Low Carb Lemon Cake

Yuminess!! This cake is simply delicious and rich of good fats that make our life better and healthier, yay!! It is also gluten-free! ;)

The only thing that you need to make this cake work is a mixer, otherwise it will hard. Besides that, easy peasy! ;)

Let's do it?


For the cake:

1 + 1/4 cup of almond flour

4 eggs

4 tablespoons butter in room temperature

1/2 cup cream cheese (choose a good and clean one)

1/2 cup stevia or monk fruit

1 lemon (juice and zest)

1 teaspoon vanilla extract

1 tablespoon baking powder

Dash of pink Himalayan salt

For the frosting:

2 lemons (juice and zest)

2 teaspoons stevia or monk fruit

Vanillha extract

1/2 cup sour cream or coconut cream

For the jam topping:

1/2 cup raspeberries 

1 teaspoon lemon juice

1 tablespoon stevia or monk fruit

1 tablespoon water

How to make:

Pre-heat the oven to 400 F.

Separate de egg whites from the yolks and by using a mixer, mix the egg whites until firm. Remove from the mixer and set aside. 

Then, using the mixer again, mix butter and stevia or monk fruit until smooth. Then add the yolks, one at a time. Then add the rest of the ingredients for cake, except the baking powder and the egg whites. After mixng well, turn the mixer off and then add the baking powder and the egg whites and mix gently using a spoon.

Transfer the dough to a cake plate greased with butter and bake for about 40 minutes.

While baking, make the jam by mixing all the ingredients for it in a saucepan and cook in low heat until it gets a jam consistency.

And then prepare the frosting, by adding the ingredients in a saucepan and cook in a low heat until it gets creamy.

When the cake is ready, wait until it cools off and then add a layer of the frosting on the top and arounf the cake and on the top the jam. I also used almonds as topping along with the jam. Yum!!

#sweet #glutenfree #lowcarb

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