Raspberry lemon cream cakes are perfect for brunch or a dessert. Lowcarb-ology.com

Raspberry Lemon Cream Cakes: Low Carb and GF

Tender little bites of lemon cake with a raspberry topping. Just a little over 4 net carbs each.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12
Calories 189kcal
Author Marye


  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol granulated
  • 1/4 cup vanilla whey protein powder
  • 2 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs large
  • 1/3 cup sour cream
  • 1/4 cup coconut oil
  • 2 tablespoons lemon zest
  • 1 tablespoon chia seeds
  • 1 teaspoon of vanilla
  • 1/2 cup lemon juice freshly squeezed
  • 1/4 cup 0 carb raspberry jelly


  • Preheat the oven to 325F.
  • Spray cannelle pans or muffin tins with cooking spray. I used silicone cannelle pans so they did not need to be sprayed.
  • Blend the almond flour, coconut flour, erythritol, protein powder, baking powder, xanthan gum, baking soda, and salt in a bowl.
  • Set aside.
  • Whisk the eggs.
  • Blend in the sour cream and coconut oil, whisking until smooth.
  • Stir in lemon zest, chia seeds, vanilla, and lemon juice.
  • Whisk in the dry ingredients just until well blended.
  • Fill pans about 3/4 of the way up with the mixture.
  • Bake for 30 to 40 minutes, or until done.
  • Let cool in pans for a couple of minutes then turn out to finish cooling.
  • Meanwhile, melt the raspberry preserves in the microwave.
  • Spoon over the cakes.