Low Carb Lemon Cake for Anabolic Diet

Summary

Ingredients

• 100 g almond flour or almonds, blanched
• 50 g mascarpone, 80% fat
• 50 g butter or clarified butter
• 4 egg (s)
• 5 g lemon powder or dried lemon
• 7 ½ g baking powder
• 6 tablespoon erythritol (sugar substitute) (Xucker light)

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Instructions

1. Put blanched almonds in a blender and chop or use almond flour directly. (I only had blanched almond leaves myself, which I then simply mixed into small pieces.) Put Xucker light in the mixer and mix finely.
2. If you have to mix the almonds finely, you can add the Xucker light to the fine almonds and mix again until everything is fine.
3. Pour the mixture into a bowl with a high rim that will fit all of the ingredients from the recipe at the end. Add the lemon and at the end the baking powder.
4. Separate the eggs. Beat the egg whites very stiff.
5. Mix the egg yolks with the mascarpone. Warm the clarified butter slightly, e.g., in the microwave, then let cool slightly and mix with the egg yolk and mascarpone mixture. Add this mixture to the almond mixture and mix well with the mixer. Take a minute longer, the ingredients should be really well mixed. Fold in the stiff egg white and mix with the dough mixture.
6. Pour the mixture into a small springform pan (for me it is optimally 20 cm in diameter) or a loaf pan.
7. If you line the mold with parchment paper beforehand, you have less work to do afterwards with cleaning. A little tip: crumple up the parchment paper once and then put it in the mold, then it can be adapted to the shape much better.
8. Bake the cake at 170 ° C top / bottom heat for 40 minutes on the middle rack.
9. The cake rose a bit for me and then collapses after taking it out. Calmly check with wooden sticks whether the cake is firm towards the end of the baking time. With me it turned quite brown on top, but that doesn`t bother me.
10. Nutritional values (nutritional values from the nutritional value calculator, almost exactly matched the one on the package, except for the mascarpone):
11. Almond flour 100 g: 610 Kcal / fat 54.9 g / KH 5.9 g / P 24.9 g / Bs 8.2 g
12. Clarified butter 45 g: 396 Kcal / fat 44.8 g / KH - / P 0.1 g / Bs -
13. Mascarpone 50 g: 193 Kcal / fat 20 g / KH 1.05 g / P 2.1 g / Bs -
14. Lemon powder 5 g: 16 Kcal / fat 0.2 g / KH 2.3 g / P 0.2 g / Bs 0.4 g
15. Baking powder 8 g: 12 Kcal / fat - / KH 3 g / P - / Bs -
16. Eggs 4 / pc 231 g: 356 Kcal / fat 25.9 g / KH 1.6 g / P 29.8 g / Bs 0
17. Total cake: 1583 calories / fat 145.8 g / carbohydrates 13.85 g / P 57.1 g / Bs 8.6 g
18. The cake is a small change in the diet and should of course not be eaten whole. But a piece as a snack should be possible. Of course, the cake has a lot of calories due to the fat. Everyone should work out for themselves how much they can eat. Of course, you are quite sure to weigh the cake as a whole, then weigh each piece and calculate the nutritional values accordingly.

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