Keto Lemon Cake with Syrup
This moist Keto Lemon Cake is soaked in a vibrant and tangy lemon syrup, making it Keto heaven.
It is higher in carbs being a baked good, so it is important to enjoy in moderation or around a lower carb day.
Using cardamom and ginger gives it a lovely floral undertone that matches beautifully with the tartness of lemon.
I once read an interview with a number of famous chefs, where they were asked what would be the one ingredient they could not live with out.
Every single one of them said lemons, and I completely understand.
Sweet or savoury, the acidity of lemons is to die for and can balance just about any dish.
Using 3 whole lemons in this Keto Lemon Cake ensures it packs a citrus punch. My mouth is watering just looking at it again.
I’m sure my husband won’t object if I make it again. He tried to convince me the flavours weren’t balanced just so I would make it again, I disagreed though!
If you are cooking anything – from cake to curry, and it just needs a little more kick, squeeze in a little lemon.
The almond meal you use is important here. You want a fine, blanched almond flour (ie. not with the brown bits in it!) to get a fluffy cake.
It isn’t fluffy like a sponge but the texture is amazing.
This recipe came about after craving some Greek Karidopita, which is a spiced walnut cake with a super sweet syrup.
So not keto, but I was craving that moist texture and tangy taste so this Keto Lemon Cake was born.
SAVE TO PINTEREST FOR LATER
I think this cake is perfect for entertaining, because you can make it in advance and serve it cold with some cream.
The punchy lemon flavour is really great after a hearty meal and is bound to wow your guests.
It may not look like the prettiest cake (or maybe I’m not good at making pretty cakes?) but the flavour makes up for it.
Enjoy! x
Keto Lemon Cake with Syrup
This moist and dense Keto Lemon Cake is bursting with the vibrant freshness of lemons, soaked in a tangy syrup that creates the perfect combination.
Ingredients
Cake
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 cup xylitol
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- pinch of salt
- 2 lemons zest and juice
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla essence
Syrup
- 1 teaspoon vanilla essence
- 1 lemon zest and juice
- 2 tablespoons xylitol
Instructions
-
Preheat the oven to 170C / 338F and line a loaf pan with baking paper, or use a silicone pan.
-
In a large mixing bowl, combine the dry ingredients for the cake and whisk together to break up any lumps.
-
In a smaller bowl, whisk together the wet ingredients for the cake until well combined.
-
Pour the wet ingredients into the dry and mix gently using a spatula. Pour into the prepared loaf pan.
-
Bake for 60 - 65 minutes until a skewer comes out clean and let cool for 10 minutes.
-
Prepare the syrup by combining all syrup ingredients in a small saucepan over low heat until the xylitol is dissolved, about 5 minutes.
-
Pour the syrup over the cake and let sit for 5 minutes before serving.
-
Perfect served warm with some whipped cream, or cold on its own.
