Description
Deliciously moist lemon cream cheese cake made with almond flour and sweetened with allulose.
Ingredients
Scale
- 2 cups blanched almond flour (superfine almond flour)
- 1 teaspoon baking powder
- 1/2 cup allulose
- 4 large eggs (room temperature)
- 2 tablespoons coconut oil (melted)
- 2 teaspoons lemon extract
- 1–2 drops yellow food coloring (Optional)
- 8 ounces cream cheese (softened)
- 1 teaspoon lemon juice
- 1/2 cup sugar free powdered sugar
Instructions
- Preheat the oven to 180C/350F. Grease a 9-inch cake pan and line with parchment paper. Set aside.
- In a small bowl, whisk together the almond flour and baking powder and set aside.
- In a mixing bowl, whisk together the rest of the ingredients until completely combined.
- Gently add in the dry ingredients and mix well.
- Transfer the batter into the lined cake pan and bake for 35-40 minutes, or until a skewer comes out clean.
- Let the cake cool completely before frosting.
- In a mixing bowl, add all the ingredients and beat together until combined. If too thin, add more sugar free powdered sugar.
Notes
- Make sure all ingredients are at room temperature for best results.
- Use superfine almond flour for a smoother cake texture.
- Optionally, add the yellow food coloring for a vibrant look.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg