Try this for your next fancy spring dinner, or maybe even part of your Easter holiday.

Grilled lollipop lamb chops using the reverse sear method opened up a whole new way for me to approach meat. It was spectacular.

What is a lollipop lamb chop?

There are three types of  lamb chops. The lollipop chop cut off of what we know as the rack of lamb has the long thin bone, is the most tender, and most expensive chop. You want to cook this right! You can find an affordable rack of lamb at Costco.

The average price is around $18 and will feed two or make four lollipop lamb chops with double bones. I know that’s expensive, but this same dish out in a restaurant will cost an average of $30 per person, and I promise you, if you follow this recipe, it will rival any fine dining.

What is a reverse sear?

A reverse sear means you cook the meat first up to a certain internal temperature low and slow or on indirect heat, and sear the outside on high heat at the end. I had no idea it would make such a difference, but it does. The chops were tender and juicy, and perfectly seared. I’ll never go back to my old way of doing things.

How do you prepare the lollipop lamb chops for the grill?

The first thing you need to do before you cut the chops on the rack is trim all the fat and remove the silver skin, that very thin transparent sheath. Then salt the lamb and if you choose, marinate. 

Should I marinate my lollipop lamb chops?

• If you have the time to marinate, use some chopped garlic and olive oil, perhaps some herbs like rosemary and thyme.
• Salt your chops first to increase their flavor.
• Marinate up to three hours. I’ve made successful chops marinating for only twenty minutes using this method.
• Cook to medium rare to medium. Anything past medium and the lamb tastes gamey.

What is mint pistou?

Mint pistou is made with only garlic, mint, parsley,  and olive oil. Pistou is different from pesto which contains nuts, as I did here with a pistachio mint pesto. Either of these would be great with this lollipop lamb chops but I prefer the pistou for simplicity.

Recipe for Mint Pistachio Pesto here. Notice the nuts. Leave those out and you have pistou. 

How do you reverse sear grilled lollypop lamb chops?

• Once you are ready to grill, heat only one half of the side of the grill.
• You will be placing your chops on medium indirect heat, the side with no fire. Leave your lamb chops there until the internal temperature reaches 115 Degrees F.
• Turn that other side of the grill up to high and move the chops over to the direct heat.
• Grill about one minute per side.

What temperature should we eat lamb at?

We want a pink inside with a well done, seared outside, either medium rare or medium.  

• Lamb is done medium rare when the internal temperature reaches 135 degrees F. and is my preference.
• Lamb is medium when the internal temperature reaches 140 degrees F. 

Allow to rest for ten minutes. Top with Mint pistou. 

This is a delicious, easy recipe, one I know you will make over and over, once you get the love for the reverse sear as I have. 

You may also love this post: Seven Scrumptious Lamb Recipes You Need to Make Now

What sides go well with lamb chops?

• Shaved Brussels Sprouts Salad with Cider Vinaigrette
• Salad with Lemon Vinaigrette  
• Lemon Dijon Roasted Potatoes
• Dijon Garlic Roasted Potatoes
• Smashed Buttery Fingerling  Potatoes

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Grilled Lollipop Recipes, Reverse Sear, Mint Pistou

How to do a reverse sear for a medium rare grilled lollipop lamb chops.

Course Entree

Cuisine American

Keyword lamb, lamb chops, lollipop lamb chops, mint, pistou

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 hour hour

Servings 2 people

Ingredients

Lollipop Lamb Chops

• 1 rack of lamb about 8 bones
• 1 teaspoon sea salt

Marinade (optional)

• 3 tablespoons olive oil
• 2 tablespoons rosemary chopped
• 2 cloves garlic chopped

Mint Pistou

• handful fresh mint
• handful fresh parsley
• 1/2 cup olive oil
• 1/2 lemon juice and zest
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

Prepare Lamb Chops

• Trim the fat off of the lamb. Lamb rack is covered in thick fat and silver skin. It will take about 15 minutes to carefully trim. I leave the meat around the bones on.
• Cut rack into 4 lollypop chops (two bones each).
• If you decide to marinate, mix marinade ingredients together and set lamb in dish with marinade. I only marinated for twenty minutes and chops were very tender. Marinate up to three hours.

Reverse Sear Grill Lamb Chops

• Take lamb chops out of refrigerator 30 minutes in advance to take the chill off of them.
• Light one half of gas grill on medium heat. Place lamb on indirect heat until the internal temperature is 115 F. degrees.
• Turn the other side of grill up to high. It's time to sear. Place chops on the hot side of grill for one to two minutes per side until the internal temperature is at 135 degrees for Medium Rare. Or if you prefer, 145 degrees for medium.
• Allow to rest for at least five minutes before eating.

Mint Pistou

• Mix all ingredients except salt and pepper in blender.
• Season with salt and pepper to taste. Serve with lamb.

The post Grilled Lollipop Lamb Chops, Reverse Sear, Mint Pistou appeared first on Spinach Tiger.

What is Lemon Curd?

Lemon curd is a tart, sweet, creamy combination of tart and sweet. Sugar free lemon curd tops the single serve cheesecakes I sell in my keto bakery. It’s great as a filling for lemon cake or lemon cupcakes.

You can use it on biscuits, toast, cake or cupcake fillings and more. I top my sugar free cheesecakes with lemon curd for my keto bakery. (recipe coming).

Make it sugar free by substituting sugar with allulose or a sweetener like Swerve. Allulose does not crystalize and is great for these types of recipes, but erythritol (Swerve, Lakanto, etc.) will also work.

