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Healthy Whole Lemon Pistachio Cake

Servings: 1 8" cake
Prep Time: 1 hr
Cook Time: 1 hr
Total Time: 2 hrs


  • 5 Organic Lemons
  • 292g (1 cup + 3 tbs) Egg Whites (fresh, not cartoned)
  • 192g (1 cup) Granulated Erythritol
  • ½ tsp Lemon Flavor
  • 224g (2 cups) Pistachio Flour
  • 120g (1 cup) Oat Flour
  • 2 tsp Double-Acting Baking Powder


For the Boiled Lemons:

  • Wash the lemons thoroughly then pierce all over with a knife. Place the lemons in a large pot and cover with water.  Bring to a full boil, then reduce the heat to medium/low and cover with a lid. Simmer for 45 minutes (lemons should be very soft and tender). Drain and let cool.
  • Cut the lemons into quarters, discard the seeds, and puree in a blender (rinds and all). The final weight of lemon puree should be 365g.

For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit and spray an 8" cake pan with cooking spray and line with a parchment paper circle.
  • In a large bowl, add the lemon puree and egg whites (should measure 2⅓ cups). Pour into a large bowl and whisk together.
  • Whisk in the erythritol and lemon flavor.
  • In a small bowl, whisk together the pistachio flour, oat flour and baking powder. Slowly add this to the wet ingredients while whisking (batter should be thick, dense, and heavy).
  • Scoop batter into the prepared pan and spread it out.  Bake for ~55 minutes, or until surface of cake is firm and springs back when tapped. Flip cake onto a wire cooling rack and let cool completely.  Slice and serve!
Nutrition Facts
Healthy Whole Lemon Pistachio Cake
Amount Per Serving (1 serving = 1/10th of recipe)
Calories 210 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 50mg2%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 2g2%
Protein 7g14%
Vitamin A 200IU4%
Vitamin C 57.8mg70%
Calcium 80mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes