This flourless lemon cake is light, creamy, and bursting with fresh citrus flavor. With a texture that closely resembles cheesecake, it’s a satisfying dessert that feels indulgent while staying low-carb, gluten-free, and high in protein. Perfect for anyone looking for a healthier sweet treat without sacrificing taste.
Why You’ll Love This Recipe
This cake is incredibly easy to prepare and made with simple, wholesome ingredients. It has a smooth, custard-like center with a delicate lemon aroma that makes each bite refreshing. It’s naturally gluten-free, low in carbohydrates, and packed with protein, making it ideal for balanced eating. Whether served chilled or at room temperature, it feels like a dessert you’d expect from a bakery.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Eggs – 4 large
Greek yogurt (plain, high-protein) – 1 cup (240 g)
Cream cheese, softened – 200 g
Unsalted butter, melted – 2 tablespoons (30 g)
Granulated low-carb sweetener – 3/4 cup (150 g)
Fresh lemon juice – 1/4 cup (60 ml)
Lemon zest – 2 tablespoons
Vanilla extract – 1 teaspoon
Baking powder – 1/2 teaspoon
Salt – 1/4 teaspoon
Directions
Preheat the oven to 170°C (340°F). Line a round 20 cm (8-inch) cake pan with parchment paper and lightly grease the sides.
In a large mixing bowl, beat the cream cheese until smooth. Add the Greek yogurt and melted butter, mixing until fully combined and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the sweetener, lemon juice, lemon zest, and vanilla extract until the batter is smooth and slightly airy.
Sprinkle in the baking powder and salt, gently folding until just incorporated. Avoid overmixing.
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, until the edges are set and the center has a slight jiggle.
Remove from the oven and allow the cake to cool completely in the pan. Refrigerate for at least 2 hours before slicing for the best texture.
You can replace lemon with orange or lime juice and zest for a different citrus profile. For extra richness, add one additional tablespoon of butter. A pinch of turmeric can be added for a deeper yellow color without affecting flavor. For a dairy-free version, use lactose-free cream cheese and yogurt alternatives that are suitable for baking.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. It is best enjoyed chilled. Reheating is not recommended, as warming may alter the creamy texture. If you prefer it slightly softer, let a slice sit at room temperature for 10 minutes before serving.
FAQs
Can I make this cake without sweetener?
Yes, but the cake will be quite tangy. You can reduce the sweetener instead of removing it entirely.
Does this cake really have no flour?
Correct, this recipe is completely flourless, relying on eggs and dairy for structure.
Is this cake keto-friendly?
It can be keto-friendly if you use a keto-approved sweetener.
Why does the center jiggle after baking?
A slight jiggle means the cake is creamy inside. It will firm up as it chills.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can work if necessary.
Does the cake contain butter?
Yes, a small amount of butter is included to enhance richness and texture.
Can I freeze this cake?
Yes, freeze individual slices wrapped tightly for up to one month. Thaw in the refrigerator.
What makes it high in protein?
The eggs, Greek yogurt, and cream cheese provide a high protein content.
Can I bake this in a smaller pan?
Yes, but the cake will be thicker and may require extra baking time.
Is this suitable for people with gluten intolerance?
Yes, it is naturally gluten-free.
Conclusion
This flourless high-protein lemon cake proves that healthy desserts can still be rich, creamy, and deeply satisfying. With its cheesecake-like texture and bright lemon flavor, it’s a perfect option for any occasion, whether you’re watching carbs or simply craving a lighter sweet treat.
This flourless high-protein lemon cake is light, creamy, and bursting with citrus flavor. With a texture similar to cheesecake, it’s naturally gluten-free, low-carb, and packed with protein—perfect for a healthier dessert that still feels indulgent.
Ingredients
4 large eggs
1 cup (240 g) plain high-protein Greek yogurt
200 g cream cheese, softened
2 tablespoons (30 g) unsalted butter, melted
3/4 cup (150 g) granulated low-carb sweetener
1/4 cup (60 ml) fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat oven to 170°C (340°F). Line a round 20 cm (8-inch) cake pan with parchment paper and lightly grease the sides.
In a large bowl, beat cream cheese until smooth. Add Greek yogurt and melted butter; mix until creamy.
Add eggs one at a time, mixing well after each addition.
Stir in sweetener, lemon juice, lemon zest, and vanilla extract until the batter is smooth.
Gently fold in baking powder and salt until just incorporated. Do not overmix.
Pour batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, until edges are set and the center slightly jiggles.
Let cool completely in the pan, then refrigerate for at least 2 hours before slicing and serving.
Notes
Substitute lemon with orange or lime for variety.
Add an extra tablespoon of butter for a richer cake.
Mix in a pinch of turmeric for a brighter color.
Use dairy-free alternatives for a lactose-free version.
