Keto Lemon and Almond Trunk

This lemon cake is fragrant and zesty with a buttery crumb that stays wonderfully moist. This is a very simple sugar-free recipe and only takes 15 minutes to complete. 

You will see that it will become a classic in your cookbook.

A cake to make and redo without ever getting tired of it.

Ingredients:

• 200 gr of Almond Flour
• 45 gr of Coconut Flour (my favourite is this)
• 120 gr Greek yogurt, at room temperature
• the juice of 2 lemons
• the zest of 2 lemons
• 120 gr butter melted (or margarine)
• 5 large eggs, separated, at room temperature
• 120 gr of Erythritol
• 3 tablespoon of Baking powder
• pinch of salt

Instructions:

1. Preheat the oven to 175 ºC.
2. Put some baking paper into a loaf tin.
3. Melt the butter (or the margarine) in a sauce pan or microwave until warm.
4. Allow to cool and egg the egg yolks.
5. Whisk with a balloon whisk or with an electric mixer to combine.
6. Then whisk through the yoghurt and the lemon juice.
7. Place all the dry ingredients in a clean mixing bowl and stir to combine.
8. Add in the lemon zest (save some for decorating the cake later)
9. Add the wet ingredients to the dry and fold together with a spatula.
10. Whisk the egg whites in a clean mixing bowl using an electric mixer until stiff peaks form.
11. Fold the egg whites through the batter until smooth using a spatula. (Don’t over-mix or the eggs will deflate).
12. Spoon the mix into the tin and level with a spatula.
13. Bake in hot oven for 50’ (insert and remove a skewer without crumbs sticking).
14. DO NOT REMOVE FROM THE TIN UNTIL FULLY COOLED.

Notes:

This keto lemon and almond cake is very soft and fragile while hot but it firms up as it cools down.