Description
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.
- Freeze slices individually for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 115mg
