Sugar Free Lemon Cake Balls Recipes

LEMON CAKE BALLS (CAKE TRUFFLES)

Lemon Cake Balls (Cake Truffles) image

Learn how to make no bake quick and easy cake balls recipe. These homemade lemon cake truffles with cake mix and other simple ingredients are fudgy, creamy!

Provided by CakeWhiz

Categories Dessert

Time 30m

Number Of Ingredients 5

Ingredients

1 box Lemon cake mix
1 cup Powdered Sugar
8 oz. Cream cheese (Full fat)
1-4 tbsp Milk (Adjust according to your need)
1 cup Powdered sugar (For dipping)

Steps:

In a large mixing bowl, add cake mix powder, powdered sugar, cream cheese and mix until you have a ball of dough.Tip: If dough is too crumbly, add a little milk to make it easier to handle.
Scoop out small portions of the dough and form little balls.
Roll them in powdered sugar and enjoy.Tips: Instead of using powdered sugar, you can dip in melted chocolate. Prior to dipping them, chill these ball in the freezer for about 30 minutes so they are firm and don't fall apart.

Nutrition Facts : Calories 121 kcal, Carbohydrate 22 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 150 mg, Sugar 15 g, ServingSize 1 serving

SUGAR FREE LEMON SHEET CAKE BARS

Sugar Free Lemon Sheet Cake Bars image

Take this yummy dessert with you to a picnic or next party. This is how to make the best tasting Sugar Free Lemon Sheet Cake Bars

Provided by SFD

Categories Dessert

Number Of Ingredients 9

Ingredients

3 cups Flour
2 tsp Baking Powder
1/4 tsp Salt
1 3/4 cups Splenda (granular alternative 1:1 in volume with sugar.)
2 tsp Lemon Extract
2 tsp Vanilla Extract
1 1/4 tbsp Lemon Zest
4 Eggs
1 Sugar Free Lemon Pudding

Steps:

Start by preheating your oven to 325 and prep your baking sheet for nonstick.
In a mixing bowl, sift or whisk together the flour, baking powder, and salt. Then whisk in the sugar alternative.
Beat in the lemon extract, vanilla extract, lemon zest, and oil and then add the eggs, one egg at a time, mixing between additions. Next fold in the pudding by hand.
Bake for 24-28 minutes or until a toothpick comes out clean. Allow the cake to cool before frosting it.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 27 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 35 mg, Fiber 1 g, Sugar 12 g

SUGAR-FREE LEMON DRIZZLE CAKE

Sugar-free lemon drizzle cake image

Sweetened with all-natural xylitol, this sponge has a dense, syrupy texture and keeps well for a few days

Provided by Caroline Hire - Food writer

Categories Afternoon tea, Dessert

Time 1h20m

Yield Cuts into 8-10 slices

Number Of Ingredients 10

Ingredients

225g self-raising flour, sifted
½ tsp baking powder
225g xylitol (see tip below)
2 lemons, zest only
2 large eggs, at room temperature
125ml sunflower oil
1 tbsp milk
200g 0% fat Greek yogurt
1 lemon, juice only
50g xylitol

Steps:

Preheat the oven to 180C/ 160C fan/ Gas 4. Grease and line a 1.2 litre loaf tin (22cm x 13cm width, 7cm depth) with baking parchment. Mix together the flour, baking powder, xylitol and lemon zest in a large bowl.
Mix the eggs, sunflower oil, milk and yoghurt together in a separate bowl or jug and stir them into the flour mixture.
Spoon into a tin and smooth the surface. Transfer to the oven immediately, bake on the middle shelf of the oven for 1 hour - 1 hour 10 mins. Check after 50 mins, if the cake is becoming too dark, cover loosely with foil.
Just before the end of cooking time, make the drizzle by heating the lemon juice and xylitol. Stir over a low heat until the xylitol has dissolved. Once the cake is cooked, take it out of the oven and pour over the drizzle.
Cool in the tin before turning it out.

Nutrition Facts : Calories 280 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44.3 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.7 grams fiber, Protein 5.4 grams protein, Sodium 0.3 milligram of sodium

SUGAR FREE LEMON BUNDT CAKE

Sugar Free Lemon Bundt Cake image

A delicious lemon flavored bundt cake recipe that has no added sugar in it.

Provided by Sugar Free Diva

Categories Dessert

Number Of Ingredients 10

Ingredients

3 Cups Flour
1 tsp Baking Powder
¾ tsp Baking Soda
¾ cup Canola Oil
1 ¼ cup Splenda (-see post for alternatives)
4 Eggs
¼ cup Lemon Zest
⅓ cup Lemon Juice
½ tsp Lemon Extract
1 tsp Vanilla Extract

Steps:

Preheat the oven to 325 and prep your bundt cake well (oil+flour dusting for example).
In a mixing bowl, use a whisk or a fork to mix together the flour, baking powder, and baking soda. Create a well in the center of the ingredients using a spoon or similar object. Next, in another bowl, mix together the canola oil and the sugar alternative. Then stir in the beaten eggs followed by the lemon zest, lemon juice as well as the extract. Pour the wet ingredients from the second bowl into the well that you created in the first bowl with the dry ingredients. Whisk this until the ingredients are combined and smooth
Bake until the cake begins to brown on top or a toothpick comes out clean (about 45 minutes). Then allow the pan to cool before turning upside down to release the cake. Top as desired (glaze or sugar alternative sprinkled on top).

Nutrition Facts : Calories 262 kcal, Carbohydrate 25 g, Protein 5 g, Fat 16 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 90 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving

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