This Almond Flour Lemon Cake is surprisingly easy and healthy and is made with just 6 simple ingredients. It can be made to be free from sugar and is naturally free from gluten and dairy, so it’s the perfect warm weather dessert to serve at any gathering.
Almond Flour Lemon Cake
This cake is a hit with my chocolate loving family, which says a lot, in my opinion. Everyone agrees it’s absolutely delicious and they were shocked when I told them that it’s sugar free!
What you’ll need:
- Eggs
- Monk Fruit (can sub regular white sugar)
- Almond Flour
- Baking Powder
- Lemons
- Olive Oil
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free
- refined sugar free (using monk fruit)
- dairy free
- vegetarian
- paleo (using monk fruit & compliant baking powder)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
Here are some delicious and healthy desserts to add to your spring and summer menu:
- 4 Ingredient Chocolate Tart
- Berries & Homemade Whipped Cream Jars
- Strawberry Pop Tarts
- Strawberry Shortcake Ice Cream Bars
- Dairy Free Lemon Tart with Pretzel Crust
- Gluten Free Protein Crepes
- Orange Almond Cake
- Vanilla Prosecco Berry Cake
- Drop Biscuit Strawberry Shortcake
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Preheat your oven to 350℉ and line the bottom of a circular baking pan with parchment paper. This is a must or else the cake could stick! You can also opt to grease the edges of the pan if you’d like.
- In a bowl, combine egg yolks and monk fruit or sugar by using a hand mixer and mixing on high for 2 minutes. The mixture should become thick and creamy. Then, beat in lemon zest, lemon juice and olive oil until just combined.
- In a separate bowl, whisk together almond flour and baking powder. Once combined, use a spoon to mix it together with the sugar/egg yolk mixture.
- Wash and dry your mixer attachments, then in a separate bowl beat egg whites until stiff peaks form.
- Carefully fold in the egg whites to the almond flour batter one heaping spoonful at a time. Do this step gently, and be sure to fold the batter until no white streaks remain.
- Spread the batter into the baking pan and bake for 25 minutes or until golden.
- Once finished, allow the cake to cool to room temperature, then run a knife around the edge of the cake to help remove it from the pan.
- Garnish the cake with a sprinkle of powdered sugar and slivered almonds, if desired.
I made this for my mom’s birthday this past weekend and it was a HUGE hit! It was moist and light and the lemon really came through, everyone asked for the recipe afterwards. We also may have eaten it for breakfast the next morning 🙂 oops! That’s the sign of a real winner.
No oops here! I absolutely love that you all had it for breakfast the next day and that everyone loved it so much! Thank you so much for making it and sharing it with your family. 🙂 It means so much to me!
Would these work as cupcakes?
I have not tried that so I am not 100% sure! I would imagine the baking time would need adjusted. Let me know if you try it!
This is my go to cake recipe when I have a sweet tooth. Clean, simple ingredients! Easy to make! Thanks for sharing this recipe with us. May God continue to bless you and your talent!
I’m thrilled to hear this, Randi! Clean, simple, easy and delicious… my favorite things! 🙂
Could you sub stevia for monkfruit?
I am not super familiar with stevia as I don’t work with it often so I can’t say for sure!
I made it last night and it’s so delicious! Even better when I had it this morning with some Greek yogurt😋 I’m wondering if I can make this again with some blueberries? And if that needs any adjustments?
I’m glad you loved it! I think it would be fine to add some blueberries, maybe just not too many. I have not tried it though so keep in mind that I can’t say for sure!
Could you substitute canola oil for olive oil since there has been some recent controversy about heating olive oil to high temperatures?
I have never worked with canola oil as I don’t include it in my diet, so I cannot speak to that.
Try avocado oil
Can you substitute a different flour? Mg husband is allergic to tree nuts.
Unfortunately this recipe has only been testing with almond flour at this time.
Could I substitute coconut sugar for the monkfruit. We don’t really have it in the uk.
I’m not sure! It may give a more caramel or brown sugar type flavor which isn’t exactly the goal in this recipe. I’d sub regular sugar if needed!
hi, I’m experimenting using apple sauce instead of sugar (Monk fruit if not pure contains erythritol which is linked to heart disease)…have you tried this or have any recommendations?…thanks Mike
Hi Mike, I have not tried that but I have a feeling it would not work the same.
Could I use Honey or coconut sugar?
I don’t think those would work well, but you can sub monk fruit! It should be a granulated white sugar type for the correct outcome.
Delicious! I’m new to cooking for diabetics…so tasty and no aftertaste. Thank you!
Going to try your other recipes!
So very happy to hear 🙂
Hi! Thank you for a great recipe:) my cake came out to fluffy for my taste:D what if I don’t separate yolks and whites would it make it a bit more dense/fudgy?
This is the nature of the recipe! I’m not sure an alternative method would work as it hasn’t been tested.
New favourite recipe added to my recipe folder! Thank you so much. I am based in the UK and didn’t have the Monk Fruit, so used Canderel Sugarly. (Turned out nice but very sweet and a bit dense the first time and the almond flour mix was very thick before adding the meringue, but that’s probably because I was using a different sweetener and ground almonds.
I’ve altered the recipe a bit to suit the ingredients I have and it is perfect now. The 2nd time I added 2 tablespoons of greek style yoghurt, an extra tbsp of olive oil, and reduced my Canderel sweetener to 1/2 cup. Perfection!) So nice to be able to bake such a nice treat for my diabetic husband. We shared the cake with friends and we all enjoyed enjoyed it. It’s even nicer a day or two later.
I’m so glad you were able to adjust this recipe to make it work with what you have near you! And how great to have something to make for your husband that fits his needs 🙂
I’ve been looking for a cake like this for a very long time, thank you❣️
I only have the Monk Fruit Sweetener as powder, and as far as I know, it should be melted first in hot water. Here I just mix the powder as is with the eggs? is it not necessary to dissolve it first?
Thanks!
I’m sorry but I haven’t used that type of sweetener so I’m not sure if it will work! It needs to be a granulated sugar texture based on this recipe!