Sugar Free Lemon Curd is easy to make.

• Egg Yolks
• Butter
• Lemon Juice and Zest
• Dash of Salt
• For Sugar Free, use Allulose instead of sugar.
• Heavy Cream (optional)

How to Make Sugar Free Lemon Curd?

• Use a bain marie, a cooking technique that slowly simmers food placed in bowl on top of a saucepan. The gentle heat ensures the curd won’t burn and the bowl makes it’s easy to do the constant stirring.
• Whisk eggs. Add Allulose (or Granulated sweetener of choice).
• Place ingredients in saucepan except the butter and on low heat, stir continuously to avoid scrambling eggs.
• A food thermometer is important, as you don’t want to go past 170 degrees F. Once reached remove from heat, add cold butter while stirring.
• Strain through a sieve into a bowl.
• Cover with plastic to avoid skin.
• Cool COMPLETELY, before refrigerating or using
  

What to do with Egg Whites

Make any of our grain free biscuits.

• Grain Free Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Cheddar Biscuits
• Grain Free Strawberry Biscuits
• Grain Free Cinnamon Roll Biscuits

More Lemon Recipes from Spinach Tiger

• Keto Lemon Meringue Tarts
• Keto Lemon Cream Tart
• Low Carb Lemon Blueberry Bundt
• Chicken Francaise with Lemon Sauce

Stay tuned for the keto lemon icebox cheesecake recipe. It’s made with this sugar free lemon curd and it’s absolutely amazing.

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Sugar Free Lemon Curd

Sugar Free Lemon Curd, Great for Filling Cakes, Topping Cheesecake

Course Dessert

Cuisine American

Keyword lemons, lemon curd

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 4 Egg Yolks
• 1/3 Cup Lemon Juice with Zest
• 6 tablespoons Butter
• 2/3 cups Sweetener See Notes

Instructions

Preparation

• Separate eggs. You'll only use the yolks.
• Cut butter into six pieces. Set aside.
• Prepare a bain marie (sauce pan with 2-3 inches water, with stainless steel bowl placed over top). This will gently cook the lemon curd. Bring water to boil first, then when ingredients are place in bowl, turn down to a simmer.
• Have ready a candy or food thermometer to attain 170 degrees F.
• Prepare a sieve over a bowl to strain curd at end.

Cook Lemon Curd

• Combine lemon juice, egg yolks, sweetener in bain marie. Stir constantly to avoid scrambling eggs. You will want to achieve 170 degrees F. Texture will thicken as you cook and stir.
• Remove from heat. Add butter, stirring continually.
• If necessary, take curd through sieve. If using heavy cream, stir in.
• Pour into jar or bowl. Place a piece of plastic over the curd to avoid a skin.
• Cool completely, before refrigerating.

Notes

Sweetener: You can use all granulated erythritol. I like to use allulose to ensure no crystallization. I have also found a combination of the two works well to keep the silky texture.

The post Sugar Free Lemon Curd appeared first on Spinach Tiger.

Important: Since this post, I’ve started a home keto bakery and everything has changed. Baking thousands of cakes, I’ve learned a lot. I have changed the technique in this recipe, and I promise you, you will absolutely love this cake. I remade it last night for a friend’s birthday and 12 people got to try it. They loved it, and no one could believe this was a keto cake.

Important: I have listed BOTH versions. First one with Avocado oil – NEW version. Second One with butter (old version).

I originally made this cake for my 20th anniversary, and it has now become the special occasion cake.

You need to know how hard I worked on getting this cake right. The First time I made this cake,   I squeezed 8 lemons, measured out all my ingredients and the cake was a big flop. Not just a flop. A disaster, because it had to be tossed. Two years later, and after hundreds of cakes sold in my keto bakery (including over 6,000 cupcakes), I have honed this lemon cake recipe to perfection.

Naked Lemon Lake

On my first try I used only coconut flour and that was a complete disaster. 

While I had used only coconut flour, I realized that my success with citrus cakes like this orange cake was based on almond flour and this very popular lemon snack cake was also based on almond flour, so I immediately went back to the store and bought more lemons and started over and did some thinking. Obviously the coconut flour cake could not handle all that lemon juice. Every baking failure tells me something!

Bake Naked Lemon Cakes to a Golden Brown

When I saw how the three cakes baked to a beautiful golden, I knew I had the right lemon cake recipe.

The batter will be thick. Don’t worry about that. Smooth it out with an off-set spatula.

I hear over and over again about the fears of baking because of the exactness of recipes. I relish a cake baking challenge, because it’s like going on a culinary scientific adventure. Every single failure teaches me something and it’s usually the failures that bring amazing success. This is why I encourage you to keep trying, and never give up if you want to be a baker.

Originally I used all butter for the cake and you can do that, but I encourage you to use avocado oil and to use my technique, so that you get a fluffy lemon cake. 

Main Ingredients for keto Lemon Cake

• Almond Flour
• Coconut Flour
• Eggs
• Fresh Lemon Juice, zest
• Sour Cream
• Lemon Extract
• Swerve (Read HERE why I use Swerve)

Decorate with lemon peels, blueberries, and if you like fresh lemon thyme.

Keto Naked Lemon Cake

What is a naked cake?

Basically, most naked cakes do not have icing or frosting on the sides, and are often triple layered. I lean towards them, because they are beautiful and use less frosting (or you can stuff the frosting inside the layers, which is marvelous.

