These healthy almond and lemon drizzle cakes are perfect for sharing with friends at afternoon tea. They’re lovely and moist, low in carbohydrate and have an impressive 5g of protein per cake!
They are made from almond flour and sweetened with Xylitol. Xylitol looks and tastes like sugar, but has fewer calories and doesn’t raise blood sugar. At 145 calories per cake, you can afford to have a nibble! Be careful though, only one cake per serving!
Ingredients – Makes 18 Cakes
- 6 medium eggs
- 300g ground almonds
- 100g Xylitol
- Zest of 3 unwaxed lemons
- Juice of 3 lemons
- 3 tbsp Xylitol
Nutritional Values – Per One Cake Serving
Calories 145 Protein 5.3g Carbs 9.2g Fibre 1.3g Sugar 0.9g Fat 10.7g Sat Fat 1.1g
- Pre-heat the oven to 190 degrees.
- Separate 5 eggs, whites into one bowl, yolks into another.
- Put the remaining whole egg into the bowl with the yolks.
- Add the Xylitol and lemon zest, then whisk until the Xylitol dissolves into the yolks.
- Beat in the ground almonds to form a stiff batter.
- Using a clean whisk, whisk the egg whites together to form stiff peaks.
- Scoop one third of the egg white mixture into the batter and beat together.
- Gently fold in the remaining egg whites using a spatula, being careful not to deflate the whites.
- Spoon the mixture into lined cupcake tins (makes 18), and bake in the oven for 15 – 20 minutes.
To make the drizzle
- Put the lemon juice into a small saucepan and add 3 tbsp of Xylitol.
- Bring gently to the boil, stirring to dissolve the Xylitol, then set aside until the cakes are ready.
- As soon as the cakes are baked, remove from the oven and stab all over using a cocktail stick.
- Spoon the lemon drizzle all over the cakes and leave to soak in the tin while the cakes cool.
Serve as they are, or with a dollop of natural Greek yoghurt.
These cakes will stay fresh for up to 3 days when stored in an airtight container, in a cool place.
TIP: Freeze any leftover cakes – leave to thaw at room temperature before serving.