No Added Sugar Lemon Cream Cake

By Stephanie_R

Low carb & gluten free

Ingredients

• Cake:
• 2 cups almond flour
• 1/2 cup Fructevia or Steviva Blend
• 1/4 cup whey protein powder
• 1 tsp xanthan gum
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 oz greek yogurt
• 1/4 cup butter, softened
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/4 cup almond milk
• Lemon Cream Filling:
• 6 oz cream cheese, softened
• 1/2 cup Fructevia or Steviva Blend
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 3/4 cup whipping cream
• Crumb Topping:
• 1/4 cup almond flour
• 1 tbsp Fructevia, Steviva Blend or a tiny dash of Steviva Brands Pure Stevia Powder
• 1/4 tsp vanilla extract
• 1 1/2 tbsp butter, cut into small pieces and chilled

Details

Adapted from recipes.steviva.com

Preparation

Step 1

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, sweetener, xanthan gum, protein powder, baking powder 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 and vanilla. 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 sweetener, lemon zest and lemon juice 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, sweetener 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.