Naked cakes are my favorite cake to make. You get to have more frosting in each slice, and they are so pretty.

What do I need to make this Keto Naked Naked Cake?

This naked cake requires three 6-inch pans. I love the idea of not having to frost the sides. The key to having good sides is make sure you cool your cakes well, and freezing them before you frost them. A broken piece of cake does not look good naked. By the way, if you don’t have six inch pans, you can use this recipe to make a 9 inch layer cake.

How many lemons make a cup of lemon juice

Typically, it takes 8 large lemons to make a cup of fresh lemon juice. The zest is really important as almond flour is challenging to flavor. You CAN add a capful of lemon extract to up the lemon flavor.

Can you buy bottled lemon juice for this recipe?

You can, but it won’t be as lemony. If you do, at least use one fresh lemon with all the zest. Also use lemon extract.

Why did you mix coconut flour with almond flour?

Using both improves structure.

What is Swerve? 

Swerve is powdered erythritol and I talk about it extensively here.

Why use xanthan gum?

Xanthan gum adds structure as alternative flours lack gluten and tend to fall apart. It’s pricy but lasts a long time because you don’t use much per recipe.

How many servings are in this keto naked lemon cake?

This is a very rich cake and can be cut into 16 servings, which yield 6 net carbs.

Nutrition Value for Keto Naked Lemon Cake: 6 Net Carbs

This cake is sold in mini versions as lala cakes in my Keto Home Bakery, which I started last July. 

More Keto Desserts from Spinach Tiger

• Keto Lemon Blueberry Bundt Cake
• Keto Lemon Butter Bundt Cake
• Keto Strawberry Cake
• Keto German Chocolate Cake
• Keto Lemon Meringue Tarts
• lemon budino
• Keto Lemon Tart
• Keto White Chocolate Raspberry Bundt Cake
• Keto Chocolate Cupcakes
• Keto Italian Orange Olive Oil Cake
• Keto Triple Layer Coconut Cake

Important Note: Make sure you see both versions for the Keto Lemon Cake One with Oil which is the new version I use in the bakery. The second one is the original recipe with butter version. Both are good. I like the oil version the best to get a fluffier cake.

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Keto Naked Lemon Cake with Lemon Cream Cheese Frosting NEW VERSION

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions. This is the version with avocado oil.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 2/4 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 cups Swerve Granulated

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 3/4 cup avocado oil
• 8 large eggs
• 1 cup lemon juice 8 large lemons
• 1 tablespoon lemon extract
• 4 tablespoons sour cream

Lemon Frosting

• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• 1 1/2 cups Swerve confectioner’s sugar

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.
• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil. Set aside
• Beat eggs on medium high for a good five minutes until frothy.
• Slowly stream in avocado oil.
• Mix lemon juice with sour cream and extract.
• Stream into batter.
• Add dry ingredients to wet ingredients in mixer.
• Mix just until incorporated. Batter will be thick.
• Microwave a teaspoon of batter for 20-30 seconds. Taste for sweetness and lemon flavor.
• Evenly divide in three six inch pans.
• Bake at 325 degrees. Make sure to check at 25 minutes. You may need to bake ten more minutes. You may need to put foil over cake if it's browning too much and not done. Use thermometer to test inside center of cake. It will need to be 207 degrees F.
• Cool completely in pan before removing, as this cake is tender.
• Once cooled, remove from pan, and apply cream cheese frosting.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes.
• Add together. Beat again until very smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until very smooth. Taste for lemon flavor and sweetness.
• To apply frosting, decide how your cake will stack. Use a piping bag to apply frosting to the two centers in concentric circle, which ensures an even layer.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 16 slices, 6 Net Carbs per slice.

 

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

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Butter Version: Keto Naked Lemon Cake with Lemon Cream Cheese Frosting

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 14

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 1/4 cups almond flour
• 4 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 1 cup Swerve Granulated powdered erythritol
• 1/2 cup avocado oil can use olive oil
• 6 large eggs
• 1/2 teaspoon lemon extract
• 1/2 cup lemon juice 8 large lemons
• 2 tablespoons heavy cream (or almond milk)

Lemon Frosting

• 12 ounces cream cheese
• 3/4 cup butter 4 ounces
• 1 lemon (for juice and zest)
• 1.5 cups Swerve confectioner’s sugar more if needed
• 2 tablespoons heavy cream

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.

Dry Ingredients

• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil.

Wet Ingredients

• Beat eggs for about a minute till frothy.
• Stream oil into eggs.
• Add swerve or whatever sweetener you are using.
• Add lemon juice and lemon extract.
• Add dry ingredients to wet ingredients in mixer.
• Add heavy cream or almond milk to batter if it appears too thick.
• Mix just until incorporated.
• Do a taste test for lemon flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes. You want your cake to be 207 F. Degrees in center.
• Divide evenly into pans.
• You want to bake to golden brown.
• Once out of the oven, use offset spatula and go around the edges. Cool for 15 minutes.
• Once cooled, remove from pan, and cool completely before frosting.
• You can freeze each cake separately, wrapped in plastic and frosted at another time.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes. Make sure butter and cream cheese are at the same temperature 69/70 or they will not incorporate well together, especially is butter is warmer than cream cheese.
• Beat on low until smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until smooth.
• To apply frosting, decide how your cake will stack. Even out with serrated knife if necessary.
• Put a third of frosting on first layer. Smooth out with an offset spatula. Repeat on next layers.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 14 slices, 6 Net Carbs per slice.

