Lemon Cream Cheese Cake

This delicious Lemon Cream Cheese Cake is a springtime take on one of my favorite recipes ever: this Cream Cheese Chocolate Chip Brownie Cake! Retaining the delightfully soft, moist texture and blob of cheesecake filling in each piece, the lemon version of this cake does not disappoint with its bright flavor…and pretty color! (No food coloring here, though. Turmeric and the yolks from the eggs used in the recipe add a natural yellow color. Don’t worry – you won’t taste the turmeric!) Another plus? This cake is super easy to make and very hard to mess up. I love recipes like that.

Did you see my “Crafting a Healthy Easter Dinner” post? This dessert would be the perfect finale to your Easter meal!

Despite its looks (and the fact that it involves cream cheese), this cake isn’t the heaviest dessert you could make…by a long shot! My baking mix and some oat fiber (which has no net carbs or fats and contains lots of fiber!) make up the flour in this cake, and glucomannan gives it its trademark texture which inspired me to call the chocolate version a “brownie cake.” Glucomannan is actually a great weight loss ingredient because it helps you feel full and balances your blood sugar. I used reduced-fat cream cheese in the cheesecake filling to cut down on needless calories and make it easier to whip and plop into the cake batter. (Because who has time to soften cream cheese??)

Don’t have some of these ingredients? Check out the recipe notes for some substitution suggestions.  🙂  Some of the ingredients that will ensure success when making this recipe:

• Briana’s Baking Mix (This is a homemade baking mix that I keep on hand at all times! Check out the recipe notes for a tip on substituting THM Baking Blend.)
• Oat fiber (Not all brands of oat fiber are created equally. They’re not all good…but this one is!)
• THM Super Sweet Blend (My favorite versatile sweetener! I use this in most of my baking these days.)
• Glucomannan (This is a natural thickening agent that provides structure in non-glutinous baked goods. I love the texture it provides to this recipe. You can generally interchange xanthan gum for glucomannan in a 1:1 ratio if you don’t have glucomannan.)

You may also enjoy:

• STARTING THM

• my recipe index

• recipe index by fuel type/allergy/theme

• Cream Cheese Chocolate Chip Brownie Cake

• All my lemon recipes

As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).

Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details! You may also want to check out my recipe calendar with 12 brand new recipes and exclusive recipe cards! (The calendar is on sale!)

Lemon Cream Cheese Cake

 

Author:

Briana Thomas

Serves: 9

Print

 

THM S, low carb, sugar free, gluten/nut free

Ingredients

• ½ c. Briana's Baking Mix
• ½ c. oat fiber (use gluten-free oat fiber if necessary)
• 2½ T. THM Super Sweet Blend (or more, to taste)
• 1½ tsp. baking powder
• 1 tsp. glucomannan
• ¼ tsp. salt
• 1/16 tsp. turmeric (for color)
• -
• ¾ c. water
• ½ c. lemon juice
• 4 eggs
• 1 tsp. vanilla extract

Cream Cheese Filling:

• 1 (8 oz.) pkg. reduced-fat cream cheese
• 2 tsp. THM Super Sweet Blend
• ½ tsp. vanilla extract

Instructions

1. Whisk the cake dry ingredients.
2. Add the wet ingredients and mix.
3. Spread the batter into a greased 8"x8" pan.
4. Beat the cream cheese, Super Sweet Blend, and vanilla together until smooth. Dollop the mixture onto the cake in 9 blobs, in the center of what will become each piece. Push the cream cheese blobs down into the batter a bit.
5. Bake at 350* for 40-45 minutes or until a toothpick comes out cleanly and the cake appears to be done all the way through.
6. The cake is good (kind of a custardy texture) when warm, but it's meant to be eaten cold after overnight refrigeration. The lemon flavor and sweetness levels out overnight and the cake sets up to an amazing texture!

Notes

-If you don't have my baking mix mixed up and don't want to make any, you can try using THM Baking Blend in its place but you might need an extra tablespoon or two since it doesn't soak up as much liquid as my baking mix does. (THM Baking Blend is not nut free.)
-Not all oat fibers are created equally! I use LifeSource brand from Netrition (click here to see it). It has a very light color, taste, and texture that adds a light texture to baked goods. Some people use psyllium husks to replace oat fiber, but I haven't personally tried that.
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit. I use Konjac Foods brand, which you can find from Netrition or Amazon. If you don't have glucomannan, you should be able to use xanthan gum in the same amount.

3.5.3229

You can pin this recipe here:

You may also enjoy:

Blueberry Poppy Seed Lemon Cake in a Bowl Cream Cheese Chocolate Chip Brownie Cake Pumpkin Cream Cheese Brownie Cake Pumpkin Cream Cheese Chocolate Chip Mug Cake for One