Perfect Sugar-Free Lemon Almond Cake

This bright and zesty Sugar-Free Lemon Almond Cake perfectly balances the nutty richness of almond flour with vibrant citrus notes. Originally developed as a healthier alternative to traditional lemon cakes, this recipe maintains all the indulgent texture and flavor while being suitable for those watching their sugar intake. The combination of almond flour and Greek yogurt creates an incredibly moist crumb that will keep you coming back for more.

Ingredients

  • 2 cups (200g) almond flour
  • 1/3 cup (80g) sugar-free sweetener (erythritol or monk fruit)
  • 3 large eggs, room temperature
  • 1/4 cup (60g) plain Greek yogurt
  • 2 lemons (zest and juice, approximately 4 tablespoons juice)
  • 1 teaspoon (5g) baking powder
  • 1/4 teaspoon salt

Instructions

Preparation:

  1. Preheat oven to 350°F (175°C)
  2. Grease an 8-inch (20cm) round cake pan
  3. Line the bottom with parchment paper
  4. Zest and juice the lemons, set aside

Making the Batter:

  1. In a large bowl, beat eggs and sweetener for 3-5 minutes until pale and fluffy
  2. Add Greek yogurt, lemon zest, and juice; mix until well combined
  3. In a separate bowl, whisk together almond flour, baking powder, and salt
  4. Gradually fold dry ingredients into wet mixture until just combined
  5. Pour batter into prepared pan, smoothing the top with a spatula

Baking:

  1. Bake for 25-30 minutes until golden brown
  2. Test with a toothpick inserted in center – should come out clean
  3. Let cool in pan for 10 minutes
  4. Remove from pan and cool completely on wire rack

Nutritional Information

Per slice (8 servings):

  • Calories: 185
  • Protein: 8g
  • Net Carbs: 3g
  • Fiber: 3g
  • Fat: 15g
  • Sugar Alcohols: 10g

Timing:

  • Prep Time: 15 minutes
  • Bake Time: 25-30 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 15 minutes

Cooking Tips and Tricks

  • Ensure eggs are at room temperature for better volume
  • Don’t overmix after adding dry ingredients
  • Test cake doneness at 25 minutes to avoid overbaking
  • Use fresh lemons for best flavor
  • Let ingredients come to room temperature before starting

Variations and Substitutions

  • Replace Greek yogurt with coconut yogurt for dairy-free version
  • Add 1/2 teaspoon almond extract for enhanced almond flavor
  • Try orange zest and juice instead of lemon
  • Add 1/4 cup poppy seeds for texture
  • Top with sugar-free glaze for extra indulgence

Common FAQs

Q: Can I use coconut flour instead of almond flour?
A: No, they have different properties and cannot be directly substituted.

Q: How do I store this cake?
A: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Q: Can I freeze this cake?
A: Yes, wrap well and freeze for up to 3 months.

Q: Why did my cake sink in the middle?
A: This usually happens from opening the oven door too soon or overmixing the batter.

Storage and Make-Ahead Tips

  • Store at room temperature for up to 3 days
  • Refrigerate for up to 1 week
  • Freeze individual slices wrapped in plastic wrap and foil
  • Bring to room temperature before serving
  • Can be made one day ahead for parties

This sugar-free lemon almond cake proves that healthy desserts don’t have to sacrifice flavor or texture. Perfect for special occasions or as an everyday treat, it’s a testament to how delicious sugar-free baking can be when done right.