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–+ servings

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 minutes
Cook Time 20 minutes
Servings: 6 servings
Ingredients 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

Method
 

  1. 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.
  2. 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.
  3. Transfer pan to the preheated oven and bake until golden and set, about 15 minutes.
  4. Sprinkle with powdered erythritol and extra sliced almonds. Serve directly from the skillet.

Notes

This is essentially a keto Dutch baby style cake. The cast iron skillet holds heat beautifully for an even bake. Nutrition is estimated.

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