Sugar-Free Lemon Drizzle Cake
Indulge in a guilt-free treat with this Sugar-Free Lemon Drizzle Cake, a light and zesty dessert perfect for anyone looking to satisfy their sweet tooth without added sugar. Made with almond flour and sweetened naturally with erythritol, this cake boasts a moist, tender crumb thanks to rich Greek yogurt and a hint of buttery goodness. Infused with bright lemon zest and juice, and topped with a tangy sugar-free drizzle, this recipe is a refreshing twist on the classic lemon loaf. Ready in just under an hour, it's perfect for tea time, brunch, or as a delightful afternoon snack. Plus, it's keto-friendly, gluten-free, and irresistibly flavorful!
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Ingredients
- 200 g Almond flour
- 1 tsp Baking powder
- 115 g Unsalted butter, softened
- 120 g Erythritol granules
- 3 pieces Large eggs
- 1 tsp Vanilla extract
- 1 tbsp Lemon zest
- 120 ml Unsweetened Greek yogurt
- 50 ml Lemon juice
- 60 g Powdered erythritol
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a loaf tin with butter or line it with parchment paper.
Step 2
In a medium bowl, mix almond flour and baking powder. Set aside.
Step 3
In a large mixing bowl, cream the softened butter and erythritol granules together using an electric mixer until light and fluffy.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Step 5
Gradually add the dry ingredients mixture to the wet ingredients, alternating with the Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
Step 6
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
While the cake is baking, prepare the lemon drizzle by mixing the lemon juice and powdered erythritol in a small bowl until smooth.
Step 9
Once the cake is done, remove it from the oven and allow it to cool slightly in the tin for about 10 minutes.
Step 10
Transfer the cake to a wire rack. While still warm, prick the top with a skewer and spoon the lemon drizzle over the cake. Let it soak in.
Step 11
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
| Serving size | (831.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2284.7 |
| Total Fat 208.9g | 0% |
| Saturated Fat 70.8g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 815.1mg | 0% |
| Sodium 719.9mg | 0% |
| Total Carbohydrate 238.4g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 13.0g | |
| Protein 74.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 689.4mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 482.5mg | 0% |
Source of Calories