Nutrition balance score
Unbalanced
Glycemic Index
5
Low
Glycemic Load
1
Low
Nutrition per serving
Calories268.4 kcal (13%)
Total Fat25.6 g (37%)
Carbs16.4 g (6%)
Sugars2.1 g (2%)
Protein6.9 g (14%)
Sodium182.4 mg (9%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
½ cupbutter
softened
6 ouncescream cheese
softened
¾ cupgranulated sweetener
4eggs
large, room temperature
2 teaspoonspure lemon extract
1 teaspoonvanilla extract
1zest from lemon
2 cupsblanched almond flour
I used Kirkland Blanched Almond Flour
1 ½ teaspoonsaluminum-free baking powder
¼ teaspoonpink himalayan sea salt
1 cuppowdered sweetener
plus more if needed
2 tablespoonsunsalted butter
softened
2 tablespoonscream cheese
softened
1 tablespoonsheavy cream
½ teaspoonvanilla extract
1 teaspoonlemon juice
pink himalayan sea salt
to taste
Instructions
Step 1
Coat a loaf pan with nonstick baking spray, layer with two sheets of parchment paper, then spray it again. Two sheets of parchment can help prevent the cake from browning too quickly before it’s done baking — especially if using a Pyrex loaf pan.
Step 2
Preheat oven two 350 degrees F.
Step 3
In a large bowl, add the almond flour, baking powder, and salt. Whisk to combine and set aside.
Step 4
In a medium-sized bowl, beat the softened butter, cream cheese, lemon zest, and sweetener with an electric hand mixer until smooth and fluffy, about 2 minutes. Add the room temperature eggs to a small bowl of measuring cup, along with the lemon and vanilla extract. Beat in the eggs, one at a time, making sure they’re thoroughly combined. At this point, both extracts are also in the mixture.
Step 5
Pour the wet mixture into the almond flour mixture, then gently fold with a rubber spatula to gently mix. Once no huge pockets of almond flour remain, use your electric hand mixer to combine until smooth.
Step 6
Spoon the batter into your prepared loaf pan, and bake for 45-55 minutes. Depending on the size of your loaf pan, it may take up to 10-15 minutes longer, so check for doneness around the 50 minute mark to be safe. Simply insert a toothpick in the center to see if it comes out clean.
Step 7
When the cake is done, remove it from the oven and allow it to cool completely.
Step 8
TO MAKE THE FROSTING:
Step 9
In a medium-sized bowl, gently whisk or beat the butter and cream cheese together until thoroughly combined. Add the Swerve powdered sweetener, and whisk or beat until completely smooth. Add the vanilla extract, lemon juice, and 1 tablespoon of the heavy cream. Continue to whisk until smooth.
Step 10
Taste and adjust the consistency as needed, adding more sweetener if needed, or more heavy cream.
Step 11
Add a tiny pinch of pink Himalayan sea salt to help bring out the flavors.
Step 12
Spread onto the cooled cake.
Step 13
Serve alone, or with berries and sugar-free whipped cream!
Notes
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