148 kcal
80 min.
Recipe for Keto almond-lemon cake
0 reviews
NaN g
148 kcal
3 kcal
147.7
4.8g
13.6g
1.6g
Ingredients (servings):
16
Converted ingredients are going to appear on the shopping list
- Almonds200 g
- Yogurt, greek style, plain200 g
- Eggs chicken whole free-range3× piece (180 g)
- Butter80 g
- Erythritol50 g
- Baking powder2× teaspoon (8 g)
- Vahiné Bio Aroma Vainilla Bourbon5 g
- Lemon peel1.5× teaspoon (4.5 g)
How to make Keto almond-lemon cake
1. Preheat the oven on 180 C. Melt the butter, add erithritol, stirr and put aside to cool down.
2. Mix the yogurt, eggs, lemon peel and vanilla extract with a mixer, then add the butter with erithritol.
3. Grind the almonds (e.g. in a Nutribullet) and mix with the baking powder.
4. Add the ground almonds to the egg-butter mix and mix with a mixer.
5. Line a rectangular cake form with baking paper, pour in the cake mx and bake for about 60 min. Check with a wooden stick if it’s dry inside.
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