Almond Lemon Sandwich Cakes

These are small, flat almond flour cakes with lemon zest and juice in the batter, sandwiched with whipped lemon cream. The cakes bake as 2-inch rounds on a baking sheet, cool completely, and are then filled like a sandwich cookie. They are sweetened with erythritol, so each cake has about 2 grams of carbohydrates, and they are gluten-free. The recipe makes 8 cakes in 30 minutes, with 15 minutes of prep and 15 of baking.

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The Cakes and the Filling

Amounts are in the recipe card at the bottom.

For the cakes

• Almond flour (1 cup): gluten-free, with a nutty flavor and a moist crumb.
• Granulated erythritol (1/2 cup): the sugar substitute that keeps the cakes low in carbs.
• Salt (1/4 teaspoon) and baking powder (1/2 teaspoon): the salt balances the sweetness and the baking powder lifts the cakes.
• Eggs (3 large): bind the batter and keep the cakes moist.
• Unsalted butter (1/4 cup, melted): adds richness.
• Vanilla extract (1 teaspoon), lemon zest (1 tablespoon) and lemon juice (2 tablespoons): the zest gives a bright citrus aroma and the juice a tang.

For the filling

• Heavy cream (1/2 cup): whipped into the filling.
• Powdered erythritol (2 tablespoons), vanilla extract (1 teaspoon) and lemon juice (1 tablespoon): sweeten and flavor the cream without adding carbs.

Baking and Assembling

Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine the almond flour, erythritol, salt and baking powder in one bowl. Whisk the eggs, melted butter, vanilla, lemon zest and lemon juice in another, then add the wet mixture to the dry gradually, mixing until well combined. The batter should be smooth and slightly thick.

Spoon the batter onto the sheet in small circles about 2 inches across. Bake for 12 to 15 minutes, until the edges are lightly golden and a toothpick in the center comes out clean. Cool the cakes completely on a wire rack.

While they cool, whip the heavy cream until soft peaks form, then gradually add the powdered erythritol, vanilla and lemon juice and keep whipping until the peaks are stiff. Spread a generous amount on the flat side of one cake and top it with another. Dust the tops with powdered erythritol or garnish with a slice of lemon.

Tips

• Use fresh lemons. Fresh juice and zest give the brightest flavor.
• Weigh the almond flour with a kitchen scale for consistent results.
• Do not overmix. Mix just until combined, because overmixing leads to denser cakes.
• Cool the cakes completely before filling, so the cream does not melt.
• Make ahead. Bake the cakes in advance, keep them apart from the filling, and assemble just before serving for the best texture.

An electric or hand mixer makes whipping the cream quick, and an offset spatula spreads the filling evenly.

Variations

• Berry: blend fresh or frozen berries with the heavy cream and erythritol for a berry cream filling.
• Chocolate: add unsweetened cocoa powder to the batter and fill with chocolate ganache or whipped chocolate cream.
• Coconut: add shredded unsweetened coconut to the filling and a little coconut extract to the batter.
• Pumpkin spice: add pumpkin puree and pumpkin spice to the batter.
• Almond joy: add chopped almonds to the batter and use a coconut-almond cream filling.
• Matcha: add matcha powder to the batter and pair it with a light vanilla cream.
• Citrus swaps: lime juice can replace the lemon juice, and a few drops of lemon extract in the filling add more flavor. Lime or orange also work.

What to Serve with Them

Fresh strawberries, raspberries or blackberries suit the lemon. Unsweetened Greek yogurt with cinnamon or vanilla, or a cheese platter with brie or goat cheese, adds contrast. Chamomile or peppermint tea, sparkling water with lemon or lime slices, an almond milk latte sweetened with erythritol, or a small serving of coconut chia pudding all go alongside.

Nutrition per Cake

Each cake has approximately 150 calories, 14 grams of fat, 2 grams of carbohydrates, 0 grams of fiber, 0 grams of sugar and 4 grams of protein.

FAQ

Can I use regular flour instead of almond flour?

You can, but the cakes will no longer be gluten-free or low-carb. Almond flour keeps them light and moist.

Can I make them dairy-free?

Yes. Use coconut oil in place of the butter and coconut cream instead of the heavy cream in the filling.

Can I use a different sweetener?

Yes. Monk fruit sweetener or stevia will work. Adjust the amount to the sweetness of the substitute.

Can I store leftover cakes?

Yes. Keep the assembled cakes in an airtight container in the refrigerator for up to a week.

Can I freeze them?

Yes, without the filling. Wrap the cakes tightly in plastic wrap and put them in a freezer-safe bag. Thaw before adding the filling.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us