Some may stunned to learn that I, the lady with a raging sweet tooth, am with a man who doesn't eat refined sugar or gluten. He follows a keto diet which has led me down a rabbit hole of keto-friendly bakes. We have had great success experimenting with cheesecakes, cookies and brownies but I keep forgetting to photograph any of our bakes.
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This lemon cake, made for Man's birthday a few months ago, is my favourite keto cake I've tried so far. The recipe came from the Sugar Free Londoner, a great blog to follow if you also fancy dabbling with low sugar baking. My only changes were not using the coconut butter drizzle topping and baking the cake in a 7" deep round cake tin as despite owning many cake tins I do not possess an 8" bundt tin.
The cake had a good, strong lemon flavour and, as expected, was subtly sweet. Quite often I find keto cakes tend to be on the heavier/denser side as they don't have the natural 'lift' of standard flour, however I thought this cake had a surprisingly light, fluffy texture. I'm assuming it was the combination of coconut flour with the almond flour, rather than just almond flour. The addition of yoghurt also gave the sponge a soft crumb.
Instead of the coconut butter drizzle topping I made a keto friendly lemon curd (recipe found here, I halved the quantities) and swirled it through some whipped double cream. It made a beautiful birthday cake served with some grated lemon zest and fresh berries.
We have since made the same cake again but with a syrup topping (2 tbsp erythritol, our natural sweetner of choice, mixed with the juice of one lemon) to make it a lemon drizzle cake which also worked brilliantly. It's proving to be a versatile cake and I'm sure we'll continue to experiment with it. I'm thinking some raspberries folded through the batter might be our next variation.