KETO LEMON SKILLET CAKE

INGREDIENTS:
LEMON CAKE:

• 1 ½ cups of blanched almond flour
• ⅓ cup of coconut flour
• ⅔ cup erythritol low carb  granular sweetener (I used Swerve)
• 2 tsp baking powder
• ⅛  tsp of sea salt
• 3 large eggs, beaten
• ¼ cup butter, melted
• ⅓  cup sour cream
• 2 tbsp lemon juice, I used this
• 1 tsp lemon extract

GLAZE:

• 3 ½  tbsp powdered Swerve confectioner sweetener
• 1 tbsp lemon juice + ½  tsp water only to thin if needed

GARNISH:

• ½ tsp lemon zest, I used a microplane to zest a lemon
  

INSTRUCTIONS:

1. Preheat oven to 350 ℉ (176 ℃). Generously grease or spray with non-stick coconut oil spray a 6 to 8 inch cast iron skillet or round cake pan.
2. In a large mixing bowl combine: 1 ½ cup almond flour, ⅓ coconut flour,  ⅔ cup granular Swerve sweetener, 2 tsp baking powder, and ⅛ tsp sea salt. Stir until combined. Set aside
3. In a separate large mixing bowl combine: 3 eggs, ⅓ cup sour cream, ¼ cup melted butter, 2 tbsp lemon juice, and 1 tsp lemon extract. Whisk together until smooth.
4. Add the wet mixture to the dry mixture and stir until thoroughly combined.
5. Source Blog>>https://beautyandthefoodie.com/keto-lemon-skillet-cake/

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