Celebrate summer with this delicious Keto Lemon and Berries Cake. It brings so many delicious flavours together in one sugar-free dessert – the light tanginess of lemons, together with the sweetness and tartness of the berries.
This recipe such a summertime classic, which is great in flavour and low in carbs.
We’ve used mixed berries for this recipe, which are among the healthiest foods available – they are high on anti-oxidants, low on carbs, low on glycaemic index, while keeping the insulin levels in check. They are also full of nutrients and give a natural color to the cake.
Have this cake as a tea time snack with tea or coffee, to add a fruity flavour.
This cake requires only 7 ingredients to make, and is keto friendly and sugar free. We’ve used monkfruit as a sweetener, but you can substitute it with erythritol, stevia, or any other sweetener of your choice.
Serves: 8-10 slices
Prep Time: 30 mins
Baking Time: 1 hour
Difficulty: Easy
Ingredients
- 2 cups mixed berries
- 2 tbsp lemon juice
- 6 eggs
- 1 tbsp vanilla extract
- 3 cups almond flour
- 1 ½ cups monkfruit sweetener, extra to dust on the cake
- 1 tsp baking powder
- slices of lemon, to decorate
Method
- Add the berries to a saucepan with the lemon juice, and cook the berries till they are soft and mushy. Set aside to cool.
- In a stand mixer, add the eggs and beat on medium speed for 7-10 minutes till the eggs have doubled in volume.
- Add the vanilla extract, almond flour, monkfruit sweetener, baking powder and the cooled down berries mixture and fold into the egg mixture. The mixture will be quite sticky.
- Line an 8” pan with parchment paper. Pour the cake batter in and tap it a few times on the counter.
- Bake the cake at 180 degrees for and hour (check after 45 mins) or till a skewer inserted inside comes clean.
- Sprinkle with monkfruit sweetener and some fresh lemons. Serve warm.
- The cake can be refrigerated for up to 5 days.
