Low Carb Lemon Drizzle Loaf Cake

Name: Low Carb Lemon Drizzle Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Cuisine: keto
Ingredients: Xylitol Sweetener; Egg; Beverages Almond Milk Unsweetened Shelf Stable; Almond Meal Finely Ground by Simple Truth; Pure Vanilla Extract Gluten Free by Mccormick; Sliced Almonds by Mariani; Baking Soda; Butter; Lemon Juice Raw; Lemon Peel Raw; Salt; Xylitol by Now

988 ratings

Prepare Time 15 minutes

Cook Time 45 minutes

How to make Low Carb Lemon Drizzle Loaf Cake

Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.
Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.
Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of xylitol.
Cream the butter and xylitol together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).
Add the dried ingredients to a food processor along with the wet ingredients, the almond milk, half the lemon juice and all of the zest. Blend on low to create a smooth cake batter.
Pour the batter into the lined cake tin and smooth over so that the top is level.
Transfer to the oven to bake for 40-45 minutes until cooked through by testing the center with a tooth pick – this should come out clean.
Leaving the cake in its tin, add ¼ cup of xylitol and the rest of the lemon juice to a small bowl and mix to combine.
Use a skewer to pierce multiple wholes across the top of the cake, about halfway down into the sponge. Pour the lemon and xylitol mixture over the top of the warm cake.
Scatter the cake with sliced almonds and remove from the tin to cool completely before serving.

Ingredients of Low Carb Lemon Drizzle Loaf Cake

Ingredient	Quantity
1. Xylitol Sweetener	5 tablespoon
2. Egg	4 medium
3. Beverages Almond Milk Unsweetened Shelf Stable	3 tablespoon
4. Almond Meal Finely Ground by Simple Truth	2 cup
5. Pure Vanilla Extract Gluten Free by Mccormick	1 tsp
6. Sliced Almonds by Mariani	1 tablespoon
7. Baking Soda	½ tsp
8. Butter	⅓ cup
9. Lemon Juice Raw	1 lemon yields
10. Lemon Peel Raw	1 tbsp
11. Salt	⅛ teaspoon
12. Xylitol by Now	¼ cup

Low Carb Lemon Drizzle Loaf Cake nutrients

caloriesKCal: 188.119 caloriesKJ: 41.84 totalCarbs: 8.637 diabetesCarbsADA: 8.637 netCarbs: 2.488 diabetesCarbs: 4.488 fiber: 2.148 sugar: 0.924 sugarAlcohols: 4 protein: 6.068 fat: 16.273 monousatFat: 8.122 polyunsatFat: 2.476 saturatedFat: 4.383 cholesterol: 75.597 vitaminA: 63.663 vitaminC: 2.161 vitaminD: 0.313 vitaminE: 0.518 vitaminK: 0.486 vitaminB1: 0.014 vitaminB2: 0.08 vitaminB3: 0.021 vitaminB6: 0.023 vitaminB12: 0.2 potassium: 33.339 magnesium: 4.145 calcium: 59.103 iron: 1.027 zinc: 0.175 copper: 0.023 phosphorus: 33.431 sodium: 143.495 selenium: 4.72 folate: 7.978 choline: 38.014

Frequently Asked Questions

Author Emily Williams

Low Carb Lemon Drizzle Loaf Cake

Frequently Asked Questions

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