Vegetarian keto lemon loaf cake

Did you used to believe that you cannot make cake without sugar and wheat four? Myth-busted! It's time to amaze yourself with this delicious sweet and lemony cake with lemon glaze. Savor your cake without the guilt of sugars and carbs!

Vegetarian keto lemon loaf cake
PREP
10 min
COOK
45 min
SERVINGS
14

Nutrition facts

Energy: 130 kcal
Protein: 4.6 gr
Fat: 11.7 gr
Net carbs: 1.9 gr

Ingredients

Wet ingredients

5 tbsp(s) unsalted butter (71 gr)

1 lemon(s) juiced (48 gr)

4 large egg(s) (200 gr)

1 tbsp(s) apple cider vinegar (15 gr)

Dry ingredients

170 gr almond flour

1 tbsp(s) coconut flour (8 gr)

0.25 tbsp(s) ground flaxseed (2 gr)

0.5 tsp(s) baking powder (2 gr)

Sweetener*

Glaze

2 tbsp(s) lemon juice (31 gr)

Erythritol powder

Zero carbs stevia

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)

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