Desserts/ Gluten Free/ Low Carb

Low Carb Lemon Slice

lemon slice

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This low carb lemon slice is a light and fluffy cake that is covered in a rich lemony cream cheese butter topping.  It’s so good that you could serve it to your friends and they would never know that it’s a much healthier version of the store brought cake.

I was hankering for a lemon cake today and thought that I would try a low carb lemon slice recipe with ideas of a creamy lemon topping.  So I grabbed my trusty tub of coconut flour, a couple of lemons and got to work.   There is something so satisfying (and probably a bit smug) about a recipe working the first time.  I had am image of what I wanted the low carb lemon slice to be and this was almost spot on.  The creamy topping can be optional, but I would just drop to my knees and beg of you “why?!”.  

lemon-slices-low-carb

It was lunch time and the Chief Taster came home for lunch in time to sample these delights.  He placed two on his plate telling me that he was doubling up as I had told him that they were good.  He scoffed both in record time and didn’t come home at the end of the day asking what was for dinner.  So they do keep you going all day.  A happy husband too!  You can’t put a price on that.  Well, you can, but the cost of making these is probably a lot less that I would estimate.  Cheaper than taking him shopping for “man gifts” too!  

low-carb-lemon-slices

As we are still getting settled in our new place and I need a table in the spare room that would be great for photos, I took the photos of these outside in our garden.  You will start to see a difference in the background of my photos compared to the recipes that I made in Barbados.  They were full of a green leafy background.  Here, I have a lot of cactus and rocks.  Perhaps when we get our garden table, I can angle the plates a bit better.  Or I set up a photo station with the usual food props, so you would never know what country I am in! 

 

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lemon slice

Lemon Slice

4.43 from 7 votes
Print Pin Rate
Course: Cake, Dessert
Servings: 8 Slices
Calories: 314kcal
Author: Angela Coleby

Ingredients

Cake

  • 1/2 Cup (56g) Coconut Flour
  • 1/2 Cup (113g) Butter, melted unsalted
  • 1/2 Cup (56g) Xylitol Low Carb Sweetener
  • 5 Eggs
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 2 Lemons Juice & Rind

Toppng

  • 6 oz (168g) Cream cheese softened
  • 3 oz (84g) Butter softened, unsalted
  • 1 Lemon Juice & Rind
  • 1/4 cup (28g) Xylitol

Instructions

  • Preheat the oven to 200C/400F degrees.
  • Blend together the butter, eggs, xylitol, lemon juice, lemon rind and vanilla.
  • Add the coconut flour, baking powder, salt and whisk until there are no lumps and it is a smooth batter.
  • Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
  • Bake for 20 minutes and allow to cool.
  • Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
  • Slather the topping over the cake.
  • Cut into 8 slices or smaller squares.

Notes

Makes 8 Slices
Nutritional Info per slice – 314 Calories, 29g Fat, 6g Protein, 8g Total Carbs, 4g Fibre, 4g Net Carbs

Nutrition

Calories: 314kcal
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes
This post may contain affiliate links. Please read my disclosure policy for more info.

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lemon-slices-low-carb

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26 Comments

  • Reply
    Keto Lemon Cupcakes - Divalicious Recipes
    March 29, 2019 at 7:35 pm

    […] Lemon Slice […]

  • Reply
    Fabienne
    September 22, 2018 at 12:40 pm

    Délicieux !
    Merci beaucoup
    😊

  • Reply
    Lisa
    July 17, 2018 at 11:04 am

    I only have Stevia in the Raw for sweetener. Any idea how much I would sub for the erythritol? All other ingredients waiting!!

  • Reply
    Jacqui
    July 12, 2018 at 7:31 am

    This was absolutely amazing! It is spongy and the lemon gives it a lovely zing. It will be my go to sweet snack!

    • Reply
      Angela Coleby
      July 12, 2018 at 11:24 am

      Thanks Jacqui! I think it’s one of my best sponges…but then again, I’m a bit biased…

  • Reply
    SickSquirrel
    May 5, 2018 at 7:58 pm

    I’m wondering if I can make this recipe as cupcakes. My only substitutes would be Splenda for Erythritol and a Cool Whip frosting as cream cheese is too high in fat. Heavy, too, and I prefer lighter frosting. I just need to know how much batter to put in each cup and if baking time changes.

    • Reply
      Angela Coleby
      May 5, 2018 at 8:18 pm

      Yes you could. I’d put about 1/4 cup of batter in each cup and reduce the baking time by 5 minutes.

  • Reply
    Mona
    April 12, 2018 at 11:30 am

    Can I use Truvia for this recipe ?

    • Reply
      Angela Coleby
      April 13, 2018 at 7:15 am

      You could if you enjoy the taste of Truvia.

  • Reply
    Lauren I
    March 11, 2018 at 1:45 pm

    after 20 minutes it was still so liquid and underdone—— hoping 10 more minutes does the trick! the only thing i subbed was Swerve for the sweetener you mentioned

    • Reply
      Angela Coleby
      March 11, 2018 at 3:53 pm

      Very strange as I’ve baked this a few times and it’s worked fine. Hopefully the other 10 minutes worked.

  • Reply
    Tiff
    January 17, 2018 at 8:39 pm

    Is it supposed to have the consistency of a normal cake or is it supposed to be more moist/gooey?

    • Reply
      Angela Coleby
      January 17, 2018 at 8:41 pm

      It’s in between. A soft sponge cake without being wer

  • Reply
    Betty
    January 3, 2018 at 12:33 pm

    absolutely wonderful. Made exactly to the recipe. even better the 2nd day.
    Moist almost like a cheesecake. Will be our go to dessert for everyone. Only concern was how much lemon juice could vary. My 2 lemons and zest equaled 1/3 cup . This could vary with your world wide followers.

    • Reply
      Angela Coleby
      January 4, 2018 at 3:09 pm

      Glad you enjoyed the recipe Betty!

  • Reply
    Candice
    November 14, 2017 at 12:02 pm

    Hi! Tried your recipe tonight with halved ingredients because I didn’t want to make too much cake. It turned out too greasy/wet and undercooked 🙁 could not rescue it even though I tried baking it for longer time.

    I wonder if it’s because I’ve used a few subs: I used avo oil instead of butter; honey instead of sweetener; and flax eggs instead of eggs. I love lemon cakes and would wanna give it another shot! But I don’t want another uncooked cake 🙁

    • Reply
      Angela Coleby
      November 14, 2017 at 7:01 pm

      Hi, yes I would say it’s the substitutions and the honey would have made a more wetter cake.

  • Reply
    Charissa Armstrong
    November 12, 2016 at 2:27 pm

    Is vanilla essence the same as vanilla extract?

    • Reply
      Angela Coleby
      November 12, 2016 at 3:26 pm

      Hi, yes it is.

  • Reply
    Maxine
    November 7, 2016 at 8:19 am

    I can’t tolerate erythiol, what would be the equivalent measurement for honey or coconut sugar?

    • Reply
      Angela Coleby
      November 7, 2016 at 10:16 am

      I’d use the same measurements. Enjoy!

  • Reply
    Elaine
    November 7, 2016 at 7:05 am

    What is erythritol?

    • Reply
      Angela Coleby
      November 7, 2016 at 10:14 am

      It’s a sugar replacement. Similar to Xylitol.

      • Reply
        Lisa
        July 17, 2018 at 11:06 am

        How can I sub Stevia in the Raw packets?

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