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!)
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.