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Raspberry Lemon Cream Cakes: Low Carb and GF
Tender little bites of lemon cake with a raspberry topping. Just a little over 4 net carbs each.
Course
Dessert
Cuisine
American - low -carb
Keyword
cake, lemon
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Calories
189
kcal
Author
Katherine Peters
Ingredients
1 1/2
cups
almond flour
1/2
cup
coconut flour
1/2
cup
erythritol
granulated
1/4
cup
vanilla
whey protein powder
2
teaspoon
baking powder
1
teaspoon
xanthan gum
1/2
teaspoon
baking soda
1/2
teaspoon
salt
3
eggs
large
1/3
cup
sour cream
1/4
cup
coconut oil
2
tablespoons
lemon zest
1
tablespoon
chia seeds
1
teaspoon
of vanilla
1/2
cup
lemon juice
freshly squeezed
1/4
cup
0 carb raspberry jelly
Instructions
Preheat the oven to 325F.
Spray cannelle pans or muffin tins with cooking spray. I used silicone cannelle pans so they did not need to be sprayed.
Blend the almond flour, coconut flour, erythritol, protein powder, baking powder, xanthan gum, baking soda, and salt in a bowl.
Set aside.
Whisk the eggs.
Blend in the sour cream and coconut oil, whisking until smooth.
Stir in lemon zest, chia seeds, vanilla, and lemon juice.
Whisk in the dry ingredients just until well blended.
Fill pans about 3/4 of the way up with the mixture.
Bake for 30 to 40 minutes, or until done.
Let cool in pans for a couple of minutes then turn out to finish cooling.
Meanwhile, melt the raspberry preserves in the microwave.
Spoon over the cakes.
Nutrition
Calories:
189
kcal
|
Carbohydrates:
8
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Cholesterol:
44
mg
|
Sodium:
182
mg
|
Potassium:
112
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
100
IU
|
Vitamin C:
5.2
mg
|
Calcium:
79
mg
|
Iron:
1
mg