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Raspberry Lemonade Cake Recipe [THM E]
 
 
I literally can't even...tell that this is sugar free! Raspberry Lemonade Cake is my current most favorite food on the planet. Try it and see- even if you're a low carb or "E meal" skeptic!
Author:
Serves: 12 squares
Ingredients
  • ¾ cup egg whites
  • 1 cup 0% plain Greek yogurt or low fat cottage cheese
  • 2 teaspoons lemon extract or flavoring *or* 6 drops pure lemon essential oil
  • juice of 2 lemons
  • optional, zest of 2 lemons
  • 2 cups oat flour (2 cups of oats put in your blender makes 2 cups of oat flour)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ⅓ cup Truvia or ¼ cup Sweet Blend
  • 2 cups frozen raspberries
  • optional, ½ teaspoon turmeric powder for color (does not affect the taste)
Instructions
  1. Preheat oven to 350*
  2. Spray a 9x13 pan with a light mist of oil or butter lightly.
  3. In a medium mixing bowl, mix yogurt or cottage cheese, egg whites, lemon juice, zest, and flavoring until combined.
  4. Add oat flour, sweetener, baking powder, and baking soda, and turmeric on top of wet ingredients, then whisk quickly to combine.
  5. Quickly mix in frozen berries, and spread into prepared pan.
  6. Bake for 30-35 minutes, until center springs back when touched.
Notes
Recipe by Gwen's Nest at https://gwens-nest.com/raspberry-lemonade-cake-recipe/