Flourless lemon almond cake is a simple, low‑carb dessert made with almond flour, eggs, and no refined sugar. Light and moist, it delivers bright lemon flavor and a sponge‑like texture that pairs beautifully with fresh berries or whipped cream.
Notes from my kitchen
This almond flour cake quickly became a favorite for warmer months. Unlike a dense flourless chocolate cake, this version is airy and light, making it ideal for spring or summer toppings. It’s easy to make and versatile: a single‑layer cake with modest height that’s ready to be dressed up.
I like to serve it with sugar‑free whipped cream and fresh strawberries for a strawberry shortcake feel, but it’s equally lovely with a dusting of powdered sugar and slivered almonds. No matter how you serve it, this flourless lemon almond cake is gluten‑free, lower in carbs, and delicious.
Marjory
Ingredients
Of special note:
- Blanched almond flour – Use finely ground blanched almond flour for the lightest, most tender texture. Almond meal or unblanched flour (with skins) can make the cake heavier and slightly grainy.
- Sweetener – The recipe uses a small amount of granulated low‑carb sweetener. Blends containing stevia, monk fruit, erythritol, or allulose work well. Any granulated sweetener should be fine.
- Lemon extract – Adds concentrated lemon flavor throughout the cake. If you prefer, substitute vanilla or almond extract.
- Lemon zest – Optional but recommended. When combined with lemon extract, zest gives the cake a bolder lemon profile.
The recipe card below includes ingredient amounts, step‑by‑step instructions, and nutrition information.
Directions with pictures
Prep pan and dry ingredients
Preheat the oven to 325°F (163°C). Line the bottom of a 9‑inch round cake pan with parchment paper and lightly spray the bottom and sides with nonstick cooking spray. In a small bowl, whisk together the almond flour, baking powder, and salt; set aside.
Beat eggs and sweetener
In a large, clean bowl, beat the eggs, sweetener, and lemon zest on medium‑high speed until the mixture is pale and has roughly tripled in volume, about 8 minutes. For best rise, use a stainless steel or glass bowl; plastic can retain grease and reduce aeration, though the recipe can still work with plastic.
Fold dry ingredients into wet
Stir the lemon extract into the whipped egg mixture with a spatula, combining gently. Fold in the almond flour with light strokes, taking care not to deflate the eggs. Stop folding as soon as the batter looks uniform.
Bake
Pour the batter into the prepared pan and bake 20–25 minutes, or until the top is lightly golden, the edges are set, and a toothpick inserted in the center comes out clean. The top should be springy but firm. Cool on a wire rack for at least 15 minutes before removing from the pan.
Make whipped cream (optional)
For no‑sugar whipped cream: combine heavy cream and sweetener in a bowl and whip on medium‑high speed 2–3 minutes until soft peaks form. Use immediately as a topping.
Top with berries (optional)
Spread whipped cream on the cooled cake and top with chopped strawberries or your choice of berries. Other garnish ideas: a light dusting of powdered sugar, slivered almonds, or a chocolate drizzle.
Top tip
Measure almond flour by weight. One cup of finely ground blanched almond flour is about 96–100 grams. Using too much almond flour makes the cake dense; if measuring by cup, spoon the flour into the cup and don’t pack it down.
Would you like more easy, healthy, carb‑conscious recipes?
📋 Recipe
Flourless Lemon Almond Cake (No Sugar)
Ingredients
- 100 grams blanched almond flour about 1 cup, gently scooped and not packed. Use a scale to weigh if possible.
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 large eggs ideally room temperature
- ¼ cup granulated low‑carb sweetener
- 1 Tablespoon lemon zest zest from 1–2 lemons
- 1 teaspoon lemon extract or vanilla/almond extract
- 1 pint strawberries (optional) chopped or use other berries
No‑Sugar Whipped Cream (optional topping)
- 1 cup heavy whipping cream
- 1 Tablespoon granulated low‑carb sweetener
Instructions
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Preheat oven to 325°F. Line the bottom of a 9‑inch round pan with parchment paper and lightly grease the sides.
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Whisk almond flour, baking powder, and salt in a small bowl; set aside.
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Beat the eggs, sweetener, and lemon zest in a large bowl with an electric mixer on medium‑high until pale and about tripled in volume, ~8 minutes.
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Gently stir in the lemon extract, then fold in the almond flour with light strokes to preserve the aeration. Stop when just combined.
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Bake 20–25 minutes, until the top is lightly golden and a toothpick comes out clean. Cool on a wire rack at least 15 minutes before removing from the pan.
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Garnish as desired: whipped cream and berries, powdered sugar and almonds, or a drizzle of chocolate.
No‑Sugar Whipped Cream (optional)
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Combine heavy cream and sweetener and whip 2–3 minutes on medium‑high until soft peaks form. Use immediately.
Notes
Nutrition shown is for the cake alone and does not include optional whipped cream or strawberries. This makes it easy to adjust based on your chosen toppings.
- Adding ¼ cup of no‑sugar whipped topping will add roughly 100 calories.
- ⅓ cup diced strawberries adds about 15 calories, 4 g carbs, 0.3 g protein, 0.5 mg sodium, and 1 g fiber.
Pan size
You can bake this in an 8‑inch pan; the cake will be slightly taller and may need a few extra minutes. Begin checking for doneness around 25 minutes—the center should still be springy.
Double layer
This recipe can be doubled for a standard two‑layer cake.
Storage
- Room temperature: Store covered for up to 1 day.
- Refrigerator: Store covered for up to 4 days; chilling preserves the moist texture of almond flour cakes.
- Freezer: Cool completely, wrap tightly in plastic, and freeze up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.