I wanted a light lemon cake and 1.7 net carbs per large slight is light enough for me! This recipe certainly met my needs. It was very easy to make as you just add ingredients into a food processor as outlined in the recipe and I found it very accurate. It has to be whisked up strongly to make sure it’s light. I wanted it to be ultra lemon flavour so I decided to make some lemon syrup and drizzle over the cooked cake. I put the juice of two lemons in a pan with two tablespoons of erythritol, bring it to the boil and watch until it thickens slightly. I then used a skewer to make small holes in the cake, spooned the syrup over the top of the cake and left it to cool. Cut into eight pieces or 16 if you want smaller slices. It was easy to get out of the dish. This is a truly delicious cake and not too sweet. I’m going to make it again with less lemon but with raspberries added and unsweetened desiccated coconut sprinkled on top. Try it and enjoy!
Prep Time: 5 mins | Cook Time: 35 mins | Servings: 8
Nutrition (per bar): Calories: 336 | Total Carbs: 3.6g | Net Carbs: 1.7g | Protein: 10.4g | Fat: 30.8g | Saturated Fat: 11.8g | Fibre: 1.9g | Sugar: 2.6g
- 4 large eggs
- ½ cup / 120g sour cream (I used lactose-free single cream)
- ½ cup / 120g butter, softened (I used lactose-free butter)
- ¼ cup / 4 tbsp lemon juice
- zest of 1 lemon
- 2 cup / 200g almond flour or ground almonds
- 2 tsp baking powder (I used gluten-free baking powder)
- ⅓ cup / 40g powdered erythritol (I didn’t have any powdered erythritol so I decided to make an erythritol/lemon juice syrup).
- Preheat the oven to 175 Celsius / 350 Fahrenheit. Grease a oven-proof dish or baking tray with butter / grease-proof paper.
- Beat the eggs until frothy.
- Next, add the sour cream and softened butter and blend using a food processor or electric mixer until combined.
- To the mixture, add the lemon juice, grated lemon zest and powdered erythritol. Blend until well combined.
- Lastly, add the almond flour and baking powder and mix until the batter is smooth.
- Pour the mixture into the prepared dish / baking tray.
- Bake in the oven for 35-40 minutes, or until the top is lightly browned and a knife inserted comes out clean.
- Once baked allow to cool completely before cutting or removing from the pan. Almond flour cakes are fragile when hot, but they firm up as they cool down.
- Once cooled, dust the cake with powdered erythritol.
- Slice, serve, and enjoy!!
- Note: The cake can be stored in the fridge in an air-tight container, for up to 1 week.