Keto Lemon Cream Cake (Edit recipe)

Lemon Cake

1. Preheat the oven to 325F and grease 2 round metal 8-inch cake pans. Line with parchment and grease the parchment.
2. In a medium bowl, whisk together the almond flour, protein powder, baking powder, and salt.
3. In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg whites and vanilla until well combined.
4. Beat the almond flour mixture into the butter mixture in two additions, alternating with ¼ cup water. If the batter is very thick, beat in the additional water.
5. Divide between the prepared cake pans and spread to the edges. Smooth the tops and bake 20 to 25 minutes, until golden brown and the tops are firm to the touch.
6. Remove and let cool completely in the pans.

Lemon Cream Filling

1. Beat the cream cheese in a medium bowl until smooth. Beat in ½ cup of the powdered sweetener, the lemon zest, and the lemon juice and until well combined.
2. In another bowl beat the cream with the remaining sweetener until it holds stiff peaks. Gently fold the whipped cream into cream cheese mixture until well combined.

Crumb Garnish

1. In a medium bowl, whisk together the almond flour, sweetener, and lemon zest. Add the melted butter and toss until the mixture resembles coarse crumbs.

To Assemble

1. Place 1 layer of cake on a serving platter. Set aside ½ cup of the cream filling and spread the remaining filling over the cake.
2. Top the filling with the second cake layer, then spread the ½ cup of reserved cream filling over the sides of the cake.
3. Using your hands, gently press the crumb garnish over the sides of the cake. Dust the top of the cake with powdered sweetener and refrigerate 1 hour to firm up.