Wednesday, May 15, 2024

Sugar Free Lemon Bundt Cake

 

Here's a recipe for a delicious sugar-free lemon bundt cake that's suitable for individuals watching their sugar intake:

Ingredients:


For the cake:

2 cups almond flour
1/2 cup unsalted butter, softened
4 large eggs
1/2 cup unsweetened almond milk
1/4 cup fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Sugar substitute equivalent to 3/4 cup of sugar (e.g., erythritol, stevia, monk fruit)

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For the glaze:


1/4 cup fresh lemon juice
Zest of 1 lemon
1/4 cup powdered sugar substitute (e.g., powdered erythritol or powdered monk fruit)

Instructions:

Preheat your oven to 350°F (175°C). Grease a bundt pan with butter or non-stick cooking spray.
In a large mixing bowl, cream together the softened butter and sugar substitute until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the almond milk, fresh lemon juice, lemon zest, and vanilla extract until well combined.
In a separate bowl, whisk together the almond flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
Pour the batter into the prepared bundt pan and spread it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze by whisking together the fresh lemon juice, lemon zest, and powdered sugar substitute in a small bowl until smooth.
Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes.
Carefully invert the cake onto a serving platter or wire rack, then drizzle the lemon glaze over the top of the warm cake.
Allow the cake to cool completely before slicing and serving.

Enjoy your sugar-free lemon bundt cake as a delightful dessert or snack option! 

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