Whilst Primal friendly baking recipes are great, they’re only great if you can control your portion sizes. It kind of defeats the point if you’re whipping up a delicious and healthy dessert if you’re going to sit there and eat the lot! And thanks to my delicious single serve lemon drizzle cake, you really can have your cake and eat it… all!
Today’s recipe inspiration comes from my mother in law whose been asking for a Primal friendly lemon cake recipe. As we all know, the traditional lemon cake may have a short ingredient list but it is however, still full of CARB’s and sugar. We thought we’d experiment with a single serve lemon drizzle cake first to get the perfect texture – light and fluffy – before whipping up a big cake. You see, when it comes to Primal cakes it can be a little difficult to work with Primal friendly flours, such as almond and coconut, and not use all the eggs in the world thanks to their absorbent nature – particularly coconut flour. Whilst I have nothing against eggs, I’m not a fan of using up to 6 eggs for just one cake.
Like many fruits, lemon is packed full of health benefits that can help contribute to a healthy lifestyle. However, what many people are unaware of are it’s health benefits. Lemons are great for treating constipation, improving digestion, healing throat infections, treating fevers and high blood pressure levels. It’s also known for improving skin, teeth and hair health thanks to the flavonoids (composites that contain antioxidant and cancer-fighting properties) that are found within the fruit. So with that said, why not treat yourself to a little lemon drizzle cake every now and then?
My take on the classic lemon drizzle cake is low in carbs, contains no refined sugar or grains and is 100% Primal friendly. On top of that it’s refreshingly sweet, moist and fluffy. If you’re also familiar with the texture that coconut flour creates when you bake with it, then you’ll know that it can create a super fluffy texture and can often looked undercooked at times. Don’t fret though, it is cooked – just incredibly light and fluffy.
The lemon drizzle is something I’m particularly fond of the most when it comes to this recipe. I’ve managed to create a drizzle by using a vanilla whey protein powder (any protein powder will do), lemon juice and just enough milk to create a drizzle and believe me, it really does taste like a lemon drizzle! However, just don’t make the mistake I did when it came to pouring the drizzle on top of the lemon cake which was still warm. The end result? A melted drizzle! Nether the less, it still tastes amazing and it’s the perfect finish to this single serve low carb lemon cake.
How Primal friendly is this recipe? 10/10
Single Serve Low Carb Lemon Drizzle Cake
A delicious, light and refreshing low carb lemon drizzle cake that's the perfect size to have all to yourself. Great for those sweet tooth kind of days!
- 1 tbsp almond flour organic
- 1 1/2 tbsp coconut flour reduced fat and organic
- 3 tbsp honey raw and organic
- 1 tbsp lemon peel organic
- 1 large egg free range and organic
- 1/2 tsp baking powder
- 1 tbsp lemon juice organic
- 2 tbsp whey protein organic
- 1 tsp lemon juice organic
- 1 vanilla pod
- enough water to make into a paste
Begin by pre-heating your oven to gas mark 4.
In a bowl mix together your flours, lemon peel and baking powder until combined.
In another bowl, whisk together your egg, lemon juice and raw honey.
Add the dry ingredients to the wet and stir until everything has mixed together.
Pour your mixture into a small ramekin dish and pop in the middle of the oven to bake for 15 minutes. Remove from the oven when you can insert a knife into the middle and it comes out clean.
To make the lemon drizzle simply add enough water to the whey protein powder, vanilla and lemon juice until you reach a drizzle consistency. You may need to stir a lot for this.
Once your cake is cool (don't make the same mistake I did with melting your drizzle with a warm cake), drizzle on the lemon drizzle, add a little lemon peel and tuck in!
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