Keto Lemon Crumb Cake

Keto, Low Carb, Gluten Free, Grain Free, Nut Free, Sugar Free!!!

Nutrition information will vary depending on what brands of ingredients you use and how thick you cut the slices.  However, here is a general break down of the nutrition info for 10 serving slices from a standard loaf pan:

Per slice:  253 Calories, 22.7g Fat, 4.6g Protein, 6.9g Total Carbs, 4.4g Fiber,  2.5g NET CARBS

This cake is delicious, light and airy (even with all the toppings) and very versatile!  You can skip the lemon zest in the cake batter and leave it plain.  It then becomes a great coffee cake with crumble topping.  Add some sugar free or Lilys Chocolate chips to the plain cake batter and you have choc. chip coffee cake!! YUM!!   Leave off the crumble topping and just glaze the lemon loaf with the icing…. Or go crazy like me and do lemon cake, crumble topping and lemon glaze (That is what the nutritional info is based on).  However, when I went to go glaze the cake my boyfriend informed me that he already had 2 slices!! So it clearly is optional but a really nice touch.  Was I mad that he ate it before I could glaze it? Not at all!!! It’s proof  this recipe is a winner!!   =)

Keto Lemon Crumb Cake by Noreen’s Keto Kitchen! 

Ingredients:

Lemon Cake

• 4 Large Eggs, at room temperature
• 1/2 Cup of Coconut flour
• 1/2 Cup of Swerve/Erythritol/Monkfruit (Low Carb Sweetener)
• 1/2 Cup of Butter, softened to room temperature
• 1/4 Cup of Full Fat Sour Cream
• 1/4 teaspoon of Salt
• 1/2 teaspoon of Baking powder
• 1 teaspoon of  Vanilla extract
• Lemon Zest of 1 Lemon (leave out for a plain coffee cake batter)

Crumble Topping

• 1/3 Cup  of Coconut flour
• 1/3 Cup of Swerve/Erythritol/ Monkfruit
• 1/4 Cup of Butter, softened
• 1 teaspoon of Cinnamon
• 1/4 cup of Walnuts, chopped (optional)

Cream Cheese Glaze:

• 1 oz of Full Fat Cream Cheese, softened
• 2 Tablespoons of Butter, softened
• 2 Tablespoons of Swerve/Erythritol/ Monkfruit
• 1/2 Tablespoon of  Lemon Juice (leave out for plain coffee cake glaze)
• 1 & 1/2 Tablespoons of Half and Half (cream, almond or coconut milk are fine here if not nut free), and maybe a dash more if glaze is too thick 

Instructions:

CAKE LAYER

• Preheat the oven to 350F degrees.
• Line a loaf cake tin with parchment paper.
• In a large bowl, use an electric mixer to cream together the Low Carb Sweetener and butter until soft and creamy, about 2-3 minutes.
• Add the eggs, sour cream and vanilla extract.  Beat on high for at least 2 minutes, we want the eggs to be light and airy.   
• Stir in  the coconut flour, lemon zest, salt, and baking powder.  Mix  until well combined.
• Pour cake batter into parchment lined loaf tin.
• Prepare the crumble topping.

CRUMBLE TOPPING

• Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
• Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
• Sprinkle the crumble topping over the cake mixture.

• Bake for 35-45 minutes until firm and the top is cooked.  A knife inserted into the center should come out mostly clean, if there is a lot of wet batter, then bake another 5 minutes and knife test again.
  *** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***

• Remove from the oven and allow to cool completely.
• Gently pull the cake out of the loaf tin using the sides of the parchment paper, remove parchment paper and place loaf on cooling rack.   
• Time to make the glaze! Put all of the ingredients for the glaze into a small pot and heat on low-medium until the sweetener has dissolved and the cream cheese has completely melted, whisking frequently.  If you find glaze to be too thick add a dash more of half & half.
• My approach to glazing this cake was what I would call the Jackson Pollock , but you can use a piping bag for more precision.  Make sure to spread some of the glaze around the side of the cake too!
• Let the glaze cool and harden and then it’s ready to eat!!
• Serve with a glass of unsweetened almond/coconut milk, tea or coffee. 
• Cover the cake and store in the fridge long term or on the counter top for a day or two. 

***Some Handy Dandy Tips from Noreen’s Keto Kitchen***

Variations:  Not a fan of Lemon? Leave it out for a plain but awesome coffee cake.  Maybe add some sugar free chocolate chips, blueberries or even a little orange zest and cranberries to the cake batter!!! And some orange zest in the glaze?? Now I gotta try that! ( It’s only 0.3 g of net carbs for a teaspoon of orange zest!!!) As you can see the possibilities are endless.

*** I made this recipe in a loaf pan but it could easily be made  into individual muffins***

*** I would NOT recommend using Stevia in this recipe.  I have tried baking with Stevia several times and it just doesn’t deliver like Swerve or Monkfruit, and it tends to have a bit of an aftertaste***

*** If you find that the crumble topping is getting too brown too quickly while baking, you can cover the pan loosely with aluminum foil and that will help slow down the browning***

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics for more details and to purchase directly from Amazon):

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Here’s my recipe in pictures!!!

Pour cake batter into parchment lined loaf tin.

Prepare the crumble topping.

Combine the coconut flour, cinnamon and low carb sweetener in a bowl and mix well.
Add the butter and mix & mash it with a fork, so that the mixture looks like crumbly breadcrumbs.
Sprinkle the crumble topping over the cake mixture.

Bake for 35-45 minutes until firm and the top is cooked.

Time to make the glaze! Put all of the ingredients for the glaze into a small pot and heat on low-medium until the sweetener has dissolved and the cream cheese has completely melted, whisking frequently.  If you find glaze to be too thick add a dash more of half & half.

The glaze ready to top that cake!

My approach to glazing this cake was what I would call the Jackson Pollock , but you can use a piping bag for more precision.   Make sure to spread some of the glaze around the side of the cake too!
Let the glaze cool and harden and then it’s ready to eat!!

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