Keto Lemon Skillet Cake
Keto Lemon Skillet Cake is a gluten-free, low carb, grain free, lemon cake baked in a cast iron skillet and topped with a sweet lemony glaze.
cake, Dessert, gluten free, ketogenic, lemon cake,, low carb
baked goods, cake, lemon cake, skillet cake
keto lemon skillet cake
of finely milled almond flour
of coconut flour
erythritol low carb granular sweetener
I used Swerve
of sea salt
powdered erythritol confectioner sweetener
lemon juice + ½ teaspoon water only to thin if needed
Preheat oven to 350 ℉ (176 ℃). Generously grease or spray with non-stick coconut oil spray a 6 to 8 inch cast iron skillet or round cake pan.
In a large mixing bowl combine: 1 ½ cup almond flour, ⅓ coconut flour, ⅔ cup granular Swerve sweetener, 2 teaspoon baking powder, and ⅛ teaspoon sea salt. Stir until combined. Set aside
In a separate large mixing bowl combine: 3 eggs, ⅓ cup sour cream, ¼ cup melted butter, 2 tablespoon lemon juice, and 1 teaspoon lemon extract. Whisk together until smooth.
Add the wet mixture to the dry mixture and stir until thoroughly combined.
Spoon batter into the prepared greased cast-iron skillet or cake pan. Spread the thick batter around evenly in the pan. Use a rubber spreader to smooth the top of batter in pan.
Bake for 28 to 35 minutes or until an inserted toothpick comes out of center clean. Remove from oven and let cool.
In a small bowl whisk all the lemon glaze ingredients together until smooth. Add the water only to thin the glaze if it is a bit too thick.
Drizzle lemon glaze over the cake and sprinkle with lemon zest to garnish.
Slice cake into 8 wedges and serve. Store leftovers in a covered container in the fridge for up to 5 days (can be reheated if desired).
*All nutritional data are estimates based on the products I used*
Yield: 8 slices, Serving size: 1 slice,
Net Carbs per serving: 5g