Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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If you love anything lemony, this keto lemon cake is the perfect choice. So soft, moist, flavorful and delicious. And the lemon buttercream frosting gives it a nice finishing touch.
Most of you would know that I love to use coconut flour for my keto cake recipes as it's cheaper and way lower in carbs. If you're not a fan of coconut, don't worry as it is masked by the lemon taste. If you are a fan of almond flour, I have provided the option at the full written recipe.
This lemon cake is so easy and quick to make. The frosting is also very simple and you can just whisk it manually without using any tools. I am hopeless at frosting cake so this is a very easy way to frost it without needing any skills.
The recipe can be viewed and printed at this link;
docs.google.com/document/d/14...
[Total Servings = 9]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 2.5 g
Dietary Fiber = 0.6 g
Net Carb = 1.9 g
Calories = 288
Total Fat = 29.1 g
Protein = 4 g
[Total Servings = 9]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 7.4 g
Dietary Fiber = 2.9 g
Net Carb = 4.5 g
Calories = 442
Total Fat = 41.6 g
Protein = 9.5 g
Note: For best results, measure the ingredients.
DRY INGREDIENTS
Coconut Flour = 90 g / 3/4 cup (OR Almond Flour = 360 g / 3 cups)
Baking Powder = 8 g / 2 tsp
Baking Soda = 2 g / 1/2 tsp
Monk fruit or any keto friendly sweetener = 40 g (This amount is very low so that it balances out with the sweetness of the frosting. If you are omitting the frosting, then you need to increase the sweetener for the batter from 80 to 100 g)
Salt = 1/2 to 1 tsp
Lemon Zest = 1 1/2 tbsp
(Reserve 1 tbsp lemon zest for topping)
WET INGREDIENTS
Unsalted Butter (Melted) = 100 g / 8 tbsp
Eggs = 5 large
Fresh lemon juice = 90 ml / 6 tbsp
Whipping Cream = 140 ml / 9 1/2 tbsp (OR yogurt / sour cream / coconut cream)
LEMON BUTTERCREAM FROSTING
Unsalted butter (softened) = 120 g / 1/2 cup
Powdered Sweetener = 90 g / 3/4 cup
Whipping Cream = 30 ml / 2 tbsp
Salt = 1 tsp
Fresh lemon juice = 45 ml / 3 tbsp
Lemon zest = 1 tbsp
DIRECTIONS FOR CAKE
1. Preheat the oven at 350 F or 180 C.
2. In a bowl, add all the wet ingredients and whisk until well combined.
3. In a separate bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until smooth and thick.
5. Pour the batter into a greased pan lined with parchment paper. In the video, I used a 7 inch or 17.8 cm square pan.
6. Spread evenly then bake for 30 mins or until cooked.
7. Let the cake cool completely before frosting.
DIRECTIONS FOR BUTTERCREAM FROSTING
1. In a bowl, add the butter and powdered sweetener. Use a handheld mixer to whisk until creamy and pale in color. You can also whisk it manually.
2. Add the rest of the ingredients and whisk again until smooth and creamy.
3. Chill while waiting for the cake to cook and cool completely.
4. Spread the frosting evenly on the top of cake then sprinkle with the lemon zest.
5. Slice the cake into 9 or 12 servings.
3 мар 2021
