Sugar free lemon cake isn’t just a healthier dessert—it’s a memory revived without the sugar crash. This bright, zesty loaf brings back everything I loved about my grandmother’s lemon drizzle cake, minus the processed ingredients. Moist, tangy, and topped with a crisp keto lemon glaze, it’s become a staple in my Asheville kitchen. And trust me, if you think a sugar free cake recipe means bland or dry—you haven’t tried this one.
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Crafted with almond flour, fresh lemon zest, and monk fruit sweetener, this sugar free lemon cake sliced with iced glaze recipe is just as comforting as the classic version. I created it after being diagnosed with insulin resistance in my late twenties—when I realized indulgence had to look different if I wanted to feel good.
This article breaks down everything you need: the best ingredients, how to make a keto lemon cake recipe that actually rises and holds moisture, plus tips for perfecting that glossy drizzle without a single gram of icing sugar.
We’ll even answer popular questions like:
- What happens if you bake cake without sugar?
- How to make a lemon drizzle without icing sugar?
- What cake is best for diabetics?
By the end, you’ll have a go-to sugar free lemon cake that works for birthdays, brunches, and rainy afternoons alike—no compromises, just flavor.
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Sugar Free Lemon Cake That’s Better Than the Original (Keto + Glazed)
- Total Time: 60 minutes
- Yield: 10 slices 1x
Description
A moist and fluffy sugar free lemon cake made with almond flour and topped with a keto lemon glaze. Perfect for diabetics or low-carb diets.
Ingredients
1 ½ cups almond flour
¼ cup coconut flour
½ cup monk fruit erythritol blend
3 large eggs
⅓ cup unsweetened almond milk
⅓ cup avocado oil
2 tbsp fresh lemon juice
Zest of 1 lemon
1 tsp vanilla extract
1 tsp baking powder
½ tsp xanthan gum
Instructions
1. Preheat oven to 350°F and line a loaf pan with parchment.
2. Whisk together all dry ingredients in a bowl.
3. In another bowl, beat eggs, sweetener, milk, oil, lemon juice, zest, and vanilla.
4. Combine dry and wet ingredients and mix until smooth.
5. Let batter sit 5 minutes, then pour into loaf pan.
6. Bake for 45–50 minutes, cool, and glaze.
Notes
Use fresh lemon juice and zest for best flavor.
Glaze only once the cake is fully cooled.
Store in fridge for up to 5 days or freeze slices individually.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 0g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Why This Sugar Free Lemon Cake Works So Well
A cake recipe born out of necessity—and love
When I first tried creating a sugar free lemon cake, I was desperate for something that felt like a real treat. Not just “diet food” pretending to be dessert. I wanted bold lemon flavor, a soft crumb, and that nostalgic icing on top—without the sugar rollercoaster.
So, I started experimenting with the basics of a sugar free cake recipe—almond flour, coconut flour, and a mix of monk fruit and erythritol to replace sugar without the cooling aftertaste. What I ended up with is a loaf that tastes bright and refreshing, holds together beautifully when sliced, and actually feels like cake.
It also checks all the boxes for those following a keto lemon cake recipe: low carb, grain-free, and absolutely satisfying. Whether you’re cutting sugar for health reasons or just want a smarter option, this one’s for you. And if you’re looking for more no-sugar comfort food, check out my Cottage cheese banana bread no flour for another cozy bake that skips the sweetener overload.
This sugar free lemon cake sliced with iced glaze recipe holds up at brunch, travels well in lunchboxes, and freezes like a dream. I usually double the batch and keep one loaf ready to go in the freezer.
Moist texture, crisp glaze—without the sugar
Getting the right texture in a sugar free cake takes more than just swapping ingredients. It’s about ratios. Almond flour brings richness. Coconut flour adds structure. A touch of xanthan gum gives it that cohesive crumb you expect from a bakery slice.
But let’s talk about the glaze—the keto lemon glaze recipe that makes this cake truly irresistible. Instead of icing sugar, I use powdered erythritol mixed with fresh lemon juice. It sets into a glossy, slightly crackly finish, just like the traditional drizzle cakes you remember.
