If there is one flavour cake I love it’s lemon cake and the texture of this cake is the closest that I have got to that of a wheat flour cake.
I used a basic Keto Olive Oil cake recipe and played with it until I got the right amount of lemon flavour.
I only had small/medium eggs so I used an extra one.
Pictured is a cake with syrup poured over
Lemon Olive Oil Cake
Servings 8 servings
Net Carbs: 2.5g
235ml/1 cup olive oil
95g/3/4 cup Coconut flour
170g/3/4 cup sweetener of your choice
6 large eggs
2 tsp Baking powder
1 1/4 tsp Baking Soda
Zest of 1 lemon finely chopped
1 tsp lemon extract, I used loran oils lemon bakery emulsion
1/4 tsp Pink Salt
Mix all dry ingredients in a bowl and put to one side.
Beat eggs to 3 times the volume in another bowl.
Add olive oil, lemon zest and lemon extract to eggs and combine.
Add the dry ingredients into the wet a bit at a time until fully combined, adjust lemon extract to taste at this point.
Pour into a greased or lined pan 20-22cm/8 – 9 inches
Bake at 175c/350f for 30 minutes.
Juice the lemon into a pan add sweetener of your choice to taste. Heat until sweetener is fully dissolved. While cake is still hot pierce top with a cocktail stick and pour over the syrup over the cake to make it a lemon drizzle. This adds to the carbs which is why it’s optional.
Nutrition per serving: