It’s not just really good for a “healthy” dessert, it’s really great for all cakes in general!
It’s moist, lemon-y, sweet, and crumbly – just like lemon cake should be. The full recipe is below so you can test out just how amazing these Keto dessert recipes are.
But hurry, the book just launched and to celebrate the launch, they’re offering it for a ridiculous 77% off!
So, go pick up your copy of The Keto Desserts Cookbook right now and then eat your way through all 60+ amazing recipes (and send me the photos of them!). Enjoy recipes like: — Keto Pecan Pie — Keto Chocolate Cake — Keto Chocolate Pudding — Keto Ice Cream Cookie Sandwiches — And 60+ more delicious recipes (yep, there’s full nutritional data for every single recipe)
And to prove just how delicious their recipes are, Louise and Becky allowed me to share their Keto lemon cake recipe withyouso you can test it out:
Prep Time: 15 mins Cook Time: 60 mins Yield: 10 slices
2 cups (240 g) almond flour 1/4 cup (28 g) coconut flour 2 teaspoons (4 g) baking powder 1 teaspoon (2 g) baking soda 1/2 cup (120 ml) ghee, softened 4 large eggs 1 Tablespoon (15 ml) vanilla extract (sugar-free) Stevia/erythritol to taste (approx. 1/4 cup) 1/2 cup (120 ml) lemon juice (from 2 large lemons) 2 Tablespoons lemon zest
Preheat oven to 300 F (150 C). Grease a loaf pan (9inch-by-5inch). In a large mixing bowl, whisk all the ingredients together well to form a batter. Pour the batter into the greased loaf pan and bake for 60 minutes (the cake will rise in the oven and the top should turn golden brown). Let the cake cool for a few minutes before flipping it out.
Cut into slices once it’s completely cooled.
Nutritional data per slice: Calories: 240 Fat: 22 g Total Carbs: 5 g Fiber: 3 g Sugar: 1 g Net Carbs: 2 g Protein: 7 g
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