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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (1/4 cup + 1 tbsp)

Other flour options: -

1. Solely almond flour = 300 g (2 1/2 cups)

2. Solely coconut flour = 80 g (2/3 cup)

Baking powder = 8 g (2 tsp)

Baking soda = 2 g (1/2 tsp)

Monk fruit = 80 g (1/3 cup +) 1 tbsp) (OR any keto friendly sweetener)

Salt = 2 g (1/2 tsp)

Zests = 2 lemons

WET INGREDIENTS

Eggs = 3 large whole eggs (170 g)

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including melted unsalted butter)

Whipping cream = 160 ml (2/3 cup) (OR yogurt/coconut/sour cream)

Fresh lemon juice = 60 ml (1/4 cup)

Vanilla extract = 5 ml (1 tsp)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add the sweetener and lemon zests. Press down with a spatula to release the fragrant oil. Then add the rest of the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined.

5.  I used a 7-inch round pan with a removable bottom, greased and lined with parchment paper. Transfer the batter into the pan and spread evenly. Tap a few times to release air bubbles.

6.  Bake for about 40 minutes or until a wooden skewer comes out clean.

7.  Cool completely. Dust with powdered sweetener (optional)8.  This cake can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate for up to a week or freeze for up to 3 months.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 3.1 g

Dietary Fiber = 1.1 g

Net Carb = 2.0 g

Calories = 168

Total Fat = 15.0 g

Protein = 5.0 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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