Lemon Cake

lemon cake keto.JPG


5 eggs

1/2 cup coconut flour

1/4 cup natvia or erythritol

1/2 cup melted butter

1/2 lemon, juiced

1 tsp lemon zest

1/2 tsp xanthan gum

1/2 tsp salt


1 cup cream cheese

1-2 tbsp nativia, or sweetener of choice

1 tsp vanilla

1/2 lemon, zested

1 -2 tsp lemon juice


Pre-heat oven to 180 degrees Celsius.  Grease a small loaf pan and set aside.  Separate the egg whites from the yolks (keep yolks aside).  With an electric mixer beat egg whites and until they form stiff peaks.  In another bowl mix all remaining cake ingredients and the egg yolks and mix well.  Add 1/2 of the beaten egg whites to the yolk mix and mix well, add the mixture now to the rest of the beaten egg whites and gently fold through until just combined.  Pour into prepared loaf tin and bake approximately 20-25 minutes, check with a skewer, cake is done when skewer comes out clean.   Allow to cool completely before adding icing.

Icing:  beat all the icing ingredients together, this can be done by hand or for a lighter fluffier consistency with an electric beater.   When cake is cool spread icing over the top and decorate as desired.

serves 10

Calories 145         Net Carb 1gm           Fat 12gm         Protein 4gm