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Lemon Almond Cake

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Gluten FreeLow CarbVegetarian

A low carb and gluten free lemon almond cake that only has four ingredients.  The lemon is boiled first, giving a delightful aroma in the kitchen.   A moist and tasty flourless lemon cake.

This moist lemon almond cake recipe is as simple as you can get with cake recipes. Not only does it smell divine straight out of the oven, it had a delicious lemon flavour that is not too sour but is a soft cake. It is an easy cake to make too which is always a bonus too!

A cake made with boiled pureed lemons and almond flour

Not only is this flourless lemon almond cake low carb and gluten free, it is also dairy free. The boiled and pureed lemon is used in place of butter. The cake is creamy and rich enough that you would never know that no butter has been involved in making this cake. If you are looking for a dairy free chocolate pudding then whip up a batch of this paleo & keto chocolate pudding.

How to Make a Lemon Almond Cake

Boil whole lemons
Blend lemons (remove pips)
whisk eggs and monkfruit
Add remaining ingredients

LEMON ALMOND CAKE RECIPE NOTES:

  • The lemons must be unwaxed as they are going to be boiled and used whole. Organic is preferable if you can get them.
  • Remove the pips before blending the lemons. They do not blend well!
  • Taste the cake mixture for sweetness before spooning the mixture into the cake tin and adjust accordingly.

OTHER DESSERTS YOU MAY ENJOY:

Paleo & Keto Chocolate Pudding

Chocolate Orange Cake

Lemon Mousse Cake

Lemon & Lime Cake

Lemon Ricotta Cake

lemon almond flour cake

Lemon Almond Cake

Angela Coleby
A moist flourless lemon cake made with almond flour and boiled whole lemons.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Course Cake, Dessert
Cuisine American
Servings 8 slices
Calories 225 kcal

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Ingredients
 
 

Instructions
 

  • Wash the lemons, put them in a pan, cover with water and bring to the boil. Leave to cook gently for about 45 minutes. Leave to cool. Drain the lemons and cut them into pieces to remove any pips. Put the lemons into a food processor and whizz to a puree.
  • Preheat the oven to 150C/300F degrees.
  • Line a 20cm springform cake tin with baking parchment.
  • Whisk the eggs and monkfruit together for about 5 minutes until they are very pale and thick.
  • Whisk in the lemon puree, then fold in the ground almonds.
  • Pour the mixture into the cake tin and bake for 1 ¼ hours or until a cocktail stick inserted into the centre of the cake comes out clean. If it gets too brown, cover lightly with a piece of parchment paper.
  • Cool the cake in the tin, then turn over carefully and remove the paper.
  • Eat and enjoy!

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1sliceCalories: 225kcalCarbohydrates: 10gProtein: 11gFat: 18gFiber: 5g

The information shown is an estimate provided by an online nutrition calculator.

Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes

This recipe was originally posted in Sept 2011 and has been updated with new photos and a recipe tweak

This post may contain affiliate links. Please read my disclosure policy for more information.

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    Recipe Rating




  1. Jane Lewis

    Can I make cup cakes and how long would I bake the cup cakes?

    Reply

    • Angela Coleby

      I haven't tried this in cupcakes but can't see why no. I'd try baking them for 20-25 minutes.

      Reply

  2. Terry

    I added a little sugar to tone down the after taste of the sweetener.

    Reply

  3. NG

    If I substitute erythritol with honey, what is an approximate quantity?

    Reply

    • Divalicious

      I'd try about 1/2 cup honey. Hope you enjoy it!

      Reply

  4. Divalicious

    Hi! I'm not too sure. It's normally a moist cake. Perhaps you should add a little bit of water next time. Glad you enjoyed the tasted at least! Thanks for popping by!

    Reply

  5. buttoni

    This cake looks delicious! Can't wait to try it.

    Reply

    • Divalicious

      Hope you enjoy it! You can make an orange version too!

      Reply

  6. seecatpurr

    Just to make sure I'm understanding this - after boiling the lemons, I'd put the entire lemon (peel and all) into the food processor?

    Reply

    • Divalicious

      Yes Rachel, the whole lot! The boiling makes the peel soft enough to blend. I also make an orange cake much the same way!

      Reply

      • NG

        Do the seeds also go in? Just wanted to make sure that the pith and seeds would not lend a bitter taste. 🙂

        Reply

        • Divalicious

          Yes, the whole fruit goes in. Boiling it makes it soft and removes any bitterness.

          Reply

  7. libby anderson

    Made this yesterday and was very pleased with the result. Just lovely and hubbie thought so too. Used erythritol for sweetener so ok for us diabetics.

    Reply

    • Divalicious

      Fabulous! Erythritol is just great for diabetics! You can have yummy desserts still!

      Reply

  8. Daniela

    Thanks, Angie ! Will give it a go and let you know 🙂

    Reply

    • Angie C

      Hope they work! Look forward to hearing if it does! 😉

      Reply