Desserts/ Gluten Free/ Low Carb/ Vegetarian

Lemon Almond Cake

lemon almond flour cake

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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


  • 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.


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lemon almond flour cake

Lemon Almond Cake

A moist flourless lemon cake made with almond flour and boiled whole lemons.
4 from 3 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: American
Keyword: flourless cake
Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Total Time: 2 hours 10 minutes
Servings: 8 slices
Calories: 225kcal
Author: Angela Coleby


  • 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 1/4 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!


Any nutritional analysis on the website is based on an estimate, calculated by 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


Serving: 1slice | Calories: 225kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Fiber: 5g
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

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  • Reply
    August 5, 2019 at 2:54 pm

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

  • Reply
    April 13, 2015 at 5:20 pm

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

    • Reply
      April 13, 2015 at 5:50 pm

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

  • Reply
    March 31, 2015 at 3:41 am

    Hiya, I made this yesterday and although it taste fantastic, it’s really really crumbly and impossible to cut a slice. Have you any idea what I could have done wrong or is it meant to be this way?

    • Reply
      April 1, 2015 at 3:43 pm

      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
    September 9, 2013 at 7:40 pm

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

    • Reply
      September 11, 2013 at 5:24 pm

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

  • Reply
    October 11, 2012 at 3:27 am

    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
      October 13, 2012 at 9:35 am

      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
        April 13, 2015 at 5:21 pm

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

        • Reply
          April 13, 2015 at 5:48 pm

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

  • Reply
    libby anderson
    July 17, 2012 at 12:57 pm

    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
      July 17, 2012 at 9:51 pm

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

  • Reply
    October 5, 2011 at 3:15 pm

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

    • Reply
      Angie C
      October 5, 2011 at 3:21 pm

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

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