Low Carb Lemon Cake
This tangy lemon cake is made with freshly squeezed lemon zest, lemon juice, and full fat greek yogurt. I decided to incorporate two of those into the delicious glaze. Considering the family’s love for lemons, this was a complete hit!
I know everyone was spectacle of trying a “healthy” and “low carb” lemon cake, but after the first bite, they couldn’t stop! This loaf is bursting with juicy lemon-y flavor, and melt-in-your-mouth goodness.
I promise you that after the first bite, you’ll find out whether you have any self discipline, or not in my case.
Make it at home
- Lemon Juicer – Aluminum Lemon Squeezer
(LOVE IT!) - Lemon Zester – OXO Good Grips Zester (Essential!)
- Almond Flour – Bob’s Red Mill Almond Flour
(LOVE IT!)
(Essential!)
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.
Author: Andres Regalado
Recipe type: Dessert
Serves: 8
Ingredients
- 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
Instructions
- Preheat oven to 350. Grease (8" x 4" x 2") loaf pans.
- 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.
- 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.
- 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.
Notes
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
Protein 7.00g, Cals 150, Carbs 6.75g, Fiber 2.25g, Sugar Alcohol 0.00g — NET CARBS: 4.50g
You need to change the recipe to “almond flour”, rather than just “flour”.
Wheat flour is NOT low carb, and the shopping list above says almond flour, so . . .
NOW it sounds incredible!
Making this next week. Have to make chocolate cake this week. Mom’s birthday.
Hope you enjoy it! 🙂
Could you use sour cream in place of the yogurt ? I don’t have any yogurt .
Absolutely, Rochelle. Substitute an equal amount of sour cream for the yogurt.
Yumm. That looks delicious. I love lemony things. Thank you. I’m going to follow your website. You must be a great cook.
It was delicious! Let me know if you give the recipe a try, Julie.
OMGOODNESS!!!! This is soooo delicious! My family LOVED it and they couldn’t believe it’s low carb. I added some cut up some fresh strawberries to put on top. I looking forward to trying some more of your desserts. Thanks for sharing!
I’m really glad you and your family enjoyed the recipe! This one is certainly one of my favorites 🙂
I made this cake three times and it came out wet everytime. Too much liquid or not enough flour? Did anyone make this successfully?
Not sure what could be going wrong. Are you melting the butter or not using a thick full fat yogurt? Considering the recipe has worked great for me every time I’ve tried it, I find it difficult to know where the issue lies. My only suggestion is to try adding an extra 1/4-1/2 cup of almond flour. I hope that helps, Suzanne.
Followed the recipe exactly everytime. Did NOT melt the butter. I will attempt it one more time as it sounds great.
I bought Stevia in the raw sweetener. What sweetener are you using? Would you suggest I use the same measurement? Excited to make your recipe. Bought the ingredients and anxious to make it!
Connie, please forgive the delay in response to your question. Andres uses and recommends Swerve Sweetener
I would like to try this- what sweetener do you use? Splenda?
I have been using Stevia- 1 1/4 cups would be excessive!!!!
What type of sweetener did you use ? I have been using a stevia blend and wanted to know to help adjust accordingly. Thanks !
Thanks for your question! Andres uses and recommends Swerve sweetener.
I love anything with lemon! This looks great! What sweetener do you use?
Andres uses and recommends Swerve sweetener.
I am so going to make this into a low carb sugar free vegan version…. OMG can’t wait. Thanks you for inspiration beautiful. xx
Thank you, Maria. We’d love to hear how your vegan version works out!
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