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!
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
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
Lemon Almond Cake
- 2 lemons unwaxed
- 6 eggs
- 1 cup erythritol
- 2 cups almond flour
- 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 erythritol 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!
This recipe was originally posted in Sept 2011 and has been updated with new photos and a recipe tweak
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Can I make cup cakes and how long would I bake the cup cakes?
I haven't tried this in cupcakes but can't see why no. I'd try baking them for 20-25 minutes.
I added a little sugar to tone down the after taste of the sweetener.
If I substitute erythritol with honey, what is an approximate quantity?
I'd try about 1/2 cup honey. Hope you enjoy it!
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!
This cake looks delicious! Can't wait to try it.
Hope you enjoy it! You can make an orange version too!
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?
Yes Rachel, the whole lot! The boiling makes the peel soft enough to blend. I also make an orange cake much the same way!
Do the seeds also go in? Just wanted to make sure that the pith and seeds would not lend a bitter taste. 🙂
Yes, the whole fruit goes in. Boiling it makes it soft and removes any bitterness.
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.
Fabulous! Erythritol is just great for diabetics! You can have yummy desserts still!
Thanks, Angie ! Will give it a go and let you know 🙂
Hope they work! Look forward to hearing if it does! 😉