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+ servings
slice of lemon cake on a plate with lemon and lemon zester
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4.93 from 53 votes

The Lemoniest Low Carb Cake

This Lemoniest Low Carb Cake is moist, tangy and super easy to make.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Canadian, Mediterranean
Diet: Diabetic, Gluten Free
Servings: 8 people
Calories: 98kcal
Author: Oscar
Cost: $5

Ingredients

Cake Topping

Instructions

  • Preheat oven to 350°F
  • In a large bowl cream together the butter and the erythritol until fluffy, about 1 minute. Add the remaining ingredients except the lemon juice and zest. Combine with a hand mixer until well incorporated for another minute. Scraping down sides of bowl when needed.
  • In the same bowl zest the lemon and then squeeze out the juice. Mix with a rubber spatula and then use the hand mixer to combine for a minute.
  • Generously grease a 8-9 inch cake pan with butter and then transfer the batter to the pan. Spread evenly.
  • Bake at 350°F for 35 minutes or until top of cake is lightly golden and a toothpick in the centre comes out clean.
  • Remove cake from oven and allow to cool completely in the pan. Once cooled carefully remove from pan by flipping it onto a flat surface like a cake plate or cutting board.

Cake Topping

  • Dust the top of the cake with the powdered erythritol and sprinkle with lemon zest
  • (Refer to the detailed video instructions below if further clarification is needed)

Video

Notes

Top tip: generously grease the baking pan and allow the low carb lemon cake to completely cool in the pan before removing, otherwise it could break.

Nutrition

Serving: 1slice | Calories: 98kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Fiber: 0g | Sugar: 0g