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Keto Lemon Cream Cheese Dump Cake
Description: Indulge in the tangy sweetness of this Keto Lemon Cream Cheese Dump Cake. It’s a delightful low-carb dessert that’s easy to make and bursting with lemony flavor. The cream cheese layer adds richness and depth, making every bite a heavenly experience.
ingredients:
°1 box of keto yellow cake mix
°1 package (21 ounces) lemon pie filling
°1 pack (8 oz) soft cream cheese
°1/2 cup (1 stick) melted unsalted butter
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the lemon cake mix, melted butter, water, and lemon juice. Mix until well combined.
- Spread the cake batter evenly into the prepared baking dish.
- In another bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture onto the cake batter.
- Use a knife to swirl the cream cheese mixture into the cake batter.
- Bake in the preheated oven for 25-30 minutes, or until the cake is set and lightly golden on top.
- Remove from the oven and let it cool slightly before serving.
- Garnish with lemon zest, if desired.
- Enjoy your Keto Lemon Cream Cheese Dump Cake!
Nutrition Facts:
- Serving Size: 1 piece
- Calories: 220
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 250mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 5g
Note: Nutritional information is approximate and may vary depending on the ingredients used.
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