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Low Carb Lemon-Orange Coffee Crumb Cake! Made in a Skillet!

Ok, guys! This is my first attempt at making a dessert in a skillet and I freaking LOVE it! Not only did my cake turn out perfect, but it also makes for great photos! 

I recently got a hold of a low-carb flour from a local company here in San Antonio. The flour is called Barley Barley Low-Carb Flour, and the company is called Grain4Grain. What I love about this low-carb flour compared to others is that this specific flour is actually high in protein! Which doesn't happen often in low-carb flours! For more information or to purchase this spectacular product, please visit their website at 

Now, if you've made my desserts before, you've notice that I talk a lot about various natural sugar-free sweeteners.  For this specific recipe,  I found that Monkfruit made this cake extra moist and delicious! If you've never tried monkfruit, please do so with this recipe! See the link below for more information on Monkfruit! 

Now, are you ready to try the best low-carb lemon-orange cake ever?? Here you go!

Yields: 8-10 

Time: 25-30 minutes

Dry Ingredients 

1 cup almond flour

1 cup Grain4grain barley flour

2 teaspoon baking powder

A pinch of pink Himalayan salt 

Wet Ingredients 

2/3 cup Monkfruit 

3 eggs, room temperature 

1 teaspoon vanilla

1/4 cup melted coconut oil

1/3 cup plain greek yogurt, room temperature 

1 orange - zest and juice

1 lemon - zest and juice, divided 

Additional Ingredients Needed

Swerve Powdered Sweetener (sugar-free)

Cooking Spray


1. Preheat oven to 350 degrees. 

2. Spray a cast-iron skillet with cooking spray. 

3. Whisk together all of the dry ingredients together in a bowl. Set aside.  

4. Whisk together all of the wet ingredients (except the lemon and orange) in a separate bowl. After the wet ingredients are mixed, take a microplane and zest the entire orange and lemon into the bowl with the other wet ingredients. Slice the orange and lemon in half. Using a juice squeezer, squeeze both orange halves into the bowl. Squeeze only 1 lemon half into the bowl. We will save the other half at the end of the recipe! 

5. Pour the dry ingredients into the bowl with the ingredients and mix until well-combined! The batter may be a tad clumpy! It's ok, don't worry about that.

6. Pour the batter into the skillet and use a spatula to smooth out the surface. Bake for 30 minutes. 

7. Allow the cake to cool for 15 minutes. Squeeze the other half of the lemon all over the cake. Garnish and sprinkle with Swerve powdered sugar! Enjoy! 

Recommended Products & Links for Purchase on Amazon!

Swerve Powdered Sweetener:


***I am an Amazon Affiliate. My code is yoursassychef-20***

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