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

The post Keto Naked Lemon Cake with Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

This tastes just like its supposed to. The lemon curd is lemony, tart and a bit sweet, smooth and creamy, not grainy. While I use the regular powdered erythritol for most of my keto desserts, Swerve’s allulose blend is a great choice for this type of recipe. Even after refrigerating, the lemon curd will not crystalize.

TIP: If you want to use straight allulose, mix it with erythritol. Keep in mind that allulose is not as sweet as erythritol (Swerve) and you will need to taste and make adjustments. The first time I made these I used allulose and didn’t use enough. I needed to add about 25% more than erythritol.

Lemon Curd

The sugar free lemon curd is made mainly with lemon juice, sweetener and egg yolks. The egg whites will be used to make fluffy meringue.

The almond flour crust is made with melted butter and an egg and is surprisingly a great replacement for shortbread crust or pie dough. As you can see it holds up well.

While I made this into individual tarts, you can make one large 8 or 9 inch tart as well, as I did here.

Ingredients for Keto Lemon Meringue

• Almond Flour Crust (almond flour, egg, butter, salt) RECIPE HERE
• Lemons
• Eggs
• Heavy Cream
• Butter
• Swerve/Allulose Blend or Allulose (for best results)

Making Sugar Free Meringue

• Broiler
• Kitchen Blow Torch
• Oven Bake – Best Methoc

At first this was a challenge because I tried two methods that were so so. I tried using the blow torch method, but that was uneven and didn’t work well. I tried putting the lemon meringue tarts under the broiler, but that was also difficult.

I settled on simply putting the lemon meringue tarts in the oven and it worked out the best. You might find any one of these easier than the other, and I’d love to know about that.

Making Tart Crust

This almond flour pie is great for lemon meringue pie or lemon meringue tarts.

• Almond flour
• Butter
• Egg
• Sweetener
• Baking powder

Make in Advance

Yes, see this picture below take 24 hours later. In fact the last tart was eaten five days later and was still perfect.

Equipment

• Small Tart Pans (Set of Six)
• Large Tart Pan
• Hand Beater
• Stainless Bowls

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Macros: 8 servings per recipe

4 Net Carbs per serving – Fat: 27 Protein: 13 Calories: 323

More Keto Lemon Desserts

• Lemon Budino
• Lemon Torta Bianco
• Lemon Ice Muffins
• Lemon Cream Tart
• Lemon Blueberry Muffins
• Lemon Poppy Bundt Cake

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Keto Lemon Meringue Recipe,

Keto Lemon Meringue Tart and Pie Recipe, Sugar Free, Almond Flour Crust

Course Dessert

Cuisine American

Keyword keto dessert, Keto Lemon Tart, Lemon Tart

Prep Time 20 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 323kcal

Author Angela Roberts

Equipment

• 1 Whisk
• 1 Sieve Strainer Order Here

Ingredients

Keto Lemon Tart

• 1 recipe for almond flour tart crust
• 2 large eggs plus 7 large yolks Use Egg Whites for Meringue
• 1 cup Swerve or sweetener of choice see notes
• zest of two lemons
• juice of 4 large lemons
• pinch salt
• 4 tablespoons unsalted butter room temperature
• 3 tablespoons heavy cream

Almond Flour Tart Crust

• 2 cups almond flour
• 2 tablespoons Powdered Erythritol
• 3 tablespoons melted butter
• 1 teaspoon baking powder
• 1 egg

Meringue

• 7 egg whites
• 2 tablespoon Swerve Sweetener (or your choice)
• 1/4 teaspoon cream of tartar

Instructions

Keto Lemon Tart

• Whisk eggs and egg yolks.
• Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
• Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
  
• Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
• Remove from stove, take through a fine mesh strainer.
  
• Stir in heavy cream.
  
• Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
  
• Pour lemon filling into pre-baked crust.
  
• Bake for 10 minutes at 350 F (180 C).
• Remove and cool for two hours before refrigeration.
  
• Once mostly cooled, add meringue. (Recipe below)
  
• Bake for 4 minutes at 350. If using convection oven, bake at 325 F.
  
• Refrigerate when tarts or pie is cooled.
• These will keep for up to five days in the refrigerator.

Almond Flour Tart Shell

• Mix all dry ingredients together.
• Mix egg with cooled melted butter.
• Mix all together making a dough ball. Refrigerate for 15 minutes.
• Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
• You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
• Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
• Pre-bake at 350 F. for 10 minutes. Cool.

Meringue

• Whip egg whites with 1/4 cup sweetener (I use swerve) and 1/4 teaspoon cream of tartar until you have stiff peaks.
• REFER TO KETO LEMON TART RECIPE ABOVE FOR BAKING INSTRUCTIONS

Notes

Notes: I used the Swerve allulose blend for the filling. 

 

Nutrition

Serving: 1of 8 | Calories: 323kcal | Carbohydrates: 7g | Protein: 13g | Fat: 27g | Fiber: 3g

The post Keto Lemon Meringue Pie or Tarts appeared first on Spinach Tiger.

Even the children who take samples always want a lemon iced muffin. I had no idea that children would love the lemon cake as much as the adults.

The cake is moist made with olive oil and fresh lemon juice, lemon zest and lemon oil extract. This combination provides a natural lemon flavor, not that terrible artificial taste.

Lemon Icing

Lemon Icing is simply a lemon glaze made with confectioner’s sweetener, lemon juice and water. It’s very very lemony and it is probably what has made this lemon muffin so popular.

