lemon drizzle cake

This is another one of the top 5 favourite cakes voted by the Brits, so how could I resist a gluten free, sugar free and low carb/ keto version? I also added a raspberry flavoured whipped cream, simply because I forgot to put the xylitol on the cake mix and needed a bit more sweetness in it lol!! But if you do remember to put xylitol, then the drizzle on top will do just fine. I like the end result though as this cake looks pretty with the cream filling in the middle, don’t you think?

PREPARATION & COOKING TIME: 10 mins to prepare + 45 mins cooking

INGREDIENTS for a 2lb loaf (8 portions):

for the cake:

200gr cream cheese full fat

150gr ground almonds

50gr xylitol

1 teaspoon baking powder

2 tablespoons ground flaxseeds

2 eggs, beaten

zest of 1 lemon

4 cardamom seeds, crushed (optional)

 

for the drizzle:

50gr xylitol

juice of 1 lemon

  • preheat oven at 350F/ 175C
  • blend the cream cheese and the eggs with a whisk
  • add the xylitol, the ground almonds, flaxseeds, lemon zest and the baking powder and whisk for 1 minute
  • oil a 24 x 18cm tray with butter or oil and pour the mixture in the tray
  • place in oven and cook for 45mins
  • just as the cake is coming out of the oven, heat up the lemon juice and xylitol in a small pot until the xylitol dissolve
  • as you get the cake out of the oven, pour the lemon drizzle on top making sure you distribute it evenly on the cake
  • once cool serve with berries, strawberries or cream
NUTRITIONAL VALUE PER SLICE
energy kcal 215.9
fat 18.4
of which saturated 4.8
carbohydrates 5.1
of which sugars 2.3
fibre 2.8
protein 14.5
salt 0.4

 

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