HCG Diet (P3/4) Lemon Cream Cake

Low carb HCG Diet (P3/4) Lemon Cream Cake. Enjoy! Each serving has 7.7 g of carbs (not including erythritol*) and 2.7g of fiber. NET CARBS = 5 g per slice
Photo by Aubrey F.

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • CAKE:

  • 2

    cups almond flour

  • 1/4

    cup granulated erythritol

  • 1/4

    cup whey protein powder

  • 1

    teaspoon xanthan gum

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 6

    ounces greek yogurt

  • 1/4

    cup butter, softened

  • 3

    large eggs

  • 1/2

    teaspoon vanilla extract*

  • 10

    drops stevia extract

  • 1/4

    cup almond milk

  • LEMON CREAM FILLING:

  • 6

    ounces cream cheese, softened

  • 3/4

    cup powdered erythritol

  • 1

    tablespoon lemon zest

  • 2

    tablespoons lemon juice

  • 8

    drops stevia extract

  • 3/4

    cup whipping cream

  • CRUMB TOPPING:

  • 1/4

    cup almond flour

  • 3

    tablespoons powdered erythritol

  • 1/4

    teaspoon vanilla extract

  • 1 1/2

    tablespoon butter, cut into small pieces and chilled

Directions

For the cake, preheat the oven to 350F and grease an 8-inch round cake pan. In a medium bowl, whisk together the almond flour, erythritol, xanthan gum, protein powder, baking powder, baking soda and salt, breaking up any clumps with the back of a fork. Set aside. In a large bowl, beat yogurt and butter together until smooth. Add eggs, vanilla and stevia and beat until just combined. Add half of almond flour mixture and beat until combined, then beat in almond milk. Beat in remaining flour mixture until thoroughly combined. Spread batter in prepared pan and bake 35 to 40 minutes or until edges are golden brown and a tester inserted in the center comes out clean. Cool in the pan 10 minutes and then flip out onto a wire rack to cool completely. When cake is completely cool, cut in half horizontally with a serrated knife. For the cream filling, beat cream cheese in a medium bowl until smooth. Beat in erythritol, lemon zest, lemon juice and stevia extract until combined. In another bowl beat cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spread all but 1/2 a cup of filling onto one half of cake, then gently top with the other half of the cake. Spread remaining filling over the top of assembled cake. For the crumb mixture, combine almond flour, powdered erythritol and vanilla in a small bowl. With a pastry cutter or two knives, cut in butter until mixture resembles crumbs. Sprinkle over the top of the cake and refrigerate for at least 2 hours before serving.

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