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.
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
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.