Lemon Almond Cake

Course: Cake, Dessert

Cuisine: American

Keyword: flourless cake

Prep Time: 45

Cook Time: 1 25

Total Time: 2 10

Servings: slices

Calories: 225kcal

Author: Angela Coleby

A moist flourless lemon cake made with almond flour and boiled whole lemons.

Print Recipe

US Customary - Metric

Ingredients

2 lemons unwaxed
6 eggs
1 cup monkfruit or other low carb sweetener
2 cups almond flour

Instructions

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 monkfruit 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 ¼ 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!

Notes

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