Flourless Lemon Almond Cake (No Sugar)
Flourless lemon almond cake is an easy low-carb dessert made with almond flour, eggs, and no sugar. It has bright lemon flavor and a light, moist texture that feels elegant with very little effort.
Servings 6 people
Calories 127kcal
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.
Use a springform pan if you have one. Either way, be sure to grease the sides of the pan for easy removal.
Adding the lemon zest at this point helps the oils infuse the batter. Wait to add the lemon extract.
The cake should be lightly golden, set around the edges, and just slightly springy in the center. Don't overbake.
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
Nutrition
The nutritional estimate does not include whipped cream or strawberries. I calculated the cake by itself so it would be easy to adjust based on your favorite toppings.
- 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
Nutrition
Calories: 127kcal | Carbohydrates: 5g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 80mg | Potassium: 99mg | Fiber: 2g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
