[AdSense-A]
I just made these on the fly last night! The crumb on these Mini Lemon Chia Cakes was perfect! I couldn’t believe how moist it was when I had my first bite. And it tastes even better the next morning! They aren’t too lemony, but if you want a strong lemon flavour you can definitely use lemon extract instead of vanilla extract. I would not recommend using more lemon juice.
These turned out with the right sweetness for me, but like many long time ketoers I am more sensitive to sweet-tasting things. If serving to non-keto folk you may want to add another 1/4 to 1/2 cup sweetener so it doesn’t taste bland to them.
Makes 12 Mini Cakes
Per cake: 170 calories / 15F / 5P / 2NC
Ingredients -2 cups almond flour -1/2 cup monkfruit/erythritol granulated sweetener -2 tsp baking powder -2 tbsp chia seeds -1/4 tsp salt -1/4 cup lemon juice -1/4 cup avocado oil -1/2 cup almond milk -2 eggs -1 tsp vanilla or lemon extract (I used vanilla, but if you want a bigger kick of lemon I would recommend lemon!)
[AdSense-B]
-
Preheat oven to 325F and line your muffin tin with paper liners.
-
Add all your dry ingredients to a bowl (almond flour, sweetener, baking powder, chia seeds and salt) and whisk until well combined.
-
Add your wet ingredients (lemon juice, avocado oil, almond milk, eggs and vanilla or lemon extract) and whisk until well incorporated. The mixture will be a little more wet than your traditional cake batter.
-
Distribute evenly amongst the wells of your muffin tins and bake at 325F for 30-35 minutes until tops are firm and a toothpick inserted comes out clean.
