Low Carb Lemon Cake Slice

Bright, zesty, and irresistibly moist, this Low Carb Lemon Cake Slice is a guilt-free dessert that's perfect for lemon lovers on a keto or low-carb diet. Made with almond and coconut flours, this recipe skips the sugar in favor of granulated erythritol, ensuring a delectable treat that's light on carbs but big on flavor. Bursting with fresh lemon juice and fragrant zest, each slice delivers a tangy, refreshing bite that's beautifully complemented by the creamy richness of heavy cream and butter. Simple to whip up in just 15 minutes of prep time, this gluten-free dessert bakes to golden perfection in under 35 minutes. Whether you're hosting a brunch, looking for a midweek sweet fix, or serving it as a luscious after-dinner treat, this low-carb lemon cake is sure to become a household favorite. For an added touch, sprinkle some powdered erythritol over the slices before serving!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 10

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 0.75 cup granulated erythritol
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 0.5 cup unsalted butter
• 4 large eggs
• 0.25 cup lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 0.5 cup heavy cream

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper or spray with non-stick cooking spray.

Step 2

In a medium mixing bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Whisk together until well combined and set aside.

Step 3

In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy, about 2-3 minutes.

Step 4

Add the large eggs, one at a time, beating well after each addition until fully incorporated.

Step 5

Mix in the lemon juice, lemon zest, and vanilla extract.

Step 6

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.

Step 7

Gently fold in the heavy cream using a spatula, ensuring the batter is smooth and well combined.

Step 8

Pour the batter into the prepared baking pan and spread evenly with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Step 11

Once cooled, cut the lemon cake into slices and serve. Optional: Dust with a bit of powdered erythritol before serving for extra sweetness.

Nutrition Facts

Serving size	(826.3g)

Amount per serving	% Daily Value*
Calories	2357.9

Total Fat 208.6g	0%
Saturated Fat 69.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 988mg	0%
Sodium 1399.6mg	0%
Total Carbohydrate 223.1g	0%
Dietary Fiber 34.0g	0%
Total Sugars 11.6g
Protein 71.6g	0%

Vitamin D 160IU	0%
Calcium 561.0mg	0%
Iron 12.5mg	0%
Potassium 569.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 9.4%

Carbs: 29.2%