Single-Serve Paleo Lemon Cake

paleo lemon cake

Since it's the middle of winter I thought we could all use a little sunshine in the form of paleo lemon cake (the best kind of sunshine in my opinion)! These little, mini cakes are perfect when you want something sweet but don't necessarily want leftovers. OR, you can always double, triple or quadruple the recipe and make enough for guests! With how cute they are and how YUMMY they taste, they're sure to be a crowd pleaser.

paleo lemon cake

And trust me when I say this paleo lemon cake tastes just like lemony, denser, dreamier versions of angel food cake. Top them off with coconut yogurt and lemon zest and you're ready to party!

I love making healthy, paleo versions of desserts and sweet treats because I see them as a gateway food to have non-health-nut friends and family try. Once they realize how good healthy <em>dessert</em> can taste, they're more likely to explore other healthy options!

paleo lemon cake

Because if cake can taste this good without the grains, gluten, dairy or refined sugar, then other healthy food can't be half bad either now can it?

This is something I encourage my clients to do if they're struggling with finding their healthy food groove - start with the "easier" healthy foods like healthy sweets, healthy waffles or healthy smoothie bowls (that taste like ice cream) before jumping into more exploratory foods. Although I'm truly addicted to vegetables and have no fear of trying wacky healthy food, I understand that jumping right in with roasted brussel sprouts and oatmeal made from cauliflower rice may be too big of a jump.

paleo lemon cake

When it comes to eating healthy you have to <strong><em>set yourself up for success</em></strong>. It's all about baby steps!

And this paleo lemon cake? The best, first baby step you can take!! It's made with only a few, simple ingredients, but tastes oh-so-decadent.

Xo nat

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Single-Serve Paleo Lemon Cake

These paleo n'oatmeal cookies are the perfect grain-free alternative to a childhood favorite!


 1/2 cup almond flour

1/4 tsp baking soda

2 Tbsp coconut flour

2 eggs

2 Tbsp honey

2 Tbsp lemon juice

2 tsp melted coconut oil

2 tsp pure vanilla extract


  1. Preheat oven to 350F and prepare two mini, oven-safe dishes. I used 3.5 inch diameter ramekins.

  2. In a small bowl, combine your eggs, vanilla extract, coconut oil, honey and lemon until mixed.

  3. In a separate bowl, combine your almond flour, coconut flour and baking soda.

  4. Mix your dry and wet ingredients together and pour equal amounts into each ramekin.

  5. Bake for 25-28 minutes, let cool, top with goodies and ENJOY!