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–+ servings

Keto Cottage Cheese Lemon Drizzle Cake

This low carb and keto friendly dessert delivers a delightfully sweet flavor. It is a satisfying treat that is always worth trying.
Keto Cottage Cheese Lemon Drizzle Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine British
Servings 10 slices
Calories 248 kcal
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Ingredients
  

For the Cake

  • 2 cups Almond Flour
  • 2 tbsp Coconut Flour
  • 2/3 cup Granulated Erythritol Sweetener
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 4 Large Eggs, Room Temperature
  • 3/4 cup Full-Fat Cottage Cheese
  • 1/3 cup Unsalted Butter, Melted
  • 2 tbsp Lemon Zest
  • 3 tbsp Lemon Juice
  • 1 tsp Vanilla Extract

For the Drizzle

  • 1/2 cup Powdered Erythritol Sweetener
  • 2 tbsp Lemon Juice

Equipment

  • blender
  • skewer

Instructions
 

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper.
  • Blend the cottage cheese until completely smooth. In a large bowl, whisk the blended cottage cheese, eggs, melted butter, lemon zest, lemon juice and vanilla until creamy.
  • In a separate bowl, whisk together the almond flour, coconut flour, sweetener, baking powder and salt.
  • Add the dry ingredients to the wet ingredients and stir until a thick, smooth batter forms. Spread it evenly into the loaf pan.
  • Bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean.
    If the top browns too quickly, loosely cover it with foil after 25 minutes.
  • While the cake is still warm, poke holes across the top with a skewer. Let it cool in the pan for 15 minutes, then transfer to a wire rack.
  • Whisk the powdered sweetener with the lemon juice until smooth and pourable. Drizzle over the cooled cake and let it set for 15 minutes before slicing.

Nutrition

Serving: 1servingCalories: 248kcalCarbohydrates: 7gProtein: 10gFat: 20g
Keyword keto dessert, lemon drizzle cake, low carb
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