Let us repeat that for you, KETO LEMON ALMOND BREAKFAST CAKE. I know everyone out there is missing Sunday brunch. We are too, but even if we were allowed to venture to the outside world for brunch, there aren’t many options that will keep you aligned with your keto goals. This keto breakfast cake is the stay-at-home brunch recipe of your dreams. Easy to make, delicious, fluffy, and most importantly- KETO!
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Instructions
Heat oven to 400 degrees. In a bowl, combine eggs, Swerve, salt, almond flour, cream, sliced almonds, lemon zest, and juice.
Melt butter in an 8-inch ovenproof skillet over low heat (I used my 8-inch cast iron) when the foam has subsided, add the almond mixture to the pan, tilting pan to distribute batter evenly. Continue to cook tart on the stovetop until edges just begin to set, then put the pan in the oven and finish cooking, about 15 minutes longer.
Sprinkle with powdered sugar and sliced almonds. Serve and ENJOY!