Low Carb Lemon Cake
This recipe has become a firm favourite with my low carb friends and with my not so low carb friends. The cake has a strong lemony flavour and keeps well in the fridge for several days.
Recipe type: Dessert/Cake
Cuisine: Low Carb
Serves: 24 small
  • 1 whole lemon (and juice of another lemon)
  • 1 whole lime (or an extra lemon)
  • 6 eggs
  • 2 tbsp Stevia (add an extra tbsp for a sweeter cake)
  • 150g melted butter
  • ½ cup natural yoghurt
  • 1½ cups almond meal/flour
  1. Beat eggs and stevia until thick. In a food processor blend whole lemon, lime and juice until pulped. Fold together the pulped citrus, butter, egg mix, almond flour, and yoghurt. Pour into a greased 20cm round cake tin. Bake at 170 degrees Celsius for 35-40 minutes or until firm to touch and starting to brown on top. Cool in the tin and turn out when cold.
  2. Icing
  3. • 100 g cream cheese
  4. • Lemon juice - to taste
  5. • 1 tsp stevia - to taste
  6. Beat all ingredients together and ice cake when cold.
Nutrition Information
Serving size: 1 Calories: 123 Fat: 12.0g Saturated fat: 6.0g Carbohydrates: 0.8g Sodium: 171mg Protein: 3.1g
Recipe by Julia McPhee at http://www.jmcphee.com/2015/04/25/low-carb-lemon-cake/