Featuring fresh, zesty, and sweet flavor, this low-carb drizzle cake is ideal for your keto diet. The original drizzle cake is thought to have been first made by Evelyn Rose in 1967 although made popular in the 60s by Mary Berry, a well known British cookery expert and author.
It is traditionally made with refined wheat flour, sugar and lemon and drizzled with sweet lemon icing. Obviously no good for a keto diet!
It is often made in the form of a traybake and served with afternoon tea. The cake is made airy and fluffy rather like angel cake and similar to a pound cake.
To make this cake low carb, Nicole of Family and Glamour has created this gluten and dairy free version using coconut flour, zero carb sweeteners, coconut cream, and other low carb ingredients.
Related reading: 4 Best Natural Low Carb Sweeteners
Related reading: Artificial Sweeteners on Keto? Good or Bad?
As for the drizzle, it’s made with powdered sweetener, lime juice, and lime zest.
Coconut flour is often used in keto and low carb cakes. It’s a delicious low carb flour which contains only 8 grams of net carbs per 1/4 cup and contains about 5 times more fiber than regular wheat flour.
Related reading: 3 Best Low Carb Flour Alternatives
Although it has nut in the name the coconut is not a true nut so it’s ideal if you don’t tolerate almond flour. It’s cheaper too! It’s quite absorbant so you can’t just substitute for other flours one to one. Recipes need more liquid because of the absorbancy factor.
Other low carb and keto cakes you may like to try are these:
Drizzle Cake with Lime
- ¾ cup coconut flour (90 grams)
- 2 tsp baking powder
- ⅔ cup erythritol, ½ cup monk fruit, ¾ cup allulose
- 1 cup coconut cream (250 grams)
- 2 organic limes (reserve the juice for drizzle)
- 4 large organic/pastured eggs
- 2 tsp natural vanilla extract
- zest of one organic lime
- zest of one organic lime
- ½ cup lime juice (or juice of two organic limes)
- 1 cup powdered zero carb sweetener of your choice
1. Preheat the oven to 375°F (180° C).
2. Line a regular 8.5″/21cm loaf pan with non-bleached parchment paper.
3. Whisk the the eggs, coconut cream, sugar, and vanilla on medium speed in a mixing bowl until all ingredients are incorporated well, and you see small bubbles start to form.
4. Seive in the coconut flour and baking powder to avoid lumps and mix in well until the mixture becomes thick. Scrape down sides of bowl from time to time.
5. Spoon the mixture into the prepared loaf pan and smooth the top. Bake for 25 to 30 min or until a toothpick comes out clean when you prick with a toothpick in the middle, and the top appears golden brown color.
6. Leave the cake to cool for no longer than 10 minutes before putting on the icing.
1. Once the cake is starting to cool off, make the drizzle. Add powdered zero carb sweetener to a small bowl. Squeeze the limes and add the juice to to the sweetener. Stir well until the glaze becomes slightly thick but is still runny enough to drizzle.
2. Pour the drizzle into the cake while it’s still warm. Top with grated lime and leave it to cool before you slice the cake.
Check out this video on how to prepare the Drizzle Cake with Lime.