Flourless, sugarless Lemon cream sponge

I like to make a cake about once a week, and this is an incredibly quick and easy one to make.   This is a low-carb, no sugar version of a lemon cream sponge and is fresh, light and delicious. You can prepare it in less than 10 minutes.








6 eggs

3/4 cup Xylitol (buy on Amazon)

1 tsp baking powder

2 cups ground almonds

grated rind of 2 lemons


1 500ml container of Greek Yogurt (can be low fat)

3 tablespoons of Sukrin Erythritol  (buy on Amazon) or to taste ( I suggest this for the icing because it has less of a ‘gassy’ effect than Xylitol.  However it’s not great for cooking)

grated rind of 1 lemon


3 tablespoons Xylitol icing sugar

lemon juice


Beat 6 eggs until fluffy.  Add the Xylitol and continue beating until thick and creamy. Add the baking powder and ground almonds and beat until thoroughly mixed. Pour into a baking dish that has been lined with baking paper, and put it in the oven for about 35-40 minutes (check it with a knife). Take it out and let it cool.   In a separate bowl, mix the yogurt with Erythritol and lemon rind. Cut the cake into 3 slices, and spread the bottom two layers with the yogurt mixture. Mix the icing sugar with lemon juice and pour it over the top.  Keep it in the fridge in a sealed container, it will last a week!