Italian · Keto
Keto Limonlu Pasta (Lemon Cake)
A bright, tangy lemon cake made with almond flour and a lemon glaze. Light, zesty, and sugar-free.
Halal-friendly Easy
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 8
4g Net carbs
8g Protein
26g Fat
272 Calories
Per serving
Ingredients
- 220g Almond flour
- 100g Butter, melted
- 200g Erythritol
- 3 large Eggs
- 3 medium Lemons (zest and juice)
- pinch Salt
Method
- Preheat oven to 350°F (180°C). Line a baking pan with parchment.
- Mix half the almond flour with half the erythritol, butter, and salt for the crust.
- Press into the pan and bake 20 minutes until golden.
- Zest one lemon, juice all three.
- Whisk eggs, remaining erythritol, remaining almond flour, lemon juice, and zest.
- Pour over the warm crust. Bake 25 more minutes.
- Cool completely before slicing. Serve with lemon slices.
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