KETO LEMON SKILLET CAKE
A Keto Lemon Skillet Cake having a refreshing zest that's ideal for dessert or breakfast.
Keto Lemon Skillet Cake is a very low carb free sauce baked in a cast iron skillet and topped with a lemony glaze.
My family loved with this particular cake served with breakfast. Because it had been baked in a cast iron skillet on the top of the cake was crispy just like a scone however, the interior of the cake was moist and fluffy.
Prep Time:8 mins
Cook Time:30 mins
Total Time:38 mins
Keto Lemon Skillet Cake is a very low carb free sauce baked in a cast iron skillet and topped with a lemony glaze.
Course: cake, gluten free, Dessert, ketogenic, lemon cake, carb
Servings:8
Ingredients
Lemon Cake:
- 1 1/2 cups of finely manicured almond flour
- 2/3 cup erythritol low carb sweetener Swerve was utilized by me
- ⅛ teaspoon of sea salt
- 3 eggs beaten
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract
Glaze:
- 3 1/2 tbsp powdered confectioner sweetener
- 1 tablespoon lemon juice 1/2 teaspoon water just to thin if desired
Directions
- Stir until blended. Set aside
- Mix: 3 eggs, 1/3 cup sour cream butter, 2 tablespoons lemon juice, plus 1 teaspoon lemon infusion.
- Add the mixture to the dry mix and stir until blended.
- Spoon batter into the greased skillet or cake pan. Distribute the batter that was thick round evenly. Use a rubber spreader to smooth top of batter .
- In a small bowl whisk of the zest ingredients together until smooth. Insert the water simply to narrow the glaze if it's a little too thick.
- Drizzle lemon drizzle over the cake and then sprinkle with lemon zest to garnish.
- Store leftovers in a covered container in the refrigerator for up to 5 times (could be reheated if wanted ).
Recipe Notes
Data are estimates based on the merchandise
Yield: 8 pieces 1 piece 5g