Lemon Cake- Low Carb – Healthy Recipe
You must try this low carb lemon cake recipe if you crave sweet lemon snacks! This cake is the perfect sugar free snack when you’re craving sweet foods. The recipe is sugar free and grain free for those looking for a gluten free lemon cake recipe. By removing the grains from the recipe, this cake is a perfect alternative for an easy sugarless flourless cake. I’ve used almond flour as a base so you can include this cake in a paleo diet as well.
This lemon cake is high protein, low carb and low calorie. Actually, it’s so healthy you could have it for breakfast and not feel guilty! There is very little fat in the cake because I’ve replaced the fat with low fat plain yoghurt which adds to the tart taste of lemon. The cake is made using whole lemon because it enhances the flavour I was craving. Sweet delicious lemon.
I crave lemon! I love lemon! Today I made lemon cake…
Lemon Cake Nutrition
I compared the nutrition for this lemon cake recipe with a “normal” lemon cake recipe and couldn’t believe the difference in nutrition!
Of course the nutrition will vary depending on ingredients but the normal cake had 72g of carbohydrate with 55g of sugar! Yikes! That won’t help the waistline.
The normal cake also had a whopping 520 calories per serve (That particular cake also served 12, so the serving size was smaller).
After reading up on traditional lemon cakes, I’m glad I took the time to do a recipe hack and create a low carb, low calorie cake. Read this blog post about how to do recipe hacks on your favourite recipes for healthy eating habits.
My variation is dense and heavy which makes it very filling. It’s also crumbly because it is so low in fats as you’ll see with the ingredients. This lemon cake is full of healthy fats and fibre from the almond flour, and packed with protein to keep you satisfied. The lemon cake is virtually sugar free which makes it perfect for a healthy weight loss plan. If you want tips for healthy weight loss check out the Weight Loss Motivation Blog. If you’d like to learn more about low carb diets, read these Ten Low Carb Diet Tips For Weight Loss.
Lemon Cake – Baking Tips
I’m using the whole lemon to get a rich lemon flavour for this cake recipe. You’ll need to keep the yellow skin from the lemon, but discard the white just under the yellow skin (the white of the lemon is bitter). By using the whole lemon it gives the cake loads of lemon flavour with little bits of chunky lemon flakes through the cake once it’s baked.
If you like moist cake, add some coconut oil or butter in place of the yoghurt. Once the cake is baked it will have more moisture, especially once you store it in the fridge.
Be sure to check the cake after baking for 25 minutes to gauge how long before the centre is cooked through. Mine usually bakes between 35-40 minutes. If the outside looks cooked (starting to brown) but the centre needs longer, simply turn the heat down to 160c or 320f and leave the cake for a few more minutes.
Cake Recipe Variations
- Substitute the lemon with an orange and make an orange cake with poppy seeds. Add some sugar free cream cheese frosting with orange flavour to make a delicious sweet treat.
- Swap the lemon for banana to make a banana cake or banana bread. If you leave the frosting out of the recipe, you can then toast the banana bread in a nonstick frypan for a delicious high protein breakfast.
- Make this recipe into muffins. I’d suggest using silicone muffin molds as this will make your lemon muffins easier to handle once baked. Using silicone bakeware also reduces the fat and calorie count because there’s no need to oil the tin before baking.
- To make a Paleo lemon cake replace the yoghurt with coconut oil.
Because this recipe is so healthy, you can have your cake and eat it without gaining weight or feeling tired and bloated as we often do with high carb sweets!
You Might Like:
Lemon Cake- Low Carb - Low Calorie - Healthy Recipe
Yield 8 Serves
A delicious low carb, sugar free lemon cake. Use this lemon cake recipe instead of high calorie, sugar filled snacks. You'll love this so much you won't be able to put it down!
- 1 cup Almond Meal
- 2/3 cup Whey Protein Powder
- 1 Whole Lemon
- 1 Egg
- 1 Tbsp Vanilla Essence
- 1 tsp Baking Powder
- 3/4 cup Low Fat Yoghurt
- 2/3 cup Swerve
- 1/4 tsp Lemon Essence
- 2 Tbsp Poppy seeds
- 2 Tbsp Swerve
- 1/2 tsp Vanilla Essence
- 1/2 cup Low fat cream cheese
- 1/4 tsp lemon essence
- Pre heat the oven to 180c or 360f
- Skin the lemon, taking only the yellow of the skin. Keep the yellow skin. Peel the white off the lemon and throw it away.
- Cut the lemon into quarters and place both the whole lemon and the yellow skin into the blender. Add the vanilla essence and blend until the lemon is well chopped and juice has been extracted.
- Add the almond meal and Swerve (or Natvia) into the blender and blend again until well combined.
- Stop the blender again, scrape down the sides. Add the yoghurt, baking powder, protein powder and lemon essence and blend again until all ingredients are well combined.
- Finally stop the blender again and add the egg. Blend once more to combine all the ingredients.
- Taste test the lemon batter. If it is slightly too sweet, its going to be perfect. Pour into a silicone cake dish and pour in some poppy seeds. Gently mix the poppy seeds through the cake mixture.
- Bake the cake on the top shelf for about 30 minutes. Test after 25 minutes by sliding a sharp knife into the centre of the cake. When a knife comes out clean the cake is ready.
- Set aside to cool.
To make frosting:
- Combine 1/2 cup cream cheese, 2 Tbsp swerve, 1/2 tsp vanilla essence and 1/4 tsp lemon essence. Mix with a stick mixer until well combined.
- Rest the frosting in the fridge until the cake is cooked and completely cooled, then frost the cake.
You can make a variation of this cake into lemon bread, or cupcakes or muffin bars.
You could even replace the lemon and make an orange cake with poppy seeds. Add some sugar free cream cheese frosting, or have your cake with homemade low carb ice-cream. Either way, with this recipe you can have your lemon cake and eat it without gaining weight or feeling tired and bloated as we often do with high carb sweets!
Serving Size 1 Slice
Amount Per Serving
% Daily Value
Total Fat 11.8 g
Saturated Fat 3 g
Cholesterol 49 mg
Sodium 77 mg
Total Carbohydrates 8 g
Dietary Fiber 2.5 g
Sugars 2.4 g
Protein 11.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You Might Like:
Leave us a rating and tell us what you thought of this recipe in the comments below!