Ingredients

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2 cups almond flour

⅓ cup coconut flour

1 tbsp baking powder

¼ tsp salt

4 large eggs

¾ cup keto sweetener (like erythritol or monk fruit)

½ cup unsalted butter (melted)

½ cup unsweetened almond milk

¼ cup fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a cake pan.

2. In one bowl, mix almond flour, coconut flour, baking powder, and salt.

3. In another bowl, whisk eggs and sweetener until smooth.

4. Add melted butter, almond milk, lemon juice, zest, and vanilla.

5. Combine wet and dry ingredients until a batter forms.

6. Pour into pan and bake for 30–40 minutes, until a toothpick comes out clean.

7. Let cool completely before icing.

   Ingredients

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1 cup powdered keto sweetener

2–3 tbsp lemon juice

1 tbsp heavy cream (optional, for creamier texture)

1 tsp lemon zest

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Instructions

1. Mix everything until smooth.

2. Adjust thickness:

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Too thick → add lemon juice

Too thin → add more sweetener

Spread over cooled cake.

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🔧 Tips that make a big difference

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Use fresh lemon juice + zest—this is where the flavor really comes from.

Don’t skip the coconut flour—it balances moisture with almond flour.

Let the cake fully cool or the icing will melt right off.

For extra punch, poke tiny holes in the cake and drizzle a little lemon juice + sweetener mix before icing.

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