No Added Sugar Lemon Cream CakeReport Violation
Total Servings 12 slices
Serving Size 1 slice
Carbs Per Serving: 15.8 g
Prep Time:<60 minutes
Skill Level: Moderate
If you like the Olive Garden's Lemon Cream Cake you are going to love this!This low carb gluten free cake will leave your guests begging for more.
2 cups almond flour
1/2 cup Fructevia or Steviva Blend
1/4 cup whey protein powder
1 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz greek yogurt
1/4 cup butter, softened
3 large eggs
1/2 tsp vanilla extract
1/4 cup almond milk
For the cake, preheat the oven to 350F and grease an 8-inch round cake pan.
In a medium bowl, whisk together the almond flour, sweetener, xanthan gum, protein powder, baking powder and salt, breaking up any clumps with the back of a fork. Set aside.
In a large bowl, beat yogurt and butter together until smooth. Add eggs and vanilla. Beat until just combined. Add half of almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining flour mixture until thoroughly combined.
Spread batter in prepared pan and bake 35 to 40 minutes or until edges are golden brown and a tester inserted in the center comes out clean. Cool in the pan 10 minutes and then flip out onto a wire rack to cool completely. When cake is completely cool, cut in half horizontally with a serrated knife.
For the cream filling, beat cream cheese in a medium bowl until smooth. Beat in sweetener, lemon zest and lemon juice until combined. In another bowl beat cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until combined.
Spread all but 1/2 a cup of filling onto one half of cake, then gently top with the other half of the cake. Spread remaining filling over the top of assembled cake.
For the crumb mixture, combine almond flour, sweetener and vanilla in a small bowl. With a pastry cutter or two knives, cut in butter until mixture resembles crumbs. Sprinkle over the top of the cake and refrigerate for at least 2 hours before serving.