The Lemoniest Low Carb Cake

• servings: 8 people
• active time: 5 mins
• total time: 40 minutes

Ingredients

1 cup almond flour

⅓ cup unsalted butter

½ teaspoon baking powder

¼ teaspoon baking soda

½ cup erythritol granular

1 large egg

1 teaspoon vanilla extract

1 zest from a lemon

1 juice from a lemon

Cake Topping

2 tablespoon powdered erythritol

1 teaspoon lemon zest

Directions

Preheat oven to 350°F

In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.

In the same bowl zest the lemon and then squeeze out the juice. Mix with a rubber spatula and then use the hand mixer to combine for a minute.

Generously grease a 8-9 inch cake pan with butter and then transfer the batter to the pan. Spread evenly.

Bake at 350°F for 35 minutes or until top of cake is lightly golden and a toothpick in the centre comes out clean.

Remove cake from oven and allow to cool completely in the pan. Once cooled carefully remove from pan by flipping it onto a flat surface like a cake plate or cutting board.

Cake Topping

Dust the top of the cake with the powdered erythritol and sprinkle with lemon zest

Notes

Top tip: generously grease the baking pan and allow the low carb lemon cake to completely cool in the pan before removing, otherwise it could break.