Want to add a bit of flair? Top the cooled cake with a few curls of lemon zest or a sprinkle of crushed pistachios. It makes a beautiful statement on a brunch table next to something like this keto blueberry coffee cake.
The best part? It’s all diabetic-friendly and guilt-free. This isn’t a compromise—it’s a sugar free lemon cake that just works.
How to Make a Perfect Sugar Free Lemon Cake at Home
Ingredients that bring this keto lemon cake recipe to life
The secret to a successful sugar free lemon cake lies in smart substitutions and fresh ingredients. You can’t just remove sugar—you have to build in flavor, texture, and moisture in other ways. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| 1 ½ cups almond flour | Provides rich, moist crumb |
| ¼ cup coconut flour | Adds lightness and structure |
| ½ cup granulated monk fruit erythritol blend | Natural sweetness with no sugar spike |
| 3 large eggs | Creates lift and binds the batter |
| ⅓ cup unsweetened almond milk | Adds moisture without carbs |
| ⅓ cup avocado oil | Keeps the cake tender and rich |
| 2 tbsp fresh lemon juice + zest of 1 lemon | Bold, clean citrus flavor |
| 1 tsp baking powder + ½ tsp xanthan gum | Helps the cake rise and hold together |
| 1 tsp vanilla extract | Adds depth to the flavor profile |
You’ll also want to set aside ingredients for the keto lemon glaze recipe, which we’ll cover in Part 3. You can find these ingredients stocked in most grocery stores—or order online through our No Sugar Cakes & Cupcakes.
Step-by-step: how to make this sugar free lemon cake sliced with iced glaze recipe
- Preheat and prep: Start by preheating your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy release.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and a pinch of salt.
- Combine wet ingredients: In a separate large bowl, beat the eggs. Stir in monk fruit sweetener, almond milk, avocado oil, lemon juice, lemon zest, and vanilla extract until smooth.
- Blend and rest: Gradually add the dry mix to the wet, stirring gently until well incorporated. Let the batter sit for 5 minutes—this helps the coconut flour hydrate and gives a better texture.
- Bake it right: Pour the batter into the prepared loaf pan. Bake for 45–50 minutes or until a toothpick inserted comes out clean. The top should be golden and firm.
- Cool completely: Don’t rush this step. Let the cake cool in the pan for 10 minutes, then transfer it to a rack. The glaze will set better on a cooled cake.
If you’ve ever asked “What happens if you bake cake without sugar?” this is your answer. With the right ingredients, it turns out moist, flavorful, and balanced—without any artificial aftertaste.
Looking for another base recipe to tweak? Try adapting my Labubu cake by swapping in lemon for vanilla—it’s versatile and always a hit.
Finishing with a Glossy Keto Lemon Glaze
How to make drizzle for lemon cake—without icing sugar
The magic of a good sugar free lemon cake lies not only in the crumb but in the glaze. Traditionally, lemon drizzle is made with powdered sugar and lemon juice. But if you’re avoiding sugar, you’ll need a glaze that sets, shines, and sings with citrus—without the carbs.
This keto lemon glaze recipe is simple but powerful. It uses powdered erythritol, which mimics confectioners’ sugar but has zero glycemic impact. You’ll also add real lemon juice and a touch of vanilla extract for warmth and complexity.
Glaze ingredients:
- ¾ cup powdered erythritol (not granular)
- 2 tablespoons fresh lemon juice
- ¼ teaspoon vanilla extract
- Optional: a few drops of lemon extract for extra punch
Steps to make the perfect keto lemon glaze:
- In a small bowl, whisk powdered erythritol and lemon juice until smooth.
- Stir in vanilla (and lemon extract, if using).
- If too thick, add a few drops of almond milk; if too thin, sift in more erythritol.
- Once your sugar free lemon cake is fully cooled, drizzle the glaze evenly over the top using a spoon or piping bag.
