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Almond Lemon Cake Bites with Raspberry Mirror Glaze

Almond Lemon Cake Bites with Raspberry Mirror Glaze

Delicious Almond Lemon Cake Bites topped with a smooth Raspberry Mirror Glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Setting Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 bites
Calories 120 kcal

Equipment

  • Mini muffin tin

Ingredients
  

For the Crust

  • 1 cup almond flour
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 medium lemon zest from 1 lemon
  • 2 tablespoons lemon juice
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup fresh raspberries
  • ½ cup powdered sugar
  • 1 tablespoon water
  • 1 teaspoon gelatin powder

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C) and grease a mini muffin tin.
  • In a bowl, mix almond flour, granulated sugar, eggs, lemon zest, lemon juice, baking powder, and salt until smooth.
  • Pour batter into mini muffin cups, filling each about ¾ full, and bake for 12-15 minutes until golden. Let cool completely.
  • For the glaze, blend raspberries until smooth, strain to remove seeds, then mix with powdered sugar, water, and gelatin dissolved in a little hot water.
  • Heat the glaze mixture gently until smooth, then pour over cooled cake bites. Let set for 30 minutes before serving.

Notes

You can customize the seasonings to taste.

Nutrition

Serving: 1biteCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
Keyword Almond Lemon Cake Bites, baking, Cake Bites, dessert recipes, gluten-free, Raspberry Mirror Glaze
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