Lemon Drizzle Cake

    MAKES: 13 servings
    PREPARATION TIME: 15 minutes
    COOKING TIME: 2 to 3 hours + chilling
    Looking for a summery, tangy, guilt-free dessert? This no-starch citrus cake is the answer: it’s my low-carb take on English celebrity chef Mary Berry’s legendary lemon drizzle cake.

    2 cups (200 g/7.1 oz) almond flour
    1/3 cup (40 g/1.4 oz) coconut flour
    1/2 cup (100 g/3.5 oz) granulated erythritol or Swerve
    1/4 cup (25 g/0.9 oz) unflavored or vanilla whey protein powder or egg white protein powder
    2 teaspoons gluten-free baking powder
    1/2 teaspoon vanilla bean powder or 2 teaspoons sugar-free vanilla extract
    1/2 cup (120 ml) almond milk, at room temperature
    1/2 cup (114 g/4 oz) butter or coconut oil, melted
    6 large eggs, at room temperature
    Zest of 2 lemons (about 2 tablespoons or 12 g)
    Optional: few drops of stevia
    1/4 cup (50 g/1.8 oz) granulated erythritol or Swerve
    1/4 cup (60 ml) hot water
    Juice from 2 lemons (about 60 ml/1/2 cup)
    1 tablespoon (10 g/0.4 oz) powdered erythritol or Swerve, for dusting


    Line the slow cooker with heavy-duty parchment paper (see tips for reduced condensation, shown here). Preheat the cooker to low. In a bowl, mix all the dry ingredients for the cake: almond flour, coconut flour, erythritol, protein powder, baking powder, and vanilla powder. In a mixer, process the almond milk, melted butter, eggs, lemon zest, and optionally a few drops of stevia. Slowly sift the prepared dry mixture into the wet mixture until well combined.
    Pour the dough in the slow cooker. Cover, and cook on low for 2 to 3 hours. When done, remove the lid and let the cake cool for a few minutes.
    Prepare the lemon drizzle. Dissolve the erythritol in a small saucepan with the hot water, and then add the lemon juice. Use the back of a spoon and drizzle it over the cake. Let it sit for 1 to 2 hours. Grab the parchment paper to remove the cake from the slow cooker. Use a fine-mesh sieve to sprinkle the powdered erythritol over the cake and slice it (see here for tips). Keep at room temperature for up to 3 days, or freeze for up to 6 months.
    Total carbs: 5.6 g / Fiber: 2.2 g / Net carbs: 3.4 g / Protein: 8.7 g / Fat: 18 g / Energy: 212 kcal
    Macronutrient ratio: Calories from carbs (6%), protein (17%), fat (77%)