Description
- A soft, lemon-zested almond flour cake that’s naturally gluten-free and easily adaptable for keto diets.
Ingredients
Scale
- 1 ½ cups almond flour
- 4 large eggs, separated
- ½ cup sugar (or keto sweetener)
- 1 tbsp lemon zest
- ¼ cup sliced almonds (optional)
- ¼ cup powdered sugar (optional)
Instructions
- Preheat oven to 350°F (180°C). Grease an 8-inch cake pan.
- Beat egg yolks and sugar until thick and pale.
- Stir in almond flour and lemon zest.
- Whip egg whites in a separate bowl until stiff peaks form.
- Fold whipped egg whites into batter gently.
- Pour batter into cake pan and top with sliced almonds if using.
- Bake for 30 minutes until golden and springy.
- Cool for 15 minutes, then dust with powdered sugar if desired.
Notes
- Use a sugar substitute like erythritol for a keto version.
- Store leftovers at room temperature for up to 7 days.
- Freeze slices individually for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 105
- Sugar: 2g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg