Lemon Mousse Cake
Servings: 8 Slices
A lemon mousse cake that is simple to make as well as being low carb and gluten free too.
- 1/3 cup (38g) coconut flour
- 6 eggs separated
- 1/2 cup erythritol or sugar substitute
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 Eggs
- 2 lemons - juice & rind
- 1/4 cup erythritol or sugar substitute
- 1 cup (120g) whipping/heavy cream
- 1 packet gelatine or agar agar
To Make the Cake
Preheat the oven to 180C/350F degrees.
Grease and line two sponge tins (I used and 8 inch spring form tin twice)
Whisk the egg whites until stiff peaks form.
Beat the egg yolks with the erythritol.
Add the vanilla extract, baking powder and coconut flour. Whisk until combined.
Gently fold in the egg whites.
Pour into the cake tins and bake for 15 minutes until golden and firm.
Set aside to cool.
To Make the Mousse
Heat up the lemon juice, add the gelatine (or agar agar) and rind and stir until combined.
Beat the eggs with the erythritol. Add the lemon mixture and stir well.
Whip the cream into stiff peaks.
Fold the cream into the lemon mixture and stir well.
To Assemble the Cake
Place one sponge in the bottom of the spring form cake tin.
Pour the mousse on top and spread out evenly.
Place the other sponge on top of the mousse gently.
Put into the fridge for at least 4 hours, allowing the mousse to set.
Remove the cake from the spring form tin.
Slice, eat and enjoy!
Makes 8 slices
Nutritional Info per slice - 154 Calories, 11g Fat, 8g Protein, 6g Total Carbs, 2g Fibre, 4g Net Carbs