Ingredients
2 large eggs
⅓ – ½ cup low carb sweetener (Swerve or Sukrin)
Zest of 1 lemon or 2 drops edible lemon essential oil
1 teaspoon vanilla extract
1 cup (220 ml) yogurt
½ teaspoon baking powder
½ cup (50 g) almond flour
3 tablespoons (20 g) coconut flour
⅓ cup (65 g) butter
For Cream Cheese Frosting:
200 g (7 oz) cream cheese 2 tablespoons softened butter 3 tablespoons low carb powdered sweetener ½ teaspoon vanilla extract
For Topping (optional):
Pinch of dark chocolate flakes
Pinch of finely chopped sugar-free dried cranberries
Instructions
1. Preheat the oven to 180°C (350°F).
2. Whisk eggs until fluffy, then add yogurt, vanilla, and lemon zest.
3. Mix in dry ingredients until smooth, then add melted butter.
4. Pour into a round cake tray lined with parchment paper and bake for 15-25 minutes.
5. Let cool completely, preferably overnight in the fridge.
6. For frosting, mix cream cheese, butter, sweetener, and vanilla until smooth.
7. Spread frosting on the cooled cake and top with optional toppings.
8. Slice, serve, and enjoy your delicious keto treat!
PREP TIME & NUTRITION:
Prep Time: 10 minutes, Cook Time: 45 minutes, Total Time: 55 minutes
Servings: 8, Calories: 195, Net Carbs: 4g, Fats: 16g, Protein: 6.5g