Low-carb lemon cake

Ingredients for 1 servings:

• 8 m.-sized eggs
• ½ tsp salt
• 2 tsp baking soda
• 3 tsp Stevia
• 3 tsp sweetener (fine sweetness)
• 2 tsp liquid sweetener
• 200 ml vegetable oil
• 4 packs of lemon peel
• 4 lemons
• 400 g almonds, ground
• 2 packs of vanilla flavor, natural
• Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

also suitable for diabetics as it is low in carbohydrates

Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Squeeze the lemons. Beat the egg yolks, salt, sweetener, and baking soda until frothy, then stir in the lemon zest, 6 tablespoons of lemon juice, the vanilla extract, the oil, and the almonds. Finally, fold in the beaten egg whites. Preheat the oven to 150°C (top/bottom heat). Grease a king cake pan well and pour in the batter. Bake for about 50 minutes. After this time, test with a skewer and bake for a little longer if necessary. Of course, you can also zest organic lemons instead of the lemon zest from the package and use a pod instead of the vanilla extract. In the above-mentioned cake pan, the cake has about 3 g of carbohydrates per slice, and one slice weighs about 80 g. Tip: Since the cake is quite dry, you can make a liquid glaze from 100 g of powdered sugar, lemon juice, and water and spread or drizzle it over the cake once it has cooled. That’s 6.2 g of carbohydrates per piece, which is still acceptable, and even non-diabetics will enjoy it. Alternatively, you can eat it with cream.