Lemon Berry Cake (Keto-Friendly)
Ingredients
Dry Ingredients:
- 1 cup + 2 tablespoons almond flour
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 2 tablespoons low carb granular sweetener
- 1/4 teaspoon stevia powder
- 1/2 cup mixed berries
Wet Ingredients:
- 1 egg
- 1 tablespoon + 1 teaspoon coconut oil
- 3 tablespoons unsweetened almond milk
- 2 tablespoons lemon juice
Cream Cheese Frosting:
- 4 ounces cream cheese
- 2 tablespoons low carb powdered sweetener
- 1/16 teaspoon stevia powder
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F and line a 6-inch springform pan with parchment paper.
- In one bowl, mix the dry ingredients. In a separate bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry mixture and stir with a silicone spatula until combined.
- Transfer the batter to the prepared pan, smoothing it out evenly. Bake for 20 minutes.
- Remove from the oven and allow the cake to cool for one hour before frosting.
- To make the frosting, beat the cream cheese until smooth. Add the powdered sweetener and stevia, mixing well. Gradually add the heavy cream while beating for 3-4 minutes until fluffy.
- Carefully remove the cake from the pan and slice it in half.
- Frost and decorate as desired. Almond slices and lemon wedges make great toppings!
Notes
Possible Substitutions:
- Coconut oil → Butter or ghee
- Almond milk → Heavy cream or coconut milk
Nutrition
Serving: 1 sliceCalories: 177kcalCarbohydrates: 8gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 41mgSodium: 131mgPotassium: 41mgFiber: 2gSugar: 2gVitamin A: 307IUVitamin C: 2mgCalcium: 87mgIron: 1mg
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