Keto Lemon Cake (Egg-free, sugar-free, grain-free, dairy-free, GAPS)
Every spring, I get really into making lemon cakes and I want them to be as lemony and tart as possible. I’ve perfected a Keto Lemon Cake that is egg-free, dairy-free, low in carbohydrates, and free of seeds!
Normally I use flax seeds to replace eggs in my baking, but lately, I’ve been experimenting with gelatin eggs with great results.
Gelatin, the secret ingredient
I have been using gelatin for a while to make gummies and thicken soups, so I know how well it gels.
Now I get to tell you how to use gelatin to replace eggs! Gelatin is such a perfect substitution for those of us with egg allergies, especially if you are on an autoimmune protocol and staying away from flax and chia seeds.
So, what is a gelatin egg?
A gelatin egg is simply a mixture of water and grass-fed beef gelatin that is left to “bloom” for a few minutes. Doing this allows the gelatin granules to plump up and prime the gelatin to make the perfect egg substitute.
My favorite beef gelatin comes from the company Vital Proteins.
Their quality is like none other I’ve seen and it is full of amazing health benefits. Vital Proteins Beef Gelatin is also so easy to get. Just click the link and you can get it shipped to you for free! They even offer a great discount if you set up auto-delivery.
More benefits!
Another great benefit to using gelatin eggs, instead of flax or chia seeds eggs, is that if you are looking for a light-colored cake you won’t be let down.
I often use flax seeds in baking, but they do not allow for a light-color cake. Before I get to my Keto Lemon Cake recipe, let me explain how to make a gelatin egg.
How to Make a Gelatin “Egg”
This is a simple process of mixing 1 tablespoon of gelatin into 1/4 cup of room temperature water for each egg.
I have used up to 4 gelatin eggs at once to replace eggs. I even find that they allow the product to rise which I think is amazing as flax eggs don’t really do this.
You do have to let your finished product sit and cool completely before serving as it can have a little bit of a gummy texture when it is warm. I’ve used more than 1/4 cup of water per tablespoon of gelatin for gummies, but it is best to stick to this ratio when baking. I’ve also seen people use less water per egg but I find the product is too dry.
Here is my simple method for making a gelatin egg:
Add water to a small pot on the stove, but don’t turn on the heat yet.
Gently mix in the gelatin and let it “bloom”. It will absorb the water and swell.
After the gelatin is in the water using a whisk to ensure that all the gelatin is wet. Let gelatin sit in the water for 3-5 minutes.
Now turn the heat on low to warm and dissolve the gelatin. Use a whisk to gently stir it until it dissolves completely.
Once the gelatin is completely melted, use it immediately in your recipe.
Replacing eggs in baking can be a daunting task. In fact, just replacing eggs for breakfast is hard for most of us!
However, when embarking on a Paleo autoimmune protocol or dealing with sensitivity/intolerance to eggs, it becomes a must. I often use flax seeds to replace eggs, occasionally chia seeds, and now for those of you staying clear from these seeds too, we have the “gelatin egg”.
I’ve by no means mastered this substitution but I am committed to figuring it out and will update my recipes as I learn more.
I am finding out that some days I am more successful than others, all of the products have tasted great and held together perfectly but sometimes they rise better than others.
Try it out and let me know how it’s working for you!
Lemon Cake (Paleo, Keto, egg free, dairy free, sugar free)
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup coconut flour
- 1/4 cup cassava flour or green banana flour (replace with almond flour for GAPS)
- 1/2 cup Erythritol use 2 tsp. powdered stevia for GAPS
- 1 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 3 Tbsp. lemon zest or 2 zest from 2 lemons
- 3/4 cup water
- 3 Tbsp. gelatin mix together and set aside to bloom for 3-5 minutes
- 1/2 cup coconut oil
- 2/3 cup coconut milk, full-fat
- 1/2 cup lemon juice
Instructions
- Preheat oven to 350⁰ F
- Cut out two circles of parchment paper to fit in the bottom of the 8-inch cake pans.
- Lay the parchment paper into the pans and lightly oil the pans.
- Mix all the dry ingredients into a medium-sized mixing bowl.
- Prepare the gelatin eggs: add the water and gelatin into a small saucepan, making sure the water fully covers the gelatin. Let sit for 3-5 minutes to bloom.
- While you are waiting for the gelatin to bloom, melt the coconut oil in another small saucepan over low heat. Turn off the stove and mix the rest of the wet ingredients with the coconut oil. If the coconut milk does not mix in well, heat it very gently, so it does not cause the coconut oil to harden.
- Now turn the stove on low and warm the gelatin while whisking gently. Keep going until the mixture is smooth and the gelatin is dissolved.
- Add all the ingredients into the medium-sized mixing bowl with the dry ingredients and blend well.
- Spread the batter evenly into the two prepared cake pans and place right into the oven, before the gelatin begins to stiffen.
- Bake for 28-30 minutes, or until the cake is lightly brown and set.
- Remove from the oven and let cool fully for at least 30 minutes before removing it from the pans. Let the layers sit out for another 1-2 hours before using or wrap them in plastic wrap and store in the fridge for up to two days.
Notes
The cake layers are quite fragile when they first come out of the oven, so it is really important to let them cool completely before removing them from the pans. The cake layers can be made ahead and frozen until you are ready to use.
Frosting Use my Lemon Curd recipe Or Whipped Coconut Cream, 1 can coconut cream or 2 cans full-fat coconut milk (chilled overnight) ½ tsp lemon extract or a few drops of lemon essential oil
Nutrition Facts
Calories
230Fat
20Sat. Fat
11Carbs
12Fiber
4Net carbs
8Sugar
3Protein
5Sodium
281Cholesterol
0