Recipes

LOW CARB LEMON COCONUT CAKE

LOW CARB LEMON COCONUT CAKE

This low carb lemon coconut cake has the best texture of any low carb cake I have made yet. The desiccated coconut ensures it holds together without the slightly ‘odd’ texture sometimes coconut flour gives to a cake.

Ingredients

Low Carb Lemon Coconut Cake

  • 100 g almond meal/flour
  • 100 g desiccated/shredded coconut
  • 2 tsp baking powder
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 1 tsp psyllium husk
  • 55 g butter melted
  • 3 eggs – medium
  • 2 lemons zest and juice

Lemon Cream Cheese and Yoghurt Icing

  • 100 g cream cheese softened
  • 125 ml natural yoghurt unsweetened
  • 2 tbsp lemon zest
  • 1 tbs granulated sweetener of choice or more, to your taste

Instructions

Low Carb Lemon Cake

  • Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
  • Add the melted butter into the centre and mix gently.
  • Add the eggs, mix.
  • Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
  • Bake at 180C/350F for 25-30 minutes.

Lemon Cream Cheese and Yogurt Icing

  • Mix the softened cream cheese with the natural yogurt.
  • Add the sweetener and lemon zest. Mix and carefully ice the cake or serve on the side.

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