Ingredients for Keto Lemon Iced Muffin

• Almond Flour
• Coconut Flour
• Salt, Baking Powder, Baking Soda, Xanthan Gum
• Eggs
• Lemon Juice
• Lemon Oil Extract
• Coconut Milk (or Almond Milk)
• Extra Virgin Olive Oil (or avocado oil)
• Granulated and Confectioner’s Swerve (erythritol)

NOTE: If you use a different brand from Swerve erythritol to make the lemon ice glaze, you can take the granulated one you use and put it in a Vitamix or super blender.

This Keto Lemon Iced Muffin Recipe is Low Carb and Dairy Free

This recipe hits all the notes of healthy and special diet. A combination of almond flour and coconut flour along with eggs and coconut milk, makes them fluffy, and very low in carbs at about 2 net carb per cupcake. If you don’t want to use coconut milk, you can use almond milk.

Baking Keto Lemon Muffins

For two years in my keto bakery, I baked these muffins on the convection oven setting at 350 F. (180 C). Then I discovered that using the “bake” mode kept the muffins from browning and I was able to get more even baking. If you don’t have that mode, it’s okay, and if they brown a little on the top, that’s okay too. These muffins are MOIST and won’t lose that texture with a little browning.

Top with Lemon Peel

This Oxo tool from Amazon works well to produce small lemon peels (or even large orange peel for cocktails). It has two functions. Small peels on one side, large on the other and it’s amazing. I use the small side to peel the lemon and dry it with some Swerve.

Freezing Lemon Muffins

These freeze amazingly well. Just wrap in baggies or plastic and place in freezer. They can defrost in the refrigerator, but I usually take them out an hour in advance and sit on the counter.

Macros

I am able to get 14 cupcakes or mini-cakes from the recipe.

Net Carbs: 2 Calories: 243 Fat: 21 g Protein: 7 g

Variations for Lemon Iced Muffins

You can play around with these muffins by adding fruit like blueberries or raspberries. Or, you can add in an herb like basil or lemon thyme for a more sophisticated take on the cake. Or add a tablespoon of poppy seeds to the dry ingredients before mixing for a lemon poppy muffin.

Over 5,000 Sold

This lemon ice is always on the menu and remains the top seller when we sell at any Farmer’s Market. It’s universally loved, rain, shine or snow.

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More Keto Cakes You Might Like from Spinach Tiger

• Peach Muffins
• Blueberry Crumb Muffins
• Keto Glazed Donut Muffins
• Coffee Cake Muffins
• Lemon Poppy Bundt Cake

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Keto Lemon Ice Muffin

Keto Friendly Lemon Muffin with Lemony Icing

Course Keto Muffins

Cuisine American

Keyword bundt cake, gluten free, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 14 cupcakes

Calories 136kcal

Author Angela Roberts

Equipment

• lemon zester
• Food Thermometer

Ingredients

• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 cup avocado or olive oil
• 1/3 cup canned unsweetened coconut milk or almond milk
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 1 lemon juice and zest

Lemon Glaze

• 2 cups Swerve Confectioner's Sweetener or more as needed
• 2 tablespoons lemon juice
• 2 tablespoons water

Instructions

• Mix together almond flour, coconut flour, Swerve Sweetener, salt, baking powder, baking soda. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in oil.
• Add lemon extract, lemon juice and lemon zest.
• Add dry mixture and mix just until mixed. Don't over mix.

Lemon Cupcakes

• Fill paper liners with batter or fill each cake pan evenly. I usually weight mine to make sure they weigh same.
• Bake at 350 degrees F. 180 C. for 18-20 minutes. (More if liners are large).
• Use a food thermometer to test the center of the cake which should be 207 degrees F. If your oven has various baking modes (bake or convection) use bake. This will keep your cake from browning.

Lemon Glaze

• Glaze once cakes are completely cool.
• Add lemon juice to bowl. Add a little of the water. Add Confectioner's Sweetener. You will want the consistency that you can pour over each muffin. If it's too runny, add more sweetener. If too thick add more lemon/water juice.

Nutrition

Serving: 1g | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g

The post Keto Lemon Iced Muffins Recipe (Over 5,000 Sold) appeared first on Spinach Tiger.

This recipe for keto lemon cake will make 12 oversized cupcakes, or one 8 inch double layer cake. It’s topped off with a keto lemon cream cheese frosting that is creamy, lemony and amazing! 

Keto Lemon Cake which is also paleo friendly and gluten free is made from a combination of almond flour and coconut flour. It’s very similar to my basic recipe for keto cake, except I leave out the sour cream.

While sour cream adds something to my vanilla and chocolate cake recipe, leaving it out improved the flavor of the lemon.

How to Make Keto Lemon Cream Cheese Frosting

I like to use a combination of cream cheese and butter. A good ratio is 12 ounces of cream cheese to 4 ounces of butter. I use 1/2 cup Swerve Confectioner’s sweetener to every four ounces of fat.

• Cream Cheese
• Butter
• Lemon Zest
• Lemon Extract
• Lemon Juice
• Swerve Confectioner’s Sweetener
• Dash Salt

Make a Layer Cake or Individual Cakes

This is the cake I baked for a crowd this year for a friend’s birthday. People loved it. Swooned over it and wanted it again. The cake is fluffy and the lemon cream cheese frosting is so creamy and lemony. I offer this in my bakery in two ways: a celebration cake and Lala Cakes. Lala Cakes are individual mini cakes baked in paper tart cups. If you plan on doing a lot of baking I recommend these cups. They are sold in 200 pack, but so worth it.

