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Almond Lemon Sandwich Cakes

Per cake (with icing) it will be 179.1 Calories, 17.52g Fats, 1.69g Net Carbs, and 3.72g Protein.
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Ingredients
  

Almond Lemon Cakes

  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup butter
  • 3 large eggs
  • ¼ cup erythritol
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut milk
  • 1 teaspoon cinnamon
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon liquid Stevia
  • ¼ teaspoon salt
  • ~2 teaspoons red food coloring

Sandwich Icing

  • ¼ cup powdered erythritol
  • 4 ounces cream cheese
  • 4 tablespoons butter
  • 2 tablespoons heavy cream
  • ~1 teaspoon red food coloring

Instructions
 

  • Preheat your oven to 335F.
  • Sift and mix coconut flour, almond flour, cinnamon salt, and baking soda.
  • Combine eggs, erythritol, vanilla extract, almond extract, lemon juice, melted butter, coconut milk, vinegar, stevia, and food coloring.
  • Mix the wet ingredients into the dry ingredients, using a hand mixer until it is fluffy.
  • Divide your batter between your a muffin top pan and bake for 17-18 minutes.
  • Remove from the oven and let cool on a cooling rack for 10 minutes.
  • Slice cakes in half and fry them in butter until crisped.
  • Let cool on cooling rack again.
  • Mix together butter, cream cheese, heavy cream, and powdered erythritol until fluffy. Add food coloring until color is attained.
  • Divide icing in between middle of the cakes and make a sandwich. Garnish with lemon zest and pistachios.