Mindy Scott, RD

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.

Servings: 8

Difficulty: Moderate

Ingredients:

1. 1.5 cups almond flour
2. 1/4 cup coconut oil
3. 1 tsp stevia
4. 2 eggs
5. 1 tsp baking soda
6. 1 tsp lemon extract
7. 1/2 cup of water
8. 4 ounces cream cheese
9. 1/4 cup coconut milk
10. 1 tsp stevia
11. 1/2 cup heavy whipping cream
12. 1 tsp lemon extract
13. 1 tsp stevia
14. zest of 1 lemon
15. 1/4 cup blueberries
16. 4 sliced strawberries

Directions:

1. Heat oven to 350 degrees
2. In mixer, combine all cake ingredients
3. Spread cake batter evenly on greased baking sheet, or silpat for optimal results.
4. Bake 12 minutes, remove from oven and allow to cool completely.
5. While cake cools, combine filling ingredients in a mixer and set aside.
6. In a fresh mixing bowl, whip icing ingredients until stiff peaks form, store in fridge.
7. When the cake is cooled, cut the edges to form an even rectangle, then cut the rectangle in half to allow for 2 layers.
8. Spread the filling on 1 layer and top with the other layer.
9. Spread the whipped cream icing over top, allowing it to drip down the sides.
10. Top with berries and lemon zest, serve immediately, or store in the fridge.