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DRY INGREDIENTS

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

Coconut flour = 40 g (1/3 cup)

Other flour options: -

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

2.  Solely almond flour = 310 g (2 1/2 cups)

Baking powder = 12 g (3 tsp)

Monk fruit = 50 g (1/4 cup) (This is a reduced amount to balance with the lemon icing glaze. If you are omitting the icing glaze, you need to increase the sweetener for the batter from 80 to 100 g depending on your preference. You can also use any keto friendly sweetener.)

Salt = 1/2 to 1 tsp

Poppy seeds = 13 g (1 1/2 tbsp)

Lemon zest = from 1 lemon

WET INGREDIENTS

Eggs = 4 large whole eggs (230 g)

Melted unsalted butter = 225 g (1 cup)

Fresh lemon juice = 30 ml (2 tbsp)

INGREDIENTS FOR LEMON ICING GLAZE

Powdered Allulose = 100 g (1 cup) (OR any keto friendly, powdered sweetener)

Fresh lemon juice = 30 ml (2 tbsp) (You may not use all of it)

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

2.  Preheat the oven at 340 F or 170 C.

3.  In a bowl, add the sweetener and lemon zest. Use a spatula to press down to release the oil from the zest. You can also do this with your fingers. Then add the rest of the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick.

5.  I used an 8 1/2 x 4 1/2-inch loaf pan, greased and lined with parchment paper. You can also use any suitable pan. Transfer the batter into the pan and spread evenly. It is best to sit the loan pan on a sheet pan as the butter may leak.

6.  Bake for about 40 to 50 minutes or until a wooden skewer comes out clean.

7.  Once the cake is done, rest it upside down for 15 minutes to prevent the oil from settling at the bottom.

8.  When the cake is completely cooled, make the glaze by mixing the powdered sweetener with the lemon juice. Add the lemon juice gradually and mix until you get the right consistency. If it is too liquidly, add more powdered sweetener. If too dry, add more lemon juice. I did not use up all the lemon juice as I prefer the glaze to be a bit thick. Then scatter with some lemon zest.

9. The cake can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier or freeze for up to 3 months.

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 2.0 g

Dietary Fiber = 0.8 g

Net Carb = 1.2 g

Calories = 176

Total Fat = 16.9 g

Protein = 4.7 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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