Vegetarian keto lemon loaf cake

Instructions

Lemon cake

1. Preheat the oven to 180°C / 350°F
2. Melt the butter and let it cool down for a few minutes
3. Add all the wet and dry ingredients in a mixing bowl, as well as the butter, when cooled down
   • Check notes below for sweetener quantity*
4. Use an electric mixer to mix the ingredients - 5 minutes needed
5. If the batter turns out thick, add a bit of water and mix again
6. Pour the batter into a greased cake pan
   • Or into a greased muffin pan if you prefer to prepare cupcakes
7. Bake in the oven for 40-45 minutes
   • After 40 minutes, insert a knife into the center of the cake to see if the crumb has set. If it gets out clean, your cake is ready. If not, bake for 5 more minutes or until the knife gets out clean
   • Bake for 15-20 minutes if you are preparing cupcakes
8. Let it cool down and place on a serving dish

Lemon glaze (optional) & Serving

1. Whisk the lemon juice with 14 tablespoons of erythritol powder (or other powdered sweetener of your choice), as well as a dash of stevia, until you get a smooth texture
   • If it gets thicker than you prefer, add a bit of water or lemon juice and whisk
   • If it gets thinner than you prefer, add a bit of erythritol powder and whisk
2. Pour the lemon glaze over the cake (cooled)

Notes

✔ *Sweetener of your choice (with zero / low net carbs)

• Equivalent to 1/3 cup of sugar for 14 servings of cake (examples: Erythritol - 1/3 cup + 2 tablespoons, Xylitol - 1/3 cup, Monk fruit - 1/4 teaspoon)
• Or equivalent to 1/2 cup of sugar if you omit the glaze (examples: Erythritol - 2/3 cup, Xylitol - 1/2 cup, Monk fruit - 1/3 teaspoon)
• Source: sweeteners conversion chart
• If you use Erythritol or Xylitol, add a dash of stevia to avoid the cooling effect from the sugar alcohols

✔ You may use melted coconut or olive oil, instead of melted butter, for a lactose-free alternative

✔ Serving size: 1 cake slice or 1 cupcake (out of 14)