5 from 1 vote
Limoncello Almond Cake
Grain-Free Limoncello Almond Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 232 kcal
Author: Carol Kicinski
  • Gluten-free nonstick cooking spray
  • cups finely ground blanched almond flour , plus more for preparing the pan
  • 6 large eggs , separated
  • 1 cup Swerve granulated
  • Zest of 2 lemons
  • 4 tablespoons limoncello , divided
  • ½ cup sliced almonds
  • ¾ cup Swerve confectioners
  • Fresh lemon juice
  1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and dust with almond flour.
  2. Beat the egg whites to stiff peaks.
  3. Combine the egg yolks, almond flour, sugar, lemon zest, and 3 tablespoons limoncello in a mixing bowl and beat until smooth and pale, about 3 minutes. Take a big spoonful of the egg whites and stir it into the mixture. Fold in the rest of the egg whites until just combined.
  4. Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  5. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. Sprinkle the top of the cake with sliced almonds.
  6. Mix the powdered sugar with the remaining 1 tablespoon limoncello and a few drops lemon juice until the mixture turns into a glaze. Add more lemon juice until the desired consistency is achieved. Drizzle the glaze over the top of the cake, letting some drip down the sides.
Nutrition Facts
Grain-Free Limoncello Almond Cake
Amount Per Serving
Calories 232 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 122mg 41%
Sodium 47mg 2%
Potassium 97mg 3%
Total Carbohydrates 49g 16%
Dietary Fiber 3g 12%
Sugars 4g
Protein 10g 20%
Vitamin A 3.6%
Vitamin C 4.7%
Calcium 8.4%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.