Almond Lemon Sandwich Cakes

Happy Valentines Day to all my ketogenic friends out there! So, I know you’ve probably not made anything for your significant other, and now you’re scratching your head on what epic treat to make. Well, nobody wants roses anymore – it’s too easy, so put some work into it and give him/her something they’ll really like! Keto-approved, of course.

These almond lemon cakes are superb. I had some icing left from the Red Velvet Fried Donuts yesterday and decided to use it. Actually, they inspired me for most of this recipe. The frying, the lemon, and..well the icing is a given. But truly, they’re great and they’ll make a great Valentines Day gift!

The frying part isn’t necessary, so I left the extra butter out of the macros. It IS recommended, however, as it adds a great crispy and crunchy texture to the outside of the cakes. Taking a nice bite of one of these cakes with a few pistachios inside will give you a fantastic texture.

So, go and do what you gotta do! Enjoy your V-day with your significant other and stay keto friendly 🙂 Let me know what you ate for keto V-day in the comments below!

Yields 10 Almond Lemon Sandwich Cakes

The Preparation

Almond Lemon Cakes:

• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3 large egg
• 1/4 cup erythritol
• 1 tablespoon lemon juice
• 1 tablespoon unsweetened carton coconut milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon liquid stevia
• 1/2 teaspoon apple cider vinegar
• 1/4 cup butter
• 2 teaspoons red food coloring

Sandwich Icing:

• 1/4 cup erythritol, powdered
• 4 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 2 tablespoons heavy whipping cream
• 1 teaspoon red food coloring

The Execution

1. Preheat your oven to 335°F.

2. Put a sifter on top of a large mixing bowl. Add 1/4 Cup Honeyville Almond Flour, 1/4 Cup Coconut Flour, 1 tsp. Cinnamon, 1/4 tsp. Salt and 1/2 tsp. Baking Soda.

3. Sift the dry ingredients until everything is fine and powdery.

4. In a mixing bowl, crack 3 Large Eggs, then add 1/4 Cup Erythritol, 1 Tbsp. Lemon Juice, 1 Tbsp. Coconut Milk, 1/2 tsp. Vanilla Extract, 1/2 tsp. Almond Extract, 1/4 tsp. Liquid Stevia, and 1/4 tsp. Apple Cider Vinegar.

5. Microwave 1/4 Cup Butter for about 30 seconds.

6. Add butter to the wet ingredients and add food coloring.

7. Stir the ingredients well, making sure that the eggs are thoroughly broken.

8. Mix the wet ingredients into the dry ingredients using a hand mixer. Do this until you end with a fluffy looking batter.

9. Divide your batter between a muffin top pan (should make 10). Spread the mixture in each muffin top mold.

10. Bake for 17-18 minutes or until a tooth pick comes out dry. You just want to have a slight browning around the edges.

11. Remove from the muffin top pan and let cool on a cooling rack for 5 minutes.

12. Slice the cakes in half using a bread knife, then bring 2-3 Tbsp. Butter to a boil in a pan.

13. Add your muffin tops and fry on each side for about 1-2 minutes. You want to get these browned.

14. Let the muffin tops cool while you make the icing.

15. In a mixing bowl, combine butter and cream cheese at room temperature.

16. Powder 1/4 Cup Erythritol in a spice grinder.

17. Cream your butter and cream cheese together until smooth.

18. Add 2 Tbsp. Heavy Cream to the Icing and continue mixing until smooth again.

19. Add Powdered Erythritol and Red Food Coloring and continue mixing. Continue adding food coloring until desired color is achieved.

20. Spread icing between 2 pieces of almond lemon cake like a sandwich. Garnish with lemon zest and pistachios.

This makes a total of 10 servings of Almond Lemon Sandwich Cakes. Each serving comes out to be 180 calories, 17.5g fats, 1.5g net carbs, and 3.8g protein.

Almond Lemon Sandwich Cakes

This makes a total of 10 servings of Almond Lemon Sandwich Cakes. Each serving comes out to be 180 calories, 17.5g fats, 1.5g net carbs, and 3.8g protein.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 10 servings

Calories 180 kcal

Ingredients

  

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Almond Lemon Cakes

• ¼ cup almond flour
• ¼ cup coconut flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 3 large egg
• ¼ cup erythritol
• 1 tablespoon lemon juice
• 1 tablespoon unsweetened carton coconut milk
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon liquid stevia
• ½ teaspoon apple cider vinegar
• ¼ cup butter
• 2 teaspoon red food coloring

Sandwich Icing

• ¼ cup erythritol powdered
• 4 ounce cream cheese softened
• 4 tablespoon butter softened
• 2 tablespoon heavy whipping cream
• 1 teaspoon red food coloring

Instructions

 

• Preheat the oven to 335F. Put a sifter on top of a large mixing bowl. Add almond flour,coconut flour, cinnamon, salt and baking soda.
• Sift the ingredients until everything is fine and powdery.
• In a mixing bowl, crack the eggs, then add erythritol, lemon juice, coconut milk, vanilla extract, almond extract, liquid stevia, and apple cider vinegar.
• Microwave the butter for the cakes for about 30 seconds.
• Add butter to the wet ingredients and then add food coloring.
• Stir the ingredients well, making sure that the eggs are thoroughly broken.
• Mix the wet ingredients into the dry ingredients using a hand mixer. Do this until you end up with a fluffy looking batter.
• Divide the batter between the holes in a non-stick muffin top pan. (You may also find this sold as a Whoopie Pie pan.) Spread the mixture in each muffin top mold.
• Bake for 17-18 minutes or until a toothpick comes out dry. You just want to have a slight browning around the edges.
• Remove from the muffin top pan and let cool on a cooling rack for 5 minutes.
• Slice the cakes in half using a bread knife. Bring some additional butter to a boil in a pan.
• Add your muffin tops and fry on each side for about 1-2 minutes. You want to get these browned.
• Let the muffin tops cool while you make the icing.
• In a mixing bowl, combine the butter (for the icing) and cream cheese.
• Powder the erythritol for the icing in a spice grinder. Let settle a few moments before removing the lid.
• Cream the butter and cream cheese together until smooth.
• Add heavy cream to the icing and continue mixing until smooth again.
• Add powdered erythritol and red food coloring, then continue mixing. Continue adding food coloring until desired color is achieved.
• Spread icing between 2 pieces of almond lemon cake like a sandwich. Garnish with lemon zest and pistachios.

Nutrition

Calories: 180kcalProtein: 3.8gFat: 17.5g

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