Servings: 10

Cake Mixture: subheading: Cake Mixture:
100 g Self Raising Flour 100 g Self Raising Flour
125 g Almond Flour 125 g Almond Flour
60 g Oat Fibre - (Can Sub for Coconut flour) 60 g Oat Fibre - (Can Sub for Coconut flour)
1½ tsp Baking Powder 1½ tsp Baking Powder
1 tbsp lemon zest 1 tbsp lemon zest
1/2 tsp salt ½ tsp salt
60g Butter (Melted) 60g Butter (Melted)
½ cup (60 grams) Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit ½ cup (60 grams) Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit
2 large eggs, room temperature (Whisked) 2 large eggs, room temperature (Whisked)
1 tsp vanilla essence 1 tsp vanilla essence
2 tbsp lemon juice 2 tbsp lemon juice
½ cup (118 ml) buttermilk (Homemade less carbs, see buttermilk recipe below) ½ cup (118 ml) buttermilk (Homemade less carbs, see buttermilk recipe below)
½ cup (60 grams) Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ ) ½ cup (60 grams) Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
 
Keto Buttermilk: subheading: Keto Buttermilk:
118ml Milk 118ml Milk
2 tbsp lemon juice 2 tbsp lemon juice
 
Lemon Buttercream: subheading: Lemon Buttercream:
200 g Butter 200 g Butter
4 tbsp Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit 4 tbsp Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit
2 tbsp cream 2 tbsp cream
2 tsp lemon essence 2 tsp lemon essence
2 tsp White Food Colour (Optional) 2 tsp White Food Colour (Optional)

Prep: subheading: Prep:
Line a small loaf tin with baking paper.
Make your Butter milk before starting the cake mixture.
How to make the buttermilk.
Put the 118ml Milk in a large cup and add the 2 tbsp lemon juice, mix with spoon and set aside for
the milk to curdle, creating buttermilk, takes about 10 minutes. Start making the cake in the meantime.
Making the Cake mix: subheading: Making the Cake mix:
In a large mixing bowl, add the 100 g Self Raising Flour, 125 g Almond Flour, 60 g Oat Fibre, 1½ tsp Baking Powder, 1 tbsp lemon zest, ½ tsp salt, 60g Butter, ½ cup (60 grams) Erythritol with Stevia powdered,
2 large eggs, 1 tsp vanilla essence, 2 tbsp lemon juice, ½ cup (118 ml) buttermilk and mix all the ingredients up well with a beater until nice and smooth fully combined for about 3 to 5 minutes.
Then pour in the ½ cup (60 grams) Keto Dark Chocolate Chips and fold in using a spatula, then pour the mixture into the prepared loaf tin.
Baking time: subheading: Baking time:
Preheat oven to 170 C degrees for 5 minutes.
Bake for 38 to 42 minutes, Check it's cooked by using a toothpick into the center of the cake, to make sure it is cooked, it should come out without wet batter clinging to it.
Cool the cake on a wire rack.
Making the Lemon Buttercream: subheading: Making the Lemon Buttercream:
Add to a bowl the 200 g unsalted butter, 2 tbsp Full Cream, 4 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp lemon essence.
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute, With a handheld beater or bench mixer fitted with a paddle, beat the butter on medium speed until creamy - about 2 minutes.
Using a spatula or decoration knife, spread the lemon Buttercream on top and smooth it out to you are happy with it.
Place in the fridge for the buttercream to set for 1 hour, once set, serve and enjoy.
Place the rest of cake in a sealed container.

This is only 10.4g Net Carbs Per Serving.  This is only 10.4g Net Carbs Per Serving.
1 small loaf tin is needed for this recipe.  1 small loaf tin is needed for this recipe.
These were created on 21/04/2023  These were created on 21/04/2023
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves