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Introduction: A tangy and refreshing cake made with lemon zest and juice, perfect for those following a keto diet.

Prep time: 15 minutes | Cook time: 45 minutes | Serving: 12

Ingredients:

1. 2 cups almond flour

2. 1/2 cup coconut flour

3. 1/2 cup granulated erythritol

4. 1 tsp baking powder

5. 1/2 tsp baking soda

6. 1/2 tsp salt

7. 1/2 cup unsalted butter, softened

8. 4 large eggs

9. 1/2 cup sour cream

10. 1/4 cup fresh lemon juice

11. Zest of 2 lemons

12. 1 tsp vanilla extract

Method of Preparation:

1. Preheat your oven to 350°F and grease a bundt pan.

2. In a large mixing bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.

3. In another mixing bowl, beat the softened butter with an electric mixer until creamy.

4. Add the eggs to the butter one at a time, beating well after each addition.

5. Add the sour cream, lemon juice, lemon zest, and vanilla extract to the butter mixture and mix well.

6. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.

7. Pour the batter into the prepared bundt pan and smooth the top with a spatula.

8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

10. Once the cake is completely cool, dust it with powdered erythritol (optional) and serve.

Nutritional Facts (per serving): Calories: 218 | Fat: 20g | Protein: 6g | Carbs: 6g | Fiber: 3g | Net Carbs: 3g