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Lemon Coffee Cake (Keto, Low Carb, Dairy Free)



2 cups almond flour

1 cup coconut flour

2 tablespoons baking powder

1/2 cup granulated sugar substitute of your choice (I used Pyure)

zest of 1 lemon

1 cup mayo

4 whole eggs, whisked

1 tablespoon lemon extract

Crumble topping:

1-1/4 cup almond flour

1/4 cup melted coconut manna (or dairy free butter sub)

1/4 cup granulated sugar substituent of your choice (I used Pyure)

2 teaspoon lemon extract


Preheat oven to 350 degrees Fahrenheit.

Mix all dry ingredients together for cake, Ad din the eggs, mayo, lemon zest, and extract. Mix well.

Pour into a well greased 6" spring form pan.

Mix the crumble ingredients together until they begin to "clump". Spread evenly over the top of the cake.

Bake for 35 minutes, or until toothpick inserted comes out clean.

Enjoy with some dairy free lemon curd, recipe found HERE

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