Almond Lemon Sandwich Cakes
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Almond Lemon Sandwich Cakes
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Per cake (with icing) it will be 179.1 Calories, 17.52g Fats, 1.69g Net Carbs, and 3.72g Protein.
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Ingredients
Almond Lemon Cakes
- ¼ cup almond flour
- ¼ cup coconut flour
- ¼ cup butter
- 3 large eggs
- ¼ cup erythritol
- 1 tablespoon lemon juice
- 1 tablespoon coconut milk
- 1 teaspoon cinnamon
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- ¼ teaspoon liquid stevia
- ¼ teaspoon salt
- ~2 teaspoons red food coloring
Sandwich Icing
- ¼ cup powdered erythritol
- 4 ounces cream cheese
- 4 tablespoons butter
- 2 tablespoons heavy cream
- ~1 teaspoon red food coloring
Instructions
- Preheat your oven to 335F.
- Sift and mix coconut flour, almond flour, cinnamon salt, and baking soda.
- Combine eggs, erythritol, vanilla extract, almond extract, lemon juice, melted butter, coconut milk, vinegar, stevia, and food coloring.
- Mix the wet ingredients into the dry ingredients, using a hand mixer until it is fluffy.
- Divide your batter between your a muffin top pan and bake for 17-18 minutes.
- Remove from the oven and let cool on a cooling rack for 10 minutes.
- Slice cakes in half and fry them in butter until crisped.
- Let cool on cooling rack again.
- Mix together butter, cream cheese, heavy cream, and powdered erythritol until fluffy. Add food coloring until color is attained.
- Divide icing in between middle of the cakes and make a sandwich. Garnish with lemon zest and pistachios.
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