Lemon Cake - Low Carb
Prep time
Cook time
Total time
A low carb version of a lemon loaf cake with zesty flavor and creamy texture.
Recipe type: Dessert
Serves: 8
  • ½ cup unsalted butter, at room temperature
  • 1¼ cups sweetener
  • 2 eggs
  • 3 tablespoons grated lemon zest
  • 1¾ cups almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup full fat greek yogurt (Fage)
  • 1 teaspoon vanilla extract
  • Topping
  • 2 tablespoons full fat greek yogurt (Fage)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sweetener
  1. Preheat oven to 350. Grease (8" x 4" x 2") loaf pans.
  2. Cream butter and sweetener in a medium bowl using an electric mixer until light and fluffy. One at a time, add the eggs and then lemon zest.
  3. Sift together flour, baking powder and salt in a bowl. Then combine flour mixture with lemon juice, yogurt, and vanilla. Bake for 35-40 minutes, or until cake tester comes out clean. Let cool for 15 minutes then remove from pan.
  4. For the topping, combine all ingredients until mixed well. Pour over the top of the cake and alow the glaze to fall down the sides naturally.
Serving size: 1 Slice (Total recipe makes 8 servings)
Protein 7.00g, Cals 150, Carbs 6.75g, Fiber 2.25g, Sugar Alcohol 0.00g — NET CARBS: 4.50g
Recipe by The Low Carb Diet at https://the-lowcarb-diet.com/low-carb-lemon-cake/