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
- 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.
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.