My Favorite Sweetener for Best Keto Lemon Cake

My favorite choice for keto sweetener is Swerve, which comes in both granulated form and confectioner’s form.

Take this Keto Lemon Cake to the Next Level

By a sheer fluke I threw some left over lemon cream cheese frosting and put it on lemon blueberry muffins. Incredible balance of flavors. Add blueberries to your cake batter AFTER it has been put in the cake pan. This simple addition is addicting. Blueberries love lemon. Period.

Serve with some of this sugar-free blueberry compote.

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More Keto Lemon Desserts

• Keto Lemon Budino
• Keto Meyer Lemon Curd
• Keto Lemon Blueberry Muffins
• Keto Lemon Butter Bundt Cake
• Keto Lemon Poppyseed Bundt Cake
• Keto Lemon Blueberry Bundt
• Keto Lemon Basil Shortbread Cookies
• Keto Lemon Torta Bianca

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Keto Lemon Cake

Keto Friendly Lemon Cakes

Course Keto Muffins

Cuisine American

Keyword bundt cake, gluten free, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 136kcal

Author Angela Roberts

Equipment

• lemon zester
• Food Thermometer

Ingredients

• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 cup avocado oil
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• baking spray

Lemon Cream Cheese Frosting

• 2 cups Swerve Confectioner's Sweetener or more as needed
• 4 tablespoons lemon juice
• 8 tablespoons butter 1 stick
• 12 ounces cream cheese 1 1/2 bars
• 1 teaspoon lemon extract more, if needed
• 1 lemon, juice and zest

Instructions

• Butter your cake pans with parchment paper.
• Mix together almond flour, coconut flour, Swerve Sweetener, salt, baking powder, baking soda. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in avocado oil.
• Add lemon extract, lemon juice and lemon zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Lightly spray baking cups or baking pans.

Lemon Cupcakes

• Fill paper liners with batter or fill each cake pan evenly. I usually weight mine to make sure they weigh same. Do not use tare for weighing. Weigh with cake pan as you may have to make adjustments. Just make sure each pan with batter weighs the same.
• Bake at 350 degrees F. 180 C.

Lemon Layer Cake

• Cake Pans: Bake for 30 to 35 minutes minutes at 325 degrees. Use a meat thermometer to test the center of the cake which should be 207 degrees F. If your oven has various baking modes (bake or convection) use bake. This will keep your cake from browning.
• Cool for ten minutes, then take a knife around each edge and use a cake board or plate to flip over. Cool completely before frosting.

Lemon Cream Cheese Frosting

• Make sure butter and cream cheese has been sitting out on counter at least two hours. Butter must be soft enough to whip. You can always take cream cheese out of the
• If using a piping bag, use 1 M large piping tip.

Nutrition

Serving: 1g | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g

The post Best Keto Lemon Cake Recipe, Keto Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

You can make blueberry compote with fresh or frozen berries, some lemon juice, water and sweetener. I  like to use Swerve (erythritol) and a bit of berry stevia when I have that on hand.

All of this goes into a saucepan and because I’m not putting any typical thickener, I might add a tablespoon of this xanthan gum gel. If you don’t have any xanthan gum, don’t worry about it. But if you plan on doing a lot of keto baking or keto cooking xanthan gum is a great replacement for flour or corn starch for thickening.

How to Make Sugar Free Blueberry Compote

• blueberries
• lemon juice
• water
• Swerve
• xanthan gum
• dash salt

Sugar Free Blueberry Compote Ideas

My Favorite way to eat sugar free blueberry compote is on my keto cheesecakes, pancakes, Dutch Babies

• Large Keto Cheesecake
• Keto Cheesecakes in a Jar
• Keto Mini Cheesecakes
• Keto Dutch Baby
• Keto Pancakes

Pin This to Save Sugar Free Blueberry Compote Recipe

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Sugar Free Blueberry Compote

Sugar Free blueberry compote, for pie filling, cheesecake, ice cream or cake.

Course Dessert Keto

Cuisine American

Keyword blueberries, blueberry, blueberry compote, sugar free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 cups blueberries
• 2 tablespoons water or more as needed
• 1 tablespoon lemon juice
• 4 tablespoons Swerve Granulated
• 1 tablespoon Xanthan gum gel optional

Instructions

• Combine all ingredients and cooking on top of stove until thickened, about 15 minutes on low heat. You may need to add 1 or 2 tablespoons of water.
• Allow to cool.

The post Sugar Free Blueberry Compote, Keto Friendly appeared first on Spinach Tiger.

I’m not sure how lemon and poppy seeds ever became the perfect marriage, but they did. Poppy seeds are seeds of the opium plant, but are not considered a pharmaceutical. Does anyone remember, though, when Elaine on Seinfield flunked a drug test because she was eating poppy seeds muffins. I’m not too worried about this as breads, bagels and muffins are made with poppy seeds all day long. 

You can make this recipe into 12 over-sized muffins, my famous Lala Cakes, or a bundt cake. This is best topped with a sugar free lemon glaze and not a frosting or buttercream.

Swerve is my go to keto sweetener. Read here why.

Keto Lemon Poppy Seed Lala Cakes (Individual)

What makes these cakes so lovely is that they are flat, have more glaze on surface, easy to eat, easy to share. I bake my individual cakes in these cups.

