Mini Low Carb Lemon Cake
This Low carb Lemon Cake recipe is perfect to use when you're craving something sweet. Made with almond flour and Swerve sugar substitute. Perfect for breakfast or an afternoon snack, this "mini cake" is buttery, lemony and incredibly delicious!
Servings: 4 servings
Calories: 241kcal
Equipment
- 9.5-inch oval baking dish
Ingredients
- ¼ cup salted butter , softened
- ¾ cup Swerve sweetener
- 1 large egg
- 1 tablespoon lemon juice
- ¾ cup almond flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ¼ cup unsweetened almond milk
Instructions
- Heat oven to 350 degree F (177 degrees C). Grease a 9 1/2-inch baking dish (or dish of a similar size). Set baking dish aside.
- Mix together the butter and sweetener in a small bowl until well mixed.
- Whisk in the egg and the lemon juice.
- In a separate small bowl, whisk together the almond flour, baking powder, and salt. Add to butter/sweetener mixture and stir to combine.
- Stir in the almond milk.
- Pour the batter into the prepared baking pan and smooth over the top. Bake in the oven for 40-45 minutes or until top is golden.
- Allow to cool for 10 minutes on a cooling rack before slicing.
Notes
Expert Tips
- If you're not following a low carb diet, feel free to use all-purpose flour in place of the almond flour and replace the Swerve sweetener with sugar.
- I use a 9.5-inch baking dish with this cake recipe. For best results use a dish of similar size. For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Nutrition
Serving: 1slice | Calories: 241kcal | Carbohydrates: 4g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 212mg | Potassium: 29mg | Fiber: 2g | Vitamin A: 420IU | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 1mg