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
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Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
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Add the melted butter into the centre and mix gently.
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Add the eggs, mix.
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Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
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Bake at 180C/350F for 25-30 minutes.
Lemon Cream Cheese and Yogurt Icing
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Mix the softened cream cheese with the natural yogurt.
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Add the sweetener and lemon zest. Mix and carefully ice the cake or serve on the side.
