Sugar-Free Lemon Drizzle Cake
Indulge guilt-free with this Sugar-Free Lemon Drizzle Cake, a refreshing twist on a classic dessert that's perfect for those watching their sugar intake. Made with almond flour and naturally sweetened with erythritol, this moist and fluffy loaf bursts with vibrant lemon flavor, thanks to a generous dose of fresh lemon zest and a tangy lemon drizzle. The addition of unsweetened Greek yogurt brings a delightful creaminess to the texture while keeping it light. This low-carb, gluten-free treat is quick to prepare—ready in under an hour—and makes a stunning choice for tea-time, brunch, or an after-dinner dessert. The perfect harmony of zesty, sweet, and sugar-free!
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and grease a loaf tin with butter or line it with parchment paper.
In a medium bowl, mix almond flour and baking powder. Set aside.
In a large mixing bowl, cream the softened butter and erythritol granules together using an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
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.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon drizzle by mixing the lemon juice and powdered erythritol in a small bowl until smooth.
Once the cake is done, remove it from the oven and allow it to cool slightly in the tin for about 10 minutes.
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.
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 13.0 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 689 mg | 53% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 482 mg | 10% | |
*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.
