Flourless Protein Lemon Cake
Bright, zesty lemon cake with a creamy cheesecake-like texture. High in protein, low calorie, gluten free, this flourless dessert is so delicious no one will guess it's healthy, perfect guilt-free indulgence!
Servings: 10 slices
Ingredients
- 6 medium eggs
- 3 cups unsweetened Greek yogurt low-fat
- 1 cup powdered sugar
- 1 cup cornstarch
- 1 lemon zested and juiced
Instructions
- Preheat the oven to 340F. Cover the 8-inch springform cake form with parchment paper.
- In a large bowl, whisk eggs, add Greek yogurt, and whisk the ingredients together, then sift powdered sugar and cornstarch into the bowl. Whisk all the ingredients together.
- Grate the zest of 1 lemon into the bowl and squeeze the juice into the bowl. Whisk to combine
- Pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the temperature to 350F and bake for another 20 minutes until the sides of the cake turn golden brown.
- Let the cake cool down inside the form for 2 hours, sprinkle with some lemon zest for extra flavor, and slice to serve. Afterward, store in the fridge covered.
Nutrition
Serving: 1 slice (4 oz) | Calories: 195kcal | Carbohydrates: 27g | Protein: 12g | Fat: 4g | Saturated Fat: 1.5g | Cholesterol: 60mg | Sodium: 90mg | Sugar: 21g