Servings: 8 people
Calories: 150kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk
- Spatula
- 8-inch round cake pan
- Zester or grater
Ingredients
- 240 g almond flour
- 120 g coconut flour
- 100 g erythritol or another sugar substitute
- 3 large eggs
- 120 ml unsweetened almond milk
- 60 ml melted coconut oil
- 2 lemons (zest and juice)
- 4 g baking powder
- 2 g salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan lined with parchment paper.
- Zest the lemons and set aside.
- In a medium bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, crack the eggs and beat them lightly, then add melted coconut oil, almond milk, lemon zest, and lemon juice, and whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before adding the glaze.
Notes
This cake can be stored in an airtight container at room temperature for up to two days, or refrigerated for up to five days. It can be frozen for up to three months. Remember to thaw it overnight in the fridge before serving.
Nutrition
Calories: 150kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 30mg | Calcium: 4mg | Iron: 6mg
Tried this recipe?Let us know how it was!