Lemon Drizzle Cake : Sugar Free : Gluten Free : Diabetic Friendly

"This Sugar-Free Lemon Drizzle Cake recipe is a delicious diabetic-friendly and gluten-free cake bursting with lemon flavour.

Ingredients

4 large eggs
120 g xylitol/sweetener, plus 60g for the drizzle
150 g Greek yoghurt
250 g almond flour
50 g oat flour
1.5 tsp baking powder
1⁄2 tsp bicarbonate of soda
1 large lemon, zest & juice

Directions

1. Preheat your oven to 180°C (160°C fan) / gas mark 4. Grease a 1lb loaf tin with a little oil and line the base with parchment paper.
2. In a large bowl, mix together the almond flour, oat flour, baking powder and bicarbonate of soda. Set aside.
3. In a separate bowl, using an electric mixer, stand mixer or a good old-fashioned whisk, cream together the xylitol and eggs until light and fluffy. This will take a few minutes and they will get paler in colour
4. Then slowly mix in the Greek yoghurt and lemon zest
5. Gradually add the dry ingredients to the wet ingredients mixing until just combined. Be careful not to overmix!
6. Pour the cake batter into the prepared loaf tin and bake on the middle shelf of the oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean. The cake should be golden brown on top.
7. Once baked, remove the cake from the oven and let it cool in the tin for a few minutes.

Make the Lemon Drizzle

8. While the cake cools, prepare the lemon drizzle. In a small pan gently heat the lemon juice and xylitol, whisking until the xylitol dissolves. The mixture should have a slightly syrupy texture.
9. Using a spoon, slowly drizzle the lemon syrup evenly over the top of the cake. The cake will absorb some of the drizzle, and some will pool at the bottom of the tin. That’s perfectly fine – it just adds to the moistness and deliciousness!
10. Leave the cake to cool in the tin before transferring it to a wire rack to finish cooling completely.

Tips and Notes

i) For best results, ensure all your ingredients, particularly the eggs, are at room temperature. This helps the batter come together smoothly and bake evenly.
ii) While using xylitol for this recipe you can substitute another diabetic-friendly sweetener of your choice. Just be sure to check the conversion chart for the specific sweetener you’re using and adjust the amount accordingly.

iii) You can read more about sweeteners on the UK's NHS site here
iv) Diabetes Note – This recipe is designed to be diabetic-friendly and while significantly lower in carbohydrates than a traditional lemon drizzle cake, there still are some carb counting requirements.

This recipe typically yields 10-12 slices, depending on how thick you cut them, and works out at approx. 4g carbs per slice."

The above and more to read/see here

~ enjoy your day, and perhaps a slice of low carb cake ~

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan