Keto air fryer lemon cake
Five ingredients, one bowl and 20 minutes
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Net carbs
- 2.85 g
One Sunday it was lemon cake with whipped cream and a touch of cocoa. Sooo good 🤤
It’s the quick cousin of our lemon and coconut cake: just five ingredients, mixed by hand in one bowl, and we made it in the air fryer in 20 minutes (it works in the oven too).
Method
- Mix all the cake ingredients in a bowl with a spatula. No mixer needed.
- Pour the batter into a tin that fits in your air fryer.
- Cook for 20 minutes at 180 °C in the air fryer (or in the oven at the same temperature). Check with a toothpick that it comes out clean.
- Let it cool before unmoulding: gluten-free batter is fragile while hot.
- To serve, whip some cream with erythritol and cocoa and, if you like, scatter some chocolate shavings on top.
psst… House tips
- Half a lemon already gives it loads of flavour. If you prefer it milder, start there.
- The original recipe uses 30 g of erythritol; with 20 g it was plenty sweet for us.
- Nutrition values are for the cake only: the whipped cream is extra.
The recipe is by @proyecto_keto, and oh my, it was good. We’ll definitely make it again 🤤
Nutrition facts
Per serving (1/4 of the cake)
185kcalCalories
8.5gProtein
15.5gFat
2.85gNet carbs
Where do the net carbs come from?
Whole recipe: 738 kcal · 34.1 g protein · 62 g fat · 11.4 g Net carbs
- Almond flour (100 g)8.8 g
- Eggs (2, ~100 g)0.7 g
- Baking powder (2 g)0.6 g
- Erythritol (20 g)0 g
- Juice of half a lemon (~20 g)1.3 g
Erythritol doesn’t count: the body doesn’t use it. What are net carbs?
