Low Carb Tarty drizzly lemon coconut cake

image of lemon coconut cake on a plate

Drizzly Lemon Coconut Cake

This truly awesome delicious decadent low carb cake credit goes to Libby, blogger of DitchtheCarbs.

This low carb lemon coconut cake, truly has an amazing texture, holds great moisture & has a great zing to it, due to the lemon & yoghurt inclusion.

In my experience, it is so far, my BEST-EST low carb cake!

Ingredients:

  • 100g ground almonds
  • 100g desiccated coconut
  • 2 tsp baking powder
  • 2 tbsp sweetener
  • 1 tsp psyllium husk
  • 50g melted butter or coconut oil
  • 3 eggs
  • juice & zest of 2 lemons
  • ICING: 100g cream cheese softened, 100g full cream greek or natural yoghurt, zest of 1 lemon, 1 tbsp sweetener

How to make?

  1. Mix almonds, coconut, baking powder, sweetener and psyllium husk together.
  2. Add the melted butter (or coconut) and mix in gently.
  3. Add the eggs, mix.
  4. Add the lemon juice & zest, mix then pour into a greased & lined RING tin.
  5. Bake at 180 degree celsius for 25-30minutes, or until baked.
  6. Take out the oven & let it cool before removing from the tin.
  7. In the meantime mix the softened cream cheese, with the yoghurt.
  8. Add the sweetener and lemon zest.  Mix & carefully ice the cake when it has cooled down completely OR use icing to serve on the side.

 

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