Lemon Cake Almost Sugar Free
Brighten up your day with this zesty and indulgent Lemon Cake that's almost sugar-free! Made with nutrient-rich almond and coconut flours, this guilt-free dessert is naturally sweetened with monk fruit, offering a low-carb twist on the classic. Freshly squeezed lemon juice and fragrant lemon zest infuse every bite with vibrant citrus flavor, while creamy Greek yogurt ensures a moist, tender crumb. With just 15 minutes of prep time and a straightforward one-bowl method, this cake is perfect for satisfying your sweet tooth without the sugar crashes. Ideal for health-conscious bakers, this gluten-free, low-sugar treat is a refreshing addition to your dessert table. Serve it plain or drizzle with a light lemon glaze for an extra burst of tangy sweetness!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated monk fruit sweetener
- 0.5 cups Unsalted butter, melted
- 4 pieces Eggs, large
- 0.5 cups Plain Greek yogurt
- 0.25 cups Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest, finely grated
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release.
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the melted butter and granulated monk fruit sweetener. Mix well until smooth.
Add the eggs one at a time to the butter mixture, whisking thoroughly after each addition.
Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until a thick and smooth batter forms.
Pour the batter into the prepared cake pan. Smooth the top with a spatula to ensure even baking.
Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Once cooled, serve as is or top with a light lemon glaze made from powdered monk fruit sweetener and lemon juice for extra flavor.
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1015 mg | 338% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 16.4 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 703 mg | 54% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
