Description
A delicious no-bake keto-style Italian lemon biscuit cake that is perfect for dessert lovers looking for a low-carb treat.
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1/2 cup powdered erythritol (or your preferred keto sweetener)
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 1 teaspoon gelatin (optional, for firmer texture)
- 1 tablespoon water (if using gelatin)
Instructions
- In a large mixing bowl, combine almond flour, shredded coconut, powdered erythritol, melted butter, vanilla extract, and salt. Mix until well combined and crumbly.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup or your hands to pack it tightly. Set aside.
- In a separate bowl, combine lemon juice and lemon zest. If using gelatin, sprinkle it over the tablespoon of water in a small bowl and let it bloom for about 5 minutes, then heat gently until dissolved. Add this to the lemon mixture.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the lemon mixture into the whipped cream until fully incorporated.
- Pour the lemon cream mixture over the crust in the springform pan, spreading it evenly.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours or until set. For best results, chill overnight.
- Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Notes
- For a berry twist, add a layer of fresh raspberries or blueberries on top of the lemon cream before chilling.
- Substitute lime juice and zest for a lime-flavored version of this cake.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg