Refreshing Lemon Almond Flour Cake with Creamy Erythritol Yogurt Frosting: A Delicious Treat for Any Occasion

Refreshing Lemon Almond Flour Cake with Creamy Erythritol Yogurt Frosting: A Delicious Treat for Any Occasion

This refreshing lemon and almond flour cake combines the nutty richness of almond flour with the bright zest and juice of fresh lemons, creating a light and moist dessert perfect any time of year. Sweetened with erythritol, this cake offers a guilt-free indulgence that is both low-carb and gluten-free. Its creamy yogurt and erythritol glaze adds just the right touch of sweetness, perfectly balancing the tartness of the lemon.


Why you'll love this: Lemon lovers and health-conscious dessert enthusiasts will love this cake for its savory, refreshing taste without the heaviness of traditional desserts. Almond flour not only makes this cake gluten-free, but also adds a depth of flavor and moisture that keeps it deliciously tender. Erythritol sweetener offers a sugar-free alternative that doesn't compromise sweetness, making it perfect for those managing their sugar intake.

Perfect occasion: This lemon cake is ideal for spring and summer gatherings, brunches or as a light dessert after a hearty meal. It's also perfect for celebrations like birthdays and anniversaries where you want to give something special without straying from healthier eating habits. Plus, it's a great choice for afternoon tea or coffee breaks, bringing a zesty touch to your day.

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Decorating Tips: For an elegant finish, frost the cake with the creamy erythritol and yogurt topping once it has completely cooled. replaces the word nice with empty enhance its visual appeal, sprinkle lemon zest over the icing and decorate with thin lemon slices or edible flowers. If you prefer a little more texture, consider adding crushed almonds or almond slices to the edges of the cake for a delicious crunch.


  • Almond flour, 2 cups (200 grams)
  • Baking powder, 2 teaspoons
  • Salt, a pinch
  • Eggs, 3
  • Erythritol, 1/4 cup (60 grams)
  • Mild olive oil, 1/4 cup (45 grams)
  • Almond milk, 1/4 cup (60 grams)
  • Lemons, juice and zest of 2 (adjust the juice according to the size of the lemon)
  • Vanilla extract, 1 teaspoon
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For the icing:

  • Erythritol, powdered
  • Water, just enough to form a thick paste
  • Greek yogurt, added by tablespoons to achieve desired sweetness/tart


  1. Preheat the oven to 350°F (180°C). Line a cake tin with parchment paper.
  2. In a large bowl, whisk together eggs, olive oil, vanilla extract, erythritol, and almond milk. Add the lemon juice and zest.
  3. Sift the almond flour, baking powder and salt into the egg mixture and stir in until well combined.
  4. Pour the batter into the prepared pan and smooth the top.
  5. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool on a rack.
  7. Once cooled, prepare the glaze by mixing powdered erythritol with a little water to form a creamy paste, then gradually add the Greek yogurt until you achieve the desired balance of flavor.
  8. Frost the cake, then decorate as desired with lemon zest or additional almond slices.

Enjoy this wonderfully refreshing lemon almond flour cake, perfect for satisfying your sweet tooth in a healthy and delicious way!

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