Project Description
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Ingredients
- 150g almond flour
- 20g cups coconut Flour
- 1 tsp baking powder
- 3 large eggs
- 125g full-fat natural yoghurt
- 1 tsp apple cider vinegar
- 50g butter
- 200ml whole milk
- juice of 1 lemon
Instructions
- Preheat oven to 350 degrees F/180 C/Gas Mark 4 and coat a medium loaf pan with butter, coconut oil or grease-proof paper.
- Add all dry ingredients (almond flour, coconut flour, collagen, baking powder, and salt) into a large bowl and mix to combine.
- In a large bowl or stand mixer add eggs and lemon juice. Beat on high for 1 minute until light and fluffy. Add in yoghurt, ACV, melted butter and milk. Beat on high for 1 more minute.
- Slowly add dry ingredients to wet ingredients in 2 batches. Beat well until combined. Let the mixture sit for 2 minutes then mix one more time on low speed.
- Pour mixture into loaf tin and bake for 30-45 minutes until the top of the cake is golden brown and a knife comes out clean when poked through the centre.
Nutrition Facts
Keto Lemon Loaf Cake Recipe
Serves: 4
Amount Per Serving: | ||
---|---|---|
Calories | 460 | |
% Daily Value* | ||
Total Fat | 0 | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium | 0 | |
Total Carbohydrate 6g | 2% | |
Dietary Fiber | 0 | |
Sugars | ||
Protein |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Laura Rimmer