Keto Lemon and Lime Cake Recipe

We love Keto tea cakes and this recipe is a winner.

(* available here at the Keto Store NZ)  
1 whole fresh lemon
2 whole fresh limes
150g Butter 
1 Cup Erythritol* or Erythritol Stevia* or Erythritol Monkfruit* 
4 Eggs at room temperature
2.5 Cups Almond Flour*
2 teaspoons Baking Powder*
20ml Fresh Cream (small amount used to make the batter softer)

Recipe Method: 
Create a lemon and lime puree
1 - Place the lemon and limes in a saucepan, cover with water, bring to the boil for 15 minutes then drain and replace the water.
2 - Boil the lemon and limes for a further 15 minutes
3 - Take out 1 Cup of the boiled water and place it into a blender, then drain the remaining water out of the saucepan. 
4 - Add the boiled lemon and limes into the blender (along with the 1 Cup liquid from step 3) and blend until it becomes a soft puree.  

Make the cake
5 - Mix Butter until soft and light, add in the Erythritol and continue beating until mixed together.
6 - Add the eggs one after another into the creamed butter.
7 - Add lemon purée and gently fold over.
8 - Add the Almond Flour and Baking Powder and fold gently.
9 - This cake mixture is a little bit thicker than normal cake mix, but if it's too thick, add in very small amounts of fresh cream. Don’t over do the fresh cream.
10 - Pour into a lined cake tin and top it with some pistachios.
11 - Bake in a preheated oven at 180C for 45 minutes, when a skewer pulls out clean the cake is ready. 

Serving suggestion: Top it with some yogurt and enjoy.
Acknowledgement: This recipe inspiration is from Zainab - give her a follow over on Instagram at @Zainab_Okra - she's been making some amazing keto food and has plenty of examples to inspire your keto baking. 


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