Low Carb Lemon Cake

5 from 2 votes

Lemon desserts are typically appropriate for just about any celebrations, and this lemon cake does not disappoint.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 235kcal

Author: Bailey

CAKE
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
GLAZE:
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.