Ambrosia Adventures in Cooking

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Recipe of the Week!

Low Carb Greek Lemon Almond Cake

Greek Lemon Almond Cake
[ makes 12 servings - 3.28 grams net carbohydrates per serving]

Preheat the oven to 350°F (175°C).

Line the bottom of a 9-inch springform pan with parchment paper.

Spray the pan with nonstick spray.

6 Tbsp. (90 mL)
unsalted butter at room temperature

7 oz. (113 g)
cream cheese at room temperature

Beat the cream cheese and butter until smooth.

3 Tbsp. (45 mL)
each Splenda and Canadian Sugar Twin

OR

3/4 cup (180 mL)
Splenda

4 (175 gr)
large eggs

Beat in the sweetener and the eggs, one at a time, scraping down the bowl as necessary.

1/4 cup (60 mL)
sour cream

2 tsp. (10 mL)
finely grated lemon rind

1 tsp. pure lemon extract

1 tsp. (5 mL)
pure almond extract

Beat in the sour cream and extracts.

1 1/2 cups (360 mL)
ground almonds

1/3 cup (80 mL)
whey protein isolate

1/3 cup (80 mL)
vital wheat gluten

1 tsp. (5 mL)
baking powder

1/2 tsp. (2.5 mL) salt

1/2 tsp. baking soda

1/4 cup sliced almonds

Whisk the almonds, soy protein, wheat gluten, baking powder, soda and salt together until well combined.

Add the almond mixture to the butter mixture and beat until smooth.

Transfer to the baking pan and smooth the top. Sprinkle evenly with the sliced almonds.

Bake for 40-45 minutes or until a cake tester comes clean.

Lemon Glaze

1/3 cup water

1 1/2 tsp. each Splenda and Canadian Sugar Twin or

2 Tbsp. Splenda

2 Tbsp. lemon juice

1/4 tsp. xanthan gum

For the syrup, combine all of the ingredients in a blender and blend until thickened.

Remove from the oven and immediately pour the syrup over the cake.

Cool to room temperature and remove from the pan. Store covered and refrigerated.

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