Keto Lemon Cakes with Vanilla Cream
Indulging in decadent treats doesn't have to be a guilty pleasure, especially when it comes to healthy desserts for two. Enter the world of low-carb desserts with these luscious Keto lemon cakes paired with a dreamy vanilla cream. This delightful recipe strikes the perfect balance between tangy, lemony goodness and the creamy richness of vanilla—a symphony of flavors designed for your Keto-friendly indulgence.
How to Make It
Step 1
Preheat your oven to 350F/180 C and grease 2 small ramekins. To a bowl, add the almond flour, baking powder, and salt. Whisk to combine and set the bowl aside.
Step 2
To another bowl, add the softened butter, allulose, and vanilla extract. Using a hand mixer, whisk until combined. Add the egg and beat until light and fluffy.
Step 3
Add the ricotta cheese, lemon juice, and lemon zest. Beat until combined. Add the dry mixture and mix to combine.
Step 4
Divide the mixture into 2 ramekins and transfer to the oven. Bake for 15-20 minutes until an inserted toothpick comes out dry. Let them cool for 15 minutes.
Step 5
Meanwhile, prepare the cream. Add the heavy cream and ½ tsp vanilla to a bowl. Beat using a hand mixer until light and fluffy.
Step 6
Before serving, add a dollop of vanilla cream over the cake. Garnish with a dusting of powdered allulose. Serve immediately!
Ingredients
- Almond flour 0.33 cup
- Baking powder 0.5 tsp
- Salt 1 dash
- Melted Butter 2 tbsp
- Granulated Allulose 2 tbsp
- Raw egg 1 large
- Ricotta cheese, whole milk 0.25 cup
- Lemon juice 0.5 tbsp
- Lemon Peel Or Zest Raw 0.5 tsp
- Vanilla extract 0.5 tsp
- Heavy cream 2 tbsp