LEMON CAKE
3/4 cup (3 ounces or 85 grams) almond flour
¾ cup (3 ounces or 85 grams) coconut flour
¼ cup (2 ounces or 56 grams) granular erythritol, another sweetener with bulk, or a blend
1 teaspoon baking powder
A pinch of salt
½ cup (4 ounces or 1 stick) butter, softened to room temperature
4 ounces whipped or regular cream cheese, softened to room temperature
High-intensity sugar substitute equal to ¾ cup sugar, ie: stevia, monk fruit, or liquid sucralose
6 eggs, at room temperature
2 teaspoons lemon extract
1 teaspoons vanilla extract
¾ teaspoon xanthan gum (for better texture)
1 teaspoon grated lemon zest
Preheat oven to 350º F. Grease a 9-inch round cake pan, line with a circle of parchment paper, and grease the paper also. Dust with coconut flour and tap out the excess. Put almond flour, coconut flour, erythritol and/or any other dry sweetener, baking powder, and salt in food processor. Process for about 2 minutes until well mixed and erythritol, if using, is very finely ground. Alternately, grind erythritol in a spice or coffee grinder and whisk with flours, baking powder, and salt. Reserve.
Beat the butter and cream cheese with an electric mixer until fluffy. Add one egg and beat until incorporated. Blend in extracts and any liquid sweetener. Sprinkle xanthan gum over butter mixture, a little at a time, and beat in. Add remaining eggs, one at a time, alternating with reserved flour mixture, and beating until smooth after each addition. Beat for an additional minute. Scrape batter into prepared cake pan and level the top. Bake at 350º F for 45 to 55 minutes or until golden brown and a wooden pick inserted near the center tests clean.
Set cake on a rack to cool for 10 minutes. Run a knife around the edge to loosen. Turn cake out of pan and place, right-side-up, onto a cake rack. Glaze cake while still slightly warm, Serve with whipping cream
*www.carbwars.blogspot.com*
3/4 cup (3 ounces or 85 grams) almond flour
¾ cup (3 ounces or 85 grams) coconut flour
¼ cup (2 ounces or 56 grams) granular erythritol, another sweetener with bulk, or a blend
1 teaspoon baking powder
A pinch of salt
½ cup (4 ounces or 1 stick) butter, softened to room temperature
4 ounces whipped or regular cream cheese, softened to room temperature
High-intensity sugar substitute equal to ¾ cup sugar, ie: stevia, monk fruit, or liquid sucralose
6 eggs, at room temperature
2 teaspoons lemon extract
1 teaspoons vanilla extract
¾ teaspoon xanthan gum (for better texture)
1 teaspoon grated lemon zest
Preheat oven to 350º F. Grease a 9-inch round cake pan, line with a circle of parchment paper, and grease the paper also. Dust with coconut flour and tap out the excess. Put almond flour, coconut flour, erythritol and/or any other dry sweetener, baking powder, and salt in food processor. Process for about 2 minutes until well mixed and erythritol, if using, is very finely ground. Alternately, grind erythritol in a spice or coffee grinder and whisk with flours, baking powder, and salt. Reserve.
Beat the butter and cream cheese with an electric mixer until fluffy. Add one egg and beat until incorporated. Blend in extracts and any liquid sweetener. Sprinkle xanthan gum over butter mixture, a little at a time, and beat in. Add remaining eggs, one at a time, alternating with reserved flour mixture, and beating until smooth after each addition. Beat for an additional minute. Scrape batter into prepared cake pan and level the top. Bake at 350º F for 45 to 55 minutes or until golden brown and a wooden pick inserted near the center tests clean.
Set cake on a rack to cool for 10 minutes. Run a knife around the edge to loosen. Turn cake out of pan and place, right-side-up, onto a cake rack. Glaze cake while still slightly warm, Serve with whipping cream
*www.carbwars.blogspot.com*
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