Keto Citrus Butter Cakes Recipe

Desserts
Gluten Free
Quick Easy
Vegetarian
5/5
(1173 reviews)
Keto Citrus Butter Cakes
Zylo Recipes

Description

These delightful, single-serving citrus butter cakes offer a bright and flavorful experience, perfect for brightening any day or adding a touch of sunshine to a festive occasion. The tender, buttery crumb is achieved through a blend of almond and coconut flours, creating a surprisingly rich and satisfying texture. Eggs and melted butter contribute to the cake's moistness, while the generous infusion of lemon and orange juices awakens the palate with their tangy zest.

The aroma alone is enough to entice, promising a symphony of citrus notes that dance on the tongue. The sweetness is perfectly balanced by the natural acidity of the fruits, preventing the cake from being cloying and ensuring a refreshing finish. These cakes are substantial enough to feel like a treat, yet light enough to leave you feeling energized.

Each cake is finished with a delicate glaze, a shimmering veil of lemon and orange that intensifies the citrusy character. A sprinkle of fresh citrus zest adds a final flourish of color and aroma, elevating the presentation and enhancing the overall sensory experience. The glaze, made with a powdered sweetener, melts seamlessly into the cake, creating a harmonious blend of textures and flavors.

For those who enjoy preparing in advance, these citrus butter cakes can be made ahead of time and frozen for later enjoyment. Simply thaw them before serving and add the glaze for a just-baked experience. Feel free to experiment with other citrus combinations like lime and grapefruit, for unique twists.

These little cakes are a wonderful option for anyone seeking a flavorful and satisfying dessert that is also mindful of ingredients. They are sure to please a crowd or provide a moment of personal indulgence. The combination of textures and flavors is simply irresistible, making these citrus butter cakes a true delight.

Preparation Time

Prep Time
25 min
Cook Time
20 min
Total Time
45 min

Nutrition Information

Per 1 piece serving
C
Calories
318 Kcal

C
Carbs
7 g
Fi
Fiber
2 g
Sugar
1 g

P
Protein
6 g

C
Fats
30 g
Saturated Fats 18 g
Unsaturated Fats 9 g

Cholestrol 167 mg
Sodium 144 mg
Potassium 38 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    1.5 cup
    2.
    Coconut flour
    Coconut flour
    0.25 cup
    3.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1 cup
    4.
    Baking Aids Xanthan Gum
    Baking Aids Xanthan Gum
    1 tsp
    5.
    Baking powder
    Baking powder
    1 tbsp
    6.
    Himalayan Pink Sea Salt
    Himalayan Pink Sea Salt
    0.5 tsp
    7.
    Butter
    Butter
    0.5 cup
    8.
    Raw egg
    Raw egg
    4 large
    9.
    Vanilla extract
    Vanilla extract
    1 tsp
    10.
    Lemon extract
    Lemon extract
    1 tsp
    11.
    Almond milk, plain or original, unsweetened
    Almond milk, plain or original, unsweetened
    1 cup
    12.
    Orange Peel Or Zest Raw
    Orange Peel Or Zest Raw
    1 tbsp
    13.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tbsp
    14.
    Orange juice
    Orange juice
    1 tbsp
    15.
    Lemon juice
    Lemon juice
    1 tbsp
    16.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    1 cup
    17.
    Orange juice
    Orange juice
    1 tbsp
    18.
    Lemon juice
    Lemon juice
    1 tbsp

Instructions

    1.
    Preheat the oven to 350 F. Combine the dry ingredients, including the almond flour, coconut flour, sweetener, xanthan, baking powder, and sea salt. It is easiest to use a whisk for this step.
    2.
    Next, add in the eggs, both extracts, almond milk, both zests, and both juices. Mix well to combine. You can use a wooden spoon or a spatula for this step—Line a 12-count cupcake tin with liners.
    3.
    Use a cookie scoop to portion the batter into each cupcake liner. A cookie scoop will allow for a rounded top on each batter mound for an excellent shape after baking. Bake 20-25 minutes or until a toothpick inserted inside the center of a butter cake comes out clean.
    4.
    While the cupcakes are baking, combine the remaining ingredients and stir with a small spatula. The glaze should be smooth and lump-free. Allow the butter cakes to cool slightly before removing them from the cupcake tin to a cooling rack. Once cooled, drizzle each with the glaze and top with any remaining zest.