Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened (room temperature is essential)
  • 4 Large Eggs, room temperature
  • 1/4 cup Heavy Cream (Double Cream), room temperature
  • 2 tsp Vanilla Extract
  • 1 Tbsp Fresh Lemon Zest (optional, but recommended)
  • 1 cup + 2 Tbsp Granulated/Powdered Keto Sweetener (sifted)
  • 2 cups Finely Blanched Almond Flour
  • 1/4 cup Coconut Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Powdered Keto Sweetener (for optional glaze)
  • 2-3 Tbsp Lemon Juice or Water (for optional glaze)

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the sifted almond flour, coconut flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sweetener: In the bowl of a stand mixer (or using a handheld mixer), beat the softened butter on medium-high speed for 2 minutes until pale. Gradually add the keto sweetener and continue beating for 5–7 minutes until the mixture is light, fluffy, and significantly increased in volume. This step is crucial for texture.
  4. Add Eggs: Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl frequently. Mix until just combined.
  5. Flavour Base: Mix in the vanilla extract and lemon zest (if using).
  6. Alternate Wet and Dry: Reduce the mixer speed to low. Add half of the dry ingredient mixture, mixing until barely combined. Pour in the heavy cream and mix briefly. Add the remaining dry mixture and mix only until no streaks of flour remain. Do not overmix.
  7. Transfer and Bake: Scrape the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55–65 minutes. If the top begins to brown too quickly, loosely tent the pan with foil after about 40 minutes.
  9. Check Doneness: The cake is done when a skewer inserted into the centre comes out clean, or when the internal temperature reaches 200°F (93°C).
  10. Cool: Remove the pan from the oven and allow it to cool in the pan for 15 minutes. Use the parchment sling to lift the cake out onto a wire rack. Cool completely before slicing (at least one hour).
  11. Whisk Glaze (Optional): While the cake is cooling, whisk the powdered keto sweetener and lemon juice/water together until smooth.
  12. Drizzle: Once the cake is completely cool, drizzle the glaze over the top and allow it to set for 15 minutes before serving.