Keto Lemon Skillet Cake

pada tanggal
A Keto Lemon Skillet Cake with a sweet clean lemon glaze this is ideal for breakfast or dessert. Keto Lemon Skillet Cake is a gluten-unfastened, low carb, grain loose, lemon cake baked in a forged iron skillet and crowned with a candy lemony glaze.  My family loved having this cake served with breakfast. since it changed into baked in a solid iron skillet the pinnacle of the cake turned into crisp like a scone but the inner of the cake was wet and fluffy like a coffee cake. every person, of route, thought that the lemon glaze was certainly heavenly! simply be cautious no one errors it cornbread as it’s yellow and is in a skillet, lol. although that would be very humorous to peer the response!


INGREDIENTS:
LEMON CAKE:

  • 1 ½ cups of blanched almond flour
  • ⅓ cup of coconut flour
  • ⅔ cup erythritol low carb  granular sweetener (I used Swerve)
  • 2 tsp baking powder
  • ⅛  tsp of sea salt
  • 3 large eggs, beaten
  • ¼ cup butter, melted
  • ⅓  cup sour cream
  • 2 tbsp lemon juice, I used this
  • 1 tsp lemon extract

GLAZE:

  • 3 ½  tbsp powdered Swerve confectioner sweetener
  • 1 tbsp lemon juice + ½  tsp water only to thin if needed

GARNISH:

  • ½ tsp lemon zest, I used a microplane to zest a lemon

commands:

  1. Preheat oven to 350 ℉ (176 ℃). Generously grease or spray with non-stick coconut oil spray an eight to ten inch forged cast-iron skillet or nine inch round cake pan.
  2. In a massive blending bowl integrate: 1 ½ cup almond flour, ⅓ coconut flour,  ⅔ cup granular Swerve sweetener, 2 tsp baking powder, and ⅛ tsp sea salt. Stir until blended. Set apart
  3. In a separate massive blending bowl combine: 3 eggs, ⅓ cup sour cream, ¼ cup melted butter, 2 tbsp lemon juice, and 1 tsp lemon extract. Whisk together till clean.
  4. upload the moist combination to the dry aggregate and stir till thoroughly combined.
  5. Spoon batter into the prepared greased skillet or cake pan. spread the thick batter round flippantly within the pan. Use a rubber spreader to smooth the top of batter in pan.
  6. Bake for 28 to 35 minutes or until an inserted toothpick comes out of middle clean. remove from oven and let cool.
  7. In a small bowl whisk all of the lemon glaze elements collectively till smooth. upload the water simplest to thin the glaze if it's miles a chunk too thick.
  8. Drizzle lemon glaze over the cake and sprinkle with lemon zest to garnish.
  9. Slice cake into eight wedges and serve. keep leftovers in a included field in the fridge for as much as five days (may be reheated if preferred).

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