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?!".
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!
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
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- 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
- 6 oz Cream cheese softened
- 3 oz Butter softened, unsalted
- 1 Lemon Juice & Rind
- ¼ cup Erythritol
- 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.
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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?
Yes you could freeze it. Delighted you enjoy the recipe!
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 👌🏻
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
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!
I only have Stevia in the Raw for sweetener. Any idea how much I would sub for the erythritol? All other ingredients waiting!!
This was absolutely amazing! It is spongy and the lemon gives it a lovely zing. It will be my go to sweet snack!
Thanks Jacqui! I think it's one of my best sponges...but then again, I'm a bit biased...
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.
Yes you could. I'd put about 1/4 cup of batter in each cup and reduce the baking time by 5 minutes.
Can I use Truvia for this recipe ?
You could if you enjoy the taste of Truvia.
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
Very strange as I've baked this a few times and it's worked fine. Hopefully the other 10 minutes worked.
Is it supposed to have the consistency of a normal cake or is it supposed to be more moist/gooey?
It's in between. A soft sponge cake without being wer
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.
Glad you enjoyed the recipe Betty!
Hi, yes I would say it's the substitutions and the honey would have made a more wetter cake.
Is vanilla essence the same as vanilla extract?
Hi, yes it is.
I can't tolerate erythiol, what would be the equivalent measurement for honey or coconut sugar?
I'd use the same measurements. Enjoy!
What is erythritol?
It's a sugar replacement. Similar to Xylitol.
How can I sub Stevia in the Raw packets?