Lemoncakealmostsugarfree Recipes

SUGAR FREE LEMON CUPCAKES

Sugar Free Lemon Cupcakes image

This easy and delicious recipe for Sugar Free Lemon Cupcakes can be made low in carbohydrates as well. Enjoy this dessert recipe today!

Provided by TheSugarFreeDiva

Time 30m

Number Of Ingredients 10

Ingredients

1 ½ cups Flour (-see post for alternatives)
¾ tsp Baking Powder
¼ tsp Baking Soda
1 tbsp Lemon Zest
1/2 cup Canola Oil (- see post for alternatives)
1 cup Splenda
2 Eggs
½ cup Half and Half
1 tsp Lemon Extract
1 tsp Vanilla Extract

Steps:

Preheat your oven to 325 and prep your cupcake tin for nonstick or liners.
In a medium mixing bowl, use a fork or a whisk to mix together the flour, baking powder, baking soda, and lemon zest. Set this bowl aside.
Next, in a large mixing bowl, beat together the oil and the sugar alternative until creamy. Mix in the eggs, half and half, and the extract.
For the next step, we will add the flour mixture from the first bowl to the mixing bowl, taking care to not over-mix. I suggest using a whisk or mixing by had and adding half of the dry mixture at a time, gently mixing between additions .
Fill your prepared cups 3/4 of the way and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool on a rack before frosting or storing.

Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, ServingSize 1 serving

SUGAR-FREE LEMON CHEESECAKE

Sugar-Free Lemon Cheesecake image

I try to eat as little sugar as possible, but being a cheesecake addict makes that hard. This is so creamy and flavorfull, you can't even tell it's made with splenda.

Provided by Sara7220

Categories Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2 cup Splenda granular
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
2 eggs
1 graham cracker pie crust

Steps:

Preheat oven to 350 degrees.
Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix just until blended.
Pour into crust.
Bake 40 minutes or until center is almost set.
Cool and refrigerate at least 4 hours.
Garnish with addition lemon yest if desired.
Store leftover cheesecake in refrigerator.

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