Tuesday, August 7, 2012

Low Carb Lemon Cake

My daughter wanted lemon cake, but I refused to bring an entire cake into the house to satisfy her sweet tooth. I bought her a lemon cupcake instead, but that got me to wanting lemon cake...

Mix together the following dry ingredients in a bowl:

1 T. Splenda
1/4 c. almond flour
1/4 c. Jay Robb Vanilla Whey Protein
1 tsp. baking powder
a dash of salt

In another bowl, mix together the following wet ingredients:

1 T. melted butter
1 beaten egg
1 T. whipping cream
1 tsp. real mayonnaise
1/4 tsp. lemon extract
2 T. Torani Sugar Free Lemon Syrup

Whisk the wet and dry ingredients together. Pour the cake mix into a Pyrex rectangular microwavable container. Microwave for approximately 4 minutes (you may need more or less time depending on your microwave). I used a spatula to move the cake to a plate. It pops out easily.

Lemon Cream Cheese Icing

Mix together in a bowl:

1 1/2 T. of cream cheese (soften in the microwave for 20 to 30 seconds)
1 T. butter (melted)
1 T. Splenda
1 T. Torani Sugar Free Lemon Syrup
1/4 tsp lemon extract

Spread the lemon cream cheese icing onto the cake. Cut the cake into 6 small pieces. 1.5 carbs per slice. You can return the cake to the Pyrex container, cover it with the lid, and store it in the fridge. You might want to warm it up for 15 to 20 seconds when you decide to indulge in a second piece.

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