Low-Carb Raspberry Lemon Cakes Recipe
This recipe is morphed from a version I fell in love with online, but it was high carb and what to do? So I low carbed it. Fantastic and so easy! Remember it’s just a basic type of Revolutionary Roll technique!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Ingredients
- 2 large eggs, separated
- 1/2 cup sugar equivalent, powder after measuring
- 1 tablespoon coconut flour
- 1/2 tablespoon oat fiber
- 1 tablespoon almond flour, or Carbquik
- 2 tablespoons unsalted butter, melted
- 1 tablespoon lemon zest, zest of 1 lemon
- 2 lemons juiced, between 3-4 tablespoons of freshly squeezed juice (take the seeds out)
- 1/8 teaspoon Kosher salt, 1 pinch
- 2/3 cup cream, heavy
- 1/3 cup Greek yogurt
- 1/8 teaspoon cream of tartar
- 1 1/2 cups raspberries, raw, custom — divided
- 2 quarts water — hot tap water
For Garnish:
- 1/2 cup raspberries, raw, custom
- 1/8 cup sugar equivalent, powder after measuring
Instructions
- Preheat oven to 350°F. Assemble 6-4 ounce ramekins or custard cups inside a 9×13 inch baking pan.
- Measure out ½ cup of sugar equivalent. Place into a clean coffee grinder (I use one reserved for powdering sweeteners). Pulse to a fine powder.
- With an electric mixer, beat egg yolks and powdered sweetener until thick and lemony colored (about 2-3 minutes). Add melted butter, zest, lemon juice, salt, cream, and Greek yogurt. Mix until well-combined.
- In a separate, deep bowl, beat egg whites until frothy. Add cream of tartar and resume beating. Beat whites to the stiff peak stage. Lift the beater, if the whites form a “dollop” on the end of the beater and the tip of it curls slightly when lifted, but otherwise holds its shape, the whites are ready!
- If using the same beater you used for to beat the egg yolk mixture, be sure to wash them well after beating the yolks. Beaters must be free of any oil or grease in order for the egg whites to fully expand. I wipe my beaters after washing with a paper towel moistened with vinegar to remove any oily residue. (Because I work quickly, I frequently prepare the egg yolk ingredients and beat the egg whites first, then switch over and quickly beat the yolk mixture, but you have to work fast so the whites don’t have time to deflate. That way, I don’t have to wash the beaters in between.)
- Fold egg whites into yolk mixture in 3 additions. The first loosens it and can be done without care. The second two additions should use gentle folding motions using large spatula.
- Gently fold in 1½ cups raspberries. Try not to break the raspberries.
- Spoon into ramekins. Arrange the ramekins inside a large baking pan. Place baking dish onto middle rack of oven. Fill baking pan with hot tap water to within about 1 to 1½ inches of the top of the ramekins. I use a pitcher and do this once the pan and baking rack are in the baking position. It prevents the hot water from splashing into your batter and ruining the cakes.
- Bake 30-35 minutes at 350°F or until tops are just golden and middle is cooked. Remove ramekins and allow the Raspberry Lemon Cakes to cool at least 30 minutes before serving. Serve warm, dusted with powdered Swerve and garnished with 2-3 additional and perfect raspberries per serving.
Notes
Serving Ideas: Serve Lemon Cakes with a dollop of whipped cream and a sprig of mint. Make Mom a cup of hot coffee in her best china! Perfect!
Notes: Lemon Cakes are a perfect end to a delicious low carb meal – just a taste of something light and lemony. Mom will love them!
Make the batter ahead of time, cover with plastic wrap, and refrigerate until ready to bake. You can also bake them ahead and reheat when ready–only 30 seconds in the microwave. It’s a great dessert, cake-like on the bottom and custard on top. So creamy, and the raspberries are dispersed throughout for a burst of tart spring flavor.
Nutrition
- Calories: 207
- Fat: 18g (73.6% calories from fat)
- Carbohydrates: 10g (Net Carbs 6g)
- Fiber: 4g
- Protein: 4g
