Dairy-Free Low-Carb Lemon Cake

Dairy-free low-carb lemon cake, also gluten-free! These have a perfect cakey texture and a bright complex lemony cream cheese flavor. These have 8.6 grams of carbs each with 3 grams of fiber, which means these only have 5.6 grams of net carbs each! They have about 23 grams of fat and 8 grams of protein. That means that these could even fit into a very low carb or keto diet on occasion!

I recommend using this recipe to make small cakes or cupcakes. Because, these brown pretty quickly in the oven. If you try to make this recipe in a regular cake pan it may get unpleasantly dark outside before it’s cooked through. If you really want to make a full-size cake with this recipe, you can, but plan on making a layer cake! use a regular cake pan (or even a sheet pan!) but add only a thin layer of batter to each pan, no more than an inch thick.

I like these just plain. They’re perfect that way. But, if you want a frosting I’d recommend a plain cream cheese frosting or a vanilla frosting, these are so lemony on their own I think a lemon frosting would be overpowering. If you don’t want to make the frosting, I’m a big fan of Pillsbury sugar-free vanilla frosting. If you want to make it yourself and you’re looking for a powdered sugar alternative I like swerve brand. But, I’ve also heard of people having success by blending up Splenda very finely.

This dairy-free low-carb lemon cake sweetened with allulose and xylitol, but you can replace the xylitol with erythritol. None of these sweeteners have an impact on blood glucose. Here’s a neat video on allulose and blood glucose levels that will be of particular interest to diabetics and folks on keto! https://bit.ly/33YPy4t

You need your eggs to be at room temperature for this recipe. If you’re anything like me you’re terrible at planning ahead and want this cake NOW. So, I have some tips for getting them not cold fast. Get a cup or bowl your eggs will fit in and put your eggs in it. Fill your cup with warm water (not hot! don’t cook that egg). Let it sit for about 10 minutes and bam, your eggs aren’t cold anymore!

Well, you’re set on dessert (seriously, make these) but what about dinner? How about the best meatloaf? https://bit.ly/3awGlBO

Print Recipe

Dairy-Free Low-Carb Lemon Cake

Author: Mary Ellis Cooking Method: Baked

Difficulty: Easy Prep Time 25 mins Cook Time 30 mins Total Time 55 mins

Servings: 15

Ingredients

Servings

• 12 oz vegan cream cheese (1 1/2 8 oz blocks or containers)
• ¹⁄₃ cup vegan butter
• 2 ²⁄₃ cup almond flour
• 2 tbsp coconut flour
• 3 tbsp oat flour
• 2 tsp baking powder
• ³⁄₄ tsp salt
• 2 tbsp extra virgin olive oil
• ³⁄₄ cup allulose + 2 tbsp
• ¹⁄₂ cup xylitol + 1 tbsp (or erythritol)
• zest of 2 medium lemons
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• juice of 1 medium lemon

Instructions

1. Preheat oven to 350°F, grease cake pans or put cupcake liners in a muffin pan.
2. Measure out the butter and cream cheese into a bowl and microwave 25 seconds at a time at about 30% power until just softened.
   
3. Measure out the flour, baking powder, and salt into a different bowl. Mix them together.
   
4. Zest two lemons and add to the butter and cream cheese. Measure out the olive oil, cellulose, and xylitol and add those to the bowl as well.
   
5. Mix the ingredients in the butter bowl together for about one minute with a rubber spatula or wooden spoon.
   
6. Add the eggs to the butter bowl one at a time, mixing well between each.
7. Juice one lemon into the butter bowl. Add the flour mixture to the butter bowl and whisk thoroughly.
   
8. Spoon out batter into pans. If making cupcakes, spoon batter almost up to the top on the liners.
   
9. Place in oven and bake for about 30 minutes (for cupcakes) or until a toothpick comes out clean.
10. Enjoy! Cool fully before frosting or wrapping up!