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    Home » Desserts

    Low Carb Lemon Slice

    Published: Nov 4, 2016 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbVegetarian

    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.

    lemon-slices-low-carb

    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?!".  

    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! 

    OTHER LOW CARB LEMON DESSERTS TO ENJOY

    Lemon Almond Cake

    Lemon & Lime Ricotta Cake

    Lemon Coconut Cookies

    Lemon Cheesecake Cake

    WATCH THE VIDEO

    lemon slice

    Lemon Slice

    Angela Coleby
    A moist low carb lemon sliced baked with coconut flour and topped with a cream cheese frosting
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Course Cake, Dessert
    Cuisine American
    Servings 8 Slices
    Calories 314 kcal

    Ingredients
     
     

    Cake

    • ½ Cup Coconut Flour
    • ½ Cup Butter, melted unsalted
    • ½ Cup Erythritol
    • 5 Eggs
    • ½ teaspoon Baking powder
    • ¼ teaspoon Salt
    • 1 teaspoon Vanilla Extract
    • 2 Lemons Juice & Rind

    Toppng

    • 6 oz Cream cheese softened
    • 3 oz Butter softened, unsalted
    • 1 Lemon Juice & Rind
    • ¼ cup Erythritol

    Instructions
     

    • Preheat the oven to 200C/400F degrees.
    • Blend together the butter, eggs, erythritol, 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

    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    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: 314kcalCarbohydrates: 8gProtein: 6gFat: 29gFiber: 4g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    This post may contain affiliate links. Please read my disclosure policy for more info.

    [amazon_link asins='B000YF99GM,B0013P3KC6,B008BULGNG' template='ProductCarousel' store='divaliciou04c-20' marketplace='US' link_id='36de765b-981a-11e7-a8c3-b9f412f1b6f3']

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    Reader Interactions

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      Recipe Rating




    1. Trudy

      August 29, 2021 at 4:52 am

      I've made this twice and love it... each time though, I have enough frosting left over for a second cake, just wondering if I made another cake to use up the frosting, could I freeze it?

      Reply
      • Angela Coleby

        August 29, 2021 at 8:44 am

        Yes you could freeze it. Delighted you enjoy the recipe!

        Reply
    2. Chrissy

      June 14, 2021 at 3:04 am

      Hi!
      Made this today because I have soooooo many lemons ripe at the moment.
      Smells amazing but has an obvious egg finish flavour... this was a sneaky taste test without the topping though, is it as noticeable with the topping? I suppose I will find out.
      Also, consistency was spongy but I think in my oven it may have needed a few extra minutes.
      Overall, a great recipe and I will be giving it another go 👌🏻

      Reply
    3. Tammy

      September 15, 2019 at 7:58 pm

      I want to make your lemon bars tomorrow they look so good. I don’t have Xylitol because I have 4 dogs in my house. Can I substitute another 1:1 sweetener for the xylitol? Thanks

      Reply
      • Angela Coleby

        September 16, 2019 at 10:12 am

        Erythritol is a great replacement. I've also used a monk fruit/erythritol blend that I liked the results and am ordering another bag from Amazon today. I now use only this because of my dogs too. And one cannot be trusted in the kitchen. Better safe than sorry!

        Reply
    4. Fabienne

      September 22, 2018 at 12:40 pm

      Délicieux !
      Merci beaucoup
      ?

      Reply
    5. 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
    6. 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
    7. SickSquirrel

      May 05, 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 05, 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
    8. 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
    9. 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
    10. 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
    11. Betty

      January 03, 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 04, 2018 at 3:09 pm

        Glad you enjoyed the recipe Betty!

        Reply
    12. 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
    13. 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
    14. Maxine

      November 07, 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 07, 2016 at 10:16 am

        I'd use the same measurements. Enjoy!

        Reply
    15. Elaine

      November 07, 2016 at 7:05 am

      What is erythritol?

      Reply
      • Angela Coleby

        November 07, 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?

          Reply

    Trackbacks

    1. Keto Lemon Cupcakes - Divalicious Recipes says:
      March 29, 2019 at 7:35 pm

      […] Lemon Slice […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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