This low carb lemon cake recipe is perfect for your next celebration!
The spring holidays may be closing in on us, but my lemon tree is still overflowing with lemons and that always calls for something delicious!
I’ve been trying to figure out what to make for Easter and Mother’s Day, since I’m pretty sure I’ll be hosting both at my house this year. I needed a dessert that would be low carb but would still appeal to those folks who will be eating with me, but don’t eat low carb. And, I mean really… can you ever go wrong with lemon flavored anything? Everyone loves lemon! Am I right?
I also wanted something that wasn’t sickeningly sweet. The more I eat low carb, the less I need anything sweet at all, much less a super sweet dessert. So for the cake recipe, I keep the sweetness a bit on the low side but made sure that you could adjust to your liking with the glaze.
You can either drizzle a bit of glaze over each piece as you serve it, or you can slather it on the entire cake before cutting it. So the level of sweetness is totally adjustable to your liking. The more glaze you use, the sweeter this will be.
The lemon slices are simply for presentation. You don’t have to add them if you prefer not to. This would be really great with a bit of whipped cream as well. But I was out of coconut milk and I wanted to keep this dairy free. Hence, the use of the glaze.
So as you can see, this is a pretty versatile cake. Serve it the way you like best!
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB LEMON CAKE RECIPE:
Lemon desserts are typically appropriate for just about any celebrations, and this lemon cake does not disappoint.
- 1/4 cup butter (or butter substitute)
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup xylitol (or other low carb granular sweetener)
- 1 tsp. pure vanilla extract
- 4 large eggs
- 2 tbps. lemon zest
- 2 tbsp. lemon juice
- 2 tsp. lemon extract
- 1/2 cup almond milk (unsweetened)
- 1/2 tsp. xanthan gum (for texture)
- 1 tsp. baking powder
- 1/8 tsp. pure liquid stevia
- 1 medium lemon sliced for decoration
- 3 tbsp. lemon juice
- 4 tbsp. xylitol (or other granular low carb sweetener - erythritol won't work here)
- 2 tsp. arrowroot powder
- 1 tbsp. almond milk (unsweetened)
Preheat oven to 350 F.
Mix all the cake ingredient together in a large mixing bowl. Either use a wooden spoon or use an electric mixer on low.
Pour into an 8 inch, buttered cake pan.
Bake for 45-50 minutes, or until the top of the cake has a nice golden color to it.
Remove from oven and allow to fully cool in the pan.
Turn it out onto a cutting board.
If you want to serve this cake decorated with lemons, you'll have to cut the top of the cake off that rose into a dome shape so it will sit flat, then turn the cake over and decorate the bottom of the cake as if it's the top.
If you don't care about serving the cake with the lemon slices, you can simply make the glaze and pour that over the top.
Slice and serve.
NOTE: This cake is best served at room temperature.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.