Name: Flourless Lemon Almond Cake (No Sugar)
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Ingredients: 100 grams blanched almond flour (about 1 cup, gently scooped and not packed. Use a scale to weigh if possible.); 1 teaspoon baking powder; 1/8 teaspoon salt; 3 large eggs (ideally room temperature); 1/4 cup Stevia Baking Blend; 1 Tablespoon lemon zest (1-2 lemons); 1 teaspoon lemon extract (or vanilla extract or almond extract); 1 pint strawberries (optional) (chopped or other berries); 1 cup heavy whipping cream; 1 Tablespoon Stevia Blend

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Flourless lemon almond cake is a simple low-carb dessert made with almond flour, eggs, and no sugar. This light, moist cake delivers a bright lemon flavor and sponge-like texture that's perfect for topping with your favorite berries.

Slice of flourless lemon almond cake topped with whipped cream and strawberries on a white plate with the remaining cake in the background.

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Notes from my kitchen

This almond flour cake has become one of my go-to desserts during warmer months. Unlike dense flourless chocolate cake with ganache, it's light, airy, and perfect for topping with spring and summer produce.

Not only is it easy to make, but it's a blank canvas for creativity. Since it's a single-layer cake and not overly tall, it begs to be dressed up for the occasion.

I'm sharing my favorite way to serve it with sugar-free whipped cream and fresh strawberries, giving it a strawberry shortcake vibe.

It's equally beautiful with a dusting of powdered sugar and slivered almonds. Any way you slice it, this flourless lemon almond cake is a low-calorie, low-carb, gluten-free recipe everyone will enjoy.

Marjory

Ingredients

Of special note:

Blanched almond flour - Use finely ground blanched almond flour for a light and tender texture. Avoid unblanched almond flour or almond meal because the darker skins make the cake heavier and a bit grainy.
Sweetener - A small amount of sweetener is used in this recipe, so it's already lower in sugar than most recipes. I use one of the many granulated low-carb sweetener blends with a combination of stevia, monk fruit, erythritol, and/or allulose. Any granulated sweetener should work.
Lemon extract - This ingredient adds concentrated lemon flavor throughout the cake. Vanilla extract can be substituted.
Lemon zest - You can leave it out, but using both zest and lemon extract gives this cake the boldest lemon flavor.

Please refer to the recipe card below for the full ingredient list and detailed instructions.

Directions with pictures

Prep pan and dry ingredients

9-inch cake pan with parchment paper in the bottom and glass bowl with almond flour, baking powder, and salt.

Preheat the oven to 325°F. Line the bottom of a 9-inch round cake pan with parchment paper and spritz the bottom and sides with non-stick cooking spray. Combine almond flour, baking powder and salt in a small bowl and set aside.

Beat eggs and sweetener

Beaters over whipped eggs and sweetener in a stainless steel bowl with two beaters over it.

Beat the eggs, sweetener, and lemon zest in a large bowl with an electric mixer on medium-high speed until pale and tripled in volume, about 8 minutes.

Note: For the best lift, beat the eggs in a clean, dry stainless steel or glass bowl. Plastic bowls can hold traces of grease, which may prevent the eggs from fully aerating. That being said, I have successfully made this cake using a plastic bowl.

Fold dry ingredients into wet

Stir the lemon extract into the egg mixture with a spatula, just until combined. Use light, gentle strokes so you don’t deflate the whipped eggs. Next, fold in the almond flour the same way, stopping as soon as everything is incorporated.

Bake

Cooked flourless lemon almond cake in a 9-inch cake pan on a sheetpan.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and the top is spongy but firm and browned. Cool on a wire rack for at least 15 minutes before removing from the pan.

Make whipped cream (optional)

Heavy cream and sweetener whipped in a bowl with beaters inserted.

Add heavy cream and sweetener to a bowl. Using beaters, whip for 2 to 3 minutes on medium-high speed until soft peaks form.

Top with berries (optional)

Flourless lemon almond cake topped with whipped cream and chopped strawberries.

Spread whipped cream and chopped strawberries on top.

Top tip

Measure almond flour using a scale. One cup of ground almond flour is between 96 and 100 grams. Too much almond flour will make the cake dense instead of light and airy.

If you must measure by hand, gently spoon into the measuring cup. Do not pack the flour.

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