Lemon Glaze for Keto Lemon Bundt Cake

Lemon glaze is easy to make. Mix lemon juice with the Swerve Confectioner’s Sweetener until you get the right consistency. You can also add in some lemon zest to the glaze. You can use some lemon extract and water instead of lemon juice.

Can I Freeze this Cake?

This cake freezes well. Wrap tightly in plastic wrap. When ready to defrost, take off plastic, rewrap loosely and defrost in fridge. Be careful about microwaving this cake to defrost as you may make it dry.

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Keto Lemon Poppy Seed Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course Keto Muffins

Cuisine American

Keyword gluten free, keto bars, lemon cake, lemon poppy seed

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 168kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 tablespoon poppy seeds
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, poppy seeds. Swerve granulated. Set aside.
• Beat Eggs for 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. You may add more or less Swerve or lemon juice to get the right consistency. Drizzle over cooled cake. Make sure to cool cake completely before glazing.

Notes

You can replace the oil with 1/2 cup melted unsalted butter.

Nutrition

Serving: 1of 12 | Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Fiber: 2g

The post Keto Lemon Poppy Seed Cake, Sugar Free Lemon Glaze appeared first on Spinach Tiger.

Thomas Keller is one of the best chefs in America and is famous for his very high end restaurant in Napa, the French Laundry. 

 You might remember that the French Laundry was recently made a bit famous by the California governor, which is too bad, as it was already famous but for all the right reasons. For regular folks like us 

Ad Hoc is a the scaled down eatery for regular people and also located in Napa Valley.  We ate there a few years ago, munching on fried chicken, this asparagus with gremolata,  potatoes and more.

Although it’s not the French Laundry, you still need to make your reservations well in advance and give a deposit. They serve one meal per seating and you don’t get to choose, so just go prepared to enjoy some heightened comfort food in an approachable setting. 

I  love the recipes in the Ad Hoc Cookbook, featuring Iconic American dishes,  because you and I  can actually make them and we probably have most of the ingredients in our pantry.

Crab Cakes Gluten Free/ Keto Option

I’ve made these crab cakes several times but this time. I substituted the panko bread crumbs with pork panko. To my wonderful surprise, it worked. I only used the pork panko to bread the crab cakes, not for the mix itself. 

What is Pork Panko?

Did you know that even if you’re on the keto diet, the gluten free diet or the grain free diet, you can still have amazing crunchy breaded crab cakes?

The breading is not bread at all, but Pork Panko, crushed pork skins. You can make your own breading or buy Pork Panko already made into keto look-alike bread crumbs. Costco sells them now for a very good price.

There is a trick to frying with pork panko, and it took me a while to discover this trick. Once I  did, I  was able to get the crispy crunch I  was looking for.

How to fry Keto Crab Cakes with Pork Panko?

The secret is not to use any oil. I  only used a small amount of baking spray and no oil. Pork panko is already fat. It’s pork skins and can get soggy with added oil. I  actually accidentally discovered this as I  was going to bake my crab cakes and just start them on top of the stove. When I  turned the crab cakes over, I  discovered an amazing crunch. Once my crab cakes were done on the other side, that side also had crunch and the crunch stayed. This is a dream discovery. You can use as much or as little pork panko you desire. 

What Crab to Use for Grain Free Crab Cakes

Thomas Keller doesn’t use blue crab, because it is is not indigenous to Northern California. However, I  think a good crab cake has to be made with jumbo blue crab to be an authentic Maryland style crab cake, because that’s how I  grew up and there is no real substitute. Although expensive, a can will make six filling crab cakes. I  grew up on blue crab because it was easily accessible coming from Baltimore, 90 minutes away. I  had no idea it was such a delicacy and that all of America was not enjoying blue crab. If you’ve never had blue crab, you can buy it at Costco for about $25, but that’s the price of one or two crab cakes  in a restaurant (if they use blue crab). 

How to Mix and Make Authentic Keto Crab Cakes

I’ve taken some liberties with adapting the original recipe. I  added lemon but eliminated butter, onion, garlic and peppers. This recipe is closer to the crab cakes I  grew up on.

Read my article here that breaks down the differences and similarities between these diets. Did you know that most keto friendly food is gluten free, but much gluten free baking is not keto friendly. Find out how to sort these differences.

Cajun Remoulade is Perfect for Crab Cakes

• Pickled Red Onion, Ready in 30 Minutes
• Low Carb Apple Crumb Cake with Maple Glaze
• Gnocchi Bolognese (Italian Meat and Potatoes)
• Copycat True Food Kitchen Butternut Squash Soup
• Keto Pumpkin Bread, Grain Free, Gluten Free, Paleo

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Keto Maryland Crab Cakes

Inspired by Thomas Keller, modified for grain free or keto diet

Course Seasfood

Cuisine American

Keyword crab cakes, keto bars

Prep Time 15 minutes minutes

Cook Time 1 minute minute

Servings 6 servings

Ingredients

• 16 ounces jumbo lump crabmeat
• 1/4 cup mayonnaise can use more if needed
• 1 teaspoon Worcestershire
• 1 teaspoon Dijon mustard
• 1/2 lemon, juiced
• 1 teaspoon flat Italian parsley
• 1 teaspoon Old Bay seasoning
• 1 teaspoon sea salt
• 1 tablespoon pimento chopped
• 1 egg beaten
• 2 1/2 cups Pork Panko or panko of your choice (see notes)
• 1 cup Remoulade

Instructions

• Drain crab meat well, but do your best to leave it in lump form.
• In large mixing bowl, mix all ingredients except pork panko.
• Add crab meat to mixture.
• Form into six crab cakes.
• Gently roll into pork panko.
• Heat non stick pan to medium low Fry crab cakes using no oil if using pork panko. Turn once the side is very crispy about five minutes per side.
• Serve with lemon wedges, tartar sauce or your favorite mayonnaise. I use an avocado oil based mayonnaise.
• Remoulade recipe here

The post Keto Crab Cakes – Grain Free Option appeared first on Spinach Tiger.