As it sets, this glaze forms a glossy, firm layer that cracks slightly when you slice into the loaf. It’s the exact texture you expect from a classic sugar free lemon cake sliced with iced glaze recipe.
If you’ve wondered, how to make lemon drizzle without icing sugar?, this glaze is your solution—clean, keto, and beautifully tart. For a chocolate twist on this technique, don’t miss my Carrot bundt cake, which follows similar ratios using cocoa.
How to store, slice, and savor your sugar free cake recipe
You’ve baked, cooled, and glazed your sugar free lemon cake—now here’s how to keep it tasting bakery-fresh:
- Storage: Store at room temperature for up to 2 days or refrigerate for up to 5. Always cover tightly to keep the crumb moist.
- Freezing: Wrap slices individually in parchment and freeze in a zip-top bag for grab-and-go portions. Let thaw at room temp for 30 minutes or microwave for 10–15 seconds.
- Slicing tip: Use a serrated knife and wipe clean between cuts for neat slices and intact glaze.
This cake travels well, making it a favorite for potlucks, brunches, or gifting. If you’re hosting, pair it with a hot drink from my keto drinks collection for a complete low-carb treat.
And yes—if you’re asking, Is sugar-free cake good for a diabetic?—the answer is yes, when it’s made with blood-sugar-friendly ingredients like monk fruit and almond flour, as in this recipe. Still, always check your own carb limits and consult your provider when needed.
FAQs About Sugar Free Lemon Cake
What happens if you bake cake without sugar?
If you bake a cake without sugar and don’t use a replacement, the result will be dense, dry, and lacking in flavor. Sugar doesn’t just sweeten—it retains moisture, adds tenderness, and helps create a golden crust. That’s why our sugar free lemon cake uses a monk fruit and erythritol blend. It mimics sugar’s chemical properties without affecting blood glucose.
n fact, the final result often surprises people. This cake has a satisfying crumb, a golden crust, and the brightness you’d expect from a classic lemon dessert. Want proof that sugar-free baking works? Just check out our keto carrot cake that uses similar smart swaps.
Is sugar-free cake good for a diabetic?
Yes, a properly formulated sugar free cake recipe is a great option for those managing diabetes. This keto lemon cake recipe avoids sugar and high-carb flours, using only low glycemic ingredients like almond flour and monk fruit sweetener. That makes it suitable for a variety of low-carb lifestyles.
Still, portion control matters. One slice of this sugar free lemon cake offers indulgence without the spike, but always consult your healthcare provider for personalized guidance. If you’re curious about more diabetic-friendly options, check our sugar free desserts category.
What cake is best for diabetics?
The best cakes for diabetics are ones made with almond flour, coconut flour, and sugar alternatives like stevia or monk fruit. This sugar free lemon cake sliced with iced glaze recipe fits that list perfectly. It’s low carb, rich in flavor, and made without refined ingredients. It’s a top pick whether you’re baking for yourself or someone watching their blood sugar.
We’ve also created a keto vanilla cupcake recipe that works well for birthdays or special events.
How to make sugar free lemon drizzle?
To make a sugar free lemon drizzle, just combine powdered erythritol and fresh lemon juice until smooth. This forms the foundation of the keto lemon glaze recipe we use to top this loaf. It’s glossy, firm, and sets perfectly without using icing sugar.
If you’re wondering how to make a lemon drizzle without icing sugar, this solution gives you all the shine and zing—zero compromise.
Conclusion: A Sugar Free Lemon Cake You’ll Keep Baking
This sugar free lemon cake checks all the boxes: it’s easy to make, naturally low carb, and deliciously lemony with a crisp glaze that rivals any classic loaf. It’s the kind of recipe you’ll turn to when cravings hit but sugar isn’t part of the plan. And more than that—it proves that sugar free cake recipes don’t have to be a lesser version of anything.
With the right ingredients, technique, and a little love, you can bake something that’s every bit as indulgent as the cakes you grew up with—just better for your body.
So go ahead. Bake it, slice it, glaze it—and feel good about every bite.
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