Low(er) Carb Lemon Yogurt Cake

I wanted to make a lower carb cake with less sugar as well; I thought it turned out pretty good! It is adapted from Smitten Kitchen.

1 cup plain Greek yogurt (I used 2%)
1/3 cup vegetable oil
1/2 cup sugar substitute blend (I used Splenda baking blend– this is mixed with real sugar)
zest of one lemon
1/4 cup lemon juice
2 eggs
1 cup flour
2/3 cup almond meal
1 1/2 t baking powder
1/2 t baking soda
1/8 t salt
Grease a 9″round pan; preheat oven to 350ยบ. Whisk the yogurt, oil, sugar blend, lemon zest and juice; add the eggs one at a time and whisk well. Dump the dry ingredients right over the batter and stir with a wooden spoon until combined (you can whisk or sift the dry ingredients together first in a separate bowl if you want to). Bake for about 35 minutes. Cut into 8 pieces: 27 g carbs per piece (as opposed to 45 g per piece using the original recipe).

Raspberry Sauce:
12 oz. raspberries
1/4 cup water
3 T granulated stevia
2 t sugar
1 T fresh lemon juice
Puree in a blender and force through a sieve. This made 20 T of sauce @ 1 g carb per T.

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