This cake made my low carb dreams come true! The almond flour and stevia used in this make it a healthier dessert choice by avoiding added sugar and refined grains, which are often referred to as empty calories. I used almond flour, making it gluten free, and stevia for the sweetener. This cake would be a beautiful addition to any special occasion.
Recipe
Lemon Berry Cake
A lemony dessert with no added sugar will make your low carb dreams come true.
Ingredients
- CAKE:
- 1.5 cups almond flour
- 1/4 cup coconut oil
- 1 tsp stevia
- 2 eggs
- 1 tsp baking soda
- 1 tsp lemon extract
- 1/2 cup of water FILLING:
- 4 ounces cream cheese
- 1/4 cup coconut milk
- 1 tsp stevia ICING:
- 1/2 cup heavy whipping cream
- 1 tsp lemon extract
- 1 tsp stevia TOPPING:
- zest of 1 lemon
- 1/4 cup blueberries
- 4 sliced strawberries
Directions
- Heat oven to 350 degrees
- In mixer, combine all cake ingredients
- Spread cake batter evenly on greased baking sheet, or silpat for optimal results.
- Bake 12 minutes, remove from oven and allow to cool completely.
- While cake cools, combine filling ingredients in a mixer and set aside.
- In a fresh mixing bowl, whip icing ingredients until stiff peaks form, store in fridge.
- When the cake is cooled, cut the edges to form an even rectangle, then cut the rectangle in half to allow for 2 layers.
- Spread the filling on 1 layer and top with the other layer.
- Spread the whipped cream icing over top, allowing it to drip down the sides.
- Top with berries and lemon zest, serve immediately, or store in the fridge.