Keto Lemon Cream Cake

Keto Lemon Cream Cake is the keto version of Olive Garden Cream Cake which contains about 60g of total carbs, and 60g of net carbs; makes it highly unhealthy for the keto diet. This Keto Lemon Cream Cake contains 7g of carbs, 4.3g of net carbs, 2.7g of fiber, and 9.8g of proteins in this cake. It just takes 40 mins to prepare and is made with almond flour. It is a very delicious and mouthwatering cake and is perfect to make as a dessert for guests. This lemon cream cake is perfect for those who love the flavor of lemon; it contains a sponge of vanilla with a filling of creamy lemons and lemon-scented crumbs.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Course: dessert
• Cuisine: American
• Prep time: Forty minutes
• Cook time: Twenty minutes
• Total time; One hour, five minutes
• Servings: 12 servings
• Calories: 342

EQUIPMENT:

• 8-inches metal pan
• Parchment paper
• Bowl (medium)
• Whisk
• Bowl (large)
• Beater
• Serving platter

INGREDIENTS:

LEMON CAKE:

• 2 ¼ cup Almond flour
• 1/3 cup unflavored whey protein powder
• 2 ½ tsp. baking powder
• ¼ tsp. salt
• ½ cup butter (softened)
• ¾ cup swerve granular
• 4 large eggs (at room temperature)
• 1 tsp. extract of vanilla
• ¼ to 1/3 cup water

LEMON CREAM FILLING:

• 6 ounces softened cream cheese
• ¾ cup powdered swerve sweetener
• One & ½ tbsp. grated lemon zest
• Three tbsp. freshly squeezed lemon juice
• ¾ cup heavy whipping cream

CRUMB GARNISH:

• 1/3 cup Almond flour
• 3 tbsp. powdered swerve sweetener
• 2 tbsp. lemon zest
• 2 tbsp. melted butter
• ¼ tsp. extract of vanilla

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

LEMON CAKE:

1. Heat the oven at three-twenty-five degrees F.
2. Take 2; 8-inches round metal (baking) pans and apply the oil with the brush.
3. Take bowls (medium) add the almond flour, whey powder, baking powder, and salt, and mix it with the whisk.
4. In the other bowl (large) add the butter and beat it till it becomes white and fluffy.
5. Add the egg whites and extract of vanilla in the bowl and beat it again to combine them.
6. Include the almond flour mixture in the mixture of butter and beat it to incorporate both of them.
7. Add ¼ cup of water in the beating duration to adjust the consistency.
8. Add the mixture in 2 separate pans equally tap it to reach its edges and remove the air bubbles.
9. Bake both cakes for twenty to twenty-five minutes.
10. When it gets a nice brown color and they are firm to the touch put it out from the oven and let it cool down.

LEMON CREAM FILLING:

1. Add the cream cheese to a bowl (medium) and beat it till it gets a smooth consistency.
2. Add the ½ cup of powdered sweetener, the lemon zest, and lemon juice in the cream cheese and beat it again to make a smooth consistency.
3. In the other bowl add the cream cheese and sweetener, and beat it till it forms stiff peaks.
4. Softly incorporate the whipped cream with a mixture of lemon cream cheese till it gets combined.

CRUMB GARNISH:

1. Take a bowl (medium) and add almond flour, sweetener, and zest of lemon.
2. Mix it with the whisk.
3. Include the melted butter in the mixture to form the course crumbs.

ASSEMBLY OF LEMON CREAM CAKE:

1. Take a serving platter.
2. Separate ½ cup of lemon cream cheese filling from it and put it aside.
3. Put one layer of cake on the platter adds the filling on the cake and spread it evenly.
4. Put the second layer over the cake then spread the ½ cup of lemon filling on the cake corners.
5. With your hands stick the lemon zest crumbs on the lemon filling on the corners of the cake.
6. We can also dust the powder sweetener over the cake and put it in the fridge for one hour to get stable.

TIPS:

• Apply the crumbs to the cake using your hand.
• To prevent causing any damage to the cake, handle it carefully.
• You can use a turntable to evenly apply the crumbs by turning it around.
• Clean the platter before serving.

STORAGE INFORMATION:

1. Put the cake in the refrigerator before serving because the cream will get soft at outside temperature.
2. Wrap the pieces of the cake in the plastic properly and store it for 1-2 days in the fridge.

FAQs:

Is there any alternative to almond flour?

• We can also use coconut flour to make the sponge of this lemon cream cake.

Will we utilize whole eggs in place of egg whites?

• You can utilize the whole eggs doesn’t matter. It just increases the yellow color of the lemon cake.

How can we store this lemon cake?

• This cake tastes best when fresh. But you can store it for 1-2 days; it will not go bad.

Will we make cupcakes with this lemon cake recipe?

• Yes, you will make cupcakes with the same recipe and filling. You get 10 to 12 cupcakes by using this lemon cream cake recipe.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Serving size: 1 slice
Calories: 342
Fat: 29.9g
Carbohydrates: 7g
Fiber: 2.7g
Protein: 9.8g
Net carbs: 4.3g