Delicious Moist Lemon Cake with Just 3g of Carbs
If you're following a low-carb or ketogenic diet, you know how challenging it can be to satisfy your sweet tooth without going overboard on carbs.
But what if you could indulge in a delicious, moist lemon cake with only 3g of carbs per serving? That’s right—this lemon cake recipe is not only super easy to make but also perfect for anyone looking for a healthy, low-carb dessert.
Let’s dive into how you can enjoy a guilt-free slice of cake without compromising on taste or texture!
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Why You’ll Love This Moist Lemon Cake
This moist lemon cake is a game-changer for those on a keto or low-carb lifestyle.
Unlike many traditional cakes that are packed with sugar and high-carb flour, this recipe uses a few simple substitutions that keep the carb count down while still giving you that fluffy, moist texture you love in a classic lemon cake. Here's what makes it so special:
- Low-carb and keto-friendly: With only 3g of carbs per slice, this cake fits perfectly into a ketogenic or low-carb diet.
- Tangy and refreshing: The lemon flavor adds the perfect level of brightness, making each bite feel like a burst of sunshine.
- Simple ingredients: No complicated ingredients or special equipment required. You can make this cake in just a few steps!
The Secret to Low-Carb Baking
Baking with low-carb ingredients can be a little tricky, but with the right substitutions, it’s easy to create a cake that tastes just as good as its high-carb counterparts. For this moist lemon cake, the key ingredients that help keep the carbs low are:
- Almond flour: Almond flour is a staple in low-carb baking. It has a slightly nutty flavor that pairs wonderfully with the tanginess of lemon, and it’s rich in healthy fats and fiber.
- Erythritol or stevia: To replace the sugar, we use erythritol or stevia, both of which are natural sweeteners that have little to no impact on blood sugar levels.
- Eggs: Eggs provide structure and moisture to the cake, while also adding some protein.
- Butter: Butter adds richness and flavor, contributing to the moistness of the cake.
- Baking powder: A little baking powder helps the cake rise without adding extra carbs.
How to Make Moist Lemon Cake with Only 3g of Carbs
Now that you know the secret to low-carb baking, it’s time to get into the kitchen and make this delicious, moist lemon cake! Here’s the step-by-step recipe:
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (or sweetener of choice)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt. Make sure everything is well-combined.
- Beat eggs and wet ingredients: In a separate large bowl, beat the eggs and butter until smooth and creamy. You can use a hand mixer or stand mixer for this, or simply beat by hand with a whisk. Once the mixture is smooth, add the lemon juice, lemon zest, and vanilla extract. Mix until everything is combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until fully combined. The batter will be thick but smooth.
- Pour into the pan: Transfer the batter to your prepared cake pan and spread it out evenly.
- Bake the cake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
- Cool and frost (optional): Allow the cake to cool completely in the pan before removing it. If desired, you can make a simple cream cheese frosting to top the cake, which will add even more creaminess and flavor. However, this is optional—this cake is perfectly moist and flavorful on its own!
Tips for the Perfect Moist Lemon Cake
To ensure your cake turns out perfectly moist and tender, here are a few helpful tips:
- Don’t overmix the batter: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
- Use fresh lemon juice and zest: Fresh lemon juice and zest make a huge difference in the flavor. Don’t use bottled lemon juice—fresh is always best!
- Let it cool completely: Allowing the cake to cool before slicing helps it set and prevents it from falling apart.
Serving Suggestions
This moist lemon cake is perfect for any occasion, whether it’s a family gathering, a special celebration, or just a mid-week treat. You can enjoy it as is, or get creative with toppings:
- Fresh berries: Add some fresh raspberries or blueberries on top for a pop of color and sweetness.
- Whipped cream: Top with a dollop of whipped cream for an extra indulgent dessert.
- Lemon glaze: For an extra lemony kick, drizzle a sugar-free lemon glaze over the cake.
Why This Moist Lemon Cake Is the Perfect Low-Carb Dessert
If you're tired of sacrificing flavor for fewer carbs, this moist lemon cake proves that you can have both. It’s rich in flavor, light in texture, and extremely low in carbs—making it the perfect dessert for anyone on a keto or low-carb diet.
Whether you're hosting a dinner party, attending a gathering, or simply treating yourself, this cake is sure to impress!
With only 3g of carbs per slice, it’s a guilt-free way to indulge in something sweet. Plus, it’s incredibly versatile, allowing you to customize it with different toppings or frostings to suit your preferences.
Making low-carb desserts doesn’t have to be difficult or tasteless. With the right ingredients, you can create a cake that’s both healthy and delicious.
This moist lemon cake is a perfect example of how you can enjoy a low-carb treat without compromising on taste or texture. Try it out and see for yourself how easy it is to enjoy a decadent, moist cake while keeping your carb count low!
Enjoy Watching This Video with a Similar Recipe
Source: Low Carb Love
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