Healthy Moist Lemon Cake Recipe
Almond Flour and coconut flour come together to make the most delicious moist lemon cake, paleo, low carb and diabetic friendly. Makes a one-layer cake, either 8 inch or 9 inch.
Servings: 10
Calories: 380kcal
Ingredients
Lemon Cake Ingredients
- 2 1/4 cups blanched almond flour 260 grams
- 1/4 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1 cup Swerve confectioners sugar
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 3 large eggs lightly beaten
- 1 tablespoons milk cream, or almond milk (I used cream)
- 1/2 cup avocado oil
- 8 small lemons See Notes
- 1/4 cup sour cream
- 1 tablespoon zest from lemons reserve some for topping cake
Lemon Glaze Ingredients
- 2 tablespoons lemon juice
- 1/2 cup Confectioners Sugar I use sugar free Swerve
- 1-2 tablespoons heavy cream optional
Lemon Frosting
- 1 cup butter
- 1 cup Swerve Confectioner's sugar
- 1/4 cup lemon juice
- 1/2 teaspoon lemon extract
Instructions
Lemon Cake Instructions
- Grease a one layer cake pan. Can use a 8 inch or 9 inch. I used a 9 inch.
- Zest all lemons. Reserve some zest for topping cake later.
- Rub zest into sweetener
- Mix flours, sweetener, salt, baking soda, xanthan gum together. Set aside.
- Mix eggs, milk, sour cream, avocado oil, zest, lemon juice together.
- Add dry ingredients to wet ingredients.
- Mix just till incorporated.
- Bake at 350 degrees for 35-40 minutes. Make sure to check at 30 minutes. (see notes)
- If making a mini triple cake, use three 6 inch cake pans.
- Use Parchment for the bottoms and spray the sides with baking spray or grease pans with coconut oil or oil of choice.
Lemon Glaze Instructions
- Mix lemon juice with confectioners sugar.
- If not thick enough, you can add in cream or butter.
Lemon Frosting
- Whip butter first. add in confectioner's sugar and then add in lemon juice.
Notes
You can choose to make a light glaze or a thicker icing/frosting. There are instructions for both. You can use regular confectioner's sugar instead of Swerve if you desire.
Baking Times: On various occasions, my cake baked a little differently. At 40 minutes it was golden brown, but other times a little darker than I wanted. You might consider checking at 30 minutes and putting a loose tin foil sheet over the time if the cake is already golden brown.
1/8th of cake is 5 net carbs.
I recently added xanthan gum to the recipe as it is so moist, it falls apart, but you can skip.
Nutrition
Serving: 1g | Calories: 380kcal | Carbohydrates: 11g | Protein: 10g | Fat: 35g | Fiber: 6g | Sugar: 2g