Low-carb lemon cake for anabolic diet

Ingredients for 1 servings:

• 100 g almond flour or almonds, blanched
• 50 g mascarpone, 80% fat
• 50 g butter or clarified butter
• 4 eggs
• 5 g lemon powder or dried lemon
• 7 ½ g baking powder
• 6 tbsp erythritol (sugar substitute) (Xucker light)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Suitable for keto and anabolic purposes, from a 20 cm springform pan or loaf pan

Place the blanched almonds in a blender and chop them, or use almond flour directly. (I only had blanched almond flakes, so I simply chopped them up.) Add the Xucker light to the blender and blend until smooth. If you need to finely blend the almonds, you can add the Xucker light to the finely chopped almonds and blend again until smooth. Transfer the mixture to a high-sided bowl large enough to hold all the ingredients from the recipe. Add the lemon and, at the end, the baking powder. Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks with the mascarpone. Heat the clarified butter slightly, e.g., in a microwave, then let it cool slightly and mix with the egg yolk and mascarpone mixture. Add this mixture to the almond mixture and mix thoroughly with the blender. Take an extra minute; the ingredients should be thoroughly blended. Fold in the stiff egg whites and mix into the batter. Pour the mixture into a small springform pan (20 cm in diameter for me is ideal) or a loaf pan. If you line the pan with baking paper beforehand, you’ll have less clean-up afterwards. A little tip: crumple the baking paper once and then put it in the pan; this makes it much easier to shape. Bake the cake on the middle shelf at 170 °C (top/bottom heat) for 40 minutes. The cake rose a little in my oven and then collapsed later when I took it out of the oven. Feel free to check with a wooden skewer to see if the cake is already firm towards the end of the baking time. Mine was quite brown on top, but that doesn’t bother me. Nutritional values ​​(nutritional values ​​from the nutritional value calculator, all of them were almost exactly the same as those on the package, except for the mascarpone): Almond flour 100 g: 610 Kcal / Fat 54.9 g / Carbohydrate 5.9 g / Protein 24.9 g / Fat 8.2 g Clarified butter 45 g: 396 Kcal / Fat 44.8 g / Carbohydrate – / Protein 0.1 g / Fat – Mascarpone 50 g: 193 Kcal / Fat 20 g / Carbohydrate 1.05 g / Protein 2.1 g / Fat – Lemon powder 5 g: 16 Kcal / Fat 0.2 g / Carbohydrate 2.3 g / Protein 0.2 g / Fat 0.4 g Baking powder 8 g: 12 Kcal / Fat – / Carbohydrate 3 g / Protein – / Fat – Eggs 4/pc 231 g: 356 Kcal / Fat 25.9 g / Carbohydrates 1.6 g / Protein 29.8 g / Protein 0 Total cake: 1583 Kcal / Fat 145.8 g / Carbohydrates 13.85 g / Protein 57.1 g / Protein 8.6 g The cake is a small change in the diet, of course it shouldn’t be eaten whole. But a piece as a snack should be possible. The cake obviously has a lot of Kcal, due to the fat. Everyone should calculate for themselves how much they can eat. Of course, the best way to be on the safe side is to weigh the whole cake and then weigh each piece and calculate the nutritional values ​​accordingly.