Imagine a dessert that defies all diet restrictions - a heavenly lemon cream cake that's not only low-carb and gluten-free but tastes so incredible, you won't believe it's actually good for you! This recipe is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or texture. Whether you're following a keto lifestyle, managing gluten sensitivities, or simply craving a tangy-sweet treat, this lemon cream cake will become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 ½ cups almond flour
- ½ cup erythritol
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ cup lemon juice
- 1 tbsp lemon zest
- 1 cup heavy cream
- 2 tbsp powdered erythritol (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, cream together softened butter and erythritol until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until fully incorporated.
- In a separate bowl, combine almond flour and baking powder. Gradually fold the dry ingredients into the wet mixture, stirring carefully to avoid overmixing.
- Slowly add lemon juice to the batter, stirring gently until the mixture is smooth and well combined.
- Pour the batter into the prepared cake pan, spreading evenly with a spatula. Smooth the top to ensure uniform baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly springy to the touch.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip heavy cream with powdered erythritol until stiff peaks form, approximately 3-4 minutes.
- Once the cake is completely cooled, spread the whipped cream frosting evenly over the top and sides of the cake.
- Optional: Garnish with additional lemon zest or thin lemon slices for decoration.
- Refrigerate for at least 1 hour before serving to allow the frosting to set and flavors to meld together.
Tips
- Room Temperature Matters: Ensure all ingredients, especially eggs and butter, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake light and fluffy.
- Check Oven Accuracy: Use an oven thermometer to ensure precise temperature, as almond flour can be sensitive to heat variations.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the whipped cream from melting.
- Zest Like a Pro: Use a fine grater for lemon zest to get maximum flavor without bitter white pith.
- Storage Secret: This cake keeps best when refrigerated and can be enjoyed for 3-4 days when stored in an airtight container.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 8g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 110mg
