This is such a fun and lightened up cake for anytime of the year but of course is a summertime fave. In your plate balance this is mostly a healthy fat source unless adding fruit, then it would be your starch also. Nobody will know it’s blood sugar friendly and it’s super duper moist too. It’s a hit every time.
1 cup almond flour
3/4 cup coconut flour
2 tsp baking soda
1/4 tsp salt
3 eggs
1/4 cup butter, softened
1/2 cup unsweetened apple sauce
1 cup nonfat Greek yogurt
1/4 cup lemon juice
1 tsp vanilla extract
1 cup granulated sweetener, used monk fruit/erythritol or monk/allulose blend. Allulose works well too but is more concentrated
zest of 2 lemons
zest of 1 lime
optional garnishes to decorate cake:
thinly sliced lemons (pat thoroughly dry)
fresh mint sprigs
STEPS
1)In a large bowl, add flours, baking soda, and salt. Stir to combine and set aside.
2) In a large mixing bowl, add eggs, softened butter, yogurt, lemon juice, vanilla extract, and applesauce.
3)Mix with a mixer on low until well combined.
4) Add granulated sweetener and lemon and lime zest and mix on low/medium until combined.
5)Add flour mixture and mix until all incorporated.
6)Pour into a greased 13 x 9 glass dish and bake at 325° for 45-50 minutes.
7)While baking, make Cream Cheese Icing.
Cream Cheese Icing
1 - 8 oz block 1/3 less fat cream cheese, softened
1/2 tsp vanilla extract
1/4 cup confectioners sugar replacement
-
1)In a glass bowl microwave cream cheese 30 seconds if not softened yet.
2)Add vanilla and sweetener and mix with a mixture until desired icing consistency is achieved. Mine took 2 minutes.
3)Once your cake has cooled, add icing. If decorating, pat lemon slices dry with paper towel before adding to cake. Slice into 12 square pieces and store in the fridge, covered. Good for a week.
Makes 12 pieces
Per slice
202cal/15fat/8carb/4fiber/6protein
Nourishment Breakdown
PROTEIN some in flours, yogurt, eggs
FAT egg yolks, almond flour, butter
FIBER coconut flour, apple sauce
CARB/STARCH apple sauce
xx, Meredith 🍑🧡
