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Sugar-free Lemon Drizzle Cake Recipe

Sugar-free Lemon Drizzle Cake Recipe

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How To Make Sugar-free Lemon Drizzle Cake

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Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • 2 eggs
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1/4 cup unsweetened almond milk
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup honey or sugar substitute of your choice
  • 1/4 cup melted coconut oil
  • 1/4 tsp vanilla extract


  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.

  2. In a large bowl, whisk the eggs until well beaten. Add in the almond flour, coconut flour, baking powder, almond milk, lemon juice, lemon zest, honey or sugar substitute, melted coconut oil, and vanilla extract. Mix well until the batter is smooth.

  3. Pour the batter into the greased loaf pan and smooth out the top.

  4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  5. While the cake is still warm, poke holes all over the top with a skewer or fork.

  6. Prepare the lemon drizzle by mixing together 1/4 cup lemon juice and 2 tbsp honey or sugar substitute. Drizzle the mixture over the warm cake, allowing it to soak in.

  7. Let the cake cool completely before serving.


  • Calories : 230kcal
  • Total Fat : 17g
  • Saturated Fat : 10g
  • Cholesterol : 93mg
  • Sodium : 68mg
  • Total Carbohydrates : 12g
  • Dietary Fiber : 3g
  • Sugar : 5g
  • Protein : 6g
Share your thoughts on this sugar-free lemon drizzle cake recipe in the Baking and Desserts section of our forum and let us know how it turned out for you!

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