You can not fail to try this wonderful recipe for low carb lemon cake, with a creamy filling that has a sour touch that is all good…
For a few months I have been supporting an agroecology project, in which I pay a monthly fee and seek 3 kilos of totally varied organic food every week.
One of the most important learnings in these months supporting this project is that when you receive what is being planted at the time, the game turns: it is nature who starts to choose the menu and not you.
Not long ago I created this creamy blackberry cake and I fell madly in love, it was delicious…
In one of the last baskets came 6 lemons, which I usually use only when I make fish. As there was no low carb lemon cake recipe on the website, I grabbed the opportunity to adapt the blackberry cake to a version with lemon.
In addition to this sensational lemon cake that I have already made and repeated, if you like a dessert with a sour touch you will love this low carb passion fruit cheesecake, which also only became a reality because I had 4 huge passion fruit that came in the basket to enjoy… I love the creativity that this brings!
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Without further ado, let’s go to the recipe!
Low Carb Lemon Cake Recipe
- 2 tablespoons of melted butter
- ½ cup of sweetener
- 1 and ⅓ cup almond flour
- 1 tablespoon of clear coconut flour
- 3 eggs
- 3 tablespoons of lemon juice (I used tahiti)
- 1 tablespoon of baking powder
- Lemon zest to taste
- Sugar-free grated dry coconut for sprinkling
- 1 jar of traditional cream cheese 150 gr
- 1 this
- ½ cup of lemon juice
- Sweetener at will
- Lemon zest to taste
Step by step
Start by preparing the creamy filling in a bowl. Beat with fouet or mixer 150 grams of traditional cream cheese, lemon juice and sweetener to taste. Reserve.
Now the dough: beat until the eggs, the melted butter and the sweetener are well incorporated. Add the lemon juice and incorporate.
Gradually add the almond flour and then the coconut flour and finally the baking powder.
Grease a refractory (I used a 25 cm diameter round) and line the bottom with approximately 80% of the dough.
Distribute the creamy lemon filling and then finish with the remaining 20% of the dough in small spoonfuls over the filling.
Sprinkle with sugar-free grated dry coconut and lemon zest.
Bake in the preheated oven for 25 minutes or until it begins to brown on top.
It is wonderful accompanied by a huge cup of good tea!
See also this recipe low carb lemon cheesecake
What other flours can I use in low carb lemon cake?
A lot of people think that almonds are the best flour and they taste really good, but I particularly think that peanuts and cashews also beat a cake and substitute very well in texture.
As for coconut flour, you can exchange it for psyllium or more almond flour.
Come see here one complete guide to low carb flours
How much can I eat of the low carb lemon cake?
In low carb there is no recommended amount for each recipe or food, but a daily quota of total carbohydrates in grams, keeping the quota you will have a result.
I don’t know how much carbohydrate you give for each serving, you can simulate that with the adjustments you make to the recipe using a free carbohydrate counting tool like FatSecret.
I haven’t counted carbs since my second or third week of low carb several years ago, just like the same things until satiety with full autonomy.
Here in this article explain how to count carbohydrates in the diet
Did you like the recipe? Leave it in the comments!