Keto Fitness Club
This is a very moist cake... it could almost be renamed 'Lemon Blondies' because we like baking it as a tray bake!
Note: since first publishing this recipe, we've reduced the number of eggs to help with sturdiness.
Makes 16 squares.
For the original - each square contains:
101 Calories / 2.6g Carbs / 2.8g Protein / 9.2g Fat
For the nut free cake - each square contains:
88 Calories / 0.8g Carbs / 2.5g Protein / 7.8g Fat
110g Unsalted Butter, softened
3 Large Eggs (increase to 4 eggs if making the nut free cake)
25g Coconut Flour (increase to 40g if making the nut free cake)
50g Ground Almonds (omit these and add the extra egg & coconut flour for nut free cake)
1 tsp Baking Powder
70g Greek or Greek-Style Yogurt
1 tsp Vanilla Extract
Juice & Zest of 2 wax-free lemons
Preheat the oven to 190°C.
Cream the softened butter and sweetener together.
Add one egg at a time to the butter and mix thoroughly before adding the next one.
Add the coconut flour, ground almonds and baking powder. Combine with the butter / egg mix.
Add the yogurt, vanilla, lemon juice & lemon zest and mix again. DON'T WORRY - the mix will look very weird (kinda like scrambled egg!). This is normal. See the video at the bottom of this page to see if your cake mix looks like ours.
Pour the mix into either a lined 8" square tin or divide into 16 silicone muffin cases. Bake for 20-25 minutes (this could be less if making the muffins). Once baked, let the cake cool completely before removing it from the tray / cases.
To make a lemon drizzle to top the cake, mix 1 tbsp Greek or Greek-Style Yigurt, 1 tsp Truvia / Natvia / Pure Via Sweetener and 1 tsp lemon juice. Spread thinly across the top of the cake.
Nutrition per serving
Calories 101, Carbs (net) 2.6 grams, Protein 2.8 grams, Fat 9.2 grams