This Keto Lemon Cake recipe is super-easy to make, and packed with lemon flavor. This cake has a tender crumb and includes a lemon glaze that adds a pop of sweet-tart goodness. This recipe can be enjoyed not only by those who eat low-carb or keto, but also those who need a dairy-free, gluten-free, or grain-free dessert.
Preheat oven to 350 degrees fahrenheit. Spray an 8" X 8" square glass baking dish with coconut oil.
In a medium bowl, combine almond flour, sweetener, baking soda, xanthan gum, and salt.
In a separate bowl, beat the eggs to combine, then whisk in the avocado oil, almond milk, and vanilla extract until smooth. Pour the wet ingredients over the dry ingredents and stir to combine. Stir in the lemon zest.
Spread the batter in the prepared baking dish. (Batter will be thicker than conventional cake batter.
Place pan in preheated oven and bake for 27-32 minutes or until slightly golden and toothpick comes out clean. Let cake cool to room temperature before adding the glaze.
Put powdered sweetener in a small mixing bowl. Add one tablespoon lemon juice and stir in. Gradually whisk in lemon juice until the glaze reached the desired consistency. For me this was one more tablespoon of lemon juice (to make a total of two).
Drizzle over the cooled cake. Garnish with lemon zest if desired. Cut into 9 pieces.
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