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.
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.
The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.
Directions with pictures
Prep pan and dry ingredients
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
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
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)
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)
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.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Flourless Lemon Almond Cake (No Sugar)
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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
- ⅛ teaspoon salt
- 3 large eggs ideally room temperature
- ¼ 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
No-Sugar Whipped Cream (optional topping)
- 1 cup heavy whipping cream
- 1 Tablespoon Stevia Blend
Instructions
- Preheat oven to 325°F. Line the bottom of a 9-inch round pan with parchment paper and spritz with non-stick cooking spray.
- Combine almond flour, baking powder and salt in a small bowl and set aside.
- 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.
- 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 for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and the top is firm. Cool on a wire rack for at least 15 minutes before removing from the pan.
- Garnish as desired, including with whipped cream and berries, powedered sugar and sliced almonds, or drizzled with chocolate.
No-Sugar Whipped Cream (optional topping)
- Add heavy cream and sweetener to a bowl. Using beaters, whip for 2 to 3 minutes on medium-high speed until soft peaks form.
Notes
- ¼ cup of no-sugar whipped topping will add approximately: 100
- ⅓ cup of diced strawberries will add approximately: 15 Calories, 4g of Carbohydrates, 0.3g of protein, 0.5g of sodium, and 1g of fiber.
- Refrigerator: Store the cake covered at room temperature for up to 1 day or in the refrigerator for up to 4 days. Because almond flour cakes are naturally moist, refrigeration helps keep the texture fresh longer.
- Freezer: Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving
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Nutrition
Pamela Holm says
Thanks for the recipe. This was a light and refreshing way to kick off our 4th of July weekend! Almond, lemon and strawberries- yum!!!
Marjory Pilley says
I’m so happy you enjoyed it!