Diet Lemon Cake

Name: Diet Lemon Cake
Yield: 395 g
Ingredients: squeezed lemon juice 20 ml; homemade Greek yogurt 120 g; liquid allulose 100 spoon; gluten-free almond flour (as flour substitute) 45 g; fresh egg 110 piece

601 kcal

#diet #low calorie #lemon cake #easy baking #low sugar #home baking #healthy dessert #no butter #erythritol #almond flour

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Ingredients

Main ingredients

squeezed lemon juice 20 ml
homemade Greek yogurt 120 g
liquid allulose 5 spoon
gluten-free almond flour (as flour substitute) 45 g
fresh egg 2 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 92.5 g 43%

Protein 35.76 g 17%

Fat 39.06 g 41%

Serving size 395g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Mix eggs, Greek yogurt, and erythritol in a bowl.
3

Add lemon juice and lemon zest.
4

Add almond flour and baking powder, then mix well.
5

Pour the batter into a mold.
6

Bake in the oven at 180°C for 25 minutes.
7

Let cool, then cut into serving pieces.

Diet Lemon Cake

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