My favorite choice for keto sweetener is Swerve, which comes in both granulated form and confectioner’s form. My Favorite Sweetener for Best Keto Lemon Cake They are sold in 200 pack, but so worth it.
If you plan on doing a lot of baking I recommend these cups. Lala Cakes are individual mini cakes baked in paper tart cups. I offer this in my bakery in two ways: a celebration cake and Lala Cakes. The cake is fluffy and the lemon cream cheese frosting is so creamy and lemony. This is the cake I baked for a crowd this year for a friend’s birthday. I use 1/2 cup Swerve Confectioner’s sweetener to every four ounces of fat. A good ratio is 12 ounces of cream cheese to 4 ounces of butter. I like to use a combination of cream cheese and butter.
#Lemon cake with cream cheese icing recipe how to
How to Make Keto Lemon Cream Cheese Frosting I always microwave a teaspoon of batter to make sure it’s lemony enough.
Using a kitchen aid type mixer or hand mixer, whip eggs five minutes until frothy. Mix all dry ingredients, lemon zest, including the sweetener. The result is a much fluffier cake and this is especially important with a lemon cake which can go flat. Avocado Oil or melted butter is then slowly streamed in, followed by the liquid, followed by the mixed dry ingredients. Instead of starting with creaming butter and sugar, we start with the eggs and whip them frothy. Its the technique Christina Tosi from the Milk Bar uses. I have an unconventional method for mixing cake batter, but I didn’t invent it. Store leftovers in an airtight container in the refrigerator.Best Technique for Preparing Best Keto Lemon Cake Spread the frosting over the cake and serve. To make the frosting, combine all the ingredients in a large bowl or food processor and mix until smooth and creamy. Bake for 15 minutes, until a wooden pick comes out clean or with moist bits clinging to it.Ĭool the cake, in the pan, on a wire rack. Pour the mixture into the prepared pan and smooth surface. Whisk the milk mixture into the flour mixture. In a small bowl, whisk together the milk, lemon juice, egg, and vanilla. To make the cake, in a large bowl, combine the ground oats, sugar, baking powder, lemon zest, and salt. Coat an 8-inch cake pan with cooking spray. For a vegan cake, make the dairy-free suggestions above and use a flax egg instead of a whole egg (a flax egg is a mixture of 1 tablespoon flaxseed meal/ground raw flaxseed and 2 1/2 tablespoons water let the mixture sit for 5 minutes before using).Ģ cups rolled oats, ground into a flour (I used my food processor)ġ/2 cup coconut sugar (or granulated sugar if you want)ġ large egg (or flax egg - see note above)Ĩ ounces cream cheese (regular, light or vegan), softenedġ/4 cup plain Greek yogurt (regular or dairy-free) To make the cake dairy-free, substitute almond or soy milk for the regular milk in the cake and use dairy-free cream cheese and yogurt in the frosting. Want a dairy-free and/or vegan cake? No problem. You might be using this recipe on all your favorite cakes and quick breads (carrot cake definitely comes to mind). Then I added a little maple syrup for sweetness and vanilla for flavor. It's a winning recipe on all fronts! Oh, and make sure you check out my tips for making the cake dairy-free and vegan too!Įven the frosting is healthy! Instead of cream cheese and powdered sugar, I used a combination of cream cheese and Greek yogurt. I replaced white flour with oats (I ground up some rolled oats in my food processor), I replaced refined sugar with coconut sugar (which also gives the cake a toasted color and flavor), I replaced butter with coconut oil (and used less), and I created a healthy cream cheese frosting by adding Greek yogurt and maple syrup. So why is it so healthy? It's pretty simple really. And, although it's great for breakfast and brunch, it's ideal for guilt-free snacking any time of day. This super moist and super easy lemon cake has the perfect balance of tart and sweet, with an amazing cream cheese frosting to boot.
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