Name: Low Carb Lemon Almond Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Oppy Organic Meyer Lemons; Hollywood Beauty Coconut Oil; Lakanto Monkfruit Sweetener with Erythritol, Golden; SIGNATURE SELECTS Baking Powder, Double Acting; Bob's Red Mill Super-Fine Natural Almond Flour; Morton Plain Salt, 26 Ounce; Fresh Gourmet Almonds, Honey Roasted, Sliced; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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1. Preheat the oven to 180C/350F. Grease 8-9” spring form cake pan with oil. I also line parchment paper in the bottom and grease it with oil.
2. In a bowl using a mixer mix 4 eggs (room temp) and 100g icing sugar replacement (I use monkfruit sweetener). Then add lemon zest from 1 lemon, lemon juice from 1/2 lemon and 1/2 cup coconut oil (melted). Mix it well. Add in 1 1/2 cup almond flour mixed with 1/4 tsp salt and 1 tsp baking powder. Mix well.
3. Let it sit for a few min and then pour it into the prepared cake pan. Top with sliced almonds. Bake for 30-35min.
4. Let it cool down completely before topping with icing sugar replacement and slicing it up.

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Low Carb Lemon Almond Cake

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make