I don’t know about you all, but I have always been a fan of sweet and sour treats. With that being said, it should come as no surprise that lemon cake is absolutely my favorite flavor of cake! Could you just imagine my delight when I found out that you could “ketofy” this delicious treat?! Then to add greatness to greatness, this cake is also topped with a delicious cream cheese frosty. It’s ok, you can wipe the drool from your mouth now.

I have made this recipe in 2 different types of pans; a loaf pan and a mini bundt cake pan. With the loaf pan, you get more servings and it is less macros per serving. With the bundt cake pan, your treats are more esthetically pleasing, but you get fewer servings and nearly triples the macros per serving.

This recipe is based on using a loaf pan which yields 12 delicious servings!

 

To make your cake, follow these instructions.

 

 

Directions

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  1. Preheat oven to 350 degrees.
  2. Separate your cream cheese, butter, vanilla and lemon extracts, and erythritol in half and set one half to the side for the frosting.
  3. In a small bowl, combine your almond flour, baking powder, and salt. Mix well.
  4. In a larger mixing bowl, combine half of your softened cream cheese and half of your softened butter with a hand mixer. Beat until smooth.
  5. Add in half of your erythritol. Beat until smooth.
  6. Add 1 egg at a time into your cream cheese and butter mixture until all eggs are mixed in.
  7. Now add in half of your lemon and vanilla extracts. Then squeeze one half of the lemon’s juice into the mixture.
  8. Once your mixture is completely smooth, slowly add in your dry ingredients and mixture until fluffy.
  9. Add mixture to a greased loaf pan.
  10. Place in over for 25-30 minutes.

Now, let’s prep the cream cheese frosting!

Directions

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  1. In a small bowl, mix other half of your cream cheese, erythritol and butter until you get a smooth consistency.
  2. Next add in your remaining extracts and the other half of the lemon’s juice and mix, mix, mix, until everything is smooth and creamy.

Now, the very last step is to let your cake completely cool. Then top it with the frosting, slice, and ENJOY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • 220
  • 20.4g
  • 3.6g
  • 1.3g
  • 2.3g
  • 5.4g