Keto Lemon Layer Cake with Lemon-Coconut Frosting
You Will Need:
2 - 6" round cake pans
Cake:
4 eggs
1/2 cup keto friendly oil (Avocado, olive ect)
1/2 cup water
1/2 cup sour cream
1 tsp lemon extract
Cream cheese buttercream:
1/2 brick cream cheese softened
1/2 stick softened butter softened
1/2 brick cream cheese softened
1/2 stick softened butter softened
1/2 cup unsweetened shredded coconut
1 cup Keto confectioners such as Swerve
1-2 tablespoons Heavy cream
1 cup Keto confectioners such as Swerve
1-2 tablespoons Heavy cream
1 tsp lemon extract
(Optional: extra unsweetened coconut toasted for topping cake)
Pre heat oven to 350 F
spray pans with a non stick to prevent damage to the cakes.
Combine all ingredients for the cake in a large bowl. mix until thoroughly combined. pour equally into prepared pans. Bake in pre heated oven 35 -40 min
remove from oven and release from pans. cool completely.
Make your buttercream by whipping all ingredients together with an electric mixer until light and fluffy.
Slice the cakes into four equal parts. layer the buttercream between layers making sure to leave enough to frost the cake.
Top with optional toasted coconut.
Enjoy!