They did order a regular cake from a local bakery for baby and friends, but didn’t want to break their own keto diet. They were so thrilled with how the bundt cake turned out, they sent me pictures of their celebration, thanking me for the cake. This is the best way to convey to you that this recipe is truly tested. 

I decided I had to share this bundt cake with you, which will be a wonderful addition to your Easter brunch or Mother’s Day brunch.  

Lemon blueberry bundt cake is keto friendly, paleo friendly and gluten free. Sweetened with Swerve, powdered erythritol, and no spike in blood sugar, and safe for diabetics. 

Ingredients

• Almond Flour
• Coconut Flour
• Eggs
• Avocado Oil
• Lemon Juice
• Lemon Zest
• Lemon Extract
• Blueberries
• Xanthan Gum (helps to bind the flours during baking)
• Baking Powder
• Salt

If you’re intimidated to make a bundt cake, because you’ve had problems in the past, I’m here to tell you that I have success every single time turning over my bundt cakes. I have to, as I have a bakery. I used to be fearful turning a bundt cake over, worrying about it sticking, until I developed a few tips.

I made this recipe into keto lemon blueberry muffins here. 

Tips for Successful Bundt Cake

I am somewhat an expert on making keto bundt cakes as I’ve made hundreds of them for my keto bakery. I have great success in turning them over and making sure they are properly baked in the middle without over-browning. 

• Heavily butter your bundt pan.
• Place bundt pan in freezer. This helps to prevent over-browning.
• Spray pan with a baking spray (I only use avocado oil or coconut oil spray).
• The cake is done at 210 F. but I take it out once it reaches 207. 
• Set a timer for 15 minutes once you take your bundt cake out of oven.
• Use a silicone knife to gently go around the edges now and at the end of fifteen minutes.
• Using either a template (see this post) or a cake board, turn over. 
• Cool completely before adding glaze. 

You can check out the lemon blueberry muffins here.

Tips for Adding fruit to Bundt Cake

Remember that the bottom of your bundt cake pan is the top of your cake. Don’t put any fruit on top of batter (which will be your bottom). Before I add fruit, I will roll my blueberries in some swerve confectioner’s sugar to help them from easily sinking to the bottom.

Add in half of your batter to bundt pan before adding any fruit. Keep in mind that it’s natural for blueberries to sink a bit to the bottom. Notice that in this cake there is fruit at the top which adds to its prettiness.

How to add lemon flavor to a Keto Lemon Blueberry Bundt Cake

I do three things to add lemon flavor. Almond flour and coconut flour are the main ingredients and don’t absorb lemon flavor as easily as regular flour. This is why I add bottled lemon juice and extract to the fresh lemon juice and zest. You an use all fresh lemons. 

• Fresh Lemon Juice and zest
• Bottled Lemon Juice (can use all fresh)
• Lemon Extract

Lemon Glaze for Keto Lemon Blueberry Bundt Cake

I have to share this Wilton Drizzle Spoon with you. It’s very inexpensive and so perfect for drizzling. I use this all day long in the bakery for all the glazes. 

This drizzle is made with fresh lemon juice and Swerve confectioner’s sweetener. If you don’t have any confectioner’s, you can take the Swerve granulated and put it in your food processor until you get a powdery texture.

I avoid lemon extract for the glaze, as it’s not necessary, but if you could use it if you’re out of fresh lemon juice.  Always taste first. You do want your glaze to be tart and lemony.  You have to judge how thick your glaze is and make adjustments as needed. Use a spoon like this to drizzle glaze. Garnish with fresh berries. 

I hope you enjoy this bundt cake as much as my customers do. Please let me know, and take a look around at all my keto bundt cakes. 

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Nutrition Value for Keto Lemon Blueberry Cake

Net Carbs: 2,  Calories: 136, Fat: 2 g

Keto Italian Orange Bundt Cake with Orange Butter Glaze

Keto Lemon Butter Bundt Cake with Lemon Butter Glaze

White Chocolate Raspberry Bundt Cake

Keto Triple Chocolate Bundt Cake

Keto Triple Lemon Naked Cake with Lemon Cream Cheese Frosting

Keto Lemon Snack Cake

Keto White Chocolate Lemon (Torta Bianca)

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Keto Lemon Blueberry Bundt Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course keto bundt cake

Cuisine American

Keyword blueberry, bundt cake, gluten free, keto bars, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 184kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 cup blueberries
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, xanthan gum, Swerve granulated. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Heavily butter bundt cake and freeze.
• Pour batter into bundt pan only 1/4 way before adding blueberries. Add more batter and berries, but don't have any berries at the top, which ends up being the bottom of the cake.
• Bake for 30 to 35 minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a flat plate or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. Drizzle over cooled cake. You may need to make adjustments adding more confectioner's if you need to thicken or more lemon juice or water to thin out.

Nutrition

Serving: 1g | Calories: 184kcal | Carbohydrates: 6g | Protein: 5g | Fat: 16g | Fiber: 3g




The post Keto Lemon Blueberry Bundt Cake, GF appeared first on Spinach Tiger.