemon pie is perfect for a light summer dessert. The cake has a pleasant sweet and sour taste and is sugar-free.

Ingredients

Directions

  1. Preheat oven 175C. Grease a baking dish with oil. If you are using a rectangular one-piece bread pan, line the bottom and sides with baking paper.
  2. Melt the butter on the stove or microwave until warm. Let cool for a couple of minutes and add the egg yolks. Beat with a whisk or electric mixer until smooth. Then add yogurt with lemon juice, beat again.
  3. Place all dry ingredients in a separate bowl and stir. Also add lemon zest, leaving 1 teaspoon zest for garnish.
  4. Add wet ingredients to dry ingredients, mix together using a spatula or mixer.
  5. Beat the egg whites in a separate bowl using a mixer until peaks form.
  6. Add the egg whites to the dough and blend by hand with a spatula until smooth. Do not mix too much or the beaten egg white will fall off.
  7. Pour the dough into a mold and flatten.
  8. Bake in the oven for about 40-50 minutes until golden brown. Check doneness with a wooden skewer: if the dough does not stick, the cake is ready. When the cake has cooled down, you can start glazing.
  9. Melt two coconut oils in a water bath (in a heatproof dish over a saucepan of boiling water).
  10. Remove from heat and stir in vanilla extract.
  11. Remove the lemon pie from the pan and top with the coconut frosting.
  12. Additionally, the cake can be garnished with lemon zest and lemon slices.

Lemon keto cake made from coconut and almond flour



  • Serves: 12 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Low-calorie lemon pie is perfect for a light summer dessert. The cake has a pleasant sweet and sour taste and is sugar-free.

Ingredients

Directions

  1. Preheat oven 175C. Grease a baking dish with oil. If you are using a rectangular one-piece bread pan, line the bottom and sides with baking paper.
  2. Melt the butter on the stove or microwave until warm. Let cool for a couple of minutes and add the egg yolks. Beat with a whisk or electric mixer until smooth. Then add yogurt with lemon juice, beat again.
  3. Place all dry ingredients in a separate bowl and stir. Also add lemon zest, leaving 1 teaspoon zest for garnish.
  4. Add wet ingredients to dry ingredients, mix together using a spatula or mixer.
  5. Beat the egg whites in a separate bowl using a mixer until peaks form.
  6. Add the egg whites to the dough and blend by hand with a spatula until smooth. Do not mix too much or the beaten egg white will fall off.
  7. Pour the dough into a mold and flatten.
  8. Bake in the oven for about 40-50 minutes until golden brown. Check doneness with a wooden skewer: if the dough does not stick, the cake is ready. When the cake has cooled down, you can start glazing.
  9. Melt two coconut oils in a water bath (in a heatproof dish over a saucepan of boiling water).
  10. Remove from heat and stir in vanilla extract.
  11. Remove the lemon pie from the pan and top with the coconut frosting.
  12. Additionally, the cake can be garnished with lemon zest and lemon slices.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.