Mock Starbucks Lemon Cake (Low Carb, No Sugar)

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    Although I've never been able to attend a formal tea, I've always wanted to!  This oh-so-lemony "Mock Starbucks" Lemon Cake is everything I'd imagine a fancy tea cake would be...yet it's quick and easy enough to make for one person in just a few minutes.

    I'm blessed to be a part of a Facebook group for families who are losing weight and becoming healthier using the Trim Healthy Mama book.  Vanesa Stenberg, a member of that online support group, enjoys Starbucks' Lemon Cake, so she set out to find a healthier option to make this luscious treat.  Vanesa is allowing me to share her new recipe with you, and now you can have some lemon deliciousness for your own healthy, low carb, no sugar dessert or snack!  Find more of Vanesa's low-carb recipes on her Pinterest site.

    I'm sharing with you her original "single serving" recipe - YUM! 

    Since there are four of us in my family, though, it's easier to make this in a larger quantity for the four of us, instead of measuring out each ingredient four different times into four different bowls.  If you'd like to make Lemon Cake that feeds more than one person, you'll find a four-person recipe, below, as well as a free printable PDF file/page that will easily fit into your 3-ring recipe binder.

Recipe and photo courtesy of Vanesa Stenberg

Single serving in a bowl or mug:

• 1/2 tsp. baking powder
• 1 Tbsp. coconut flour
• 1 Tbsp. almond flour
• tiny shake of sea salt
• 1 Tbsp. Truvia, erythritol, or xylitol or your choice of sweetener
  
• 1 Tbsp. lemon juice
• 5-6 drops of lemon essential oil (optional, but very good with this!)
  
• 1 Tbsp. melted coconut oil
• 1 Tbsp. warm water
• 1/2 tsp. vanilla
• 1 egg
  
  
      In a microwave-safe mug or bowl (at least 10 oz.), combine all dry ingredients.  Add lemon juice, lemon essential (optional), melted coconut oil, warm water, vanilla, and egg.  Stir until well mixed.  Bake in microwave for 60 seconds, or bake at 350 degrees F for 15-25 minutes until no longer moist on top.  While cake is still hot, spread with Lemon Frosting (see below).  For additional flare and flavor, you may sprinkle frosted cake with a small amount of lemon zest.
  

Serve 4 at once!

• 2 tsp. baking powder
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/4 tsp. sea salt
• 1/4 cup Truvia, erythritol, or xylitol
• 1/4 cup lemon juice
• 15-20 drops of lemon essential oil (optional, but very good with this!)
• 1/4 cup melted coconut oil
• 1/4 cup warm water
• 2 tsp. vanilla
• 3 (or 4 small) eggs depending on how moist you like your cake
  

    In a microwave-safe or oven-safe bowl (at least 40 oz.), combine all dry ingredients.  Add lemon juice, lemon essential (optional), melted coconut oil, warm water, vanilla, and egg.  Stir until well mixed.  Bake in microwave for 2-5 minutes, or bake at 350 degrees F for 20-45 minutes until no longer moist on top.  (I haven't personally baked the 4-serving size in the oven yet, so hopefully I'm not way off on the time.  Check lemon cake several times while baking; bake until top is set and firm.  You may also bake this in an 8x8 greased baking pan, although your baking times may vary.)  While cake is still hot, spread with Lemon Frosting.  For additional flare and flavor, you may sprinkle frosted cake with 1 tsp. lemon zest.

Single serving:

•  1 Tbsp. cream cheese, softened
• 1/2 tsp. coconut oil or butter (I used softened butter for a richer flavor)
• 1/4 tsp. lemon juice
• 3-4 drops lemon essential oil
• 1/4 tsp. Truvia, erythritol, or xylitol
• 1/4 tsp. vanilla

Frosting for 4:

•  1/4 cup cream cheese, softened
• 2 tsp. coconut oil or butter
• 1 tsp. lemon juice
• 12 drops lemon essential oil
• 1 tsp. Truvia, erythritol, or xylitol
• 1 tsp. vanilla

Combine all ingredients and whisk until smooth, or use hand mixer to blend.  Adjust sweetener and lemon essential oil to taste.  Spread onto hot Lemon Cake.  EnJOY! 

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38.9 grams of fat; 6.8 net grams of carbs

This is Starbucks' Nutrition Facts (below, right) for their own Lemon Cake with Icing.  While there is more fat in the version we are featuring today (left), it's healthy fats:  eggs, coconut oil, almond flour, and coconut flour.

     Here's your free printable recipe page for you to place in a page protector in your 3-ring recipe binder!  Just click on the graphic, below:

If you're using a healthy and trim or low-carb/low-glycemic way of cooking, you may enJOY taking a look at my new Healthy and Trim Visual Shopping Guide...a virtual shopping list of ideas when you are grocery shopping!

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    In the interest of full disclosure, some of the links in my posts are “affiliate links.” This means if you click on the link and purchase the item, I receive an affiliate commission - but your price stays the same. I only recommend products I use personally. Your purchases through these links help support Joy In Our Journey. I humbly thank you for your support!

 

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