PREP TIME: 25 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 10 minutes
COURSE: Cake
CUISINE: American
SERVINGS: 10 slices
CALORIES: 290 kcal
INGREDIENTS:
Cake
- ½ cup coconut flour
- 5 medium eggs, separated
- ½ cup erythritol
- ½ cup butter, unsalted, softened at room temperature
- ⅓ cup lemon juice
- 2 tablespoons lemon zest, grated
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Cream Cheese Layer
- 8 oz cream cheese, softened at room temperature
- ¼ cup erythritol
- 1 medium egg
- 1 teaspoon vanilla extract
- 1 lemon – juice & zest
Crumble Topping
- ⅓ cup coconut flour
- ⅓ cup erythritol
- ¼ cup butter, unsalted, cold, cut into small pieces
INSTRUCTIONS:
Cake Layer
- Preheat the oven to 180C/375F degrees.
- Grease and line an 8-inch springform cake tin with parchment paper.
- In a bowl, mix the erythritol and butter together until soft and blended.
- Add the egg yolks, lemon juice, lemon zest, and vanilla extract; stir thoroughly.
- Add the coconut flour, salt, baking powder and beat until combined.
- In another bowl, whisk the egg whites until stiff.
- Gently fold the egg whites into the cake mixture. If the mixture seems dry, add a couple of tablespoons of water.
- Spoon the mixture into the baking tin and smooth evenly.
Cream Cheese Layer
- In a bowl, add the softened cream cheese and beat with the erythritol.
- Add the egg, vanilla extract, lemon juice, zest, and beat until smooth.
- Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
Crumble Topping
- For the topping, place the coconut flour and erythritol in a bowl and mix until combined.
- Add the butter and mix with your hands gently so that the mixture looks like breadcrumbs.
- Scatter the topping over the cream cheese layer.
- Bake for 40-45 minutes until firm and the top is cooked.
- Remove from the oven, allow to cool, then place in the fridge to firm.
NUTRITION: Serving: 1 slice
Calories: 290kcal
Carbohydrates: 9g
Protein: 7g
Fat: 26g
Fiber: 4g