Keto Coconut Flour Lemon Raspberry Cake
Delicious Keto Lemon Raspberry Cake or Muffins delicious for breakfast or tea time. Only 2 net carbs, made with coconut flour.
Servings: 12
Calories: 167kcal
Ingredients
Dry Ingredients
- 10 tablespoons coconut flour 140 grams
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1 cup Swerve Granulated
- 1/2 teaspoon sea salt
- 6 eggs
- 1/2 cup avocado oil
- 1 lemon juice and zest
- 1/4 cup coconut milk
- 4 tablespoons sour cream
- 1 teaspoon lemon extract
- 1/2 cup frozen raspberries can use fresh
Lemon Glaze
- 1 cup Swerve Confectioner's Sweetener
- 2 tablespoons Lemon Juice
- Water as needed
Instructions
Make Cake Batter
- Preheat oven to 350 degrees f.
- Spray cast iron pan or 9 inch cake pan.
- Mix all dry ingredients.
- Add lemon zest to dry ingredients. Set aside.
- Beat eggs well for several minutes.
- Slowly stream in oil.
- Mix together sour cream, lemon juice.
- Add dry ingredients to this mix. Mix just until mixed. Batter will be thick.
- Pour batter into pan.
- Add raspberries.
- Bake for 25 to 30 minutes at 350 degrees F.
- Add two minutes at a time of bake time if necessary.
Lemon Glaze
- Mix Confectioner's Sweeter with lemon juice. Add water as need to get consistency you want.
- Cool cakes prior to adding glaze.
Notes
You can use almond flour in this recipe.
Substitute 2 1/2 cups of almond for 1/2 cup of coconut flour.
Retain the 2 tablespoons of coconut flour.
Nutrition
Serving: 1of 12 | Calories: 167kcal | Carbohydrates: 5g | Protein: 4g | Fat: 13g | Fiber: 3g