Keto Lemon Almond Breakfast Cake

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Keto Lemon Almond Breakfast Cake

A bright, fluffy almond flour skillet cake started on the stovetop and finished in the oven. Lemon zest, sliced almonds, and a dusting of powdered Swerve make this the perfect stay-in Sunday brunch centerpiece.

Print Recipe

Prep Time 10

Cook Time 20

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

4 eggs
100 g erythritol 1/2 cup, Swerve or equivalent
pinch of salt
48 g almond flour 1/2 cup
120 ml heavy cream 1/2 cup
60 g sliced almonds 1/2 cup, plus more for garnish
1 lemon, zested and juiced
2 tbsp butter
powdered erythritol for garnish confectioners Swerve

Equipment

1 Cast iron skillet

Method

Heat oven to 400°F. In a bowl, combine eggs, erythritol, salt, almond flour, heavy cream, sliced almonds, lemon zest, and lemon juice. Mix until well combined.
Melt butter in an 8-inch ovenproof skillet (cast iron works great) over low heat. Once foam subsides, pour in the almond mixture and tilt the pan to distribute batter evenly. Cook on the stovetop until the edges just begin to set, about 3 minutes.
Transfer pan to the preheated oven and bake until golden and set, about 15 minutes.
Sprinkle with powdered erythritol and extra sliced almonds. Serve directly from the skillet.