Low Carb Lemon Drizzle Cake
Experience the zesty delight of this **Low Carb Lemon Drizzle Cake**, a guilt-free treat that combines refreshing citrus flavor with a moist, tender crumb. Crafted with nutrient-rich almond and coconut flours, this gluten-free dessert is perfect for those following low-carb or keto diets. The luscious lemon-sweetener drizzle seeps into every bite, delivering a burst of tangy sweetness without added sugars. Enhanced with creamy butter, heavy cream, and fragrant vanilla, the cake achieves a luxurious texture that feels indulgent yet wholesome. Ready in just under an hour, this crowd-pleasing recipe is ideal for satisfying your sweet tooth while staying true to your health goals. Perfect for tea-time, brunch, or as a light dessert, this lemon drizzle cake is proof that healthy eating can be exceptionally delicious.
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 100 grams Unsalted butter, softened
- 100 grams Erythritol or preferred low-carb sweetener
- 4 large Eggs, room temperature
- 2 tablespoons Lemon zest
- 1 teaspoon Vanilla extract
- 60 ml Lemon juice
- 60 ml Heavy cream
- 0.5 teaspoon Xanthan gum (optional)
- 30 ml For the drizzle - Lemon juice
- 50 grams For the drizzle - Erythritol or powdered sweetener
Instructions
Preheat the oven to 180°C (355°F) and line a 9-inch loaf pan with parchment paper.
In a medium bowl, combine almond flour, coconut flour, baking powder, salt, and xanthan gum (if using). Set aside.
In a large bowl, cream the softened butter and erythritol together until light and fluffy.
Add the eggs to the butter mixture, one at a time, beating well after each addition.
Stir in the lemon zest, vanilla extract, lemon juice, and heavy cream. Mix until fully combined.
Gradually fold in the dry ingredients, mixing until just combined and a smooth batter forms.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, prepare the lemon drizzle. Mix together lemon juice and erythritol until the sweetener is dissolved.
Once the cake is completely cool, pour the lemon drizzle over the top, allowing it to soak into the cake.
Let the drizzle set for a few minutes before slicing and serving your low carb lemon drizzle cake.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 15.3 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 606 mg | 47% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
