January 07, 2021

From my Instagram - #Whatsfordinner - Dessert! Keto Lemon Loaf Cake

Reposting because it's just. that. good.

If you saw my Instagram tonight then you saw we had an amazingly yummy seafood dinner with mussels, scallops and shrimp in a garlic sauce along with riced cauliflower.  I served this lemony cake for dessert and... yum.  This recipe is based on the one from one of my favorite keto, low carb books - this one!

Lemon Loaf Cake with Lemon Glaze

1 1/2 c almond flour
1 c sour cream (not low fat, obviously)
3/4 c Lakanto or other erythritol based sweetener
1/2 c coconut flour  (good quality)
1/2 c real butter, soft
3 eggs
3 T lemon juice
2 t baking powder
1 1/2 t dried lemon zest
1 t vanilla extract
1/4 t xanthan gum
dash of salt

3/4 c powdered erythritol with monk fruit - or a mixture of your favorite sweeteners
1/4 c lemon juice
*a little bit of water if needed to thin it down

Heat oven to 350.  Grease a bundt pan with butter.  Place all the ingredients in a blender and blend smooth, scraping down sides a couple times.  Spoon it into your prepared pan.  Bake for 55 minutes or until the center is firm and done.  Let it cool about 30 minutes before removing from the pan, and turning out to cool completely.  Mix up the glaze ingredients and pour or spread over the cake.  The texture is even better after chilling overnight.

I bought this book off Amazon and love many of the recipes in it. 

Keto for Life: Look Better, Feel Better, and Watch the Weight Fall off with 160+ Delicious High-Fat Recipes

   Cuisinart Chef's Classic Nonstick Bakeware 9-1/2-Inch Fluted Cake Pan

  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Classic White - 3 lbs)

   Powdered Erythritol Sweetener (1 lb / 16 oz) - Perfect for Diabetics and Low Carb Dieters - Confectioners - No Calorie Sweetener, Non-GMO, Natural Sugar Substitute

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