Low Carb Lemon Coconut Cake

• Vegetarian
• Gluten free

• Produce

  • 1 Lemon, Zest of
  • 2 Lemons, Zest and Juice of

• Refrigerated

  • 3 Eggs

• Condiments

  • 3 tbsp Stevia, granulated

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Psyllium husk

• Oils & Vinegars

  • 50 g Butter or coconut oil

• Nuts & Seeds

  • 100 g Almonds, ground
  • 100 g Desiccated/shredded coconut

• Dairy

  • 100 g Cream cheese
  • 100 g Yoghurt, Natural

Found on ditchthecarbs.com

Description

Directions

• 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.

Nutrition