A Slice of Sunshine: My Keto Lemon Drizzle Cake
Are you searching for that perfect summery dessert that’s bursting with tangy flavor but won’t derail your health goals? Look no further! This no-starch, low-carb citrus cake is my loving tribute to the one and only Mary Berry and her legendary lemon drizzle cake. It’s incredibly moist, zesty, and completely guilt-free. The best part? It’s made effortlessly in your slow cooker!
Ingredients
• FOR THE CAKE:
• 2 cups / 200 g almond flour
• 1/3 cup / 40 g coconut flour
• 1/2 cup / 100 g granulated erythritol or Swerve
• 1/4 cup / 25 g unflavored or vanilla protein powder
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon vanilla bean powder or 2 teaspoons sugar-free vanilla extract
• 1/2 cup / 120 ml almond milk, room temperature
• 1/2 cup / 114 g butter or coconut oil, melted
• 6 large eggs, room temperature
• Zest of 2 lemons, about 2 tablespoons / 12 g
• Few drops of stevia, optionalFOR THE LEMON DRIZZLE TOPPING:
• 1/4 cup / 50 g granulated erythritol or Swerve
• 1/4 cup / 60 ml hot water
• Juice of 2 lemons, about 1/4 cup / 60 ml
• 1 tablespoon / 10 g powdered erythritol or Swerve, for dusting
Instructions
1. Line your slow cooker with heavy-duty parchment paper, leaving an overhang to use as handles. Preheat the cooker to low.2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, protein powder, baking powder, and vanilla powder.3. In a separate bowl, beat the almond milk, melted butter, eggs, and lemon zest. Add the optional stevia if using.4. Slowly pour the dry mixture into the wet mixture, mixing until just combined.5. Pour the batter into the prepared slow cooker. Cover and cook on low for 2 to 3 hours, until a toothpick inserted into the center comes out clean.6. When done, turn off the heat, remove the lid, and let the cake cool for a few minutes in the pot.7. To make the drizzle, dissolve the granulated erythritol in the hot water in a small saucepan, then stir in the lemon juice.8. Drizzle the syrup evenly over the warm cake. Let it sit and absorb the syrup for 1 to 2 hours.9. Use the parchment paper handles to lift the cake out. Dust with powdered erythritol, slice, and serve.
Nutritional Information
• Details & NutritionMAKES: 13 servingsPREPARATION TIME: 15 minutesCOOKING TIME: 2 to 3 hours + chillingNutrition Per Serving:
• Calories: 212 kcal
• Fat: 18 g
• Protein: 8.7 g
• Total Carbs: 5.6 g
• Fiber: 2.2 g
• Net Carbs: 3.4 g
• Macronutrient Ratio: 77% Fat, 17% Protein, 6% Carbs
Pro Tips
• Place a clean tea towel or a layer of paper towels under the slow cooker lid to catch condensation and prevent a soggy top.
• For the best texture, ensure your eggs and almond milk are at room temperature before mixing.
• Gently poke holes all over the warm cake with a skewer before adding the drizzle. This allows the tangy syrup to soak all the way through.
• Store the cake in an airtight container. It tastes even more flavorful on the second day!
FAQ
Q: Can I bake this cake in an oven instead of a slow cooker
A: This recipe is specifically designed for the moist heat of a slow cooker. For an oven, you could try baking it in a lined loaf pan at 180°C / 350°F for 35-45 minutes, but keep a close eye on it as the texture may differ.
Q: What can I use instead of erythritol
A: You can substitute erythritol with other granulated keto-friendly sweeteners like a monk fruit blend or allulose in a 1:1 ratio. Note that different sweeteners can affect the final texture and sweetness level.
Q: Why is my slow cooker cake soggy on top
A: A soggy top is typically caused by condensation from the lid. To prevent this, place a clean tea towel or a few paper towels under the slow cooker lid to catch any drips while it cooks, as mentioned in the pro tips.
Q: How should I store this keto lemon cake
A: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The flavor deepens and improves on the second day as the drizzle soaks in.
