Description
A soft, golden cake lightly scented with fresh lemon, made sugar-free with almond flour, perfect for dessert lovers seeking a healthier treat.
Ingredients
Scale
- 1 1/2 cups almond flour
- 2 tbsp oat fiber
- 1 1/2 tsp baking powder
- 1 tsp fresh lemon zest
- 1/2 tsp pure vanilla powder
- Pinch of fine sea salt
- 4 large eggs, room temperature
- 1/2 cup powdered allulose
- 1/2 cup Greek yogurt
- 1 tbsp unsalted butter, melted
- 1/2 cup allulose for lemon syrup
- 1/3 cup water
- 3 tbsp fresh lemon juice
- 1 tsp fresh lemon zest (for syrup)
Instructions
- Preheat the oven to 325°F (163°C) and lightly grease an 8×8-inch deep baking dish.
- Mix dry ingredients: In a bowl, combine almond flour, oat fiber, baking powder, lemon zest, vanilla, and salt.
- Beat the eggs with powdered allulose on high speed for about 4 minutes.
- Incorporate Greek yogurt and melted butter into the egg mixture, beating on low speed.
- Fold the dry ingredients into the egg mixture gently with a spatula.
- Transfer the batter to the prepared baking dish, spreading it evenly.
- Bake for 30–34 minutes until golden and a skewer comes out with moist crumbs.
- Prepare the lemon syrup by simmering allulose, water, and lemon juice for 3 minutes, then adding zest.
- Soak the cake in the syrup after cooling it for 10 minutes.
- Cool at room temperature for 30 minutes, then refrigerate for at least 1 hour before slicing.
Notes
Make-ahead ideas: Bake a day in advance for enhanced flavor. Store covered in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 0g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg