It's about to get all Lemony Snicket up in here! A series of very fortunate desserts, perfect for those on a calorie deficient diet, where most desserts are usually off the menu. Here are some amazing ways to put lemon cake back on your menu and lose weight at the same time. Here are some of the lowest calorie lemon desserts ever!
Easy low calorie lemon cake (58 cals)
This amazing recipe comes from Weight Loss with Veera and is the perfect way to enjoy a whole, entire cake to yourself guilt free, at under 250 calories! Lemon cakes are so moreish and beautifully fragrant and being on a weight loss journey shouldn't prevent you from indulging in your favourite desserts. It's so easy to make too and perfect if you are a fan of fruity desserts, that just so happen to be ultra fluffy, moist, decadent and super satisfying (you can literally eat the whole darn thing in one go and still lose weight, really). This low calorie lemon cake is everything, packed with delicious lemon flavor and topped off with a tangy lemon frosting, plus it contains just 58 calories per slice or 234 calories for the ENTIRE cake as well as the frosting! Losing weight never tasted this good before!
A super simple recipe that comes together in just one bowl, it only takes under 30 mins to make!
This cake is super moist, soft and fluffy and deliciously lemon throughout.
INGREDIENTS
To make the best low calorie lemon cake you will need:
🤍 1 Egg – This recipe calls for just 1 egg. The egg provides the structure for this low calorie lemon cake.
🤍 40g Stevia or granulated sweetener – Any granulated sweetener will work for this recipe. Stevia is an amazing option, as it is the closest in taste to sugar.
🤍 50g Full-fat yogurt – This recipe contains very little fat and therefore calls for full-fat yogurt. This adds moisture to the cake giving it that classic soft and fluffy texture. You could use low-fat yogurt in a pinch but the cake may be a little dry.
🤍 30g Plain/all-purpose flour – This recipe calls for plain or all-purpose flour. For a gluten-free alternative, you can use gluten-free flour or oat flour.
🤍 1 tsp Baking powder – Baking powder helps the cake rise.
🤍 1/2 tsp Vanilla Extract
🤍 1 tsp Lemon juice & zest – in order to give this cake a beautiful and fragrant lemon flavor, we will use both the lemon zest and the lemon juice!
FOR THE FROSTING OR ICING
🤍 50g of Full-fat yoghurt
🤍 2 tbsp of 0 calorie icing sugar – 0 calorie icing sugar keeps this recipe sugar-free. If you don’t have any 0 calorie icing sugar to hand, you can make your own by blitzing granulated sweetener in a food processor! You can also opt for regular icing sugar but it will add a few extra calories.
🤍 1 tsp Lemon zest
HOW TO MAKE LOW CALORIE LEMON CAKE
1. First, go ahead and pre-heat oven to 180°C (356°F). Let's make the frosting first, by mixing together the yogurt, lemon zest and 0 calorie icing sugar. Then, set aside in the fridge to chill.
2. Using an electric hand whisk, beat the egg until fluffy. Whisk in the stevia and whisk again until light and fluffy. Mix in the yogurt and lemon juice.
Fold in the dry ingredients and lemon zest, mix until well combined.
Transfer the batter to a 5-inch cake pan and bake for 20 minutes or until a toothpick or clean knife inserted into the center comes out clean.
3. Allow the cake to cool before frosting. Cut into 4 slices, serve and enjoy!
TOP TIPS
🤍 Don’t over mix the batter – When folding in the dry ingredients, do so gently. The thick egg is what gives this cake volume so you don’t want to deflate it! Fold the ingredients in until the batter is well combined but try not to over do it.
🤍 Chill the frosting – The frosting is already quite thick but to really give it that thick, creamy ganache feel, chill it in the fridge. I like to make the frosting first and set it in the fridge whilst the cake bakes and cools.
🤍 Allow the cake to cool – If you add the frosting to the cake before it cools, it will melt. Make sure to allow the cake to cool completely before adding the frosting.
Low calorie lemon bars (93 cals each)
One serving of these low cal lemon bars comes in at 93 calories! They are also gluten free and dairy free, lemon bars that are easy to make and feature a super moreish buttery crust, along with being topped with a gooey and creamy lemon filling! No dairy and no sugar needed in this super low calorie lemon dessert recipe, it’s the perfect gluten free lemon dessert that has less than 100 calories per serving! This dessert is quick and easy to make, and needs just one bowl!
