MKK - Michele's Keto Kitchen
Lemon Chiffon Cake
Rated 5.0 stars by 1 users
Category
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
Author:
Michele Cooper
This recipe was created as part of MKK - Michele's Keto Kitchen. Every week I do lives on Facebook & Youtube. Sometimes I check out what National Day it is on that day. This time it was National Lemon Chiffon Cake Day. Always 29th March... who would have thought!? last week it was National Bavarian Crepe Day, please check out my live :-) 'The Live video'
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Chiffon Live video - remember you have the power to wind on to the best bits :-)
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Macros for the whole recipe:
983 Calories / 10g Carbs / 32g Protein / 91g Fat
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Macros per Portion (4 portions):
246 Calories / 2.6g Carbs / 7.9g Protein / 23g Fat
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Tips & Equipment:
Non stick saucepan
Stand up mixer, or whatever you have for whisking up egg whites
Round 7 inch spring based tin or if square 6inch

Ingredients
70g Ground almonds
30g Truvia icing sugar
1 tsp Baking powder
Large Pinch salt
40 ml Olive oil
60 ml Cold water
20 ml Fresh lemon juice
2 heaped tsp Lemon zest
2 Large eggs - Separate the yolks and Whites
1/4 tsp Cream of tartar
50ml Lemon Juice
2 tsp Lemon Zest
Your favourite sweetener
5g Arrowroot
Optional Syrup, which is included in the macros
Directions
Oven 160C or Ninja 150C
Grease your spring based tin
Whisk up the egg whites until stiff & fluffy & then add the cream of tartar and totally whisk in - transfer this to another bowl
Add to the emptied mixing bowl, all the other ingredients and mix until smooth
Now add the fluffy egg whites and gently fold them in to the batter. Try not to beat this, try and keep as much air as possible in the mix
Poor / spoon into your tin
Cook for about 30 - 40 minutes or until a skewer comes out clean
Allow to cool for 5 minutes
Expectations - This cake will shrink a little. This is perfectly normal
This cake is designed to be flipped upside down
Trust me it turns it into a rather attractive cake
Optional Syrup, which is included in the macros
Add all the ingredients to a very small saucepan / frying pan and mix well
Now sweeten to taste. I like the tartness, so I used very little
Heat until bubbling, reduce heat and cook until the sauce is glossy and syrupy
Finally
Serve up your cake and poor over the slices
If you're not eating straight away, then poor over the whole cake & it will probably crystallize like lemon drizzle cake. Trust me, it'll still be yummy
Enjoy :-)

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