Lemon Keto Coconut Cake Recipe (Almond Flour)
Google's favourite low carb lemon coconut cake is best made in a ring tin then the cake cooks evenly and beautifully. You may also pour the mixture into muffin tins too.
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Servings: 12
Calories: 161kcal
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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 lemon zest and juice
Lemon Cream Cheese and Yoghurt Icing
- 100 g cream cheese softened
- 125 ml natural unsweetened yoghurt unsweetened
- 2 tbsp lemon zest
- 1 tbsp 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.
Nutrition
Calories: 161kcalCarbohydrates: 3.9gProtein: 4.7gFat: 17.9gFiber: 2.1gSugar: 0.9g