Mini Lemon Cream Cake

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 tbsp Unflavoured whey protein powder

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 Pinch Salt
  • 2 tbsp Swerve sweetener
  • 2 tbsp Swerve sweetener, powdered
  • 1/4 tsp Vanilla extract

• Dairy

  • 3 tbsp Butter
  • 1 1/2 oz Cream cheese
  • 1 tbsp Whipping cream

• Liquids

  • 1 1/2 tbsp Water

• Other

  • 1/3 cup Thm baking blend (if you'd prefer to just use almond flour, follow the yellow cake recipe and simply add the lemon zest

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/3 cup THM Baking Blend (if youd prefer to just use almond flour, follow the Yellow Cake recipe and simply add the lemon zest)
• 2 tbsp Swerve Sweetener
• 1 tbsp unflavoured whey protein powder
• 1/2 tsp baking powder
• Pinch salt
• 1 large egg
• 2 tbsp butter, melted
• 1 1/2 tbsp water
• 1 tsp grated lemon zest
• 1/4 tsp vanilla extract
• 1 1/2 ounces cream cheese, softened
• 1 tbsp butter, softened
• 2 tbsp powdered Swerve Sweetener
• 1 tsp lemon zest
• 1 tbsp lemon juice, room temperature
• 1 tbsp whipping cream, room temperature

Directions

• Preheat oven to 325F and grease two 4-inch ramekins or mini cake pans well.
• In a small bowl, whisk together baking blend, sweetener, whey protein, baking powder, and salt. Add egg, butter, water, lemon zest, and vanilla extract and whisk until well combined. Divide batter evenly among prepared ramekins or cake pans.
• Bake 20 to 22 minutes, until center of cake is set and just firm to the touch. Remove and let cool, then run a sharp knife around the inside of the ramekins or cake pans to release.
• In a small bowl, beat cream cheese, butter, sweetener, and lemon zest until well combined. Add lemon juice and whipping cream and beat until smooth.
• Spread the first cake layer with half of the frosting. Top with another cake layer and more frosting. Refrigerate about half an hour to set.