Sugar-free Baked Lemon Dump Cake

• portions: Nutritional Info (per se
• temps total: 45 minutes

Ingrédients

Tangy. Fluffy. Zero sugar. Pure sunshine. 🍋

Lemon Base:

⅓ cup fresh lemon juice

2 tbsp lemon zest

3 tbsp monk fruit sweetener (Lakanto)

2 tbsp Kerrygold unsalted butter, melted

Cake Layer:

2 cups almond flour

3 tbsp monk fruit sweetener (Lakanto)

1 tsp baking powder (Rumford)

¼ cup Kerrygold unsalted butter, cold — sliced thin

Topping:

2 tbsp monk fruit sweetener (Lakanto)

1 tsp lemon zest

Instructions

Preheat oven to 350°F — grease 8-inch square baking dish well.

Mix lemon juice, zest, sweetener, melted butter in dish — spread even.

Mix almond flour, sweetener, baking powder in bowl until combined.

Dump dry cake mixture evenly over lemon base — do not stir.

Place cold butter slices evenly over dry cake layer — cover fully.

Mix topping sweetener and lemon zest — sprinkle over butter slices.

Do not stir anything — place directly into oven carefully.

Bake 35 minutes until top is golden and edges are bubbling.

Cool 10 minutes — scoop and serve warm straight from dish. Enjoy!

Tips:

Do not stir at any point — layers create the magic texture.

Serve warm — lemon sauce thickens as it cools.

Calories: ~195

Net Carbs: ~4g

Protein: ~5g

Fat: ~14g

Fiber: ~2g

Total Carbs: ~6g