Diabetic Sugar-free! lemon cake

Light, moist, and full of fresh lemon flavor with a sugar-free vanilla topping.

Ingredients

Lemon Cake

• 1½ cups almond flour
• ¼ cup coconut flour
• ½ cup sugar substitute (erythritol, monk fruit sweetener, or stevia blend — adjust to sweetness preference)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs
• ½ cup unsweetened Greek yogurt
• ¼ cup melted butter or coconut oil
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Sugar-Free Vanilla Glaze

• ½ cup powdered erythritol or monk fruit sweetener
• 2 tablespoons heavy cream or unsweetened almond milk
• ½ teaspoon vanilla extract
• 1–2 teaspoons lemon juice (optional, for extra lemon flavor)

Equipment

• 6–7 inch air fryer-safe cake pan
• Parchment paper (optional)

Instructions

1. Prepare the Cake Pan
   • Preheat air fryer to 320°F (160°C) for 3–5 minutes.
   • Grease an air fryer-safe cake pan or line with parchment paper.
2. Mix Dry Ingredients
   • In a bowl, combine almond flour, coconut flour, baking powder, salt, and sweetener.
3. Mix Wet Ingredients
   • In another bowl, whisk eggs, Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla extract.
4. Combine
   • Add wet ingredients to dry ingredients.
   • Mix until smooth. Let batter rest for 2–3 minutes to allow coconut flour to absorb moisture.
5. Air Fry
   • Pour batter into the prepared pan.
   • Air fry at 320°F (160°C) for 25–35 minutes.
   • Check with a toothpick — it should come out clean.
   • If the top browns too quickly, cover loosely with foil.
6. Make the Glaze
   • Mix powdered sugar substitute, cream (or almond milk), vanilla, and lemon juice until smooth.
   • Adjust thickness with more liquid or sweetener.
7. Finish
   • Cool cake for 10–15 minutes.
   • Drizzle with sugar-free vanilla glaze before serving.

Tips for Diabetes-Friendly Baking

• Use a sweetener that does not raise blood sugar significantly, such as erythritol or monk fruit blends.
• Almond flour keeps the cake lower in carbohydrates than traditional flour.
• Serve with unsweetened whipped cream or Greek yogurt for extra protein.

Storage

• Refrigerate covered for up to 5 days.
• Freeze slices for up to 2 months.