Diabetic Sugar-Free Lemon Cake

Diabetic Sugar-Free Lemon Cake with Vanilla Glaze

 Prep Time: 10 min | Bake Time: 25 min | Servings: 8

Ingredients

For the Cake:

• 1 ½ cups almond flour (or whole wheat flour if not keto)

• 1 tsp baking powder

• ¼ tsp salt

• 3 large eggs

• ⅓ cup unsweetened Greek yogurt (or sugar-free plain yogurt)

• ¼ cup olive oil (or melted coconut oil)

• ½ cup erythritol or stevia (sugar substitute)

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

For the Vanilla Glaze:

• ½ cup powdered erythritol

• 1 tbsp unsweetened almond milk (or regular milk)

• ½ tsp vanilla extract

• 1 tsp lemon juice (optional for tang)

Instructions

1. Preheat oven: 350°F (175°C). Grease a 9×9″ baking pan.

2. Mix dry ingredients: In a bowl, whisk almond flour, baking powder, and salt.

3. Mix wet ingredients: In another bowl, whisk eggs, yogurt, oil, erythritol, lemon juice, zest, and vanilla.

4. Combine: Pour wet mixture into dry, stir until smooth.

5. Bake: Spread into pan and bake for 20–25 minutes until golden and springy to touch.

6. Cool completely before glazing.

7. Make glaze: Whisk powdered erythritol, vanilla, milk, and lemon juice until smooth.

8. Drizzle glaze over cooled cake and let it set before serving.

Nutrition (Per Slice)

Benefits

✅ 100% Sugar-Free — safe for diabetics
✅ Low-carb & gluten-free (if almond flour used)
✅ Rich in protein from eggs and yogurt
✅ Lemon boosts vitamin C and metabolism
✅ Perfect guilt-free dessert for healthy lifestyles

Notes & Tips

• Add poppy seeds for a lemon-poppy twist 🌼

• Store in an airtight box (fridge up to 4 days)

• For extra moisture, brush top with lemon syrup made from stevia + lemon juice

Q & A

Q: Can I use all-purpose flour?
A: Yes, but reduce yogurt slightly for proper texture.

Q: Can I make it dairy-free?
A: Yes! Replace yogurt with coconut yogurt or almond yogurt.

Q: Can I freeze it?
A: Absolutely — freeze slices up to 2 months, thaw before serving.