250g almond flour
100g coconut flour
1 tsp baking powder + baking soda
1/2 tsp salt
250g unsalted butter
200g keto-friendly sweetener
4 large eggs
Vanilla extract
100ml unsweetened almond milk
100ml heavy cream
200g cream cheese, softened
150g powdered erythritol
Prepare by preheating the oven to 180°C (350°F) and line the cake tins with parchment paper.
Whisk 250g almond flour, 100g coconut flour, 1tsp baking powder, ½ tsp baking soda and ½ tsp salt in a bowl.
Cream the butter with a keto-friendly sweetener. Beat in 4 large eggs one by one followed by tsp vanilla extract and lemon zest.
Combine wet and dry mixture along with unsweetened almond milk and heavy cream.
Pour the mixture into cake tins and bake for 20-30 minutes until done. Transfer to wire rack and let cool.
Create frosting by beating 200g softened cream cheese and 100g softened butter. Gradually add sweetener and beat to a fluffy mixture and add vanilla and 2-3 tbsp heavy cream.
Assemble the cake with frosting, chill in the fridge, serve and enjoy.