Low Carb Lemon Coconut Cake

by on March 11, 2018

Click here for a larger picture of Low Carb Lemon Coconut Cake

vegetarian, white-meat-free, contains-gluten, red-meat-free, shellfish-free, contains-dairy, contains-eggs, pescatarian

g / 3.5oz almond meal/flour
g / 3.5oz desiccated/shredded coconut
baking powder
granulated sweetener of choice (or more
psyllium husk
g / 1.8oz butter (melted)
lemons (zest and juice)
g / 3.5oz cream cheese (softened)
g / 3.5oz natural yoghurt (unsweetened)
lemon (zest)
tbs granulated sweetener of choice (or more

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. 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.

Visit www.bigoven.com to organize and share your recipes.

BigOven Recipe of the Day

Comments on this entry are closed.

Previous post:

Next post: