Vanilla Keto Cake with Lemon Cream
Vanilla Keto Cake with Lemon Cream
Vanilla Keto Cake with Lemon Cream
Course: DessertCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
50
minutesCalories
151
kcalTotal time
1
hour10
minutesIngredients
- Vanilla Cake Mix
240 gr Almond flour
4 Eggs
90 gr Erythritol
2 tbsp Melted coconut butter
2 tbsp Vanilla extract
1 tsp Baking powder
- Lemon Cream Frosting
115 gr Soft butter
250 gr Powdered erythritol
1 tbsp Vanilla extract
3 tbsp Whipping cream
Zest from 1 lemon
Directions
- Preheat the oven to 325F and line a round cake baking pan with parchment paper.
- In a big bowl whisk the eggs with the erythritol, melted coconut butter and vanilla extract.
- Add the dry ingredients – almond flour and baking powder and mix together.
- Once the mixture is ready, divide into two equal parts for the two cake layers. Pour 1/2 of the mixture into the baking pan and bake at 325F for about 20-25 minutes. Repeat for the second layer. Let the cake layers cool off on a cooling rack.
- In the meantime prepare the lemon cream by mixing the butter with the rest of the ingredients with a hand mixer until creamy mixture is achieved.
- Spread the lemon cream between the two cake layers than use a spatula to spread the rest of the cream on top and around the outside of the cake. Refrigerate for at least 2 hours before serving. Decorate with edible flowers or sprinkles.
