Low Carb/No Sugar Lemon Cake
I love this cake recipe. It's low carb/ no sugar and it tastes so delicious. The recipe is keto-friendly and it goes great
with the Keto Cream Cheese Buttercream, I already posted. I added a layer of Sugar-free Blueberry Jam but you can use buttercream if you prefer.
I hope you enjoy this recipe as much as my friends do!
2.5 cups almond flour
1/2 cup butter
1.5 cups Swerve Powdered (sugar substitute)
8 whole eggs
1.5 tsp vanilla extract
1 tsp lemon extract
1/2 tsp salt
8 oz cream cheese
1.5 tsp baking powder
Preheat the oven to 350 degrees F (177 degrees C). All ingredients should be at room temperature.
In a bowl, sift the almond flour, Swerve sugar, baking powder and salt. Once all dry ingredients are added, you want to mix them well.
In another bowl, you want to add the butter and the cream cheese. Cream both until it looks fluffier and lighter in color for around 5 minutes. Then you can add one egg at a time. Make sure the egg is mix well before you add the next one. Once you add al the eggs, you want to add the dry ingredients and mix everything well.
If you want more lemon taste, feel free to add the lemon zest of one lemon.