THE INGREDIENTS
For the crust
🤍 One cup of all purpose flour – Use a gluten free all purpose flour with added xanthan gum (like Bob’s Red Mill). I haven’t tried with a homemade blend so cannot vouch for alternative results.
🤍 1/4 of one cup of granulated sweetener - of your choice! I would opt for Stevia, but sweeteners such as erythritol and monk fruit sweetener are two great low calorie options that the original recipe recommends.
🤍 A pinch of salt – to balance out the sweet ingredients.
🤍 1/2 cup of melted dairy free butter– Use a dairy free butter from a block instead of a tub or spread. Butter from a block has fewer fillers in them and makes a tastier crust.
For the lemon filling
🤍 3 tbsp of All purpose flour– Again, use a gluten free all purpose flour with added xanthan gum.
🤍 One cup of Granulated sweetener of choice– any sweetener can be used.
🤍 3 Eggs– Room temperature eggs.
🤍 1/2 cup of Lemon juice– Freshly squeezed lemons are preferred, but bottled lemon juice can be used in a pinch.
🤍 1/4 cup of Powdered sweetener– Optional, but to sprinkle on top. I like using keto powdered sugar.
HOW TO MAKE LOW CALORIE LEMON BARS
1. Preheat the oven to 170C/325F. Line an 8 x 8-inch pan with parchment paper and set aside. Then start by preparing the crust. In a mixing bowl, combine all the crust ingredients and mix very well together until combined. Transfer it into the lined pan and press down until mostly smooth. Place the crust in the oven and bake for 20-22 minutes, or until it begins to go golden. While the crust is baking, prepare the filling.
2. In a small bowl, whisk together the flour and sweetener until combined. Add in the eggs and lemon juice and continue whisking until mostly smooth. Now, pour the filling onto the still-warm crust and spread out evenly. Place back in the oven and bake for a further 25 minutes, or until the filling doesn’t jiggle when shaken.
3. Remove the lemon bars from the oven and let them cool completely. Sift the powdered sweetener on top and refrigerate the bars to firm up more, before slicing into bars.
TOP TIPS
For thicker lemon squares, refrigerate the cooked lemon bars for at least 4 hours, or overnight.
If you don’t follow any dietary restrictions, you can use standard all purpose flour and white sugar.
For an even more intense lemon flavour, add some lemon zest to the crust.
To store, cover and place in the refrigerator. They will keep well for up to 1 week.
To freeze: Place leftover lemon bars in a shallow container and store them in the freezer for up to 6 months.
White chocolate and lemon blondies (69 calories each)
These are possibly the best slimming friendly cakes ever! The addition of white chocolate is optional, as these low calorie lemon blondies taste amazing all on their own, but adding white chocolate chips makes them extra creamy and decadent! This White Chocolate Lemon Blondies recipe is really simple to make and they contain only 69 calories per portion, making them perfectly diet friendly and just right if you are following a calorie controlled diet, plus they fit well with any one of the major diet plans such as Weight Watchers.
THE INGREDIENTS
🤍 100 grams self raising flour
🤍 50 grams reduced fat spread softened
🤍 4 medium eggs
🤍 1 tsp baking powder
🤍 1 tsp vanilla extract
🤍 1 tsp lemon juice
🤍 1tsp lemon zest
🤍 4 tsp Sweet Freedom Fruit Syrup
🤍 50 grams white chocolate chips (optional)
🤍 4 tbsp granulated sweetener
🤍 low calorie cooking spray
HOW TO MAKE WHITE CHOCOLATE LEMON BLONDIES
1. Preheat the oven to 170°C. Spray an 8″ square baking tin with low calorie cooking spray and line the base and sides with non-stick baking paper.
2. Place all of the ingredients, apart from the white chocolate chips, into a medium mixing bowl and mix thoroughly until smooth.
3. Mix half of the white chocolate chips into the cake mix and pour into the baking tin.
4. Scatter over the remaining white chocolate chips and place in the oven for 15 minutes until golden but still slightly squidgy. Leave to cool in the tin.
5. Once cool, remove from the tin, peel off the non-stick baking paper and cut into squares. Enjoy!
Which one is your favourite? Let me know in the comments below!
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