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.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 10 slices
Calories 215 kcal
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
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.
Calories: 215kcalCarbohydrates: 10gProtein: 8gFat: 17gSaturated Fat: 4gCholesterol: 77mgSodium: 47mgPotassium: 182mgFiber: 3gSugar: 2gVitamin A: 240IUVitamin C: 17.4mgCalcium: 125mgIron: 1.5mg